The Bashkir pie stuffed with beef and potatoes turns out to be quite satisfying and can be served as a main course. According to the original recipe, yeast-free dough keeps the juice inside, which makes the cake unusually juicy.
Pick your recipe
You will need
- • beef - 500 g;
- • potatoes - 300 g;
- • onion - 1 pc;
- • butter - 50 g;
- • eggs - 1 pc.;
- • sour cream - 3 tablespoons;
- • flour - 2 and 1/4 cups;
- • sugar - 1 teaspoon;
- • salt - 3/4 teaspoon.
Instruction manual
1
First you need to cook the dough. To do this, the flour is ground with butter, which is previously frozen in the freezer, and then rubbed on a grater.
2
Next, add the egg, sour cream, sugar and salt to flour and butter. Everything is thoroughly mixed.
3
After the dough has been kneaded, you need to postpone it for a while and start cooking the toppings. 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. Who does not like onions in a pie, you can cook without it.
4
Next, 3/4 of the test needs to be rolled out, a thickness of about 5 mm. No need to make thick layers, the thinner the better. When cooking, they harden.
5
Then the rolled dough is placed in a mold, the bottom and edges of which should be covered with it, on top you need to put the filling and several pieces of butter.
6
The rest of the dough is also rolled out and placed on top of the filling, the edges are plucked. From above it is desirable to make an incision. The cake is placed in an oven preheated to 200-220 degrees for 45-60 minutes.