Yeast Pies with Chicken Liver
by Editorial Staff
I am sharing a universal test of pies, for which this time I am making a filling of chicken liver, fried with onions and carrots. Such pies can not only be baked in the oven, but also fried. Airy brownies remain delicious even the next day. In the oven and in the pan, the pies are different – it’s hard to say which tastes better. Brass pies have a soft dough like fluff, while fried ones, while hot, have a crispy crust and a juicy filling.
Servings: 12
Cook: 2 hours 15 minutes
Ingredients
For the dough:
- Milk – 125 ml
- Sour cream 15% – 50 g
- Vegetable oil – 25 ml + for greasing the bowl
- Egg – 1 pc.
- Dry yeast – 5 g
- Flour / s – 350 g
- Salt – 1 pinch
For filling:
- Chicken liver – 250 g
- Onions – 100 g
- Carrots – 35 g
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil – 15 ml
Additionally:
- Yolk (for greasing pies) – 1 pc.
- Vegetable oil (for frying pies) – 60 ml
Directions
- Peel the onion, wash and cut into half rings.
- Peel, wash and chop the carrots.
- We wash the liver, cut out the veins. Cut the liver into large pieces.
- Heat vegetable oil in a deep frying pan.
We spread the carrots and lightly fry. - Put part of the liver on the carrots, cook until the lower part of the liver whitens and mix.
- Put the remaining liver in the pan, mix and cook until the entire liver is whitened.
Add salt and pepper to taste. - Put the onion on top. Cover with a lid and simmer for about 10 minutes on minimum heat. During this time, the onion will give juice.
- Stir and simmer under the lid until tender, about 20 minutes.
- Transfer the finished liver with vegetables from the pan to a plate for cooling. When cooking a large amount of toppings, a lot of liquid collects in the pan and must be drained into a separate bowl.
- Cooking the dough.
We measure out the required amount of flour – 2⅓ cups with a capacity of 250 ml. We sift.
Warm the milk slightly (the temperature should not exceed 40 degrees).
Making a dough. To do this, mix half a tablespoon of flour, dry yeast and a teaspoon of sugar. Stirring these ingredients, add warm milk – a little to get a mixture of sour cream consistency. Cover the dough and leave it warm for about 10-15 minutes. - In a separate bowl, mix the egg, salt, a tablespoon of sour cream and vegetable oil.
- Add the remaining warm milk and mix.
- After a certain time, the dough came up.
- Add dough to the milk mixture, mix.
- We add flour to liquid ingredients in parts, stirring thoroughly after each new portion. Stop adding flour while the dough is still soft – no need to clog it with flour. About 1/3 cup of flour should remain (for further work with the dough).
- Knead a soft, smooth dough that does not stick to your hands.
Lubricate the bowl with vegetable oil. We put the dough in it, cover with a lid and put in the heat for 40-60 minutes. - Pass the cooled liver with vegetables through a meat grinder. For juiciness, add the liquid formed during stewing (you can add a piece of butter). Let’s try. Add salt if necessary.
- The dough came up and increased in volume well.
- Sprinkle the dough with flour and knead. Divide the dough into equal pieces. I got 12 pieces of about 47 grams. We form balls from the pieces of dough and cover with something so that they do not get weathered.
- Roll out the dough ball into a flat cake about 3-5 mm thick. We spread a little less than a tablespoon of the filling on the cake.
- We form a pie.
- You can bake the pies: cover the form (or baking sheet) with baking paper. We put the pies on it with the seams down, cover and leave for 15 minutes to rise.
Preheat the oven to 200 degrees. - Mix the yolk with half a teaspoon of water.
Gently grease the pies with yolk and send them to the preheated oven for 20 minutes. - After the time has elapsed, we take out the brass pies. Yeast pies with chicken liver are ready.
- Or you can fry the same pies: we form pies in the same way, put them on a board, cover and leave for 10-15 minutes, to rise.
- Heat vegetable oil in a frying pan or cauldron. Put the pies in the heated oil. Turn them over immediately, preventing the dough from swelling. On heating slightly below average, fry the pies, turning, until golden brown.
Let the pies brown well so that they have time to fry inside. - We spread the finished fried pies on paper towels.
- These are the mouth-watering pies – you can serve them to the table.
Bon Appetit!
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