Meat pie in sour cream dough
6 servings
60 minutes
Meat pie in sour cream dough is a hearty and aromatic dish of Russian cuisine that evokes the comfort of home. Its roots trace back to the traditions of folk baking, where simple yet filling ingredients transform into a refined treat. The tender sour cream dough enriched with butter perfectly complements the juicy filling of lamb, potatoes, and onions seasoned with cumin and black pepper. Each slice of the pie reveals deep meaty notes, the softness of the dough, and a slight spiciness from the spices. Due to its richness and rich flavor, it is perfect for family lunches and warm gatherings. When cut open, the pie looks appetizing with its golden crust and aroma of fresh baking. It is not just a dish — it is part of cultural heritage embodying simplicity and culinary perfection.
1
In a medium bowl, mix melted butter, sour cream, 1 egg, baking powder, and salt. Add the first 2 cups of flour and see if you can knead a very soft dough that won't stick to your hands or the bowl's sides. If not enough, add the remaining flour and continue kneading. Divide the dough into 2 parts. One part should be slightly smaller than the other. Wrap them in plastic wrap and set aside. Preheat the oven to 190 degrees. Finely chop the onion.
- Butter: 120 g
- Sour cream: 1 jar
- Wheat flour: 0.4 glass
- Baking soda: 0.3 teaspoon
- Salt: 1 teaspoon
2
Cut the meat and potatoes into small cubes. Add spices and mix everything well. Roll out a large part of the dough on a baking sheet, previously dusted with flour. Fill the pie with the filling, leaving some space at the edges. Cover the filling with the second part of the dough, sealing the edges. Mix an egg with a little water and brush the top of the pie. Make small cuts.
- Lamb: 450 g
- Onion: 2 pieces
- Potato: 2 pieces
- Ground black pepper: 0.5 teaspoon
- Cumin: 0.5 teaspoon
- Chicken egg: 1 piece
3
Bake the pie until golden brown.
