Liver pies: recipes

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Our parents, grandfathers and grandmothers remember the airy, mouth-melting, aromatic pie with liver filling. In Soviet times, this baking was very popular, although in general pies with tripe were known even before the revolution. Today, many families have learned how to cook them at home..

How to make liver pies

Liver is the insides of an animal, a bird that has nutritional value. The most useful organs are the liver, heart, lungs, kidneys, stomach. They contain minerals and vitamins. Cooking pies with liver can be in the oven, in a pan, using a deep fryer or slow cooker.

How to cook liver

It is easy to prepare a liver for pies if you follow certain rules. First, the selected insides of the bird or animal must be washed under running water. Often for baking use the heart, lungs, liver. It is advisable to boil these offal in a separate bowl. Salted water, in which the lungs are boiled, should be drained after boiling so that the filling from the liver for pies is not bitter..

When the organs are ready, they are cut into pieces, ground in a food processor, blender or meat grinder. You can immediately add garlic, green onions, boiled carrots, fresh parsley or dill. Forcemeat from the liver for pies should have a uniform consistency. So that the knives of kitchen utensils and appliances do not become dull, it is better to recycle the liver after cooling.


To create a delicious baking, you need to knead the base correctly. The dough for liver pies is made with live, pressed yeast (you can buy dry yeast). They are dissolved in warm water, and the container with the mixture is sent to a warm place. While the yeast reaches, the remaining components combine, the yeast mixture pours into them, the dough starts, which should stand. When it begins to grow, it is crushed. This procedure is carried out several times. You can knead the dough in the bowl of the bread machine by running a special program.

Bowl of yeast dough on a cutting board

Liver pies – recipe

In addition to the classic Soviet method of preparing aromatic, soft pastries, there are many other options for its creation. Each recipe for liver pies has its own characteristics. Various ingredients are added to the filling, the dough is kneaded not only with fresh, but also with dry yeast. Cooking methods also vary, pies are fried in a pan or in a slow cooker, and baked in the oven. Below are step-by-step recipes that will help make a delicious lunch or dinner for family or guests..

Like in Soviet times

  • Cooking time: 3.5 hours.
  • Servings Per Container: 8-10 Persons.
  • Calories: 350 kcal.
  • Destination: Dinner.
  • Cuisine: Russian.
  • Difficulty: above average.

The first option, how to cook a great dinner or snack – pies with liver, as in Soviet times. Although the dish has a high calorie content, sometimes you can treat yourself to a gentle dough with hearty filling. This recipe is often passed on from the older generation to the younger; it has been familiar to many since childhood. For Soviet-style pies, you need beef tripe.


  • wheat flour – 1 kg;
  • egg – 2 pieces;
  • milk – 2 glasses;
  • dry active yeast – 10 grams;
  • sugar – 2 tbsp. spoons;
  • salt to taste;
  • sunflower oil (for frying).

For filling:

  • beef liver, lung and heart – 350 g each;
  • onions – 1 head;
  • butter – 50 g;
  • boiled egg – 2 pcs.;
  • fresh greens;
  • salt, black pepper.

Cooking method:

  1. Heat the milk (up to 40 ° C). Bring yeast in it, beat eggs.
  2. Add well sifted flour, salt.
  3. Mix the ingredients thoroughly.
  4. Knead the dough, put in a deep bowl, cover with a towel or a lid. Put the base in a warm place for 50 minutes to rise.
  5. Peel the liver from the film, cut into slices. Put in a pan, add water and put on fire.
  6. After boiling, cook for a couple of hours until cooked.
  7. Grind the cooled liver with a meat grinder or blender. Should get a homogeneous mass.
  8. Finely chopped boiled eggs and onions with a knife.
  9. In butter, fry the onion until golden brown, add liver, salt, pepper and stew a little.
  10. Add eggs to the mass, mix the filling well.
  11. Open and remove the dough on the table. Make balls, roll them into small cakes of medium thickness.
  12. Put a filling in the middle of each pancake with a fork, pinch the edges and form beautiful pies.
  13. Fry liverwort pastries in hot vegetable oil for several minutes on each side.
  14. You can take out on a plate and serve.

Fried liver pie on a plate


  • Cooking time: 3 hours.
  • Servings Per Container: 8-10 Persons.
  • Calories: 380 kcal.
  • Purpose: lunch, dinner.
  • Cuisine: Russian.
  • Difficulty: medium.

The recipe for liver pies fried in a pan is useful for a nutritious dinner or gatherings with friends. The dish turns out to be unusually tasty, appetizing. Patties from airy, soft dough with a gentle, juicy liver filling will not leave anyone indifferent. This recipe uses beef offal, the dough is kneaded with dry yeast.


  • light beef – 900 g;
  • beef heart and liver – 900 g each;
  • onions – 4 pcs.;
  • butter – 250 g;
  • ground black pepper, salt;
  • bay leaf – 2 pcs.;
  • dried celery – 1 tbsp. l .;
  • sunflower oil.

For the test:

  • milk – 1 l;
  • egg – 5 pcs.;
  • sugar – 1 tbsp .;
  • sunflower oil – 180 ml;
  • dry yeast – 1 pack;
  • flour – 1.5 kilos;
  • salt.

Cooking method:

  1. It’s worth starting with the preparation of baking filler.
  2. Wash the liver under running water from the blood, remove the film, blood vessels.
  3. Cut the liver into pieces, soak in milk.
  4. Cut the heart and lungs into a saucepan. Add parsley, pepper, onion and celery.
  5. Fill the failure with water, cook for 2-2.5 hours.
  6. Fry the liver in vegetable oil until tender, add finely chopped onions, cook until transparent.
  7. Grind the cooled lungs, liver and lungs with a food processor, salt, combine with butter, mix well.
  8. Forcemeat from the liver for pies so far set aside.
  9. In a deep bowl, beat eggs with sugar, pour milk, add vegetable oil.
  10. Pour the sifted flour and yeast to the rest of the ingredients.
  11. Knead elastic, soft dough, cover with a towel, put in heat for 40 minutes.
  12. Get it, roll it to medium thickness, cut out circles from it (with a glass or a cup).
  13. Distribute liver filling (volume per eye), fashion pies.
  14. Fry the dish with warmed sunflower oil on both sides until golden brown.

Fried pies with liver filling

In the oven

  • Cooking time: 3 hours.
  • Servings Per Container: 4-6 Persons.
  • Calories: 217 kcal.
  • Purpose: lunch, dinner.
  • Cuisine: Russian.
  • Difficulty: medium.

Pies with liver in the oven are no less tasty and ruddy. This recipe with a photo is useful when home or guests do not eat fried foods. You need to boil the liver for the filling in advance, so the cooking process will go faster. You can use dry or live yeast, water or milk for the dough, add your favorite spices and seasonings to the filling if desired.


  • beef lung and heart – 300 g each;
  • beef liver – 150 g;
  • water – 300 ml;
  • dry yeast – 20 g;
  • eggs – 2 pcs.;
  • onion – 2 pcs.;
  • flour – 700 g;
  • granulated sugar – 1 tbsp. the spoon;
  • sunflower oil – 3 tbsp. l .;
  • salt, black pepper.

Cooking method:

  1. Dissolve yeast, salt, sugar in warm water.
  2. After 5 minutes, introduce the sifted flour, add oil.
  3. Knead the dough, roll into a ball and cover with a towel. Leave for 2 hours, crushing from time to time.
  4. Grind in a food processor or blender pre-cooked liver for filling.
  5. Fry the minced meat in oil with finely chopped onions.
  6. Add salt, pepper, mix thoroughly.
  7. Approach the dough into several parts. Roll out thick strips, cut into slices and form flat cakes.
  8. To fill each, to make neat pies.
  9. Set the temperature to 180 degrees, grease the baking sheet with vegetable oil, bake for 30 minutes.

Baked liver pies

With rice

  • Cooking time: 40 minutes.
  • Servings Per Container: 4 servings.
  • Calories: 280 kcal.
  • Destination: Dinner.
  • Cuisine: Russian.
  • Difficulty: medium.

Lush, fragrant pastries in the form of pies with liver and rice, made in the oven, will be an excellent snack or a full dinner. For the filling, you need to take steamed rice, which adds satiety, and if you mix it with green onions, it will turn out even tastier. This baking remains pleasant and soft even the day after preparation. Cakes with a golden brown crust and the most delicate filling – it’s just “lick your fingers”.


  • milk – 0.5 liters;
  • dry yeast – 20 g;
  • eggs – 4 pcs.;
  • premium flour – 1 kg;
  • vegetable oil – 220 ml;
  • salt – 1 tsp.


  • pork liver and lung – 300 g each;
  • steamed rice – 200 g;
  • purple onion – 1 head;
  • green onions – 1 bunch;
  • sunflower oil – 100 ml;
  • salt pepper.

Cooking method:

  1. Liver and rice for baking are pre-boiled in slightly salted water.
  2. Onions and green onions finely chopped.
  3. The cooled pork failure is cut into cubes, chopped in a meat grinder.
  4. Purple onions are fried in oil for several minutes, minced meat is sprinkled to it. The mixture is salted, peppered.
  5. Cook the filling for 2-3 minutes on low heat.
  6. Rice is put in the pan, everything is mixed and fried a little.
  7. Green onion is added to the filling.
  8. In warm milk (1 cup), yeast is bred, sugar is added, 4 tablespoons of flour.
  9. Stir the ingredients. Opara sets aside 20 minutes before foaming.
  10. The remaining milk is slightly warmed, butter is laid out in it.
  11. Sifted flour combines with sugar, salt and gathers up the hill on the table.
  12. A deepening is made, milk is poured into it, sunflower oil, an egg is driven in, a dough is added.
  13. Knead the dough and leave for 1.5 hours to increase a couple of times.
  14. When the dough rises, it is crushed, mixed a little and left for another hour.
  15. Then the mass is divided into 3 parts. Small cakes are made from one, in the middle of which the liver-rice filling is laid out.
  16. Cakes are formed and laid out on a baking sheet covered with baking paper.
  17. Then the next batch is made.
  18. Each pie is smeared with milk mixed with egg yolk..
  19. The dish is baked for 15 minutes at 220 degrees.

Homemade liver and rice cakes


  • Cooking time: 2 hours.
  • Servings Per Container: 6 Persons.
  • Calories: 320 kcal.
  • Purpose: lunch.
  • Cuisine: Russian.
  • Difficulty: medium.

Delicious Orsk pies with liver are also called Old Town. Preparation of such baking does not take much time. If you follow the recipe exactly, even a novice chef can make it. For the filling, you should take chicken liver (liver, hearts, ventricles). It’s better to cook pies using fresh yeast, the dough will be more magnificent and softer.


  • chicken liver (liver, heart, stomachs) – 1 kg;
  • onion – 2 pcs.;
  • water – 4 tbsp .;
  • wheat flour – 1 kg;
  • fresh yeast – 35 g;
  • sugar – 25 g;
  • salt, black pepper – to taste;
  • sunflower oil – for frying.

Cooking method:

  1. Dilute the yeast in water, mix with sugar and leave for 20 minutes.
  2. Next you need to salt the mixture, add flour to it and knead the batter.
  3. Put it in a deep bowl and leave for about an hour.
  4. Rinse the liver with water, grind with a blender.
  5. Grind onions too.
  6. Stuffing minced meat in oil until ready, salt and pepper.
  7. Add onion to it, mix the filling well.
  8. Pour a little sunflower oil into the plate (for greasing the palms).
  9. Pour oil into a deep fryer or pan, warm it up.
  10. Lubricate hands, pinch off a piece of dough, make a cake out of it and fill it with liver.
  11. Pinch the edges, sculpt the pie. In the same way, do the rest of the workpiece..
  12. The dough with the filling is fried in oil until golden brown.
  13. It’s better to put the pies on a paper towel so that the excess fat is gone.

Homemade Fried Orsk Pies

With potato

  • Cooking time: 2 hours.
  • Servings Per Container: 6 Persons.
  • Calories: 385 kcal.
  • Purpose: lunch, dinner.
  • Cuisine: Russian.
  • Difficulty: medium.

Liver and potato pies are a favorite treat in many families. This simple but hearty meal is well suited as a treat for guests or a family dinner. For the filling, you need beef liver, medium-sized boiled potatoes, and the dough is kneaded with dry yeast. Liver fried pies will surely please with their taste.


  • flour – 1 kg;
  • sunflower oil – 5 tbsp. l .;
  • water – 600 ml;
  • beef liver – 700 g;
  • dry yeast – 15 g;
  • sugar – 1 tbsp. l .;
  • potatoes – 7 pcs.;
  • onion – 3 heads;
  • salt pepper.

Cooking method:

  1. Yeast is bred in warm water. To them are added sugar, salt, sunflower oil.
  2. The mixture is set aside for 10 minutes (until foam appears).
  3. Then the sifted flour is introduced, the dough is kneaded.
  4. The dough is cleaned in a warm place for 60 minutes.
  5. While it rises, a filling for pies is being prepared.
  6. Mashed potatoes are made from boiled potatoes.
  7. The liver is washed, cleaned of the film, cut into pieces.
  8. The liver is fried in oil until cooked, and finely chopped onion is added to it. Products are prepared until the latter is transparent..
  9. When the liver has cooled, it scrolls in a meat grinder or in a blender.
  10. Minced meat is combined with mashed potatoes, salted, pepper.
  11. Flat cakes are made from rolled dough, which you need to fill and pinch.
  12. Liver pies are fried until golden brown on both sides.

Fried pies on a plate

Stuffing for liver pies – cooking secrets

Cooking the filling for liver pies has several secrets that help to make delicious, melting in your mouth baked goods. Here are some simple rules:

  1. How to cook liver for pies? Lungs and heart should be cooked for about an hour, the heart is boiled for almost 2 hours. Broth is preferably salted.
  2. Offal must be cleaned of films, blood and other excess elements before cooking.
  3. Failure broth may require lavrushka, carrots, garlic, cloves, celery, parsley root. This is useful for enhancing the taste..
  4. It will taste better if the filling consists of a mixture of offal. Liver filling for pies may have a slight specific smell, you can get rid of it with spices.
  5. A particularly tasty “filler” is obtained by putting mutton fat or tongue in it..
  6. Offal is recommended to be placed in a meat grinder and scroll cooled so as not to spoil the knives of kitchen utensils.
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