Embark on a culinary adventure with the legendary Liver Pastries, where the humble ingredients transform into a symphony of flavors! This savory delight boasts a rich, aromatic filling of tender chicken liver, hearts, and gizzards, complemented by the perfect balance of onions, salt, and pepper. Encased in a unique liquid dough, these pastries dance in hot oil, revealing delightful shapes as they sizzle to golden perfection. Whether you’re a seasoned chef or a kitchen novice, this recipe promises a taste sensation that’s both daring and delectable. Dive into the world of Liver Pastries – a crunchy, savory masterpiece that defies the ordinary!
Proportions for 60 pastries.
Ingredients:
For Filling:
- 1.5 kilograms (3.3 lbs) of liver
- 500 grams (1.1 lbs) of onions
- Salt
- Ground black pepper
For Dough:
- 2.5 liters (10.5 cups) of water
- 3 kilograms (6.6 lbs) of flour
- 100 grams (about 3.5 oz) of yeast (if using dry yeast, then 2 small packets)
- 100 grams (about 1/2 cup) of sugar
- 1 tablespoon of salt
For Frying and Greasing Hands:
- 2-2.5 liters (8.5-10.5 cups) of vegetable oil
Preparation:
For Filling:
- Take equal proportions of chicken liver, hearts, and gizzards (half a kilogram each). Grind them using a coarse grinder.
- Cook the mince in a deep frying pan for 20-25 minutes until done. Season with salt and pepper.
- Add half a kilogram of finely minced onions to the hot mince. No need to cook the onions separately. Quickly mix the onions with the hot mince and let the filling cool.
For Dough:
- Prepare the dough by dissolving yeast with sugar in warm water. Let it stand for about 10 minutes, then add salt and all the flour (three kilograms). Mix well.
- After 45 minutes, the dough is ready. However, it’s advisable to mix the dough again 20 minutes after kneading.
Frying and Shaping:
- Heat a lot of oil for frying, preferably in a pot.
- Grease the table well with oil. You can pour oil into a bowl – it will be convenient to grease your hands. Even more convenient is to place a bowl of cold water nearby for handwashing.
- Dip your palms in oil and pinch off pieces of dough. We usually take 6 pieces for one batch.
- Wash your hands again (!), dry thoroughly, and grease them with oil again.
- Place a piece of dough on your palm, flatten it into a cake.
- Spoon the filling onto the dough and spread it along the length of the pastry.
- Then simply roll the dough into a roll from one end.
- Quickly place the resulting pastry into the deep fryer. Oil your hands again and repeat the process. Make the pastries quickly.
- Actually, sometimes we make pies with potatoes, cottage cheese, or regular minced meat using the same dough. But liver pastries are the most delicious.
The coolest thing about these pastries is how they flip themselves in the deep fryer as soon as one side is browned.
And what unexpected shapes they sometimes take!
Fry the pastries until golden brown, until they are evenly browned.
We might be a bit thrifty with the filling – our calculations and so on. For 80 grams of dough, we use 40 grams of filling. But it doesn’t matter for you. So, don’t be stingy with the liver.
Enjoy your meal!
