Meat and Potato Pie
8 servings
60 minutes
Meat and potato pie is a classic dish of Russian cuisine that combines heartiness and the warmth of home. Its roots go back centuries when housewives tried to create nutritious meals from simple ingredients. The tender dough made from kefir and sour cream becomes soft and airy, while the filling of potatoes, onions, and juicy minced meat gives the pie a rich flavor and pleasant texture. When baked, the pie is covered with a golden crust that crunches with every bite, and the aroma of fresh baking fills the home with warmth. It can be served as a standalone dish or complemented with sour cream and fresh vegetables. Perfect for family dinners and celebrations, it brings a taste of nostalgia and homely comfort.
1
In a large bowl, mix sour cream, kefir, eggs, salt, and baking powder. Grate frozen margarine on a fine grater and gradually incorporate it into the dough. Then slowly add flour to the dough while constantly stirring. The dough should have a consistency like thick sour cream.
- Chicken egg: 3 pieces
- Kefir: 1 glass
- Sour cream: 1 jar
- Salt: 0.5 teaspoon
- Baking powder: 1 teaspoon
- Margarine: 250 g
- Wheat flour: 2 glasss
2
Slice the potatoes thinly. Chop the onion finely. Season the minced meat with salt and pepper.
- Potato: 2 pieces
- Onion: 1 head
- Minced meat: 400 g
- Salt: 0.5 teaspoon
- Baking powder: 1 teaspoon
3
Divide the dough in half, form each half into a ball, and then roll out into two sheets. Grease a pan or baking dish. Place one of the rolled-out sheets at the bottom of the dish, then layer with potatoes, onions, minced meat, and more potatoes. Cover the pie with the remaining sheet of dough, smooth it out, and seal the edges of the top and bottom sheets. Brush the surface of the pie with egg yolk. Preheat the oven to 200 degrees and bake the pie for 45-50 minutes until done.
- Vegetable oil: 2 tablespoons
- Chicken egg: 3 pieces