/ / Recipe Tatar pie with meat

Tatar pie with meat

  • Flour - 3 Cups
  • Milk or water - 0.5 cups
  • Sour Cream - 0,5 Cups
  • Butter - 200 Grams
  • Vinegar - 1 st. a spoon
  • Meat - 500 Grams (stuffing)
  • Potatoes - 3-4 pieces (stuffing)
  • Onions - 2 Pieces (stuffing)
  • Egg - 1 piece (stuffing)
  • Broth or water - 150 grams (filling)
  • Salt, pepper - To taste (filling)

1. Cut the meat into small pieces. Add salt and pepper. Stir and place in the refrigerator for 1.5 hours. 2. Sifted the sifted flour with butter and add milk, sour cream and vinegar. Knead the dough. Roll the dough into a ball and put in the refrigerator for 20 minutes. Then roll the dough out with a flat cake and fold it in an envelope. Again put in the refrigerator. So do 3-4 times to make the dough puff. 3. Peel potatoes and onion for filling. Cut potatoes into thin plates. Cut the onions into half rings. Divide the dough into two parts. One part more. Roll out both parts of the dough into circles. Put a larger circle in the shape and form the sides. 4. The filling is put into the pie in layers. First meat, then potatoes. Salt and pepper. Top with onions and butter pieces. 5. The second round to close the stuffing and tightly patch the edges. In the center of the cake make a hole and close it with a slice of dough. Lubricate the cake with egg. 6. The cake is baked for about 1.5 hours. After every 30 minutes, fill the hole with broth. When the pie is browned, it should be covered with foil and baked.

Servings: 6-8

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