Cooking delicious pies with liver

In order to cook pies with liver we need the following list of ingredients for the dough: margarine 250 grams (pack), half a liter of milk, 6 tablespoons of sugar, a packet of yeast, flour.

For the filling, take: chicken liver - 900 grams, one onion, carrot, cream and flour.

As you can see from the list of everything necessary, the ingredients are standard and no surprises are foreseen. But, interestingly, with the same ingredients - different chefs can have very different results. The author of these lines, after having tried many different recipes with consistently unsuccessful results, liked exactly such patties with the liver, as they are obtained according to the recipe described in the article. So I would like to tell you about it, even if you have a taste of real pies in your house.

So, let's get started. Delicious pies with liver start with the dough, so let's make it. We take a little milk and dilute it with 2 tablespoons of sugar and yeast, put the dishes in a warm place and wait 20 minutes. By this time, a foam cap should form over the bowl. Slightly melted margarine cut into pieces and put in a large bowl. Then add 6 tablespoons of sugar and stir until the sugar dissolves. In the resulting mixture, pour the milk and stir again.

Sift two mugs of flour and drop them, without mixing, into a bowl with a milky-margarine mixture. For flour, pour the yeast in such a way that they do not come in contact with margarine, and mix the yeast with flour. When they mix well enough, you can start to gently combine the contents of a large bowl. The secret of this method is to let the yeast come in contact with the margarine as late as possible. Make sure that the mixture looks like a dough for pancakes, do not regret the flour if you get too liquid.

Had they mixed it up? Great, now it's time to cover the dishes with a clean towel and put it in a warm place for the first time. You can turn on the gas in the oven and open the door. Then the kitchen will quickly heat up. If this is not enough or in the winter, turn on a weak fire a couple of top burners. In the heat, the dough should stand a little less than an hour, take care that it does not "run away", since the speed of its ascent strongly depends on how fresh the yeast was.

An hour later the dough can be spread in a warm pan. Take the container a little more and, adding a little flour, knead the dough, it should be liquid, "damp". We put a large pot on the stove for forty minutes a second time. After this time, again mnem dough and, adding flour, we knead it finally. As a result, you should get a normal, ready-made dough. Once again we put it up and mnem at least once, ideally - twice.

We pass to the filling, since we are making pies with liver, so we take the liver and cut it as finely as possible. You can drive it through a meat grinder. To prepare the stuffing, prepare finely chopped onions and mashed carrots (if you want to cook pies with liver and potatoes, then you will need to additionally cook mashed potatoes). On a large, heated frying pan with pour, without regretting the oil, and when it is sufficiently heated, pour the liver into the frying pan. Now the filling from the liver for pies is salted with a couple of spoonfuls of salt, you still need to add a couple of tablespoons of flour to the frying pan. Stir thoroughly, fry all over the big fire for a few minutes and pour in the vegetables. We maintain another 5 minutes under the lid and add milk or cream to the eye as much as necessary so that the liver can be extinguished (the flour, mixing with milk, will make it thicken). If the liver is bloated, remove it from the fire. From the dough we make pies and add stuffing to them. You can leave them for 10-20 minutes on the table, they should "come up", and the dough will then be more light. And go to the final operation, pawns in the oven. You can grease pies with a beaten egg a few minutes after laying, and now you only have to bake them to the color that all the landladies know themselves, it's called "appetizing."