Meat and Potato Pie
6 servings
105 minutes
Meat and potato pie is a cozy and hearty dish of Russian cuisine that has delighted with its rich taste and aroma for centuries. The recipe is based on tender, elastic dough made with sour cream and butter, which acquires a golden crust and crispy texture after baking. The filling is a harmonious combination of juicy meat, soft potatoes, and savory onions enriched with aromatic herbs. This pie is perfect for family dinners or festive tables; it nourishes and warms the soul. Each piece carries the warmth of home and traditions passed down through generations. The taste of the pie is delicate yet expressive, with a hint of spice and depth of meaty aroma. It is served hot and pairs excellently with sour cream or fragrant tea, creating an atmosphere of warm Russian hospitality.
1
Mix melted butter, sour cream, egg, salt, and baking powder in a bowl.
- Butter: 85 g
- Sour cream: 1 jar
- Chicken egg: 1 piece
- Salt: 0.5 teaspoon
- Baking powder: 0.5 teaspoon
2
Gradually add flour and knead a soft, elastic dough. The amount of flour greatly depends on its quality.
- Wheat flour: 2 glasss
3
Wrap the dough in plastic wrap and let it rest.
4
For the filling, chop the meat, onion, and potato into small cubes, mix, season with salt and pepper, and add any finely chopped herbs to the minced meat. I had thyme.
- Mutton: 0.5 kg
- Onion: 2 heads
- Potato: 1 piece
- Salt: 0.5 teaspoon
- Ground black pepper: to taste
- Green: to taste
5
Divide the dough into two portions — one should be slightly larger.
6
Roll both halves of the dough into a circle about 6 mm thick, dusting the surface with flour.
- Wheat flour: 2 glasss
7
Line the baking tray with parchment paper and place a larger circle of dough on it, evenly spreading the filling on top.
8
Cover with a second layer of dough, pinch the edges.
9
Grease the surface with an egg mixed with a couple of tablespoons of water and prick it frequently with a fork. Bake in a preheated oven at 190 degrees until fully browned.
- Chicken egg: 1 piece