Open meat pie made of potato dough
8 servings
60 minutes
Open meat pie with potato dough is a cozy dish of Russian cuisine that combines the tenderness of potato dough and juicy meat filling. The origins of such pies trace back to rural cooking where ingredients were maximally utilized to create hearty and aromatic dishes for the whole family. The soft and airy potato dough forms a base with golden edges, while the filling of pork, sweet pepper, onion, and tomatoes gives the pie a rich, slightly spicy flavor. The finishing touch is a mixture of cream, milk, and tomato paste that transforms into a delicate creamy layer when baked. The aroma of baked cheese adds an appetizing crust. The pie is perfect for a home dinner or festive table setting, warming the soul and bringing loved ones together.
1
Chop the potatoes finely and boil in salted water until cooked. Then drain the water and mash the potatoes. Add an egg and oil, mix well. Add flour and knead the dough. Place it in a springform pan, making edges. Send it to the freezer while preparing the filling.
- Potato: 200 g
- Chicken egg: 3 pieces
- Butter: 50 g
- Wheat flour: 200 g
2
Chop the pepper into small pieces and sauté lightly. Finely chop the onion, sauté in a separate pan, add meat cut into small cubes, and sauté until almost cooked, adding salt.
- Bell pepper: 2 pieces
- Onion: 2 pieces
- Pork: 500 g
- Salt: to taste
3
Add pepper and finely chopped tomato, place the filling on the dough. Mix cream, milk, and tomato paste. Add an egg and whisk lightly. Season with salt and pepper. Pour over the pie filling.
- Bell pepper: 2 pieces
- Tomatoes: 1 piece
- Cream 30% fat: 100 ml
- Milk: 100 ml
- Tomato paste: 2 tablespoons
- Chicken egg: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
4
Bake for 40 minutes at 200°C. Sprinkle with grated cheese 10 minutes before done.
- Grated cheese: 50 g
