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Liver pies

Liver pies


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Stuffing: Finely chop the onion in oil, then add the washed and chopped livers in small pieces. Let them boil until the liquid is reduced. When the liquid has dropped, season with salt and pepper and add the chopped dill. When the composition cools, add the egg and mix, set aside and prepare the dough.

Dough: Put the yeast in a bowl, add the sugar, 4-5 tablespoons of warm water, a tablespoon of flour, mix well and leave for 10-15 minutes to rise.

We put the sifted flour in a bowl, we make a hole in the middle where we pour the warm water, the egg, the salt powder, the yeast and the oil. Knead until you get an elastic dough.

Divide the dough into 10 balls that we spread in a round shape of about 18 cm, grease them with half a teaspoon of lard, and overlap them. Leave them in the fridge for 10 minutes and then spread them with a rolling pin in a single sheet.

Using a glass, cut discs from the sheet of dough. Place the filling (about a tablespoon) on the center of the disc so that the edge remains free and cover with another disc. Seal the edge with a fork, place the pies in a tray lined with parchment paper. baked and grease them with egg. Put the tray in the preheated oven for 15-20 minutes, until lightly browned. It can be served hot or cold.


Prepare the liver food in the shortest time

It is one of the simplest dishes you can prepare. Follow the steps and you will be convinced.

Heat oil in a saucepan. Cut the onion into small pieces and put it to harden. When it catches that copper color, put the liver you thawed over the onion and mix. Fry the livers a little and then add the broth. In order not to make the sauce too thick, you can fill it with water, as much as you want. Match the salt and pepper sauce. Let the sauce and livers boil for a few minutes, and when the time comes to set the pan aside, sprinkle a little granulated garlic. It dissolves quickly and gives the food a really special taste. If you want, you can also add a bay leaf for flavor. After you put the granulated garlic, let the food boil for another minute.

Liver food it is served hot, and if you put a little polenta next to it, you will definitely hit it. What could be better than a food that is prepared quickly, has a special taste and can be served with polenta?


0.5 kg of chicken liver,
1 kg tomatoes,
1 small onion,
1 clove of garlic,
1 cup of cooking or paying water.

Put the tomatoes in hot water for a few seconds to peel them more easily, then clean them and blend them with a blender until you get a sauce. Finely chop the onion and garlic and then add them to the sauce along with a cup of cooking / plain water. Put the mixture on the fire and let it boil for about 15 minutes.
Meanwhile, wash the livers and bring them to the boil to remove the foam from them. Rinse them well and add them to the boiling sauce. Let it simmer until the sauce drops a little, then pass it with the blender or fork.

This recipe is recommended from the age of 9 months because it contains tomatoes and they should be given to the baby around this age. Because this preparation contains only two ingredients, you can use the recipe to check if your baby reacts properly when he comes in contact with tomatoes (a food with a high allergen factor). You can serve it to the liver in a bowl or on a slice of fresh bread.


It is a simple recipe, which presents no difficulty, not even for beginners. You only have to take into account 2-3 things to get the best liver food with sauce:

  • preferably buy fresh liver, not frozen
  • clean the liver of the membranes and check that there are no traces of iron
  • swab the livers with paper towels before cooking to remove excess water
  • do not add salt to cooking! To the liver, add salt only at the end, otherwise they will harden.
  • do not overcook the liver! 20 minutes is more than enough!

We also talked about all the above things in the video recipe that you will find below, immediately below the written recipe. There you can see exactly how I prepared the liver with sauce.

And if video recipes are useful to you, subscribe to the YouTube channel so you don't miss any! I post new video recipes twice a week. Click here to subscribe!


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Tomatoes stuffed with liver

Cut the caps of the tomatoes, & icircn the top, then hollow them, sprinkle salt & icircn hollow and put them with your mouth & icircn down & icircnto a Delimano tray, to drain.

While the tomatoes are draining, sauté the onions and livers in a skillet. The livers should be browned, but pink in the middle. Season the sauté. At the same time, mix, & icircn blender, the tomato core, then boil it for 6-7 minutes, & icircntr a Delimano pan Along with sugar and a pinch of salt.

After the livers have cooled a little, chop them with a fork or blender (there should be no paste), mix them with the flour, breadcrumbs and parsley. Then fill the tomatoes with this filling.

Turn the oven to 175 ° C. Place the stuffed tomatoes in a circle Delimano tray, pour & frac12 glass of water and the surrounding sauce around and bake for 25-30 minutes.

Sprinkle with the remaining parsley and serve the tomatoes with fresh parsley.


Risotto with poultry liver

The liver is cut into pieces. Carrots, onions and celery are cleaned, washed and sliced. The cheese is finely grated. Tomato paste is diluted with 150 ml of soup.

Preparation of risotto with poultry liver

The liver is smothered in 50 ml of oil. Separately, in 50 ml of oil and 50 ml of soup, simmer with ampapa, carrots and celery, add flour dissolved in cold soup, tomato paste, 500 ml of soup needed to boil and boil together for 30 minutes. The resulting sauce is passed over the liver and boiled together for about 10 minutes, adding salt, pepper and wine. Stew the rice in the remaining oil (100 ml), add the rest of the poultry soup and salt and boil in the oven with the bowl covered.

The dish is served hot as follows: rice in various forms, liver sauce and grated cheese on top.


Onion and Mujda Pies

Beat the egg with a pinch of salt, then add the oil, carbonated water and mix well.
Put the flour in the rain and knead until you get an elastic dough. If necessary, add a little more flour until the dough comes off the bowl and hand.

Spread a not very thin sheet.
Distribute the green onion evenly, roll it into a roll first, then shape it into a snail.
Spread again with the twister, in a sheet of suitable thickness. Cut it in two or four, depending on size and desire.

Fry the pieces in hot oil, over a low heat, on both sides, until they are cooked, well penetrated and browned nicely. Remove on absorbent napkins, place on a plate and cover with a napkin.

For mujdei:
Peel the garlic, finely chop it or pass it through the press and put it in a mortar.
Peel a squash, grate it and chop it finely.
Beat well with a pinch of salt until the mixture becomes a paste.

Add a little oil, alternating with balsamic vinegar, continuing to mix vigorously.
Season with salt and pepper to taste.
Thin the sauce with carbonated water.
Serve hot with mujdei are just as good and cold.


Liver with tomato and garlic sauce in the pan, quick recipe

Chicken livers cook very quickly, are tasty, have a rich iron content, can be cooked in many ways. They are my children's favorites, so I always cook them for the liver.

The fact that we live in the country and raise birds, helps us to eat as naturally as possible. I often do liver pate, but today the kids asked me to make liver with sauce.

With great pleasure I rolled up my sleeves and switched to the pan.


  • 450 g of lamb organs (liver, spleen and kidneys I had)
  • 750 g of chicken liver
  • 4 hard boiled eggs
  • 4 large raw eggs (3 + 1 to put on top)
  • 4 green onions
  • 4 cloves dried garlic (or green)
  • 5 tablespoons olive oil (3+ 2)
  • 1 teaspoon grated salt
  • 1 dill bunch
  • 1 bunch of parsley
  • freshly ground pepper
  • a bay leaf

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Video: Συκώτι alla veneziana (May 2022).