For peasants in the past, making pies was equal to a holiday, as they are unusual baked goods. Large pies were baked for special occasions, especially if the filling was expensive. Meat, fish and chicken eggs were used as expensive fillings. In the past, ordinary people had a shortage of these products, only the wealthy could afford them. That is why meat pies, fish and egg
pies
were worth their weight in gold.
Pies were prepared for weddings, funerals and religious celebrations. Small cabbage or potato pies were on a regular basis as a lunch or dinner for the family.
Let’s tell you how to cook puffy pies with potatoes and liver
.
Ingredients of the dough for the patties:
- Milk – 350 ml;
- Sugar – 1 tsp;
- Dry yeast – 8 g;
- Egg – 1 pc;
- Kefir – 2 tbsp;
- Salt – 1 tsp;
- Flour – 560 g;
- Vegetable oil – 3 tbsp.
Ingredients for potato stuffing:
- Potatoes – 600 g;
- Butter – 60 g;
- Egg – 1 pc;
- Salt – to taste;
- Zira – 0.5 tsp;
- Ground black pepper – 0,5 tsp;
- Fresh dill – ½ bundle.
Ingredients for liver stuffing:
- Onion – 1 pc;
- Carrots – 1 pc;
- Liver – 500 g;
- Melted butter – 80 g;
- Water – 100 ml;
- Salt – to taste;
- Turmeric – 0.5 tsp;
- Coriander – 1 tsp;
- Ground black pepper – tsp;
- Cilantro – ½ bunch;
- Garlic – 3 cloves.
Cooking the patties:
In a bowl with warm milk pour granulated sugar and yeast, mix. Break an egg into the mixture, add kefir and stir.
Sift the flour into the milk mixture in batches, knead the dough with a spatula. Gradually pour the rest of the flour into the dough. Grease the table with vegetable oil, knead the dough on the surface with your hands.
Send the soft, non-sticky dough to rest in a deep bowl. Cover the dough with a lid and leave at room temperature for 1.5 hours. Every 30 minutes knead the dough.
Peel potatoes for the filling. Cut potatoes into small cubes and boil until tender. Finely dice onions, grate peeled carrots
. Fry onions in a frying pan in melted butter until golden. Add carrots to the onions. While the vegetables are frying, pass the liver through a meat grinder
. Put the liver to the vegetables, fry over a low-medium heat for about 15 minutes under a lid.
You can add a little water
At this time, combine potatoes with butter and egg, salt and mashed potato.
Mix the mashed potatoes with Zira and ground black pepper. Chop cilantro for both fillings and add some of the herbs to the mashed potatoes. Season the
liver with salt, turmeric, coriander and ground black pepper.
Cook the liver for about 6 minutes and then add the herbs and chopped garlic
.
Mix the ingredients and turn off the heat.
Divide the dough into rolls of 75 grams each – about 14 portions. Leave the rolls for 10 minutes under cellophane.
Place the rolls on an oiled surface and form thick tortillas with your hands. Place a tablespoon of filling – liver and potato – in the center of each flatbread
. Seal both fillings inside one pie, carefully pinch the edges of the dough.
Lightly press the patties and place on a baking tray. Allow the patties to proof for 10 minutes under cellophane.
Heat vegetable oil in a frying pan and drop the patties into it, seam side down. The patties should float in the oil.
Fry them evenly on all sides.
The result is puffy patties with double stuffing inside. They are more filling than ordinary potato patties.
