Bashkir pie stuffed with beef and potatoes turns out to be quite satisfying and can be served as a main dish. The original recipe's yeast-free dough keeps the juice inside, which makes the pie extremely juicy.
It is necessary
- • beef - 500 g;
- • potatoes - 300 g;
- • onion - 1 piece;
- • butter - 50 g;
- • eggs - 1 pc.;
- • sour cream - 3 tablespoons;
- • flour - 2 and 1/4 cups;
- • sugar - 1 teaspoon;
- • salt - 3/4 teaspoon.
Instructions
Step 1
First you need to prepare the dough. To do this, flour is ground with butter, which is pre-frozen in the freezer, and then grated.
Step 2
Next, you need to add the egg, sour cream, sugar and salt to the flour and butter. Everything is thoroughly mixed.
Step 3
After the dough has been kneaded, you need to set it aside for a while and start preparing the filling. Beef and potatoes are cut into small pieces the size of hazelnuts, chopped onions are added, all the ingredients are mixed. Then the mass needs to be salt and pepper. If you don't like onions in a pie, you can cook without it.
Step 4
Next, 3/4 of the dough needs to be rolled out, the thickness is about 5 mm. No need to make thick layers, the thinner the better. They harden when cooked.
Step 5
Then the rolled dough is put into a mold, the bottom and edges of which should be covered with it, on top you need to put the filling and a few pieces of butter.
Step 6
The rest of the dough is also rolled out and placed on top of the filling, the edges are pinched. It is advisable to make an incision from above. The pie is placed in an oven preheated to 200-220 degrees for 45-60 minutes.
