Wheat and Rye Hand Pies with Chicken Liver and Herbs
Original, filling and wonderfully flavorful pastries for the whole family! The soft wheat and rye dough pairs beautifully with a nutritious chicken liver filling seasoned with onions, fresh herbs and aromatic spices.
Updated : 14 September, 2026
Easy
More than 1 hour.
Ingredients
Dough
200 milliliters
Milk
2 teaspoon
Dry yeast
350 grams
Wheat flour
150 grams
Rye flour
1 teaspoon
Salt
1 teaspoon
Sugar
2
Eggs
2 tablespoon
Vegetable oil
Filling
500 grams
Chicken liver
140 grams
Onion
2 tablespoon
Vegetable oil
to taste
Salt
1 teaspoon
Paprika
1 teaspoon
Dried oregano
1 teaspoon
Khmeli-suneli
20 grams
Greens
20 grams
Green onion
Additionally
10 milliliters
Vegetable oil
30 grams
Butter
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Pour the milk into a bowl. It should be warm, approximately 104°F.
Step 2
Add the yeast to the milk and stir. Place the bowl in a warm spot.
Step 3
Rinse the chicken livers and pat them thoroughly dry. There is no need to cut them.
Step 4
Peel the onion and cut it into thin half-rings.
Step 5
Heat the vegetable oil in a frying pan and cook the onion for several minutes.
Step 6
Add the chicken livers to the onion and cook until completely done.
Step 7
Five minutes before the livers are ready, season them with salt, paprika, oregano and a Georgian-style herb and spice blend. Mix everything thoroughly.
Step 8
Leave the cooked livers to cool. Meanwhile, rinse and dry the dill, parsley and green onions.
Step 9
Finely chop the chicken livers and fresh herbs.
Step 10
Sift both types of flour into a large, wide bowl, then mix them with the salt and sugar.
Step 11
Crack the eggs into the flour mixture, pour in the vegetable oil and add the milk and yeast mixture. Knead everything into a dough.
Step 12
Knead thoroughly until the dough becomes smooth, soft and easy to handle. Cover it and leave it to rest for 30 minutes.
Step 13
Knead the dough thoroughly once more, then cover it and leave it to rest for another 30 minutes.
Step 14
Divide the dough into portions and shape each piece into a ball. Try to make the balls approximately equal in size.
Step 15
Roll each ball into a round disc and place some of the filling in the center. Bring the opposite edges of the dough together and pinch them firmly to seal.
Step 16
Arrange the shaped hand pies on a baking sheet greased with vegetable oil. Leave them to proof for 20 minutes.
Step 17
Melt the butter and brush it over the tops of the hand pies.
Step 18
Bake in an oven preheated to 350°F for 15–20 minutes, or until the hand pies are fully baked and lightly golden.
Author note
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