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Liver and Potato Pirozhki (Hand Pies)

Homemade hand pies that bring back vivid childhood memories! These liver and potato pirozhki will whisk you straight back to happy days at grandma's house — her golden buns on the baking sheet and that irresistible aroma that got your appetite going in minutes. This simple recipe brings those warm moments back to life, and it's so easy that even a beginner cook can pull it off.

DarinochkaAuthor avatar
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Pies with liver and potatoes
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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 20 % 5 g
Fats 8 % 2 g
Carbohydrates 72 % 18 g
111 kcal
GI: 22 / 0 / 78
  • For the dough, sift all-purpose (or bread) flour into a wide bowl — a higher-gluten flour works best. Add the instant yeast, salt, and sugar. In a separate bowl, combine the milk, water, and egg, mix, then pour the liquid into the dry ingredients. Knead a soft dough gently, starting with a fork and finishing by hand. Shape it into a ball, cover the bowl (so the dough doesn't dry out), and set it in a warm spot to rise for 2 hours. After the first hour, gently punch it down and let it finish rising.
  • Rinse the beef liver well, removing any blood clots, trimming the thick, tough veins, and peeling off the membrane. Cover with cold water, bring to a boil, and skim off the foam. Salt the broth and add your favorite spices. Besides bay leaf and whole allspice, you can experiment with cardamom or celery and parsley root. Add the peeled onion and carrot whole, too. Simmer the liver until done, 30–40 minutes, then lift it out of the broth. Rinse the potatoes under running water, peel, and rinse again. Cover with cold water, salt lightly, and cook until tender, 20–30 minutes (depending on the variety and amount). Drain and mash the potatoes. Grind the liver and garlic through a meat grinder, or finely chop them by hand if you prefer. Mix the ground liver with the mashed potatoes and season to taste — salt and ground black pepper are a must. Divide the risen dough into portions, roll each into a smooth ball, and flatten into a round. Place filling in the center, pinch the edges closed, and shape as you like (round, oval, or with pointed ends). Set the pies seam-side down on a lightly oiled baking sheet and let them proof for 15 minutes. Brush the tops with egg yolk and bake for 25–30 minutes at 350°F (180°C). Serve hot or warm, on their own or in place of bread. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • 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
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  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
  • Egg yolks - 352  kcal/100g
  • Allspice - 263  kcal/100g
  • Dry yeast - 410  kcal/100g
  • Beef liver - 130  kcal/100g

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