It is necessary
- • 100-150 ml of broth;
- • 3 potatoes;
- • one egg and one egg yolk (for lubrication);
- • 400-450 g of any meat (chicken, pork, lamb), but beef is best;
- • two medium-sized onions;
- • about three glasses of flour;
- • one tablespoon of vinegar;
- • 200 g margarine (or a pack of butter);
- • half a glass of sour cream;
- • half a glass of milk;
- • spices (salt, pepper to taste).
Instructions
Step 1
Finely chop the meat, salt and pepper it to taste. We put it in the refrigerator for a few hours.
Step 2
Dough: pour two glasses of flour into a bowl and grate the frozen margarine into it, dipping it in flour. Rub the margarine with flour with your fingers until crumbs form. Add the egg, milk and sour cream to the resulting crumb. Pour vinegar there and knead the dough. At first it will crumble in your hands, but then it will very quickly stick together into a lump. When kneading the dough, you will need to add about another glass of flour. After kneading, the dough will seem heterogeneous due to the grains formed in it, this should not confuse you. Roll the resulting dough into a ball and put it in the refrigerator for one hour.
Step 3
To make the dough layered, you need to get it out of the refrigerator in twenty minutes and roll it into a circle. Then we fold the dough in an envelope and put it back in the refrigerator. This procedure can be repeated several times.
Step 4
Filling: cut the potatoes into thin slices, slices, cubes, but the thinner the better. Cut the onion into half rings or rings.
Step 5
We take the dough out of the refrigerator and roll out two-thirds of it into a circle, larger in diameter than the form in which the cake will be baked. The shape must be deep. Lubricate it and put the dough, forming high sides. Put all the meat on the dough, crush it. For meat - potato plates, salt and pepper. Then a layer of onions. Roll out the rest of the dough, place on top and pinch the edges. Make a small hole in the middle with your finger.
Step 6
Lubricate the top of the pie with whipped yolk. We plug the hole with an onion. We put in a well preheated oven. After 20 minutes, we take out the pie and pour 50-70 g of broth through the hole. After 30 minutes, repeat the procedure. Do not forget to put the onion in place. Do not feel sorry for the broth and it's okay if it flows out a little through the top. This will add juiciness to the pie and the potatoes will not remain soggy.
Step 7
An hour later, the pie should be ready, but the main thing is that the potatoes are boiled, so first pull out a piece carefully through the hole and try. If the potatoes are damp, return the pie to the oven for a while. And so that it does not burn, cover with foil and reduce the heat. You can add more broth. After the cake is ready, it needs to stand for another 15 minutes so that all the juice does not flow out when cutting.
