Spicy meat pie

Melt the butter and let it cool. In a mixer, combine flour, baking soda, sugar, and salt. While the mixer is running, gradually add water and then kefir.

Break the eggs into a separate bowl to ensure there are no shells. Pour the eggs into the cooled butter, mix, and add the mixture to the dough mixer. Knead a firm dough, wrap it in film, and refrigerate for 15 minutes.

For the filling, chop onion, bell pepper, and potato into medium cubes, and slice the chili pepper into thin rings. Do not mix the prepared vegetables.

Slice the hunting sausages into circles.

In a hot pan with a little vegetable oil, fry the sausages. When the fat melts, add the minced meat, break it into small pieces while stirring vigorously; it should be crumbly. Cook the minced meat until done.

In another hot pan with more oil, sauté the onion, add chili, bell pepper, potato, and minced garlic.

Chop the tomatoes in their own juice and add to the sautéed vegetables. Combine the meat and vegetable mixtures. Add salt. Add corn. Season with coriander and cumin.

Pour a little water from the tomato can into the dish, mix it and add it to the meal. This way the filling will be moist and more flavorful. Stir, simmer a bit, remove from heat and let cool.

Separate ¹⁄5 of the dough for the pie 'lid'. Dust the dough and table with flour, roll out the dough into a sheet 1.5 times larger than the mold. Evenly distribute the sheet of dough on the bottom of the mold and add the filling. Roll out the remaining dough. Moisten the edges with water and seal them together. To allow excess moisture to escape during baking, cut a small hole in the center of the pie.

Whisk the egg with a little water: if you brush the pie with just the egg, it will burn quickly on top. Bake the pie in the oven at 180 degrees for 40 minutes.

Let the pie cool for 40–60 minutes before slicing to prevent it from crumbling.