Knead the dough and prepare the filling. 200 gr. margarine grate on a grater with flour. Add kefir, soda, salt. All mix well. Add flour. I add, not all at once. Separately heat 100 gr. margarine. Let boil a little bit, that was less water. Filling. Finely shinkuem onions. Mix well ground meat, onion, spices, salt. Separately, cut into rings potatoes. Separately chop very finely the rump or butter. The rump, after slicing put into the refrigerator, so as not melted.

Roll out the dough, grease the hand with melted margarine, fold in half again lubricated, even in half again lubricated. Then again roll out, lubricated again, fold again and so on until there are no margarine. It turns out somewhere 3-4 times. Thus we make the dough flaky.

Give soak the dough for 10-15 minutes. Next, roll out 2/3 of dough and put it on a baking sheet. Spread the stuffing, sprinkle with fat tail (not profusely). For stuffing your potatoes (no overlap), sprinkle with salt, pepper, spices, fat tail. Close top of pie with remaining 1/3 of the test. The bonding region. Make holes so that steam went through them and tore the seams on the edges. From the top you can sprinkle panirovochnymi bread crumbs and coat with the egg.

Bake 50 minutes at 180 degrees. But you see for yourself what oven.