How many calories are in a fried liver pie?

Publication in the group: Processing and preparation of products

Liver is considered to be the insides of livestock and poultry, although the literal translation of the word means “liver.” The nutritional value of the product is not inferior to meat, and some organs provide greater benefits than high-quality fillet. The disadvantage of liver is the need for longer and more thorough preparation and cooking. The product is used to create sausages, decorate second courses or fill pies.

Options for liver filling for pies

The main ingredients of liver filling are offal and spices. Depending on the type of giblets chosen, the benefits and taste of minced meat change.

The following is a list of by-products used for filling, as well as their benefits and calorie content:

The caloric value may vary depending on the offal from which animal is used: cow, pig or poultry.

Of the listed list of by-products, liver takes first place in terms of usefulness, and tongue takes first place in terms of taste.

Calorie content of egg pie

Speaking about the calorie content of a pie with an egg, one cannot help but say that it also depends on the type of dough. But you can reduce the calorie content of the egg pie by using low-fat milk and durum wheat flour for the dough.

It should also be said that the calorie content of a pie with an egg fried in a frying pan will be several times higher than the calorie content of a pie with an egg baked in the oven. Thus, the calorie content of a baked pie is only 240 kcal per hundred grams of product, and the calorie content of a fried pie in a frying pan is 340 kcal per hundred grams of product. As you can see, the difference in calories is large.

Calorie content of baked pies (per 100 g):

• Calorie content of pies with cabbage - 214 kcal
• Calorie content of pies with potatoes - 235 kcal
• Calorie content of pies with egg - 204 kcal
• Calorie content of meat pies - 256 kcal
• Calorie content of pies with mushrooms - 192 kcal
• Calorie content of fish pies - 180 kcal
• Calorie content of apple pies - 177 kcal
• Calorie content of pies with cottage cheese - 209 kcal
• Calorie content of pies with jam - 240 kcal

Most popular recipe

Liver for pies, the preparation of which varies depending on the type of offal chosen, is obtained with a delicate texture and nutritious, when combined in the filling of liver, lung and heart.

Liver for pies, a recipe for making liver, lung and heart.

Pig offal is considered the most useful and easiest to digest.

What ingredients will you need?

To prepare the combined liver mince, the following is used:

• chilled pork by-products: heart, lungs and liver – 300 g each;
• clean water – 1.5 l;
• onion. It is necessary that the bulbs are dense and juicy - 300 g;
• laurel leaves – 2 pcs.;
• peppercorns (black and allspice) – 3 pcs.;
• ground black pepper – 1 g;
• sunflower non-fragrant oil – 60 ml.

It is necessary to salt the combined liver mince during the cooking process, adjusting the amount of salt to taste.

Step-by-step cooking process

The design scheme for combined liver mince consists of the following points:

1. In the first point, you need to place the offal in running water and rinse it well to remove dirt and blood residues. It is also necessary to remove films, veins and vessels, if they have not been removed previously.
2. Cut the giblets into large pieces. If you cook the ingredients whole, the process will take a long time. And if the by-products are chopped finely, then after cooking they can acquire a hard texture.
3. Place the by-products in a thick-walled container and fill with water. The water should completely cover the giblets. It should be borne in mind that if the offal is purchased fresh, then the lungs should float in the water.
4. Add laurel leaves and both types of peppercorns to the container with offal.
5. Turn on the stove. The temperature can first be set to a medium range.
6. Place the container with giblets on the stove.
7. As the water heats up, foam will form on it, which should be removed.
8. After the water begins to boil, the heat on the burner should be reduced to a light boil. You need to cook the offal for approximately 1.5 hours. It is necessary that all components have time to boil, especially the heart.
9. Approximately 20-30 minutes before the end of cooking, add salt to the water (about 2-3 g).
10. After cooking is complete, the container should be removed from the stove and the giblets should be left to cool in the broth. Thanks to this cooling, the offal used will be juicy and aromatic.
11. Next, you need to prepare a meat grinder and install a grid with small holes on it.
12. Grind the cooled boiled giblets in a meat grinder.
13. Then you need to peel the onion and cut it into small cubes.
14. Heat the oil in a thick frying pan and fry the onion cubes in it until lightly browned.
15. Next, put the chopped giblets in a frying pan with the fried onions, add salt and ground pepper.
16. It is recommended to fry the contents for approximately 2 minutes. If the filling turns out to be a bit dry, then you can add 30-50 ml of the broth in which the giblets were boiled to the frying pan.
17. After cooking, the filling must be cooled, otherwise the dough will move apart from the heat of the minced meat.

If it is desirable that the combined liver filling does not have a grainy texture, then after cooking the minced meat can be additionally crushed with a blender.

Correct usage

You need to eat pies wisely, keeping in mind some rules:

1. Pies contain a large amount of carbohydrates. During the day, these carbohydrates are digested and spent during your activity. If a large amount of them enters the body after 18 hours (in the form of a pie eaten at night), then they will be converted into adipose tissue.
2. For the filling, choose fresh natural vegetables or lean meat - chicken or turkey. For sweet pies, low-fat cottage cheese is a good filling option.
3. The dough tends to stick together and interfere with the passage of food through the intestines. Therefore, after eating the pies, it is advisable to make the next meal light and, if possible, include a liquid dish in it.

Beef liver recipe

Liver for pies (preparing the filling is the first stage of preparing pies, since it must have time to cool before the dough is ready) from the liver is popular due to the high taste and high nutritional value of this offal.

What ingredients will you need?

To create liver liver filling you need:

• liver. It is recommended to prepare beef offal – 500 g;
• onion. It is necessary to use bulbs with a dense texture - 200 g;
• fresh parsley . You only need leaves - 20-30 g;
• odorless sunflower oil

You will also need salt and crushed pepper, the amount of which must be varied when making the filling.

Step-by-step cooking process

The scheme for creating minced liver from the liver consists of the following steps:

1. The offal must be washed in cool water to remove debris and blood residues.
2. Then the liver should be cut into layers approximately 1 cm high. When slicing, it is necessary to cut out the remains of the vessels.
3. Wipe the liver layers with a towel to remove any remaining water.
4. Next, you need to peel the onion and cut each onion into circles about 1 cm high.

5. Pour oil into the pan and turn on the stove. The temperature on the burner should be set to medium.
6. Place the frying pan on the stove and place the onion slices in the oil.
7. Fry the onion on both sides until browned. When frying, you need to make sure that the circles maintain their integrity.
8. Place the fried onions on a plate.
9. Leave the pan on the stove and fry the layers of liver in it one by one. The product must also be fried on both sides until browned.
10. Place the fried liver layers on a separate plate.
11. After this, you need to install a meat grinder and install a mesh with small holes on it.
12. Grind the fried layers of liver, parsley and onion slices through a meat grinder. You need to scroll through the ingredients one by one (liver, onion, parsley, again liver, onion, and so on).

13. Add salt and pepper to the liver-onion mixture and mix the ingredients.

Thanks to individual frying of the liver and onions, the minced meat is very aromatic and juicy. The filling can be used for pancakes, and pancakes filled with minced meat do not need to be fried.

Liver heart filling recipe

For pies, as well as for pancakes, you can use the filling made from the heart. The advantage of the offal is not only its high nutritional value, but also the delicate texture of the finished minced liver.

What ingredients will you need?

The liver heart filling recipe includes:

• heart. It is advisable to use beef offal - 1-1.2 kg;
• onion. You will need dense and large onions - 2 pcs.;
• medium-sized carrots – 1 pc.;
• boiled egg – 2 pcs.;
• real butter – 120-150 g;
• vinegar 3 or 4% - 30 ml;
• refined sunflower oil – 30 ml;
• crushed black pepper – 2 g;
• salt – 4-5 g (weight should be adjusted to taste).

Eggs are an optional ingredient in the recipe, but they make the minced meat taste and texture more delicate.

Step-by-step cooking process

The process of making beef heart filling contains the following steps:

1. Hearts must be cut into large pieces. Remove fat and blood vessels from each piece.

2. Rinse the cuttings thoroughly in water. It is necessary to wash out almost all the blood remaining in the organ.
3. Next, you need to put the sliced ​​hearts in an enamel or glass deep dish.
4. Fill the hearts with water; it should completely cover the product.
5. Pour vinegar into the water and mix the hearts well in the water-vinegar solution. The ingredient must be soaked for approximately 3 hours.
6. After the specified time, the sliced ​​hearts must be washed well and transferred to a pan.
7. Pour water over the offal, it should completely hide the hearts.
8. Peel the onion, cut it into 2 parts and place in a pan with the chopped hearts.
9. The carrots must also be peeled, cut into 2-3 parts and also placed in the pan.
10. Turn on the stove (it is recommended to set the heat to medium).
11. Place the pan with the contents on the stove and boil the hearts for about 1.5-2 hours. After boiling, it is necessary to remove the foam from the water and reduce the heat. It is necessary to boil the offal with low water bubbling.
12. While the offal is boiling, you need to peel the remaining onion, chop it and fry it in oil until browned.

13. Next, when the offal is cooked, it is recommended to cool it in the broth.
14. After cooling, the hearts must be crushed using a meat grinder. Simultaneously with the offal, you need to scroll through the fried onions.
15. Then you need to add butter to the minced meat (it should be very soft), salt, about 50 ml of broth (in which the hearts were boiled) and pepper. Mix the products with a blender. If it is absent, you can re-scroll the resulting mass through a meat grinder.
16. After this, you need to peel the eggs and grate them on a grater with small holes.
17. Transfer the mixture of grated eggs into the minced meat. Mix the ingredients and check the filling for sufficient salt, broth and pepper.

The carrots that were boiled along with the hearts can also be added to the minced meat by grinding through a meat grinder. The ingredient will add juiciness to the filling.

Combination of pies with the diet menu

Why don’t nutritionists recommend regularly including a pie with potatoes or cabbage on the menu? The main harm is caused not by the calorie content of the product, but by the high content of simple carbohydrates. Simple carbohydrates quickly penetrate the blood. They are absorbed much faster than the body receives energy from them. As a result, the sugar level rises sharply and an insulin reaction begins. The process leads to fat accumulation.

How to combine eating pie with losing weight? When losing weight, it is recommended to temporarily exclude the dish from the diet, but at the stage of maintaining body weight, it is not forbidden to eat this tasty product on rare occasions.

Minced liver kidney recipe

Liver for pies (preparing the kidney filling is distinguished by the length of the process) according to the recipe described below has a unique taste and texture.

What ingredients will you need?

To decorate the liver kidney filling, use:

• kidneys It is recommended to use the product from a young animal, as they have a more delicate texture and the unpleasant odor of the product is easier to wash away - 300 g;
• onion. You will need medium-sized dense bulbs - 3 pcs.;
• tomatoes canned in their own juice without skin – 3 pcs.;
• carrot. Choose a medium-sized vegetable – 2 pcs.;
• sunflower non-fragrant oil – 30 ml;
• real butter – 50 g;
• thyme – 5 g;
• salt – 2-3 g;
• whole milk with a fat content of 3.2% - 200 ml.

To soak the kidneys you will need filtered water, as well as approximately 1 liter of milk.

Step-by-step cooking process

The algorithm for decorating the liver kidney filling consists of the following steps:

1. The first step is to rid the kidneys of the unpleasant odor; for this, the product must be placed in a dish and filled with water. It is recommended to soak the ingredient for about 2 hours, and it is necessary to change the water to fresh water every 20-30 minutes.

2. Then the kidneys need to be cut into slices approximately 2-3 cm in size. When cutting, the ducts and veins in which the unpleasant aroma is concentrated must be removed from the product. Additionally, these kidney elements are difficult to chew even after heat treatment.
3. After slicing, the offal must be put back into the dish and filled with milk (about 1 liter). The milk should completely cover the kidneys.
4. Seal the dish with cling film and put it in a cool place for approximately 1 hour. The milk will remove any remaining unpleasant odor.
5. While soaking the product in milk, you need to peel the carrots and onions.
6. Next, the peeled vegetables must be cut into medium-sized squares.
7. Canned tomatoes should be chopped using a blender or meat grinder.

8. After chopping the vegetables, you need to pour vegetable oil into a frying pan with a double bottom and high walls and add butter.
9. Place the frying pan on the stove and turn on the burner to heat slightly below medium.
10. Place the onion in the pan and fry it for approximately 2-3 minutes.
11. Then you need to add carrots and tomato mass to the onions. Reduce heat on the stove and simmer the contents until the vegetables are ready.
12. While the vegetables are stewing, you should remove the kidneys from the milk (taking into account that the product has already been soaked in milk for an hour).
13. Place the kidneys in a colander until the milk drains completely.
14. Next, you need (when the vegetables become soft) transfer the kidneys to a frying pan, pour in the milk and add thyme.
15. Continue to simmer the food until the milk from the pan has completely evaporated. About 5 minutes before the end of stewing, the contents of the pan should be salted.
16. Check kidneys and vegetables for readiness. If the offal is still too hard, you can add about 30 ml more milk and continue the stewing process.

The finished filling can be used to make pies. If you decide to make small pies, then the minced meat must be ground using a blender or meat grinder.

Recipe from the tongue

The tongue has high taste qualities.

To speed up the filling process, the main ingredient must be boiled and peeled in advance.

What ingredients will you need?

To prepare minced liver from the tongue, use:

• boiled and peeled tongue – 800 g;
• onion. A dense medium-weight onion is required - 2 pcs.;
• carrot. The product weight should be about 100 g - 1 pc.;
• salt. If the tongue was boiled in salted water, then the amount of this ingredient should be reduced - 5-7 g;
• crushed pepper – 1 g.

To fry minced meat, you will need approximately 35-45 ml of refined sunflower oil.

Step-by-step cooking process

The design scheme for the boiled tongue filling consists of 5 stages:

1. The boiled tongue should be cut very finely with a knife.
2. Onions, as well as carrots, must be peeled.
3. Next, you need to finely chop the onion with a knife and grate the carrots.
4. Place a high-sided frying pan on the stove with a medium-heat burner.
5. Pour oil into a frying pan, add carrots and onions. Fry vegetables until softened. It takes about 5 minutes.

6. Then you need to transfer the sliced ​​tongue into the frying pan, add salt and pepper and continue frying for about another 5 minutes.
7. Ready minced meat must be cooled before use.

If desired, the filling can be given a more uniform consistency using a blender.

How to make the most delicious liver pies

Liver for pies, the preparation of which is discussed in the article, can be used to decorate baked goods from various types of dough. The most popular recipe is “Soviet” pies with liver.

What ingredients will you need?

To decorate pies with liver filling, it is recommended to prepare yeast dough, which includes:

• flour. You should purchase baking flour, as it has the properties necessary for the dough - 650 g;
• yeast. You need to buy granulated instant yeast - 6 g;
• salt. It is necessary to prepare with small crystals – 10 g;
• granulated sugar. It is necessary to prepare high-quality white sand, since when using brown sugar the dough may rise worse - 40 g;
• warm potato broth. Potato broth will give the dough a special fluffiness and delicate taste. If there is no decoction, you can use boiled warm water - 360 ml;
• refined sunflower oil – 20 ml.

You can use any of the filling recipes discussed above. You will need approximately 1 kg of minced meat.

To fry the pies, you will need approximately 700 ml of high-quality vegetable oil.

Step-by-step cooking process

When creating pies with liver filling according to the “Soviet” recipe, the steps are arranged in the following order:

1. Initially, you need to arrange the liver filling, since it must have time to cool down by the time the dough is prepared.
2. After creating the filling, while it is cooling, you need to knead the dough. To make the dough, pour the potato broth into a wide dish and dissolve granulated sugar and granulated yeast in it.
3. Leave the yeast mixture in a warm place for approximately 10-15 minutes. During the allotted period of time, the yeast must have time to activate. This process will manifest itself in the formation of a small cap on the potato broth.
4. Next, you need to add salt and refined oil to the contents. Mix the products.
5. Then you need to pass the flour through a sieve about 2-3 times.

6. You need to add flour (to the potato broth mixture) in small portions and mix the products first using a spatula.
7. When the kneading process becomes difficult, you need to pour the remaining flour onto the dough kneading board and transfer the “liquid” dough into the flour. Continue the kneading process with your hands.
8. When the dough becomes sufficiently plastic, it needs to be “collected” into a ball shape and placed in a deep bowl greased with vegetable oil.
9. Cover the dish with a thick cloth and leave it warm. The dough should “ripen” for approximately 3 hours. In this case, every hour it must be removed from the dish and kneaded for about 5 minutes.
10. After the dough and filling are ready, you need to start decorating and frying the pies.
11. First, you need to coat your palms with vegetable oil so that the dough does not stick.
12. Cut off approximately ¼ of the dough.
13. Knead the dough and roll it into a small sausage.
14. Cut the sausage into about 4-5 pieces.
15. Next, each part of the dough should first be rolled into a ball, and then rolled out with a rolling pin in the shape of a circle. The height of the dough should be approximately 0.5-0.7 cm.
16. Place liver filling in the center of each tortilla. There should be enough filling, but it should not interfere with the edges of the dough.
17. Seal the edges of each cake well. To do this, lift the “side edges” of the dough on both sides and start pinning them from the center. After attaching it to the pie, you should get a kind of scallop. You need to gently press it onto the dough with your hand. The result will be oval pies with a seam along the src=»https://culinarya.ru/wp-content/uploads/2020/12/liver-dlya-pirozhkov-10.jpg» class=»aligncenter» width=»600″ height ="600″[/img]
18. Similarly, you need to make pies from leftover dough and minced meat.
19. Heat vegetable oil in a cast-iron frying pan (there should be enough for the pie to be submerged about halfway) and place the patties in it, seam side down.
20. The products should be fried on both sides first, and then the side parts. Since the prepared filling is used (the minced liver has been “heat-treated”), the products can be fried on a medium-heat burner. It is necessary that only the dough has time to fry.

Ready-made pies with liver according to the “Soviet” recipe should be placed in a dish covered with paper napkins to remove excess vegetable oil from the products.

The pies can be eaten both warm and cold. When cooked correctly, minced meat remains tender and juicy even after cooling. The products can be served with tea, broth or warm milk. To reduce calorie content, liver pies should be baked in the oven.

Calorie content of pies

What do most of us associate pies with? With a happy childhood, holidays with my grandmother in the village and a lot of memorable and definitely pleasant moments.

Pies occupy one of the main places among traditional dishes of Russian cuisine. This is an indispensable attribute of festive feasts and a frequent guest at the everyday table. Pies are a high-calorie dish, but despite this, they remain popular even in an era of universal desire for slimness. Hearty, aromatic and tasty - the pies will not leave indifferent even the most persistent “fighters” with excess calories.

How calorie-rich the pies will be depends on several factors:

• what dough they are made from and what flour was used as a basis;
• how they were prepared;
• what is included in the filling.

There are two ways to prepare pies: they can be baked or fried. Baked pies are lower in calories. Fried dough products add to their considerable calorie content the calorie content of the oil that was used for frying.