Recipe: Liver, vegetable and egg patties step by step with pictures | Handy.Recipes

Liver, vegetable and egg patties

Cooked patties with liver, vegetables and egg

Time to cook: 60 minutes

Total Servings: 9

Nutritional Value

They say, "If the smell of pie is good, there's peace and harmony in the house!" We all love our pies, fresh off the griddle of the table. My family loves pies with all kinds of fillings. The dough made with this recipe, you get a tender and fluffy, and the liver and vegetables in the filling complement each other perfectly.

Author of the recipe

Ingredients for liver patties with vegetables and egg:


For the sourdough

  • Wheat Flour / Flour - 1 tablespoon
  • Sugar - 1 teaspoon
  • Yeast (dry fast-acting "Saf-moment") - 5 g
  • Milk - 55 ml

For dough

  • Wheat flour / Flour (+2 tablespoon for rolling) - 200 g
  • Sugar - 1,5 tablespoon
  • Egg (+1 one for greasing pies) - 1 pc
  • Vanilla sugar - 1 teaspoon
  • Salt
  • Butter - 80 g

For the filling

  • Chicken egg (boiled and peeled) - 2 pcs
  • Pork liver - 300 g
  • Spices - 1 teaspoon
  • Butter - 2 tablespoon
  • Carrots - 1 pc
  • Onion - 1 pc
  • Green onion (optional) - 1 bunch.

How to cook liver patties with vegetables and egg step by step with photos


1. Dilute yeast in warm milk, then add 1 teaspoon sugar, 1 tablespoon flour.

2. Stir well and leave in a warm place until softened.

3. Add all ingredients (except butter) to the prepared starter and knead the dough, then beat it on a table. Place the dough in a large bowl, cover with a towel and leave to rise in a warm place.

4. Prepare the filling. Cut into slices the liver and fry in butter

5. Add coarsely chopped onions and carrots. Fry for about 5-7 minutes, stirring occasionally.

6. Process slightly cooled liver and vegetables with a blender or mince in a meat grinder. You can add 1 tablespoon of butter to the minced liver.

7. Shred peeled eggs into minced meat and mix gently. You can add in minced meat, finely chopped spring onions. Stuffing is ready.

8. Ready yeast dough, roll out into 5-8 mm thick rectangular sheet.

9. Divide the sheet of dough into 3 equal parts without cutting it, just outlining lines with the back of a knife. Spread pre-heated butter on the middle piece.

10. Cover the spread with the left end and then butter the second layer.

11. Cover the second layer with a free right side. You'll have a roll consisting of three layers of dough and two layers of butter. Roll out the dough again and repeat. Roll out 2-3 more times, resulting in a layer of 15... . Depending on how you want the dough.

12. Roll out the dough into a sheet and cut out circles from it.

13. Place the filling (1.5 tablespoon) in the center, brush the edges of the pastry with egg,

14. Roll up into a ravioli shape and pinch the edges of the pastry. Spread out on an oiled baking tray. Put the baking tray in the oven, turn the temperature to 40 C and let the patties double in size (20-30 min).

15. Then turn the oven to 200°C, brush the patties with whisked egg and bake for 15-20 minutes. Enjoy!! Cooked by the book by A. Seleznev, I changed the stuffing

Nutritional Value:

Whole Dish:
Calories
2444.1 Calories
Protein
110.3 g
Fat
116.5 g
Carbohydrates
255.2 g
Per Serving:
Calories
271.6 Calories
Protein
12.3 g
Fat
12.9 g
Carbohydrates
28.4 g
100g:
Calories
222.2 Calories
Protein
10 g
Fat
10.6 g
Carbohydrates
23.2 g

Chicken Egg, Salt, Onion, Flour, Wheat Flour, Sugar, Butter, Egg, Onions, Spices, Liver, Tender, Green onions, Milk, Yeast, Baking, Vanilla sugar, Carrot, Cakes, Dough, Pork Liver, Cooked, Bakery

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