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Fried Liver Hand Pies

Are you a fan of hand pies? Then you've come to the right place! These fried pies, filled with liver and a few other tasty ingredients, are easy on the family budget and will deliciously feed not just your family but also the neighbors, your coworkers, and anyone else you happen to treat. For the filling you can use 750 g of whatever offal you like, but liver gives the mix a special flavor, so don't leave it out — you can even add more.

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Fried pies with liver without kefir
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Fried pies with liver without kefir
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 21 % 9 g
Fats 21 % 9 g
Carbohydrates 57 % 24 g
208 kcal
GI: 8 / 0 / 92

Cooking method

  1. Step 1:

    Step 1

    Sift the flour and add the sugar, salt, and yeast to it.

  2. Step 2:

    Step 2

    Mix everything together well.

  3. Step 3:

    Step 3

    Add the water and milk and keep kneading.

  4. Step 4:

    Step 4

    Add the egg and knead some more.

  5. Step 5:

    Step 5

    Add the oil.

  6. Step 6:

    Step 6

    Knead the dough until it's fully smooth and the gluten is well developed.

  7. Step 7:

    Step 7

    Set it in a warm place to rise for an hour or two, until it grows at least 2.5 times in size.

  8. Step 8:

    Step 8

    Like this.

  9. Step 9:

    Step 9

    Punch it down.

  10. Step 10:

    Step 10

    Let it rise a second time.

  11. Step 11:

    Step 11

    Soak the liver in milk for 30–40 minutes.

  12. Step 12:

    Step 12

    Wash the heart and pat it dry a little.

  13. Step 13:

    Step 13

    Trim the cartilage and fat off the heart.

  14. Step 14:

    Step 14

    Cut the lung into pieces that are easy to cook.

  15. Step 15:

    Step 15

    Put the heart and lung on to boil. As soon as it comes to a boil, skim off the foam.

  16. Step 16:

    Step 16

    Once there's no more foam, add the carrot and onion and cook for about 1.5 hours. Add the bay leaf 5 minutes before the end — for aroma, not bitterness.

  17. Step 17:

    Step 17

    Run the boiled offal through a meat grinder. In a separate bowl, grind the (raw) liver.

  18. Step 18:

    Step 18

    Finely chop the onion.

  19. Step 19:

    Step 19

    Melt the butter in a skillet.

  20. Step 20:

    Step 20

    Fry the onion.

  21. Step 21:

    Step 21

    Add the ground liver.

  22. Step 22:

    Step 22

    Fry, stirring.

  23. Step 23:

    Step 23

    When the liver and onion are nearly done, add the other, already-cooked offal.

  24. Step 24:

    Step 24

    Add 100 ml of the broth from cooking the heart and lung.

  25. Step 25:

    Step 25

    Season to taste.

  26. Step 26:

    Step 26

    The filling and dough are ready.

  27. Step 27:

    Step 27

    Shape the dough into balls for the pies.

  28. Step 28:

    Step 28

    Like this.

  29. Step 29:

    Step 29

    Roll out each ball into a round. Add a spoonful of filling.

  30. Step 30:

    Step 30

    And seal the pie.

  31. Step 31:

    Step 31

    And do the same with each one.

  32. Step 32:

    Step 32

    Fry in oil on both sides.

  33. Step 33:

    Step 33

    The pies come out fluffy and very tasty.

  34. Step 34:

    Step 34

    And filling, too.

  35. Step 35:

    Step 35

    You can even pack them along for a trip, for work, or a picnic... and treating the neighbors is a lovely thing to do!

  • You can knead the dough by hand or in a food processor. If you knead it on the counter, try not to add extra flour. If it's hard to work, leave the dough for 5 minutes under plastic wrap, coat your hands with a thin film of oil, and continue — a dough scraper in one hand, the other hand lightly oiled, and it'll all come together. The dough also gets less sticky if you slap it against the counter a couple of times. That's how grandmothers used to "wake up" the gluten, and it still works today. 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

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