Fried liver pies

Delicious fried chicken liver pies. Such pies help out well when you need to feed a lot of people. There are a large number of them - enough for everyone. Chicken liver pies according to this recipe can be prepared in advance and then simply reheated at lunchtime. Thanks to the pastry dough, the pies do not get stale for a long time, even if they are not stored in the refrigerator. They can be served with homemade sour cream or tomato juice - also very tasty.

sharlis

Recipe author

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Composition / ingredients

servings:

Butter

Vegetable oil

100

DOUGH:

Flour

550

Water

150

Dry yeast

Sugar

Salt

Eggs

Butter

Vegetable oil

FILLING:

Salt

to taste

Chicken liver

400

Onion

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 9 g

Fats 29 % 14 g

Carbohydrates 52 % 25 g

257 kcal

GI: 8 / 0 / 92

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
To prepare the dough, first make a sponge. In a deep bowl, where we will knead the dough, pour a warm pod, pour dry yeast into it (I left a whole small bag weighing just 7 grams), add a tablespoon of sugar and 150 grams of flour - this is 5 tablespoons with a large slide. Mix everything well with a whisk so that there are no lumps and leave it in the heat for 30 minutes. During this time, the sourdough will rise and bubble.
Step 2:
After the allotted time, add the melted butter, vegetable oil and egg to the sponge - the egg should be at room temperature, it is also better to beat it with a whisk beforehand. Mix everything with a spoon.
Step 3:
Pour the sifted flour into a bowl with sourdough, pour salt on top of the flour, knead the dough. Considering that 150 grams of flour out of the total amount went into the dough, we will need another 400 grams - this approximately depends on the flour. It took me exactly that much flour already with the soap. The dough came out not tight, but soft, elastic and pliable. We form a bun from the dough, cover it with cling film and leave it warm for another 30 minutes.
Step 4:
The filling can be prepared while the dough is suitable - so we will save time on cooking pies. Peel and finely chop the onion. Grind the liver in a blender for 10 seconds.
Step 5:
Fry the onion in a mixture of butter and vegetable oils over medium heat.
Step 6:
After 5 minutes, when the onion becomes transparent, add the liver, salt and mix. Simmer for 7 minutes until the liver is ready - during this time you need to mix the filling several more times. This method significantly reduces the time than if we boiled the liver, and then crushed it in a blender or meat grinder. The filling is ready.
Step 7:
The dough that has come up is crushed and divided into 2 parts, each of which is divided into 7-8 equal parts. We take one piece, knead it with our hands into a flat cake, put a tablespoon of filling in the middle, bend the edges and pinch them tightly. We press the pie down a little so that it becomes flatter. We do this with the whole test.
Step 8:
Fry the blanks in a frying pan with preheated vegetable oil over medium heat on both sides until cooked.