Kabardino Potato Pie
Baking and Desserts | Caucasian cuisine
⏳ Time
2 hours
🥕 Ingredients
19
🍽️ Servings
16
Description
Recipe by John Smith, chef at a popular American restaurant.
Ingredients
- Wheat Flour - 17.6 oz
- Matsoni - 12 fl oz
- Activated Baking Soda - 0 oz
- 20% Sour Cream - 0.7 oz
- Salt - 0.5 oz
- Sugar - 0.1 oz
- Butter - 5.6 oz
- Vegetable Oil - 0 fl oz
- Whole egg - 3 pieces
- Chicken Egg - 3 pieces
- Dry yeast - 0.1 oz
- Potato - 2 lbs
- Milk - 10 fl oz
- Onion - 8.8 oz
- Ghee - 1.8 oz
- Chili Flakes - 0.1 oz
- Ground Black Pepper - 0.1 oz
- Savory - 0.1 oz
- Sour Cream - 7.1 oz
Step by Step guide
Step 1
Prepare the dough. In a saucepan, combine matsoni, 20% sour cream, and milk. Add 2 grams of salt and sugar. Heat the mixture until it reaches body temperature (it should feel warm, but not hot, when you dip your finger in it).
Step 2
Melt 60 g of butter on the stove or in the microwave.
Step 3
Pour the eggs along with the yolks into a bowl and whisk together. Add the melted butter, yeast, baking soda, and the whisked eggs to the milk mixture. Mix everything thoroughly until well combined.
Step 4
Sift the flour into a large bowl, pour in the resulting mixture, and knead until you have a smooth dough.
Step 5
Drizzle the dough with vegetable oil to prevent it from sticking to the sides, shape it into a ball, cover it, and let it rise in a warm place for about 1 hour, until it has doubled in size.
Step 6
Meanwhile, prepare the filling. Boil the potatoes until tender without adding salt.
Step 7
Slice the onion into half rings and sauté it in clarified butter until golden brown.
Step 8
Drain the potatoes in a colander to remove excess liquid, then transfer them to a bowl and mash. Gradually incorporate 100 grams of butter into the potatoes while continuing to mash. Add 10 grams of salt and continue to mash the potatoes until they are completely cool.
Step 9
Add sautéed onions, red and black pepper, and savory to the filling and mix thoroughly.
Step 10
Divide the cooled potatoes into four parts and roll each into a ball (about 250 g).
Step 11
Divide the risen dough into four parts, roll each part into a ball, and cover the dough you are not currently working with using plastic wrap. Take one dough ball and flatten it with your hands, then place a ball of potato filling in the center.
Step 12
Gather the edges of the dough upwards and pinch them together, as if you were shaping large khinkali, but do not leave a "skirt" of dough.
Step 13
Place the prepared dough on a floured surface with the seam facing up and roll it out into a circle the size of the skillet and 1 cm thick. Gently pat the rolled-out pie with your palm to help the filling spread evenly. Also, prepare the remaining 3 pies.
Step 14
Heat a skillet of the appropriate size on the stove. Place the pie seam-side up in the skillet. Cook the pie for 5–6 minutes, then flip it over and cook for an additional 2–3 minutes.
Step 15
Pour half of the thick sour cream onto a large flat serving dish and spread it evenly over the surface.
Step 16
Place the pie on top and drizzle it with the remaining sour cream, then serve immediately. Cut the pie into eight segments (a pizza cutter works well for this).
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