Meat pie with potatoes, Ural style
8 servings
60 minutes
Ural-style meat pie is a hearty dish of Russian cuisine that combines tender yeast dough and aromatic meat filling. The recipe's origins date back to ancient times when such pies were made in Russian families gathering around a large table. The filling is based on two types of minced meat—beef and pork—which together create a rich flavor, while potatoes add softness and juiciness. A light spiciness from black pepper and golden onions complement the flavor ensemble, making the pie especially appetizing. It is baked to a crispy golden crust while remaining tender and juicy inside. Perfect for cozy home dinners and festive gatherings, it brings warmth and richness to every bite.
1
Start preparing yeast dough with a sponge (for pies and pastries) according to the recipe http://eda.ru/desserts/recipe41127. Alternatively, you can buy/take previously frozen yeast dough made according to this or any other recipe.
- Yeast dough: 1.5 kg
2
Put the minced meat to defrost. Clean the onion and potato.
- Ground beef: 500 g
- Ground pork: 500 g
- Onion: 2 heads
- Potato: 2 pieces
3
Slice the onion into 1/4 rings and fry until golden in a pan with 1 tablespoon of oil.
- Onion: 2 heads
- Vegetable oil: 1 tablespoon
4
Grate the potato using the largest grater.
- Potato: 2 pieces
5
Add potatoes, minced meat, a little water (to cover 1/3 of the filling in the pan), salt, pepper to the onion and simmer everything until cooked (until the minced meat is an even gray color). The filling should be slightly moist. Turn off the heat, cover with a lid, and let it sit for about 10 minutes.
- Onion: 2 heads
- Potato: 2 pieces
- Ground beef: 500 g
- Ground pork: 500 g
- Water: 0.5 glass
- Salt: 1.5 teaspoon
- Ground black pepper: 1 teaspoon
6
Grease the mold with butter.
- Vegetable oil: 1 tablespoon
7
Roll out half of the dough to the desired size, place it on the bottom and sides of the mold. Add the filling on top of the dough. Roll out the remaining dough into a second layer, place it on the filling, and pinch the edges of the future pie. To allow steam to escape, poke the top layer of the pie with a fork or make a hole in the center.
8
Brush the pie with egg and send it to a preheated oven at 180 degrees for about 35-40 minutes.
- Vegetable oil: 1 tablespoon
