Pan-Fried Liver Pies
An old recipe that's just as good as ever — let's make something delicious! These liver pies, fried in a skillet, are made from a one-of-a-kind formula handed down by old-town bakers. The recipe was once kept under tight wraps and, until recently, was out of reach for ordinary folks. But now the veil has lifted and it's open to anyone who wants it. These wonderful pan-fried pies, made the old-fashioned way, win over just about everyone — a time-tested recipe that still holds up today.
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Recipe author
Pan-Fried Liver Pies
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 23 %
5 g
Fats 23 %
5 g
Carbohydrates 55 %
12 g
108 kcal
GI:
8
/
0
/
92
- How do you make pan-fried liver pies? For the filling, use Grade 1 offal (beef heart and liver). Rinse it well, removing any blood clots, and trim away the tough, thick vessels and membranes. Cover with cold water and bring to a boil. Skim off the foam, salt the broth to taste, add the spices (bay leaf, allspice, cardamom), and simmer for an hour. While the filling cooks, start on the dough. I use active dry yeast, which needs to be "woken up." If you have instant yeast, just stir it into the flour. To activate dry yeast, dissolve it in warm water with a teaspoon of sugar and a tablespoon of flour. Stir well and set it in a draft-free spot for about 15 minutes (a foamy cap should form). Sift half of the all-purpose flour into a bowl to clear out any debris and aerate it. Set the other half aside. Make a well in the mound of flour, pour in the yeast mixture, then add the salt and vegetable oil. Add the rest of the flour gradually, in small additions, going by the feel of the dough. Keep in mind you may need a little more or a little less flour.
- Knead a soft dough that doesn't stick to your hands, shape it into a ball, cover with a towel, and let it rest for 2–3 hours to rise. Punch it down at least once. While the dough proofs, finish the filling. Grind the offal through a meat grinder twice. Peel the onion, dice it small, and fry in vegetable oil for 5–7 minutes, then add the ground offal and simmer over low heat for 10–15 minutes. Season to taste and stir in the finely chopped dill. With oiled hands, divide the risen dough into portions. Roll each one out into a sheet, place the filling in the center, and pinch the edges closed, shaping oblong logs. Fry the pies in oil until golden on all sides, about 6–7 minutes, drain on paper towels to remove excess grease, and serve hot. Enjoy!
- Be prepared to use more or less flour than the recipe calls for. Go by the consistency of the dough rather than the exact amount of flour. To avoid mistakes, read up on flour and its properties!
- Every oil is good only up to a certain temperature — its smoke point, beyond which it begins to burn and form toxic compounds, including carcinogens. For how to gauge frying temperature and choose the best oil for frying — and which ones to skip altogether — read here.
- Important! The wrong pan can ruin even the best recipe. For all the details on choosing the perfect pan for different dishes, read here.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Dill greens - 38 kcal/100g
- Pressed yeast - 109 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Heart of mutton - 82 kcal/100g
- Beef heart - 96 kcal/100g
- Beef liver - 130 kcal/100g
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