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Cossack pie with liver: Recipe of old Ukrainian dish

Cossack pie with liver: Recipe of old Ukrainian dish RBC-Ukraine collage
Author: Maria Kholina

Cossack liver pie is a delicious and nutritious pastry from the ancient Ukrainian cuisine. In the olden days, almost everything went into the food, so animal offal was also often used to prepare dishes. You'll love this dish if you love liver.

Below is the recipe of an old Ukrainian liver pie, citing Shuba.


For the dough:

  • Flour - 300 g
  • Milk - 250 g
  • Compressed yeast - 30 g
  • Sugar - 1 tablespoon
  • Chicken eggs - 2
  • Oil - 90 ml
  • Salt - to taste

For the filling:

  • Beef heart - 300 g
  • Beef liver - 300 g
  • Beef lungs - 300 g
  • Onion - 2
  • Oil - 80 ml
  • Chicken eggs - 3
  • Salt - to taste
  • Ground pepper - to taste


Dissolve the yeast in warm milk along with sugar. Add half of the flour, mix until smooth. Let it sit for 2 hours in a warm place. Add eggs, salt, the rest of the flour to the sponge and knead the dough. At the end of kneading, add oil and knead some more.

Cover the dough with a towel and let it rise for another 1.5 hours. Punch down the dough once after an hour.

While the dough is rising, prepare the filling. Rinse and soak the beef heart and lungs in cold water for an hour. Then chop and boil separately. The heart needs to be boiled for 1.5 hours, and the lungs - for 1 hour.

Rinse the liver, chop it into pieces, and fry in 2 tablespoons of oil for 10 minutes.

Grind the pieces of heart, lungs, and liver in a meat grinder. Peel and dice the onion finely. Fry in the remaining oil until golden brown. Mix the minced meat with onion, salt, add pepper.

Boil the eggs until hard (10 minutes). Then cool, peel, and slice into circles.

Punch down the dough and roll out 2/3 into a circle the size of the baking dish with some extra for the edges. Place the dough in an oiled baking dish and form the edges.

Spread the filling of minced meat on the dough, then place the egg slices on top. Roll out the remaining dough and cover the filling with it, pinching the edges. Let it sit for 30 minutes.

Bake the pie in a preheated oven at 180 degrees Celsius for 60-70 minutes. Serve the pie hot or warm. It goes well with salads, sauces, or sauerkraut.

Alternatively, you can simplify the recipe by using ready-made puff pastry and chicken liver for the filling.