Pies stuffed with meat by-products are nourishing and have a unique taste, but they are relatively inexpensive. They can be taken on the road, served to the daily and holiday table. Particularly tasty patties with liver filler. Stuffing for pies can be prepared from beef, pork, chicken liver. The taste of products from this will change, but the technology of their preparation will remain identical.
Cooking Features
The filling for liver pies turns out to be delicious, and the process of its preparation is not complicated. However, it will take some time. Before you start cooking filler for liver patties, it does not hurt to learn a few things. Then you can get the expected result, even if you do not have much culinary experience.
- The liver is used to fill the pies already in finished form. Some recipes provide for its cooking in a pan in a shredded form, it does not take a lot of effort, will allow to get a juicy stuffing. However, for some people, the filling of the fried liver seems overly greasy. Most often offal for cooking stuffing boil. Beef and pork liver boil for 40-50 minutes if it is boiled whole or sliced very large. If the liver is cut into small pieces, it will boil in 20 minutes. This time will be enough for cooking chicken liver.
- Liver readiness can be checked with a knife. They pierce the product to the middle. If a clear liquid is poured from the opening, the liver is ready. Otherwise, it needs to boil for some time.
- Before chopping the liver is cooled. Crush it with a meat grinder or food processor, pre-cut into small pieces.
- Hot stuffing is not put on the dough, otherwise the cakes will be tasteless.
For juiciness, add vegetables to the liver patty. Especially well it is in harmony with onions and carrots. Often the liver in the filling is supplemented with rice, eggs, mushrooms, and other meat by-products. Due to this, there are many recipes for liver filling for pies, everyone can choose an option that corresponds to his culinary preferences.
Stuffing for beef liver pies
Composition:
- beef liver - 0.5 kg;
- onions - 0, 2 kg;
- fresh greens - 50 g;
- salt - to taste;
- vegetable oil - how much will leave.
Method of preparation:
- Wash the liver, pat dry with a napkin. Remove films, fragments of blood vessels. Cut into small pieces. Turn through the meat grinder.
- Peel onion bulbs, cut into large lobules. Crush in the same way as the liver.
- Mix the liver mince with onion, add finely chopped greens and salt, mix well.
- Pour oil into a large frying pan, heat it. Put the liver filling in the pan. Fry, stirring, for 5 minutes on high heat.
Once the filling has cooled, it can be used to make pies. The filling is equally well suited for baked and fried products.
Stuffing for pork liver pies
Composition:
- pork liver - 0, 35 kg;
- onions - 150 g;
- butter - 50 g;
- fresh greens, salt - to taste.
Method of preparation:
- Rinse the liver, free from films. Coarsely chop and boil until cooked in lightly salted water.
- Peel onions, cut into small cubes.
- Melt butter in a pan, put onions in it. Fry it on low heat until soft.
- Slice chilled liver into small pieces and turn them into mince with a meat grinder or food processor.
- Combine the liver with onions and finely chopped greens, salt and mix.
It remains to wait for the filling to cool completely, and to fill the prepared dough with it. Pies smeared with yolk so that they brown, and sent to the preheated oven. Willingness is determined by the readiness of the test.
Stuffing for chicken liver pies
Composition:
- chicken liver - 0, 5 kg;
- refined vegetable oil - 40-60 ml;
- onions - 100 g;
- carrots - 100 g;
- salt, pepper - to taste.
Method of preparation:
- Liver wash, drain in a colander, let it dry.
- Onion, peeled, cut into small cubes.
- Scrape, wash carrots. Grind it on a coarse grater.
- Pour oil into the pan, put chopped vegetables in it. Fry them until golden brown, put them on a plate.
- Put the liver in place of the vegetables. Brown it over medium heat, then reduce the intensity of the flame, pour a little water into the pan, put the liver out until ready.
- Drain excess water, cool the liver, chop with a meat grinder or food processor, mix with fried vegetables.
Pepper, salt the filling, stir and use as intended.
Stuffing for liver pies with eggs
Composition:
- liver (beef, pork or chicken) - 0, 3 kg;
- chicken egg - 4-5 pcs. (depending on size);
- carrots - 100 g;
- onions - 100 g;
- butter - 40 g;
- salt, pepper - to taste.
Method of preparation:
- Wash liver, peel off films, boil until ready. Cool, scroll through a meat grinder or chop with a food processor.
- Peel vegetables. Onion cut into small cubes, rub carrots.
- Fry vegetables until soft in melted butter, put to chopped liver.
- Eggs boil hard boiled. Put under a stream of cold water. When the eggs have cooled, remove the shells from them. Finely chop the eggs with a knife, send to the vegetables and liver.
- Salt and pepper products, mix.
The filling made according to this recipe is tender and juicy. It is well suited for puff pastry pies, but ordinary pies can also be made with it.
Stuffing for beef liver pies and other by-products
Composition:
- beef liver - 0.5 kg;
- beef heart - 0, 3 kg;
- beef lung - 0, 3 kg;
- onions - 0, 3 kg;
- garlic - 3 cloves;
- rice - 0, 2 kg;
- butter - to taste;
- salt, spices - to taste.
Method of preparation:
- Boil offal of meat and cool, cut into medium pieces.
- Alternating, skip the liver, lung, and heart through a meat grinder.
- Free the onions from the husk, cut them into small pieces and fry in the melted butter until they have acquired a golden hue. Put to the meat offal.
- Pass garlic through the press, send to other products.
- Wash rice, boil almost to readiness in salted water. Rinse and cool again. Put to other ingredients.
- Stir the prepared products, salt and pepper them to taste. If the filling seemed dryish, add a little melted butter to it.
Pies with a filling from offal turn out juicy and appetizing. They are cheap, but like almost everyone.
Filling for patties with liver and potatoes
Composition:
- liver (pork, chicken or beef) - 0, 3 kg;
- potatoes - 0, 3 kg;
- onions - 100 g;
- refined vegetable oil - how much will go;
- salt, spices, herbs - to taste.
Method of preparation:
- Boil the liver until tender, chop, turning through a meat grinder.
- Cook the potatoes, cut into large pieces, turn into mashed potatoes.
- Chop onion finely and fry until soft in vegetable oil.
- Combine the liver, potatoes and fried onions, salt and season the filling to taste. Add chopped greens, mix.
Many love potato pies. If you add potatoes to the liver, it turns out even tastier.
Stuffing for pies with liver is prepared from boiled or fried offal. For this purpose, suitable pork, beef, chicken liver. For juiciness, vegetables are added to the filling (onions, carrots). Rice and potatoes reduce the cost of filling and make it more satisfying. It is impossible to say which filling is tastier - each variant has its admirers.
