Orsk Pies from “Liquid” Dough, with Liver
by Editorial Staff
The city of Orsk is famous for these ruddy pies with liver. And for good reason – the pies are very appetizing and tasty. Of course, you have to tinker, because Orsk (they are also called old town) pies are made from batter, or rather, very sticky, and they are molded without adding additional flour. But the result is definitely worth the effort!
Servings: 12
Cook: 2 hours 40 minutes
Ingredients
For the dough:
- Flour – 500 g
- Water – 400 ml
- Dry yeast – 6-7 g
- or fresh yeast – 18-20 g
- Sugar – 18 g
- Salt – 0.25 tbsp
- Vegetable oil – for working with dough
For filling:
- Pork liver (lung) – 800 g
- Sunflower oil – 30 ml
- Large onions – 1 pc.
- or medium onion – 2 pcs.
- Salt to taste
- Ground black pepper – to taste
For deep fat:
- Vegetable oil – 400 ml
Directions
- The first step is to boil the pork lung. You can boil it in advance, for example, in the evening.
Cut the pork lung into medium-sized pieces and soak in cold water for 30-60 minutes. Then transfer the pieces of lung to a large saucepan, cover with cold water (2 L) and bring to a boil. Skim off the foam, add salt water and cook the lung, without covering the pan with a lid, for 1 hour. Periodically skim off the foam, which will be a lot.
Remove the prepared lung from the broth, leave to cool.
- To prepare the dough, pour warm water into a bowl, add sugar and yeast to it.
- Stir and let stand for 5 minutes.
- Then add all the flour and salt at once.
- Knead the dough. The dough is sticky, it is best to knead it in a food processor with a hook attachment.
- This is a yeast dough. Cover the bowl with a clean tea towel and place the dough in a warm place for 45 minutes.
- While the dough is settling, pass the cooled pork lung through the meat grinder. Fry the onion cut into small cubes in sunflower oil and add to the liver. Add salt and black pepper.
- Stir. The liver filling for Orsk pies is ready.
- After 45 minutes, the “thin” dough rose well.
- Now brush your hands with sunflower oil and wrinkle the dough. Oil your hands often, as soon as you see that the dough begins to stick. Tear off a piece of dough from the total volume and stretch it into a cake in the palm of your hand.
- Place liver filling on top of the dough, about 1.5 tbsp.
- Blind the edges to form an oval patty.
Do not form all the pies at once. The required number of them at a time depends on the volume of dishes in which the pies will be fried. The volume of my dishes allowed me to fry two pies at a time, so I sculpted two pies, fried them, put them on a napkin, and then sculpted two more, etc. - You need to fry the pies in a large amount of sunflower oil until a confident golden brown crust.
- The fire should not be strong so that the liver pies have time to fry inside.
- A total of 12 fairly large liver pies turned out.
Orsk pies with liver are ready.
Bon Appetit!
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