Liver Pies

Liver Pies - A Traditional Delicacy in Your Time!

If you are looking for a recipe for liver pies that brings a touch of nostalgia to your kitchen, you have come to the right place! These pies are a true feast, perfect for any meal, whether it’s a family dinner or a gathering with friends. With a savory filling and an exceptionally fluffy dough, these pies are more than just a simple dish; they are a delicious tradition that combines taste with emotion.

Preparation Time: 30 minutes
Baking Time: 15-20 minutes
Total Time: 50 minutes
Number of Servings: 10 pies

Ingredients

For the Filling:
- 800 g chicken livers, cleaned and washed
- 1 large onion, finely chopped
- 1 egg
- Salt, to taste
- Pepper, to taste
- 1 bunch of fresh dill, chopped

For the Dough:
- 250 ml warm water
- 500 g flour (approximately, depending on humidity)
- 1 cube of fresh yeast
- 4 tablespoons of oil
- 2 tablespoons of solid lard
- A pinch of salt
- 1 egg
- A pinch of sugar (to activate the yeast)

For Brushing:
- 1 egg (to give a golden color to the pies)

A Brief History

Liver pies have a rich history, being a traditional dish in many cultures. They are often associated with festive meals, but also with moments of conviviality around the table. Livers, a rich source of nutrients, are combined with fresh herbs and spices, offering an intense and comforting flavor.

Preparing the Filling

1. Sautéing the Onion: In a skillet, add a few tablespoons of oil and sauté the finely chopped onion over medium heat until it becomes golden and soft. This step is essential for adding a deep flavor to your filling.

2. Cooking the Livers: Add the washed and chopped livers to the skillet. Let them simmer over medium heat, stirring occasionally, until the liquid released by the livers has completely evaporated. This is when the livers develop their intense flavor.

3. Seasoning: Once the liquid has evaporated, season with salt, pepper, and add the chopped dill. Mix well and let the mixture cool slightly. After it has cooled, add the egg and homogenize the mixture.

Preparing the Dough

1. Activating the Yeast: In a small bowl, place the yeast, sugar, and 4-5 tablespoons of warm water. Mix well and let it sit for 10-15 minutes until a foam forms on the surface. This is proof that the yeast is active.

2. Kneading the Dough: In a large bowl, sift the flour and make a well in the center. Add the warm water, egg, pinch of salt, activated yeast, and oil. Knead well until you obtain an elastic and homogeneous dough. If it is too sticky, you can add a little flour.

3. Forming the Balls: Divide the dough into 10 equal balls. Roll each ball into a circle with a diameter of about 18 cm. Brush each circle with half a teaspoon of lard and stack them. Place them in the fridge for 10 minutes to cool and firm up.

4. Forming the Pies: After cooling, roll the dough into a large sheet. Use a glass to cut out discs from the dough. Place a tablespoon of the liver mixture in the center of each disc, leaving the edges free. Cover with another disc of dough and seal the edges with a fork.

Baking

1. Preparing for the Oven: Place the pies on a baking tray lined with parchment paper. Brush them with beaten egg to achieve a golden and shiny crust.

2. Baking: Preheat the oven to 180°C. Bake the pies for 15-20 minutes or until they turn golden. Don’t forget to check them occasionally to avoid burning.

Serving the Liver Pies

These liver pies can be served warm or cold, accompanied by a fresh salad or a garlic yogurt sauce. They also pair perfectly with a glass of dry white wine or a light beer, complementing the intense flavor of the livers.

Practical Tips

- Choosing the Livers: Make sure the livers are fresh and of good quality. Chicken livers are the most commonly used, but you can experiment with beef or pork livers.
- Customizing the Filling: If you want to enrich the filling, you can add sautéed mushrooms or telemea cheese for an extra flavor.
- The Perfect Dough: Kneading the dough is essential for achieving a fluffy texture. Don’t rush and make sure the dough becomes elastic.
- Storage: The pies can be kept in the fridge for a few days or frozen for later consumption. Make sure to wrap them well.

Frequently Asked Questions

1. Can I use frozen livers?
Yes, you can use frozen livers, but make sure to thaw them completely and drain well before cooking.

2. Can I make the pies without yeast?
Yes, you can use puff pastry if you want a quicker and easier version.

3. How can I modify the recipe for a vegetarian version?
You can replace the livers with a mix of sautéed vegetables (for example, mushrooms, carrots, and zucchini) or seasoned tofu for a delicious filling.

Conclusion

These liver pies are a fantastic choice for anyone looking to bring an authentic and comforting taste to their kitchen. By following the detailed steps and tips provided, you will achieve an extraordinary result that will surely impress everyone who enjoys them. So, gather the necessary ingredients and enjoy an unforgettable culinary experience!