Liver pies fried in a frying pan

How to cook liver pies fried in a frying pan? For the filling, take the offal of category 1 (beef heart and liver), rinse thoroughly, getting rid of blood clots, clean from coarse, thick vessels and films. Fill with cold water and bring to a boil. Remove the foam, salt the broth to taste, add spices (bay leaf, allspice, cardamom) and cook for an hour.

While the filling is being prepared, take care of the dough.  I use active dry yeast, they need to be "revived". If you have instant yeast, just mix them with flour.
We revive dry yeast by pouring them with warm water with a teaspoon of sugar and a tablespoon of flour. Stir the liquid well and put it in a place without drafts for 15 minutes (a foam cap should form).

In a bowl, sift half the amount of premium wheat flour to get rid of possible garbage inclusions and saturate the product with oxygen. In a separate container, set aside half the amount of flour, make a recess in the resulting flour slide and pour in yeast water, add salt and vegetable oil.Add the rest of the flour gradually, in small portions, focus on the desired consistency of the dough. Consider the fact that you may need a little more or less flour.

Knead a soft dough that does not stick to your hands, roll a ball out of it and, covering it with a towel, leave it for 2-3 hours to ripen. We mince it at least once.

While the dough is coming, we will continue to do the filling. Twist the offal in a meat grinder twice. Peeled onion, cut into small cubes, fry in vegetable oil for 5-7 minutes and add liver to it, simmer on low heat for 10-15 minutes. Bring the spices to taste and add finely chopped dill.

Divide the dough that has come up into portions with your hands greased in vegetable oil. Roll out each blank into a layer, place the filling in the center and pinch the edges, forming oblong cubes.

Fry the pies in oil until golden brown on all sides for 6-7 minutes, dry them on paper towels from excess fat and serve hot.

Bon appetit!

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 is better not to use at all, read here .

Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .