Fried pies with potatoes and liver
Description
Homemade baking for tea. Fried pies with potatoes and liver are not difficult to make. The dough here is ordinary, lean yeast dough made with water. But it can be made with milk or a mixture of milk and water. In place of fresh yeast, dry yeast can be used, but you need 7–8 grams of it. The liver can be not only chicken, but any other kind to taste. From the specified amount of ingredients you get 14–16 medium‑sized pies. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the ingredients for making potato and liver pies.
- 2
Step 2
Prepare the dough for the pies. Pour warm water into a bowl, add the yeast, and stir. Add sugar and salt, pour in refined sunflower oil. Gradually add sifted flour and knead a soft, non‑sticky dough.
- 3
Step 3
Cover the bowl with the dough with plastic wrap or a towel and place it in a warm spot. After an hour it will increase in volume and be ready for use.
- 4
Step 4
Peel the potatoes, wash them and cut them. Place them in a pot and cover with water. Cook the potatoes until tender. Then drain the water, but reserve 4–5 tablespoons.
- 5
Step 5
Wash the chicken liver, trim the fat and ducts. Place it in a pot, cover with water and cook until tender, 10 minutes after it comes to a boil. Then add it to the pot with boiled potatoes.
- 6
Step 6
Mash the potatoes with liver into a puree. Add 4–5 tablespoons of potato broth. Peel the onion, wash it, finely chop and fry until golden brown. Add to the puree and mix. The filling for the buns is ready.
- 7
Step 7
Divide the dough into small balls.
- 8
Step 8
Roll each ball into a flat disc, place a tablespoon of filling in the center. Bring the edges of the disc together and shape a bun.
- 9
Step 9
Place the pies onto a hot skillet with sunflower oil.
- 10
Step 10
Fry the pastries on both sides until golden brown.
- 11
Step 11
Potato and liver pies are ready.
- 12
Step 12
Serve the ready pastries at the table.