Most people know Orsk pies under a different name - "Old Town". They were sold in metal thermoses and always wrapped in waxed paper. It was especially delicious with tomato juice.
The cooking process requires a little skill. It is necessary not to forget to lubricate your hands with oil, then the pies will be "obedient". The filling should be free of liquid, otherwise the formation of the pie will be difficult. And nevertheless, do not be afraid, as the taste of the pies will justify all your efforts.
Purpose: For breakfast / For afternoon tea / Inexpensive
Main ingredient: Meat / Offal / Dough / Yeast dough
Dish: Pastries / Pies
Cuisine geography: Russian cuisine
- Wheat flour - 500 grams
- Water - 400 Milliliters (warm)
- Yeast - 16 Grams (pressed)
- Sugar - 16 Grams
- Salt - 1/4 Art. spoons
- Chicken Hearts - 200 Grams
- Chicken stomachs - 300 Grams
- Onions - 1.5 Pieces (medium size)
- Black pepper - To taste
- Vegetable oil - 600 Milliliters (100 ml. For molding, 500 ml. For deep fat)
Number of Servings: 12-13
How to cook "Orsk pies with liver"
Prepare the required ingredients. Stir sugar and yeast in warm water, leave for 10 minutes. Then add flour and salt. Stir. The dough has a viscous, liquid consistency. Cover with a towel and place in a warm place for 1 hour. While the dough is coming up, prepare the filling. Rinse chicken hearts and stomachs and pass through a meat grinder with a medium wire rack. Grind the onion into gruel.