Composition / ingredients
Step-by-step cooking
Step 1:
Sift the flour, add sugar, salt and yeast to the flour.
Step 2:
Mix everything well.
Step 3:
Add water and milk and continue kneading.
Step 4:
Add the egg and knead further.
Step 5:
Add oil.
Step 6:
Knead the dough until it is completely homogeneous and gluten is developed.
Step 7:
Put it in a warm place to rise for an hour or two, so that it grows 2.5 times at least.
Step 8:
That's it.
Step 9:
Remember.
Step 10:
Leave to rise a second time.
Step 11:
Soak the liver in milk for 30-40 minutes.
Step 12:
Wash the heart and dry it a little.
Step 13:
Cut off the cartilage and fat from the heart.
Step 14:
Cut the lung into convenient pieces for cooking.
Step 15:
Put the heart and lung to boil. As soon as it boils, remove the foam.
Step 16:
When the foam is over, add the carrots, bay leaf and onion and cook for about 1.5 hours. 5 minutes before cooking, add the bay leaf - for flavor, but not for bitterness.
Step 17:
Pass the boiled offal through a meat grinder. In a separate bowl, pass the liver (raw) through a meat grinder.
Step 18:
Chop the onion finely.
Step 19:
Dissolve the butter in a frying pan.
Step 20:
Fry the onion.
Step 21:
Add ground liver.
Step 22:
Fry, stirring.
Step 23:
To the almost finished liver with onions, add other, ready-to-eat (pies) by-products.
Step 24:
Add 100 ml of broth from cooking the heart and lung.
Step 25:
Season to taste.
Step 26:
The filling and dough are ready.
Step 27:
Form the base balls for the pies.
Step 28:
That's it.
Step 29:
Roll out the circles. Put a spoonful of filling.
Step 30:
And close the pie.
Step 31:
And so with everyone.
Step 32:
Fry in oil on both sides.
Step 33:
The pies turn out lush and very tasty.
Step 34:
And also satisfying.
Step 35:
And you can also take them with you on the road, to work, to a picnic... And to treat the neighbors is a nice thing!
The dough can be kneaded both with your hands and in a combine. If you knead on the table, it is better not to add extra flour. It is difficult to knead - leave the dough for 5 minutes under the film, lubricate your hands with a thin layer of oil and continue - in one hand a dough scraper, the other hand is slightly oiled - and everything will work out. The dough also becomes less sticky if you smack it on the table a couple of times. That's how grandmothers used to wake up gluten. It still works now.
Enjoy!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Chicken egg - 80 kcal/100g
- Heart of mutton - 82 kcal/100g
- Beef heart - 96 kcal/100g
- Lungs - 92 kcal/100g
- Pork lung - 85 kcal/100g
- Beef lung - 92 kcal/100g
- Veal lung - 90 kcal/100g
- Dry yeast - 410 kcal/100g
- Beef liver - 130 kcal/100g
