Yeast pies have long been one of the favorite foods in Russia. They are made in different shapes, sizes and with a wide variety of fillings. Try making liver pies.
Pick your recipe
You will need
-
- For the test:
- 3 cups of wheat flour;
- 1 cup of water or milk;
- 1 tablespoon of sugar;
- 1 tablespoon of vegetable oil;
- 1-2 eggs;
- 0.5 teaspoon of salt;
- 15 g of yeast.
- For greasing pies:
- 2 eggs;
- 50 g of butter.
- For filling:
- 400 g of beef liver;
- 4 eggs;
- 2 onion heads;
- 50 g of ghee or vegetable oil.
Instruction manual
1
Make yeast cake dough. Pour one glass of warm water or milk warmed to a temperature of 35-37 degrees into a large bowl, add pressed yeast previously diluted in a small amount of warm water. Pour one tablespoon of granulated sugar, half a teaspoon of salt into a container, put vegetable oil and slightly beaten eggs. Mix the mixture in a bowl, add the sifted flour and knead the dough well. It should turn out to be homogeneous, without lumps of flour and easily lag behind the hands and walls of the dishes. Lightly sprinkle the finished dough with flour, cover the bowl with a clean cloth and place in a warm place (25-30 degrees) for two to three hours for fermentation.
2
To make a filling for pies, peel the beef liver from the films and bile ducts, rinse it in cold water and cut into small pieces. Peel and chop the two onion heads finely. Heat ghee or vegetable oil in a frying pan, fry the liver with chopped onions and cool to room temperature. Then pass the liver through a meat grinder, salt, sprinkle with ground black pepper and mix with finely chopped boiled eggs.
3
Wrap the dough up and form small round buns out of it. Lay them on a table sprinkled with flour, allow to distance for 5-10 minutes, then roll them in the form of round cakes. In the center of each cake, put the filling and pinch the edges, giving the pies a flat semicircular shape. Place the cut pies on a baking sheet sprinkled with flour and set for 20 minutes to proof.
4
Preheat the oven to a temperature of 230 degrees. Gently pat the patties with beaten eggs, place the pies on a board or tray, grease with butter, cover with a clean towel and leave for 10 minutes.
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