Невероятно пышные и вкусные пирожки с ливером в духовке. Универсальное дрожжевое тесто!

The dough is airy, soft, rich. The pies remain just as soft and fluffy the next day. Liver pies are perfect for a snack. Friends! If you liked the recipe, I'll be glad if you: Share this video with your friends on social networks, and save the recipe on your page! They will be pleased with your care, and it's convenient for them!) Rate the recipe! So I'll understand what exactly you are interested in seeing on my page! And ask questions in the comments! Let's chat! Text version of the recipe in Zen: https://zen.yandex.ru/home_recipes_wi... My VK group: https://vk.com/my_home_recipes My channel in RuTube: https://rutube.ru/channel/25715382/ My group in Odnoklassniki: https://ok.ru/homerecipes Add me! Ingredients: Wheat flour - +/- 500 g Fast-acting dry yeast - 7 g Sugar - 1 tbsp. Salt - 1 tsp. Warm milk (35-38°C) - 300 ml. Egg - 1 pc. + 1 protein Butter - 30 g Vegetable oil - 1 tbsp. For the filling: Beef lung - 200 g Beef heart - 300 g Beef liver - 200 g Onion - 1 pc. Carrot - 1 pc. Salt, pepper to taste For frying - vegetable oil 2 tbsp. + butter 25 g Broth (in which the offal was cooked) - +/- 150 ml. For greasing: 1 yolk + 1 tbsp. milk Let's prepare the offal filling. 1 Rinse the offal (liver, heart, lung) in cold water, clean from films and veins, cut into small pieces. The ratio of these products is according to your desire and taste. Place in a saucepan and boil in salted water with the addition of onion (1 pc.), carrot (1 pc.), black peppercorns and bay leaf, until tender. 2 Cut the onion into medium cubes, grate the carrots on a coarse grater. Add vegetable oil to the pan and fry the onion until transparent. Add carrots, butter and fry until the carrots are tender. 3 Mince the boiled and cooled offal together with the onion and carrot. Add salt, pepper to the mince, add the broth in which the offal was cooked, so that the mince is juicy. Mix well. The mass should be viscous like porridge and in no case crumbly, otherwise the pies will be dry. The filling is ready. If there is a lot of filling, then it can be frozen until next time. Let's prepare the dough. 4 Add sugar and yeast to warm milk (if you are going to cook from pressed yeast, take 3 times more), stir, cover with a napkin and leave for 10-15 minutes to activate the yeast. 5 Mix flour and salt in a bowl for kneading dough. Do not add all the flour at once as indicated in the recipe, you may need a little less or more flour, depending on the quality of the flour and its moisture content. Add the yeast mixture, one whole egg and 1 white (you will need the yolk to grease the pies before baking) and melted butter, knead the dough. 6 Grease the dough and bowl with vegetable oil. Cover the dough with plastic wrap and leave in a warm place for 1-1.5 hours. During this time, the dough should double in volume. 7 The dough has increased in size, become airy and porous. 8 Knead the dough, divide into small pieces (60-65 g each) and roll into balls (I got 15 balls), cover with cling film and leave for 5 minutes. 9 Roll each ball into a flat cake, sprinkle the table and dough with flour if necessary. Put the filling on each flat cake, about a tablespoon, connect the edges and form a pie. 10 Place the pies seam side down on a baking sheet lined with parchment paper or a baking mat at a distance from each other. Cover with cling film and leave to rise for 20 minutes. 11 Mix the yolk with one tablespoon of water (milk) and carefully grease the pies with this mixture. Bake in a preheated oven at 180 degrees for 20-25 minutes, until golden brown. Take into account the features of your oven. Grease the hot pies with butter so that the crust is soft. 12 Pies with liver are ready! Enjoy! #PiesWithLiver #BakingFromKorshikovaLyubov #RecipesFromKorshikovaLyubov #KorshikovaLyubov #Pies