Description
This is a Tatar pie Sam belish, I don't know if I made it as it is cooked in Tatarstan, but it is very tasty. And for inspiration I thank Heaven Shaihutdinova, I was not prepared exactly according to the recipe Rai, but her recipe me inspired. Pie incredibly delicious. These cakes are prepared from different varieties of meat, you can add in the stuffing and beef, and goose, and any giblets poultry. And eat this pie as: "cover& quot; cut the pie into pieces, this is a kind of bread with which to eat belish. Well made a soft dough. The filling is decomposed on the plates. As the release of the lower crust, and eaten it in a good pie is the most delicious, crust soaked in this broth and very tender, delicious.
Ingredients
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Flour
450 g
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Sour cream
150 g
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Yogurt
150 g
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Leavening agent
1 tsp
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Salt
0.5 tsp
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Butter
15 g
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Potatoes
700 g
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Onion
200 g
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Beef
600 g
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Black pepper
-
Salt
Cooking
Mix sour cream, yogurt, salt, add the flour with the baking powder, knead the dough, add the flour not all at once, it may need more or less. The dough will be soft, very pleasant to the touch, knead for a long time it is not necessary, only that it was elastic., wrap the dough in cling film and leave it to "rest" in the meantime, prepare the filling
For the filling, beef and potatoes cut into cubes, chop onion finely, add salt and pepper and mix well.
From test to separate a piece of 150-170 grams for it, we will go to "cover" decoration and a small bulb-tube, which will close a small hole in the cake. The rest of the dough roll out the cake, put it in a greased form, to the edges of the dough were a little beyond shape. I have a form in diameter 23 cm, height 7 cm, but it is a little big the pie tin. Very good are the pies to do the forms in which you can serve this pie.
Put into the form with the dough the stuffing from the rest of the test, take 100 grams, roll out to a circle, I have much less than the diameter of my form, put in the middle of the stuffing, fasten the dough in a circle, semipaved it.
From the remaining dough leaving about 15-20 g for the ball-tube, and the rest roll out a thin circle-about a decoration with a diameter of as our "cover" make incisions in the dough with a roller or knife.
Put the dough in the center, fastened it with a seam, which we got when pinching the pie and interconnects the slotted notches, it turns out the pattern.
In the center make a hole about 1.5-2 cm in diameter, close it with the ball-stopper and put the pie in a preheated 180 degrees oven for 2.5 hours. After 40-50 minutes to open the cork and pour a little broth, I poured, I got my liquid in the hole "bubbling", I lowered the temperature to 150 degrees and burning the pie at that temperature.
The finished cake remove from the oven, grease with butter, close with a paper towel, let stand 15-20 minutes.
Gently release the cake from the form or leave the form and serve.
Nice!
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