
Meat Pie with Potatoes Ural Style
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
8
Description
The cooking time for the pie does not include the time for making the dough. It is better to use fresh ground meat, as the taste of the pie really differs. The onion and potatoes should be of medium size. You can also use other types of dough for this pie, such as quick yeast dough or puff pastry (the pie turns out completely different, but still delicious; apparently, it's due to the very tasty filling).
Ingredients
- Unleavened dough - 3 lbs
- Lean Beef - 17.6 oz
- Pork Mince - 17.6 oz
- Onion - 2 heads
- Salad Potatoes - 2 pieces
- Vegetable Oil - 1 tablespoon
- Salt - 1.5 teaspoons
- Ground Black Pepper - 1 teaspoon
- Water - 4 fl oz
Step by Step guide
Step 1
Start preparing the yeast dough using the sponge method (for pies and pastries) according to the recipe at http://food.com/recipes/yeast-dough. Alternatively, you can buy or use previously frozen yeast dough made according to this or any other recipe.
Step 2
Thaw the ground meat. Peel the onion and potatoes.
Step 3
Slice the onion into 1/4 rings and sauté until golden in a skillet with 1 tablespoon of oil.
Step 4
Grate the potatoes using the largest grater.
Step 5
Add the potatoes, ground meat, a little water (enough to cover 1/3 of the filling in the skillet), salt, and pepper to the onions, and simmer until cooked (until the ground meat is evenly gray). The filling should be slightly moist. Turn off the heat, cover with a lid, and let it sit for about 10 minutes.
Step 6
Grease the baking dish with butter.
Step 7
Roll out half of the dough to the desired size, place it on the bottom and sides of the dish. Add the filling on top of the dough. Roll out the remaining dough into a second layer, place it on top of the filling, and pinch the edges of the future pie. To allow steam to escape, poke the top layer of the pie with a fork or make a hole in the center.
Step 8
Brush the pie with egg and place it in a preheated oven at 356°F for about 35-40 minutes.
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