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Fried liver pies

Fried Chicken Liver Hand Pies

Delicious fried hand pies filled with chicken liver. These are a real lifesaver when you need to feed a crowd — the recipe makes plenty, enough for everyone. You can make a batch ahead of time and simply reheat them at lunch. Thanks to the rich, enriched dough, they stay soft for a long time, even stored outside the fridge. Serve them with a spoonful of sour cream or a glass of tomato juice — also really good.

sharlis

Recipe author

Composition / ingredients

Servings:

Butter

Vegetable oil

100

Flour

550

Water

150

Dry yeast

Sugar

Salt

Egg

Butter

Vegetable oil

Salt

Chicken liver

400

Onion

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 9 g

Fats 29 % 14 g

Carbohydrates 52 % 25 g

257 kcal

GI: 8 / 0 / 92

Cooking method

Step 1:

To make the dough, start with a sponge. In a deep bowl — the one you'll knead the dough in — pour the warm water, add the dry yeast (I used one whole small packet, exactly 7 g), a tablespoon of sugar, and 150 g of flour (about 5 heaping tablespoons). Whisk everything well so there are no lumps, then leave it somewhere warm for 30 minutes. In that time the sponge will rise and bubble up.
Step 2:

Once the time is up, add the melted butter, vegetable oil, and egg to the sponge — the egg should be at room temperature, and it's best to beat it lightly with a whisk first. Stir everything together with a spoon.
Step 3:

Add the sifted flour to the bowl with the sponge, sprinkle the salt over the flour, and knead the dough. Since 150 g of flour already went into the sponge, you'll need roughly another 400 g — the exact amount depends on your flour. That's about how much I used, including a little for dusting. The dough came out soft, elastic, and easy to work with rather than stiff. Shape it into a ball, cover with plastic wrap, and leave it somewhere warm for another 30 minutes.
Step 4:

You can make the filling while the dough rises to save time. Peel and finely chop the onion. Grind the liver in a blender for about 10 seconds.
Step 5:

Fry the onion in a mix of butter and vegetable oil over medium heat.
Step 6:

After about 5 minutes, once the onion turns translucent, add the liver, season with salt, and stir. Simmer for 7 minutes until the liver is cooked through, stirring the filling a few more times along the way. This method is much faster than boiling the liver and then grinding it in a blender or meat grinder. The filling is ready.
Step 7:

Punch down the risen dough and divide it into 2 pieces, then cut each into 7–8 equal portions. Take one piece, press it out into a round with your hands, place a tablespoon of filling in the center, fold the edges over, and pinch them tightly shut. Press the pie down gently to flatten it a bit. Repeat with the rest of the dough.
Step 8:

Fry the pies in a skillet with preheated vegetable oil over medium heat, browning both sides until cooked through.