Pie with beet tops
8 servings
60 minutes
Beet greens pie is a fragrant and nutritious dish of Russian cuisine that combines the tenderness of dough with the rich flavor of meat filling, complemented by the freshness of beet greens. The roots of this recipe go back to village traditions where every part of the harvest was used beneficially. The often-overlooked greens give the pie a special juiciness and a slight tanginess. The crispy dough envelops the juicy filling, while garlic and parsley add zest. This pie is perfect for a cozy family dinner or a festive table, surprising guests with its original taste and appetizing appearance. It is best served hot with thick sour cream or aromatic homemade sauce.
1
Prepare the dough: pile the flour and add butter, egg, water, and salt. Knead the dough, cover it, and set it aside.
- Wheat flour: 300 g
- Butter: 150 g
- Chicken egg: 1 piece
- Water: 2 tablespoons
- Salt: to taste
2
Boil the beet greens for 10 minutes.
- Beet tops: 1 kg
3
Fry the minced meat in butter with garlic and parsley.
- Ground meat: 400 g
- Butter: 150 g
- Garlic: 2 cloves
- Parsley: 1 bunch
4
Squeeze the greens and add to the minced meat, simmer for 5 minutes.
- Beet tops: 1 kg
5
Dust the countertop with flour, divide the dough into two parts, and roll out the layers. Place one in the bottom of a round mold and poke it with a fork. Add the filling on top and cover with another layer of dough. Pinch the edges.
- Wheat flour: 300 g
6
Bake in a hot oven for 45 minutes.