tatar pie zur belish Recipe

Tatar pie zur belish

Share with friends ✏

Ingredients: 

Flour - 450 g

Sour cream - 150 g

Kefir - 150 g

Baking powder - 1 tsp.

Butter (for greasing the finished pie) - 15 g

Salt - to taste

Potatoes (peeled) - 700 g

Onions - 200 g

Beef - 600 g

Ground black pepper - to taste

Beef broth - optional

Preparation: 

1. Mix sour cream, kefir, 0.5 tsp. salt, add flour with baking powder, knead the dough, add flour not all at once, it may need more or less. The dough is soft, very pleasant to the touch, you don’t need to knead it for a long time, just to make it elastic., Wrap the dough in a film and leave it to “rest” for 30 minutes, and at the same time prepare the filling

2. Cut the beef and potatoes for the filling dice, chop the onion finely, salt, pepper, mix well.

3. Separate a piece of gram from 150-170 grams from the test, it will go to the “cover”, decoration and a small cork ball that will cover a small hole in the cake. Roll out the cake from the rest of the dough, place it in a greased mold, so that the edges of the dough protrude slightly out of the mold.

4. Put the filling into the mold with the dough, take 100 g from the rest of the dough, roll it into a circle, it’s much smaller than the diameter of my mold, put it in the middle of the filling, fasten the dough in a circle, pinch it.

5. From the remaining dough we leave about 15–20 g for the cork ball, and from the rest we roll out a thin decoration circle with a diameter of approximately like our “cover”, make cuts in the dough with a roller or knife.

6. We put the dough in the center, fasten it with the seam that we got when pinching the pie and connect the cut notches to each other, we get a pattern.

7. In the center, make a hole about 1.5–2 cm in diameter, cover it with a cork ball and put the cake in an oven preheated to 180 g for 2.5 hours. After 40-50 minutes, open the “cork” and pour in a little broth. I didn’t add the broth as I already had enough of it in the pie. To add broth or not will depend on the starchiness of the potato. Reduce the temperature to 150–160 ºC and bake the cake.

8. Remove the finished cake from the oven, grease with butter, cover with parchment and a towel, let stand for 15–20 minutes.