Patties with liver - a nourishing Russian dish. Recipes for different pies with liver: in the pan and in the oven, with the addition of rice, potatoes, eggs

Patties with liver - a nourishing Russian dish. Recipes for different pies with liver: in the pan and in the oven, with the addition of rice, potatoes, eggs

Patty. Rosy, lush, fragrant.

It is difficult to resist it, especially if the filling is prepared from the liver.

The useful product will sparkle with new tastes in combination with air dough.

There are many recipes for pies with liver, well, here are the most popular and tasty options. Prepare?

Liver Patties - General Cooking Principles

For liver pies, yeast dough cooked at home is most often used. It requires a minimal amount of ingredients and consists mainly of wheat flour, yeast and liquid (water or milk). Before cooking, he needs to stand, otherwise the products will be tough and will very quickly turn black. Sometimes for pies used puff pastry, home or purchase.

Stuffing for pies can be prepared from any kind of liver: beef, pork, poultry. It will differ in taste and smell. The most tender liver is chicken, and dry liver is pork. But in many respects the taste depends on the time and method of preparation. The longer you cook or fry the product, the harder it will be. In addition to the liver, vegetables are added to the filling, which are pre-fried or stewed, boiled cereals and eggs. Of the spices mainly used salt and pepper.

Recipe 1: Fried Liver Patties

The peculiarity of these pies with liver is the filling, which is soft and tender, resembles pate. And all thanks to roasting already in a hammer form. Therefore, you can even use pork liver.


• 2.5 cups of flour;

• glass of water;

• 8 grams of dry yeast;

• salt;

• butter;

• black pepper;

• 300 grams of liver;

• large onion.


1. Dissolve yeast, 0.5 teaspoonful of salt and the same amount of sugar in half a glass of warm water. Sift flour, combine with yeast mixture and pour in the rest of the water. Add 30 grams of butter and knead the dough. It should be elastic. Flour may need a little more or less, depending on the moisture content of the product. Leave the dough for an hour in the heat, knead once. 2. We wash the liver, remove the film and twist in a meat grinder. You can grind blender.

3. Cut the onion, fry in a pan for 2 minutes, then add chopped liver and fry for another 4 minutes. Stuff with salt, pepper and cool.

4. Form the dough and filling patties, fry on both sides. The process is fast, as the filling is ready. Fried pies spread on paper napkins to absorb excess fat.

Recipe 2: Patties with liver in the oven

Wind pies are not as fat as fried foods. Consequently, less high in calories. But they are not always soft and airy, so you need to knead the correct dough.


• 250 grams of milk;

• spoon of yeast;

• egg;

• 50 grams of oil;

• 2 spoons of sugar;

• salt;

• a pound of flour;

• 400 grams of liver;

• onion.


1. Heat the milk to approximately 40-50 degrees. Add sugar, yeast and 6 tablespoons of flour, make a mash and leave for half an hour. During this time, it will rise well and acidify. Enter the salt, beaten egg, sifted flour, knead the dough and at the end add vegetable oil. You can take melted margarine. Remove the dough into the heat before the first lift, crush and let go again.

2. Making the stuffing. You can prepare this option, as in the previous recipe. Or simply fry the liver with onions and skip through a meat grinder. Do not forget to put spices.

3. As soon as the dough rises a second time, divide it into equal pieces, form pellets, put the stuffing and make cakes.

4. Place on a baking sheet, leaving a distance for lifting. Let stand 15 minutes, grease with beaten egg and send to bake until done.

Recipe 3: Cakes with Liver and Rice

A versatile recipe for liver pies, which can be fried in butter or baked in the oven. Or maybe make a big pie? This dough will endure! Rice for the filling is better to use round and small, steamed will not work. You can use any liver. Ingredients

• 400 grams of liver;

• 100 grams of rice;

• 2 bulbs;

• 1 bag of dry yeast;

• 450 grams of flour;

• salt;

• 2 spoons of sugar;

• 250 grams of water or milk;

• 40 grams of oil.


1. Dissolve the yeast with salt and sugar in warm water (or milk), add the sifted flour, butter and knead the dough. We give 2 times to get up. If the pies are fried in a pan, then one lift is enough.

2. Boil rice in water with salt, wash.

3. We cut the liver into pieces, boil for 15 minutes, cool and skip through a meat grinder.

4. Fry the finely chopped onions, add the liver and rice, salt, pepper and mix the filling. You do not need to warm up the ingredients together, they will reach in the process of making pies.

5. Divide the dough into pieces, sculpt the pies and cook in any way. If you bake in the oven, let the products rise a little on the baking sheet so that there are no gaps on the sides.

Recipe 4: Cakes with liver and egg of their puff pastry

Delicate filling rich in protein. But the peculiarity of this recipe is the use of puff pastry, which simplifies the process several times and reduces the time. You can use yeast or unleavened dough, choose at your discretion. Cooking pies in the oven.


• A pack of dough;

• 5 eggs;

• Spices;

• 300 grams of liver;

• butter;

• onion.


1. Boil the eggs, leave one for greasing the pies before baking. Then cool and cut into small cubes.

2. Grind raw liver with a meat grinder.

3. Fry the onion, diced in a pan. Add the raw liver and cook together, at the end we salt, pepper and combine with the eggs.

4. Spread the puff pastry on the table. If necessary, roll out with a rolling pin. The thickness of the layer should be 4 mm. Cut into squares.

5. Break the egg, add 3 spoons of water and mix. We moisten the brush and draw around the edges of the squares so that the dough blends well. 6. Put the stuffing in the center, sculpt the envelopes and send it to the baking sheet. If yeast dough is used, leave enough space between the products.

7. We grease liver pies with the remained egg, we bake.

Recipe 5: Liver Patties with Mashed Potatoes

Liver and potatoes are the perfect filling for pies. Juicy, nourishing and inexpensive. Liver can be used any, but tastes better with beef. We mash the mashed potatoes on purpose, but nothing is lost in good housewives. Therefore, you can use the remnants of lunch or dinner.


• 300 grams of milk;

• bag of yeast;

• egg;

• salt, sugar;

• 600-700 grams of flour;

• 500 grams of mashed potatoes;

• 350 grams of raw liver;

• bulbs.


1. Combine warm milk with yeast, a teaspoon of salt and two spoons of sugar, add sifted flour and knead the dough. We send "rest" in the heat for 50 minutes, while we are engaged in stuffing.

2. Liver just boil in water for about 15 minutes and twist in a meat grinder once.

3. Fry the onion, mix with mashed potatoes and chopped liver. Evaluate the filling for salt, if necessary, add pepper, any spices.

4. We take out the already risen dough, divide it into pieces, the size of a small apple. We spread on the table and flatten it in a flat cake, put the filling. We form pies and fry in oil on both sides.

Recipe 6: Pies with biscuits on “Quick” yogurt

For these liver pies, you can use any filling from previous recipes or come up with your own. To speed up the process, you can even use liver pate. The peculiarity of the recipe is the dough on kefir, tender and quickly cooked.


• 500 grams of kefir;

• 2 teaspoons of salt;

• 1 teaspoon of soda (but without a slide);

• 30 grams of butter or margarine;

• egg;

• pinch of sugar. Cooking

1. Pour the kefir in a bowl, its temperature does not matter. Instead of kefir, you can use any dairy product (ryazhenka, yogurt, ferment), but savory.

2. Add to kefir dry soda, stir. The reaction must go, the mass will bubble. This is normal.

3. Add the egg, salt and sugar, mix well until complete dissolution.

4. Pour in melted butter or margarine, pour sifted flour, knead dough of medium consistency, it should not stick to your hands, but also be too steep. Let stand for half an hour and you can cook any pies.

Recipe 7: “Specialty” Cookie Pies

The secret of these pies is a tender filling, which is prepared with the addition of vegetables and lard. In fact, it turns liver pate, and even if it remains, it certainly will not disappear. Prepare the dough according to any recipe or use a puff. The filling is suitable for both fried and baked pies.


• 500 grams of liver;

• 250 grams of fat (can be with layers);

• salt pepper;

• 2 bulbs;

• big carrot.

For cooking you will need a deep pan or a cauldron with a lid.


1. We cut the fat pieces, any, and send to roast.

2. Shred the onion in half rings, carrots in thin rings, send to the fat and cook together for 3 minutes, until softness is not necessary.

3. We cut the liver in any pieces, send it to vegetables, cover with a lid and simmer for half an hour. If there is little juice, you can pour boiling water. Salt and pepper.

4. Cool down the future stuffing, twist in a meat grinder, preferably two times and use for the intended purpose.

Liver Patties - Tips and Tricks

• So that fried pies are not too fat, they need to be cooked only in hot oil. If it is not heated enough, the dough will absorb fat like a sponge.

• Slight bitterness is characteristic of pork liver. To get rid of it, the raw product must be cut into slices and soaked for half an hour in fresh milk. • Ate the filling for liver pies turned out to be too dry, the situation will help fix the butter or mayonnaise. Add a couple of spoons and perebeyte blender, get a gentle pate.

• Forgot to smear the pies with an egg before baking in the oven or was it just not there? Do not worry! As soon as you get the products out of the stove, immediately wipe with a cloth dipped in vegetable oil. Pies will be soft and shiny.

• Pies will burn if you add a lot of sugar to the dough. For half a liter of liquid is not more than 3 spoons.

• Yeast dough requires mandatory flour sifting. And it's not just about extracting various impurities, but about saturating the product with oxygen. Only from sifted flour can you get an airy, uniform and easy-to-lift dough.

• Yeast dough is mixed only from warm foods. Cold ingredients inhibit the development of yeast, and baking will be delayed.

Comments (0)
Popular articles