How to make beef heart pies. Pies with liver and heart, kidneys

08.04.2020

The heart is a tasty and nutritious part of the beef liver, so the pies with it turn out to be great. Beef heart pies are useful on the road, for a snack at work, as well as at home, both for independent meals and as an addition to borscht, soup or broth.

We suggest making beef heart pies from purchased yeast puff pastry.

You will need:
- yeast puff pastry, package 500 g - 2 pcs.
- vegetable oil - 2-3 tbsp. spoons
- egg - 1 pc.
- sesame seeds

For filling:
- beef heart - 1 kg
- sour cream - 0.5 kg
- chili peppers - 2-5 pcs.
- vegetable oil - 3-5 tbsp. spoons
- salt - to taste
- ground black pepper, ground coriander - to taste
- greens - optional

Cooking pies with beef heart

1. Remove the frozen dough from the freezer and lay to thaw at room temperature... During the time you cook the filling, it will defrost completely.

2. Before heat treatment, cut open the heart and remove blood clots under running water.

3. Trim the superior vessels, external fat layers, and internal tough connective tissues.

4. Cut the prepared heart into 1 cm cubes.

5. Place the heart cubes in a skillet with heated vegetable oil and fry. Try not to overcook, otherwise you will get a dark, tough filling. Season with salt, spices and finely chopped chili peppers, pour over sour cream and simmer over low heat for about 1 hour ..

6. Roll out the thawed dough thinner and cut out the circles using a cup of the desired size. Roll out the trims to get circles, and so on until the last trim.

7. Add your favorite chopped herbs to the cooled filling. If the filling is dry, add a little more sour cream.

8. Divide the top and bottom circles in half.

9. Lay out the lower circles on the table, put the filling on each, cover with the upper circle on top and pinch around the circumference. In the middle of the top mug of patties, make holes with a knife so that excess steam comes out during baking.

Various offal such as heart, liver, kidney are often used in cooking various fillings... Pies, small pies and even dumplings are prepared with them. The high demand for these products is explained by the fact that they are very useful, are always available and are much cheaper than meat.

Please note that any offal require special preliminary preparation: the heart must be well rinsed in cold water, then put it in salted water and cook for a long time, it is better to drain the first broth.

It is also better to prepare the dough for the pies in advance, since you will have to spend quite a lot of time, but cooking and frying the pies themselves is quite simple and not for long. All your efforts will pay off completely, and the pies are tender, airy and very tasty. And they turn out to be ideal if they are cooked on kitchen appliances from the Kitchen Aid company.

Ingredients:

Boiled rice - ½ tbsp.;
Boiled beef heart - 300 g;
Onions - 2 heads;
Vegetable oil - 1-2 tbsp. spoons;
Milk - 1/2 tbsp.;
Flour - 400 g;
Butter - 100 g;
Egg - 1 pc.;
Sugar - 1 teaspoon;
Egg yolks - 3 pcs.;
Salt to taste;
Dry yeast - 10 g.

Cooking method:

First you need to sift the flour.
Dilute dry yeast and sugar in warm water(about half a glass), leave for 20 minutes.
After 20 minutes, pour half the flour into the pan, add the yeast and sugar, mix everything well and leave for an hour in a warm place, covering the pan with a towel.
After an hour, add egg yolks to the dough, beat everything, salt to taste, add warm milk, butter(it should be warm and soft), leftover flour.
Sprinkle flour on the table and knead the dough (if it sticks to your hands, you can also add flour to it).
Transfer the tests to a bowl or saucepan, cover with a towel and leave for another 1-1.5 hours.
Now you can start filling the pies; for this, the pre-boiled beef heart must be passed through a meat grinder.
Peel the onion, cut it into small cubes.
Saute the onions over medium heat until tender.
In a separate bowl, combine fried onions, boiled rice and chopped beef heart, add salt and pepper, mix everything thoroughly.
After the dough has stood for 1-1.5 hours, it must be removed from the pan or bowl, rolled out into a layer about 0.5 cm thick.
Using a mug or saucer, cut circles out of the dough.
Put a tablespoon of the filling on each circle and pinch the edges, forming a pie.
Put the finished pies on a baking sheet covered with parchment paper, grease each pie on top with a raw beaten egg.
Put a baking sheet with pies in a preheated oven, bake them at 180 degrees for 15-20 minutes.

It is difficult to find a person who would not like pies. And if the filling is meat, then even more so. Pork heart has nutritional value similar to meat. It is very healthy, satisfying and tasty. We offer a recipe for baked pork heart pies. Filling of beef heart differs only in cooking time.

We offer to bake pies with a pork heart in the oven from a yeast-free dough in milk and vegetable oil.

For the test:
- flour - 4.5 cups
- dry yeast - 1 sachet
- milk - 350 ml
- sugar - 1.5 tbsp. spoons
- salt - 1 tsp
- eggs - 2 pcs.
- vegetable oil - 30 ml

For filling:
- pork heart - about 800 g
- onions - 2 pcs.
- carrots - 1 pc.
- vegetable oil - 3 tbsp. spoons
- eggs - 2 pcs.
- curry seasoning - ½ teaspoon
- salt, ground black pepper - to taste

Additionally:
- vegetable oil for lubricating the baking sheet - 2 tbsp. spoons
- egg for greasing pies - 1 pc.

Cooking pork heart pies

1. Pour warm milk into a deep bowl, dilute yeast in it, add sugar, salt, vegetable oil, beat the eggs and whisk lightly into the liquid mass. Gradually adding the sifted flour, knead soft elastic dough... Cover the dough in a bowl with a towel and set in a warm season to rise for about 1 hour.

2. Wash the pork heart, cover with cold water, add the peeled raw onion, peeled carrots, bring to a boil and cook for about 40-50 minutes, until the heart is tender.

3. Meanwhile, boil the hard-boiled eggs, fry the peeled and chopped onions in vegetable oil until golden brown.

4. Chop the boiled heart in large pieces, mince, add to the pan to fried onions and simmer together for 1-2 minutes.

5. Remove from heat, add chopped eggs crushed boiled carrots, curry, season with salt, pepper and stir. If the filling comes out too dry, add a few tablespoons of the broth in which the heart was boiled.

6. Pound the dough that has come up and leave to rise for another 35-45 minutes. During this time, it should double or even more.

7. Form the dough into rolls, cut them into equal pieces, roll out the tortillas and mold the filled pies.

Hello everyone! Our winter apparently decided to postpone spring for another month, a damn unpleasant piercing wind and, to the bone, chilling cold, did their job - Gio and I got sick completely and completely. the cold has to be carried on the legs.
I absolutely do not like bed rest, because (if possible) I find something to do, for example - I baked pies from lean dough stuffed with beef heart.

The pies turned out to be so tasty that even those who did not eat offal ate them.
I noticed the dough recipe at Masha mariha_kitchen He immediately liked me. A detailed master class on making dough -

Recipe:
for the test
200 gr flour
75 ml warm water
30 ml vegetable oil
1 tsp salt
1 tbsp Sahara
5 g yeast

Knead the dough by adding vegetable oil. Form a ball, brush it and the bowl with butter.

Cover with a napkin and leave to rise for an hour.

Divide the dough into equal parts, roll them into balls. Each ball needs to be flattened and stretched out a little so that there is still more filling than dough :))

Place a tablespoon of the filling in the center of the resulting cake. Make a pie.

Continue until everything is blinded.

Heat vegetable oil in a skillet. About 3-4 tablespoons, see that it was enough and nothing burns.

Fry the pies until golden brown. Leave on paper towels to drain off excess fat.

Now about The stuffing.

Since by-products are not very popular in our family, I nevertheless decided to cook pies with them, for the sake of experiment. And I must tell you - I was not mistaken.

For filling:
500g - beef heart
2/3 cup long grain rice
1 large - onion
1pc - egg (boiled hard)
Spices: salt and freshly ground black pepper

Actually, I started making the pies not with the dough, but with the filling, since the beef heart must be boiled first, and this will take time, whatever one may say.
Rinse the heart, cut in half. Pour cold (!) Water, let the water boil and drain the first water by changing the saucepan to another (clean). Rinse the heart and fill it with cold water again. Then let it boil, reduce the heat and cook until tender. 40 minutes BEFORE being ready - salt the water. The heart will be soft and tender.

Boil rice.
Then, cut the heart into pieces and grind (meat grinder).
Chop the onion and fry (until transparent) in vegetable oil.
Finely chop the egg.

Combine the onion + minced meat + rice and egg. Stir. If the filling is dry, dilute it with the broth (in which the heart was cooked). Season with salt and pepper.

Various offal such as heart, liver, kidney are often used in the preparation of various fillings. Pies, small pies and even dumplings are prepared with them. The high demand for these products is explained by the fact that they are very useful, are always available and are much cheaper than meat.

Please note that any by-products require special preliminary preparation: the heart must be rinsed well in cold water, then put in salted water and cook for a long time, while it is better to drain the first broth.

Ingredients:

Boiled rice - ½ tbsp.;
Boiled beef heart - 300 g;
Onions - 2 heads;
Vegetable oil - 1-2 tbsp. spoons;
Milk - 1/2 tbsp.;
Flour - 400 g;
Butter - 100 g;
Egg - 1 pc.;
Sugar - 1 teaspoon;
Egg yolks - 3 pcs.;
Salt to taste;
Dry yeast - 10 g.

Cooking method:

First you need to sift the flour.
Dissolve dry yeast and sugar in warm water (about half a glass), leave for 20 minutes.
After 20 minutes, pour half the flour into the pan, add the yeast and sugar, mix everything well and leave for an hour in a warm place, covering the pan with a towel.
After an hour, add egg yolks to the dough, beat everything, salt to taste, add warm milk, butter (it should be warm and soft), the remaining flour.
Sprinkle flour on the table and knead the dough (if it sticks to your hands, you can also add flour to it).
Transfer the tests to a bowl or saucepan, cover with a towel and leave for another 1-1.5 hours.
Now you can start filling the pies; for this, the pre-boiled beef heart must be passed through a meat grinder.
Peel the onion, cut it into small cubes.
Saute the onions over medium heat until tender.
In a separate bowl, combine fried onions, boiled rice and chopped beef heart, add salt and pepper, mix everything thoroughly.
After the dough has stood for 1-1.5 hours, it must be removed from the pan or bowl, rolled out into a layer about 0.5 cm thick.
Using a mug or saucer, cut circles out of the dough.
Put a tablespoon of the filling on each circle and pinch the edges, forming a pie.
Put the finished pies on a baking sheet covered with parchment paper, grease each pie on top with a raw beaten egg.
Put a baking sheet with pies in a preheated oven, bake them at 180 degrees for 15-20 minutes.