Tatar Pie with Meat and Potatoes (Belish)

Wed Sep 27 2023 15:11:21 GMT+0000 (Coordinated Universal Time)

Ingredients:

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                    For the Filling:

500-600 grams of meat

10-15 medium-sized potatoes

1 large onion

Salt and pepper to taste

For the Dough:

250 grams of butter

200 ml of water

1 egg

1 teaspoon of salt

1 teaspoon of baking powder

1 tablespoon of sugar

Approximately 700 grams of flour (the dough should be soft and elastic)
                

Instructions:

 
                Step 1
Melt the butter.

Step 2
To the melted butter, add water, egg, salt, sugar, and baking powder. Mix everything together.

Step 3
Gradually add flour and knead the dough.

Step 4
Cut the meat and potatoes into cubes. Finely chop the onion (you can use a blender). Mix everything well, season with salt and pepper to taste.

Step 5
Grease the bottom of a skillet with oil.

Step 6
Divide the dough into two parts (one part should be larger for the bottom).

Step 7
Roll out the larger part of the dough into a large circle, not too thin, as the filling will spill out, and place it in the skillet. The dough should hang over the edge of the skillet.

Step 8
Spread the filling over the dough.

Step 9
Divide the smaller part of the dough into two parts as well, and roll out the larger portion to cover the filling.

Step 10
For decoration, you can take the smaller part of the dough, roll it out thinly, and cut a circle using a plate. Make slits as shown in the photo below.

Step 11
From the remaining dough, make a round cork. Pinch the edges and make a small hole in the center. Use the cork to cover the hole.

Step 12
Preheat the oven to 250 degrees Celsius (482 degrees Fahrenheit) and place the pie inside. As soon as the dough begins to brown, reduce the temperature to 200 degrees Celsius (392 degrees Fahrenheit) and cover the pie with parchment paper or foil. Bake for 2-2.5 hours. The baking time is approximate; you should check for potato doneness by removing the cork and testing the potatoes with a knife.