Liver pies in a frying pan

Prepare yeast dough for pies. To do this, pour half a portion of water into a bowl, preheated to 35 degrees Celsius. Next, we dissolve dry fast-acting yeast in this water. Add a little salt and sugar.

We sift the flour into a separate container through a fine sieve, thus cleaning it from harmful impurities and simultaneously saturating it with oxygen. Then we make a small depression in the flour and pour the yeast mixture into the middle. Add the remaining warm water and knead with your hands an elastic, elastic dough that does not stick to your hands. Cover the dough with a clean towel and leave it alone for about 20-30 minutes.

While the dough is "resting", let's do the filling for pies. To do this, first fill the pig liver with clean water several times, rinse it thoroughly, remove inedible veins and films. Then we cut the liver into large pieces and grind it through a meat grinder or using a blender.

Peel the onion from the husk, wash it and cut it into small cubes.

Pour a little vegetable oil into the pan and fry the onion until golden brown. Then add the chopped liver and fry all together over medium heat for 8-10 minutes, stirring occasionally. Add salt and ground black pepper to taste. Remove the pan from the heat and cool the contents.

After the dough has "rested", we mix it again and divide it into identical pieces. We roll out each piece with a rolling pin into a flat cake. In the middle of this cake we put the filling from the liver and tightly glue the ends of the pie together.

Pour a sufficient amount of vegetable oil into the pan and warm it up. As soon as the oil is heated, we lower the molded pies into it and fry them until brown on each side. We spread the fried pies on a paper towel to absorb excess oil.

We serve pan-fried pies with liver filling hot immediately to the table!

Bon appetit!