Cookie pies made of liquid dough

Famous liver pies made of batter. Yes, you will probably remember now the pies that were sold in the markets in the Soviet years from large metal thermos flasks. The machine molded such pies, they turned out to be of an ideal cylindrical shape. There is an anecdote about those market pies: "If you ate a pie and found no filling in it, you know, it was with meat!". And Orsk pies are still popular.

Lydia

The author of the recipe

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Composition / ingredients

servings:

For the dough:

Flour

1.5

Water

1.25

Sugar

Salt

0.5

Fresh yeast (Or one pack of dry ones)

Filling:

Salt

to taste

Liver (Ideally: liver+ heart+stomachs in equal quantity!)

Onion

300

Ground black pepper

to taste

For deep frying:

Vegetable oil (And hand lubrication)

Translation table of volumetric measures

Nutrients and energy value of the recipe composition

By weight of the composition:

Proteins 10 % 6 g

Fats 57 % 33 g

Carbohydrates 33 % 19 g

390 kcal

GI: 6 / 0 / 94

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to bake pies with liver from batter? The dough for pies starts very simply. In warm water, dilute the yeast with sugar. Let stand for 10 minutes, then add salt, flour, stir well. Flour may need more or less. Focus on the desired consistency of the dough. After 45 minutes, the dough is ready. But I personally advise you to stir the dough again, after 20 minutes. The dough turns out to be very liquid, slightly thicker than sourdough.
Step 2:
Twist the liver in a meat grinder with a large grate.
Step 3:
Then simmer the minced meat for 20-25 minutes in a deep frying pan until cooked. Season with salt and pepper. Then add 300 grams of onion ground in a meat grinder to the hot minced meat. Onions with minced meat do not need to be stewed. That's the point. Just quickly stir the onion with the hot minced meat and leave the filling to cool.
Step 4:
And then the most difficult thing begins. Because making such pies, in the absence of skill, is not an easy task.
Step 5:
First you need to heat the deep-frying oil. Lots of oil. Best of all – right in the pot. Then grease the table well with oil. You can pour oil into a bowl – it will be convenient to lubricate your hands. We literally dip our palms in oil and then pinch off pieces of dough. After that, again (!) wash my hands, wipe dry. Again lubricate with oil. Spread a piece of dough on the palm of your hand, flatten it into a flat cake. Spoon out the filling and spread it a little along the length of the pie.
Step 6:
Then just roll the dough from one edge. The resulting patty is quickly lowered into the deep fryer. Moisten your hands with oil again and repeat the process. You need to make pies quickly.

Actually, I sometimes make pies with potatoes, cottage cheese, and ordinary minced meat on the same dough. But liver ones are the most delicious.

Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which one is better not to use at all, read here .

The liquid in which yeast is bred should be pleasant to the touch, no higher than 40 degrees. Why is this important? In a warm environment, yeast is well activated, in a hot one it will die, and in a cold one it simply will not work. To avoid unpleasant surprises, check the yeast before mixing with the rest of the ingredients. Pour a little warm milk into a bowl, stir in the yeast. Cover the bowl with a kitchen towel and put it in a warm place without drafts for 10-15 minutes. During this time, a foam yeast cap should appear on the surface of the sponge. If this did not happen, then the fermentation process has not started (the yeast is overdue or spoiled). In this case, it is worth taking other yeast, otherwise baking will not work.