Delicious and juicy pie with meat and potatoes. Sour cream pie with lamb and potatoes Meat and potato pie in the oven

Simple and delicious pie recipes

To feed the whole family a delicious and filling lunch, make a meat and potato pie. A fragrant, juicy pie is prepared easily and quickly.

1 hour 30 minutes

250 kcal

4.33/5 (6)

To prepare the pie we just need a knife and a rolling pin.

Ingredients for the dough:

Choosing the ingredients

To make the meat and potato pie delicious, you need to choose the most tender meat. I use pork in this recipe. But for those who love beef, I want to say that the most delicious and tender meat is tenderloin. It doesn't matter if it's beef or pork. That's why tenderloin costs more than other meats. There are no veins in it and it tastes great. Sometimes meat sellers pass off entrecote as tenderloin in order to sell it at a higher price. Therefore, do not get lost and be careful. We will make the filling from raw meat and raw potatoes with onions. The type of potato is not important for our pie. But everyone knows that the taste depends on the variety. Take proven potatoes that you have already cooked.

How to make a meat and potato pie

Ingredients:
— Sour cream – 2 glasses;
— Salt – 1 teaspoon;
— Vegetable oil – 50 ml;
— Soda – 1 teaspoon;
— Chicken egg – 2 pcs.
Meat and potato pie dough is very easy to prepare. Mix all the ingredients. Beat in 2 eggs and mix everything thoroughly.
Ingredients:
- Flour - 4 cups.
Sift the flour into the resulting mixture and knead the dough. It should turn out quite soft. When you knead the dough, wrap it in cling film and forget about it for a while. Now you need to prepare the filling.
Ingredients:
— Potatoes – 4 pcs;
— Onion (large) – 3 pcs.
Peel the onions and potatoes. Cut the potatoes into small pieces, cut the onion into cubes.
Ingredients:
— Meat – 400 g;
— Parsley – 1 bunch.
We cut the meat into very small pieces. You can make minced meat using a meat grinder. We also finely chop the parsley.
Ingredients:
- Pepper - to taste;
- Salt - a pinch.
The dough needs to be divided into two parts. Roll out to the size of the baking dish.
Place the first part on the bottom of the mold, which must be greased with oil in advance.
Place chopped potatoes on the dough, then onions, maybe add a little salt.
Next, lay out the meat mixed with parsley. Salt again and sprinkle with ground black pepper.
Cover the top of the pie with the second piece of rolled out dough. After this, you need to pinch the edges of the bottom and top layers.
The dough needs to be pierced with a fork in several places so that it does not swell during baking. You can brush the top with egg yolk. Then the color of the pie will be very rosy and beautiful.
Bake the pie for 40-45 minutes. I bake at a standard temperature of 180 degrees. Remove from the oven and cool. Potato pie with meat, cooked in the oven, is ready!

Meat and potato pie - video

This video is for those who want to make a yeast pie with meat and potatoes.

How to decorate and how to serve the pie?

It would seem that if the product is not a confectionery, it cannot be particularly decorated. But that's not true. How many options for decorations there are - just imagine: for example, amazing ones are made from vegetables flowers and various patterns. You can make an aster from a bow. You need to cut the onion lengthwise so that you get aster petals. If you take a red onion, the flower will turn out even more spectacular.
Our potato and meat pie is cooked in the oven, so it needs to be decorated while it has cooled down. Mayonnaise can be placed in a pastry bag and make any drawings.
Possible from above sprinkle with herbs, only this needs to be done before serving.
Our pie is served chilled. Firstly, hot dough is harmful, and secondly, a chilled pie tastes better. It is served as a separate, completely independent dish. You can serve chopped vegetables with the pie.

Pie preparation options

The fastest to prepare is open-faced meat and potato pie. It is prepared in the same way as pizza. The filling is laid out on the rolled out dough, sprinkled with any grated cheese or filled with egg. You can bake this pie in the oven.
Meat and potato pie can also be prepared on kefir. Then kefir is added to the dough instead of sour cream. You can also add sour milk. This is not important. In my opinion, the taste of dough prepared with kefir, sour cream or sour milk is the same.
Pies with various fillings began to be prepared a very long time ago. In Rus', not a single holiday was complete without a pie. The housewives were cooking

Potato pie is perhaps the simplest and most popular dish. All you have to do is chop up the potatoes, season them with onions and spices, and wrap them in yeast dough. The latter, by the way, can now be bought at any delicatessen or supermarket, and you don’t even have to bother with flour and dough at home.

But if you constantly bake with only this vegetable, it will become boring very quickly, and will no longer instantly fly off the table. What to do? Add variety with some cuts? Better yet, add meat!

Interestingly, just by replacing one type of dough with another, with the same vegetable and meat filling, you will get a completely new taste of the pie! In addition, instead of pork, for example, next time you can put chicken fillet or mixed minced meat. And now a new delicacy will delight your eaters again.

I really like meat in a pot. But sometimes you don’t really want to spend a long time fiddling with each dish separately, and then wash them all. Therefore, I found another delicious option for my family, in which you can eat your favorite dish along with the casing.

Like this? And it's very simple! We replace the heat-resistant earthenware with dough, which will look like a pot with a lid, but it can be served and eaten along with the filling.

Original and tasty! Is not it?!

We will need:

Potatoes – 400 gr.
Meat – 350 gr.
Flour – 2 cups.
Broth – ½ cup.
Kefir – ¾ cup.
Butter – 150 gr.
Onion – 1 pc.
Sugar – 1.5 tsp.
Soda – ¼ tsp.
Salt – ¾ tsp.
Citric acid, ground black pepper - 1 pinch each.

Preparation:

1. To make an elastic dough, you will first need to combine kefir with melted butter (100 g) in a deep cup. Then add sugar with salt (1/4 tsp) and soda.

Kefir, of course, can react, but in order for us to get a fairly dense and at the same time tender dough, it is best to add citric acid. It will not allow lactic acid bacteria to ferment too much, but the baked goods will still receive the necessary fluffiness.

Add flour in small portions and gradually knead the base for our pie. Roll it into a ball and let it stand for at least 20 minutes, covering it with a clean cotton napkin.

2. While the dough is rising, it would be appropriate to prepare the filling. There is nothing complicated about this. Since we want to achieve the taste of a pot roast, there is no need to fry either the potatoes or the meat. It is enough to cut them into small pieces to make the cooking process go faster.

Large pieces require a long baking time in the oven and may not be cooked through inside.

To prevent the filler from developing a bland taste, chop a large onion into oblong strips and fry in butter (50 g). Ideally, 5 minutes is enough to make a fragrant golden onion “roast” from the white slices.

Combine frying with potato and meat slices. It is advisable to immediately season it with pepper and salt - usually ½ tsp is enough, but here it depends on your taste. If someone likes it saltier, then add to taste.

Mix all ingredients well.

3. By this time the dough is ready and you can continue working with it. Knead it again and divide it into 2 koloboks. One large one will serve as a “pot” for us, and the second very small one (about 1/5 of the total mass of the bread mass) will become a lid.

Roll both pieces into half-centimeter round layers. Set aside the small one for now, but carefully place the large one in a greased cast-iron frying pan or round baking dish so that the edges hang over the sides.

Pour the prepared filling into the resulting “hat”. There is no need to level it, because then you will need to form a “pot” from the hanging edges.

4. Trying not to break through the layer, gradually pinching it, gather the dough towards the center in the shape of a huge white dough. That is, the center must remain open.

But since we will bake in an oven preheated to 170 degrees and the filling will need to simmer well and not dry out, we close this hole on top with a small flat cake set aside.

Do not pinch the edges under any circumstances, because after 60 minutes from the start of baking this “lid” will need to be removed. Pour the broth directly into the hole and cover it again with this cake. Leave to simmer in the oven for another half hour.

If you don’t have broth on hand, you can use boiled water or a diluted pressed meat bouillon cube.

5. In total, you will spend an hour and a half on baking, but during this time the filling will be completely stewed and will become very tasty. The dough will really resemble a clay ball-shaped pot with a lid. But thanks to the fact that the broth was poured in, it will not be too hard and can be cut like a regular pie.

And for roast lovers, you can carefully remove the filling with a large spoon and serve on a plate served with pieces of chopped dough.

Yeast dough pie stuffed with pork and new potatoes

Very often, in order not to spend a long time fiddling with the dough, I simply buy ready-made dough and quickly prepare the filling. But there are days when it’s too late to go shopping, so you have to make an express version of unsweetened yeast bread.

It depends on you, but it seems to me that fluffy potato pies are best prepared with pork. When finished, it is very soft and does not disturb the overall delicate consistency.

The beef is still a little hard and will require more effort to chew.

We will need:

Pork pulp – 350 gr.
Young potatoes – 6 pcs.
Onion – 1 pc.
Spices, dill and salt for filling - to taste.
Flour – 300 gr.
Milk – 150 ml.
Egg – 1 pc.
Butter – 30 gr.
Dry instant yeast – 5 g.
Sugar – 1 tbsp. l.
Sunflower oil – 1 tsp.
Salt – 0.5 tsp.

Preparation:

1. To make yeast dough very quickly, all ingredients should only be at room temperature! To do this, you need to either take them out on the kitchen table in advance, or use a microwave (this, of course, is not very desirable, but let’s be honest, we all use it sometimes).

So, first you need to dissolve salt and sugar in a deep bowl with warm milk. Then pour in both types of oil and break the egg. For convenience, beat everything with a whisk.

It is best to take homemade butter, milk and eggs - they will add color and a richer taste.

Pour a third of the flour with dry yeast into the resulting slightly yellowish mass and, after beating again, leave for 5 minutes. During this time, warm foods will begin to affect the yeast and you will get something vaguely reminiscent of dough.

2. Add the rest of the flour and begin kneading the elastic bun with your hands. This will take about 10 minutes. As soon as during kneading you feel that nothing is sticking to your hands anymore, this will be a sign that you have achieved the desired elasticity of the dough.

Now you can put the base of the pie aside and let it rise to about twice its size in a warm place under a clean towel.

3. Chop peeled potatoes, preferably young ones, into centimeter cubes. To prevent it from darkening, you can pour cool water over the prepared slices. If the variety is not too starchy, then you don’t have to do this.

4. Cut the pork pulp and onion into similar centimeter cubes. Place them in a bowl with potatoes (without water!). You can immediately add salt and season with your favorite spices.

Finely chopped fresh dill will add a pleasant aroma. But it can easily be replaced with dried one. Mix everything thoroughly so that the ingredients are distributed evenly among themselves.

5. Divide the risen dough into 2 pieces. One can be made a little smaller, because it will be the top layer. Roll out two circles half a centimeter thick. Place the one that is larger in diameter in a greased baking dish or on a baking sheet.

Pour the prepared filling on top and distribute it evenly, trying to step back a little from the edge so that later it will be convenient to make the sides of the pie.

6. Cover with a second layer of dough and pinch the edges well. Make a hole in the center through which steam will escape. Or you can make small cuts in several places with a knife.

Small holes in the pie will prevent steam from accumulating and prevent the dough from bursting during baking.

The top of the pastry can be greased with a mixture of yolk and milk, so that when finished, the baked goods will delight you with their blush. You don't have to do this. Or lightly brush with melted butter. In any case, the crust will be tender and crispy.

7. Place in an oven preheated to 180 degrees and bake for 45-50 minutes.

To avoid burning anyone, it is best to let the finished dish cool slightly and only then cut it into portions and serve it to impatient eaters.

Delicious puff pastry pie with minced meat and potatoes

Puff pastries turn out to be quite tender, fragile and tasty. I always have a whole package of it in my refrigerator in reserve, so that in case of an unexpected visit from guests I can quickly bake something.

But I really like puff pastry, which you can always make yourself very quickly.

And it is best to bake pies from such dough not with pieces of meat, but with mixed fatty minced meat, which will not allow the filling to crumble in a thin shell.

We will need:

Flour - 4 cups.
Water, sunflower oil - 1 glass each.
Minced meat – 350 gr.
Potatoes – 3 pcs.
Onion – 2 pcs.
Ground black pepper, paprika, salt - to taste.

Preparation:

1. Pour water and oil into a deep bowl and gradually add flour. You can literally add a pinch of salt right away. Knead the unleavened dough well.

It should be quite elastic and at the same time soft to the touch.

2. Roll the baking base into an oblong loaf and leave it in a bag to cool for a quarter of an hour in the refrigerator.

There is the same option with butter, but it will quickly freeze in the cold and I don’t really like working with fatty dough afterwards, although it gives more layering to the finished dish.

3. At this time, chop the peeled potatoes into as small pieces as possible. The onion will add more juiciness, so you can take more of it and chop it into half rings. Mix chopped vegetables with minced meat.

Season with salt, add paprika and black pepper and roll the filling with your hands until smooth.

4. Roll out the chilled dough into 2 circles. The second one should be slightly smaller in diameter - it will go to the top of the pie. Line the bottom of the mold with baking paper and place one of the layers on it.

The form itself and the paper do not need to be greased with oil, because there is already enough sunflower oil in the bread base.

5. Lay out the filling and distribute it over the lined pan in an even layer, almost right up to the edges, leaving about half a centimeter free so that later there is enough space for the top layer of dough.

6.Cover the top with a second circle and pinch the edges. Make punctures on top in several places with a fork or cuts with a knife so that excess moisture evaporates.

7. Preheat the oven to 180 degrees and bake the workpiece for 40-50 minutes until a beautiful crispy crust.

Serve slightly cooled, because when hot there will be too much juice that will simply flow out. And if you let the dish sit for a while, the rich liquid will be absorbed into the filling and will be much tastier.

Jellied potato pie with minced meat, mushrooms and cheese

The fastest are jellied pies. Why? Because there is no need to roll out the flour base. Most of the dough is simply poured into the mold, the filling is placed on top and then filled with the rest.

There can be a great variety of fillings - from meat and potatoes, to fish and rice or sliced vegetables. And the most popular one, which was not baked only by the lazy.

The cheese in the dough, as well as fried mushrooms in the existing filling, will give the baked goods a unique taste.

We will need:

Flour – 1 cup.
Minced meat – 250 gr.
Mushrooms – 200 gr.
Cheese – 100 gr.
Egg – 4 pcs.
Sour cream, mayonnaise, sunflower oil - 3 tbsp. l.
Potatoes – 2 pcs.
Onion – 1 pc.
Vinegar – 1 tsp.
Soda – 0.5 tsp.
Salt, spices - to taste.

Preparation:

1. Break all the eggs into a deep bowl and beat them with a whisk until foam appears.

You can immediately grate the cheese there. If you want the cheese inclusions to be directly felt on your tongue, then it is best to make large chips. If you only need a cheese smell, it is better to use a fine grater.

2. Sift flour into the same bowl on top and add sour cream and mayonnaise.

You don’t have to add any salt, since the last ingredient usually already comes with a slight mustard tang and a salty aftertaste. By the way, you can use yours, which we already learned how to cook.

It is advisable to take all ingredients at room temperature so that the dough turns out fluffy and melts in your mouth.

3. In a tablespoon, quench the soda with vinegar and pour the still foaming solution into the dough, which is immediately mixed thoroughly. You will get a thick consistency, like pancakes.

4. Cut the onion into cubes and fry in sunflower oil until translucent.

5. While sautéing is in progress, cut your favorite mushrooms into quarters and simmer with the onions. Young champignons are best suited.

6. As soon as the excess liquid has evaporated and the mushroom slices have reduced in size by about half, add minced meat for frying. Stirring occasionally, simmer this mixture for about 7 minutes.

7. During this time, prepare the potatoes. To ensure that it cooks as quickly as possible and is not soggy after cooking, it is best to grate it on a coarse grater.

Combine with the finished roast and mix well. Lightly salt and add your favorite spices.

8. It is advisable to grease the baking dish with oil and lightly sprinkle flour or semolina on top so that the finished dish does not stick or burn.

Pour more than half of the dough into the prepared baking dish. Then spread the finished filling in an even layer and pour the remaining batter on top.

9. Bake in an oven preheated to 180 degrees for 45-55 minutes.

10. Cool slightly, cut into beautiful fluffy pieces of the same size and serve.

It is very tasty to eat it with sweet tea.

Balesh - an amazing recipe for meat Tatar pie

Tatar housewives know a lot about pies! Just look at their amazing balesh. A fragrant, incredibly beautiful and terribly tasty dish is worth trying to bake at least once in your life.

It is best made from assorted meat. Many people add tiny pieces of fat tail or lard.

A mandatory attribute is meat broth, which not only imbues the filling with its life-giving juiciness, but also makes the golden brown crust juicy and tasty.

Usually the finished inside of the baked goods is laid out on plates, and the dough is broken into pieces and used as a bite to this dish, rich in meat aromas.

To make it tall and beautiful, bake it in a deep round pan or cast iron frying pan.

We will need:

Meat pulp – 600 gr.
Potatoes – 600 gr.
Flour – 450 gr.
Onion – 200 gr.
Sour cream, kefir - 150 g each.
Meat broth – 70 ml.
Butter - 15 gr.
Baking powder - 1 tsp.
Salt, ground pepper - to taste.

Preparation:

1. You need to prepare an elastic, tender dough. To do this, combine kefir with sour cream in a deep bowl, then add sifted flour with baking powder and salt in parts (about ½ tsp or to taste).

Knead a ball that is pleasant to the tactile sensations and leave it to settle in a cup for about half an hour under a film or lid.

The whole secret is that you don’t need to knead the dough for a long time so that it doesn’t clog with flour, lose air bubbles and become hard.

2. Meanwhile, prepare the filling. It is best to take equal parts pork, chicken and lamb. But no one forbids you to cook only their beef.

An assortment of meats will give the dish greater flavor richness, and the different content of natural fats will imbue the potatoes with a whole rainbow of flavors. The pulp should be cut into equal small pieces.

The smaller the cut, the faster it will cook inside the pie.

3. It is best to chop the peeled onions and potatoes into very small cubes. Approximately 0.5-1 centimeter thickness. Combine them with the meat pieces and, adding salt and pepper, mix well until smooth.

4. By this time the dough has already “reached” and can be divided into parts:

the largest one will be used to roll out a huge flat cake;
the second will become the top layer of the circle-shaped cake;
from the third you can make a decoration for the top layer (not necessary, but it will still be beautiful) - a circle with slots;
the fourth one should leave a small ball, which will act as a plug that plugs the hole in the product.

5. So, grease the deep pan with oil. Carefully place the largest circle into it all the way to the top so that its edges slightly overlap the sides.

6. Fill to the very top with filling and close with a second circle. Carefully pinch the edges of both layers together.

7. Place the third cut round piece in the center. It should be slightly smaller in diameter so that it can be conveniently connected to the edges of the previous layers of dough.

8. Now all that remains is to cut a hole in the very center and close it with a small ball with a diameter of 2.5 cm. And to make the decoration of the top look especially impressive, carefully connect each edge of the slot of the third circle to the adjacent edge and lightly pinch it.

You will get a beautiful flower inside the side with a ball in the middle.

9. Preheat the oven to 180 degrees and bake your masterpiece for 50 minutes.

Then carefully remove the dough plug and pour in the meat broth. Close the hole again with the ball and leave the pie to simmer for another hour and a half, but at 150 degrees.

10. Since the dough could become hard on top over such a long time, it is worth softening it. To do this, remove the finished, still hot pie from the oven and grease the top with a piece of butter. Then cover with a clean waffle towel and leave for a third of an hour.

11. Remove from the mold and serve on a beautiful festive platter.

Such pastries will decorate any holiday and will 100% please your guests.

Video on how to make a meat pie with potatoes and onions from a simple water dough

Today we looked at how to prepare various pie doughs. But there is another option that many will like. This is the simplest dough recipe you can imagine. And it is mixed with water, eggs and butter or margarine.

The finished baked goods made with this dough turn out incredibly tender, juicy and tasty.

Here is such a simple recipe. And it is also prepared from meat and potatoes.

Although, if you wish, you can use absolutely any other filling.

Fragrant pies will always come to the rescue both on holidays and on weekdays. Believe me, not everyone is ready to spend their time on baking, but when visiting, they will enjoy it with pleasure.

Actually, it doesn't take that long to cook. Baking takes up most of the time, but you can spend this period wonderfully communicating with guests. And while you are enjoying conversations, delicious aromas from the kitchen will only excite your imagination and increase your appetite.

To be known as a hospitable hostess and an excellent cook among friends, it is not necessary to prepare a huge number of all kinds of snacks. All you need to do is bake one hearty dish and serve it beautifully.

Bon appetit and fabulous pastries to your table!

For the test

1/2 cup melted unsalted butter;
1 glass of store-bought sour cream (or kefir);
1 egg;
1/4 teaspoon of soda;
1/4 teaspoon salt;
2.5 cups flour (or less).

For filling

500 g lamb pulp;
2 medium sized onions;
2 medium potatoes;
1 teaspoon salt;
1/2 teaspoon ground black pepper;
1/2 teaspoon ground cumin;
1 egg.

Preparation

In a bowl, mix melted butter, sour cream, 1 egg, baking soda and salt.

If your sour cream is thick enough, add the first 2 cups of flour and look at the consistency: you want to knead a very soft dough that will not stick to your hands or the walls of the bowl.

If this is not enough, add the remaining flour and continue kneading.

After this kneading, divide the dough into two portions. One portion should be slightly smaller than the other.

As a result, most of it will go to the base of the pie, and the smaller part will go to the top. Wrap them in plastic wrap and set aside to let the dough rest.

Turn on the oven - let it warm up to 190 degrees Celsius.
Finely chop the onion.

First cut the meat into small cubes.

And then cut it as finely as possible (I advise you not to use minced meat, but finely chopped).

First cut the potatoes into flat slices and then into small cubes.

Combine meat, onion and potatoes in a separate bowl.

Add salt and spices and mix well. Set the filling aside for now.

Take a larger ball of dough and place it on a greased counter. Use your fingers to press it into a flat circle.

Using a rolling pin, roll it out into a circle about 35-40 cm.
Carefully place the dough circle on top of a foil-lined and oiled baking sheet.
I usually roll the layer around a rolling pin and gently roll it onto a baking sheet. The dough is very soft, it should not cause much trouble in working.

Spread the filling evenly over the bottom layer, leaving 2 cm free on all sides.

In the same way, roll out the second ball of dough into a thin layer, making it slightly smaller than the previous one.
Cover the top with the filling and crimp the edges nicely.

Beat an egg with a tablespoon of water and brush it onto the pie using a pastry brush. Make small cuts in the top of the dough so that steam from the filling can escape freely during baking and the top crust does not swell.

Place the pan in the preheated oven and bake until the cake is golden brown (usually 25-30 minutes).
Cool the finished yeast-free meat pie and serve it warm as an addition to soups or as an independent snack.
Bon appetit!

When it comes to pies, we all remember a meat and potato pie, with a unique crispy crust and juicy filling. This is exactly the kind of pie we will be making today!

Meat and potato pie is a universal dish, because you can serve it at the table for both lunch and dinner. And if you need to stock up on energy for the whole day, you can try a piece of pie at breakfast.

Despite its rather filling filling, the meat and potato pie turns out very juicy and tender, so there may be a situation where you and your family members won’t even notice that you’ve eaten the whole pie! And if you want to surprise your family with a new delicious dish, our potato and meat pie recipe was created just for this!

We decided to split our meat and potato pie recipe into two parts. In the first, we will prepare the dough for the pie, and in the second part, we will directly prepare this wonderful dish. If you already have the dough for the pie, then you can safely move on to the second part of the preparation, where we are preparing the filling for the pie.

Meat and potato pie recipe

by admin Published: April 20, 2014

Exit: 8 persons
Preparation: 20 minutes
Cooking: 50 minutes
Total: 1 hour 10 minutes

When it comes to pies, we all remember meat pie and...

Ingredients

1/2 pack
1 tbsp.
1 PC.
1/4 tsp.
1/4 tsp.
2.5 tbsp.
2 pcs.
2 pcs.
400 gr.
1 tsp

Instructions

We will prepare the dough for the meat and potato pie from the following ingredients: 1/2 pack of butter, 1 cup of cream, 1 egg, 1/4 teaspoon of soda and salt, 2.5 cups of flour.
Melt the butter over the fire and pour it into a convenient container in which you can knead the dough for the pie.
Add cream, salt, a pinch of baking soda and 1 egg. Mix all ingredients until they are completely dissolved and the mixture becomes homogeneous.
Gradually add flour and mix the future dough.
The result should be a soft but elastic dough that is ideal for making our meat and potato pie.
Divide the dough into 2 parts, wrap each half in cling film and leave the dough aside.
It's time to start preparing the filling for our pie. For this we will use beef, potatoes, onions and spices.
Peel the onion and start cutting it into small cubes. Try to chop the onion as finely as possible, as the tenderness of the pie filling and its taste will depend on this. You can find instructions on this on the pages of our website.
Cut the beef, which we will also use as a filling for the meat and potato pie, into small pieces. Again, try to cut the meat as finely as possible. Of course, you could use a meat grinder, but then you will get minced meat and the taste of the pie will be completely different.
It's time to cut the potatoes. To do this, first cut the potatoes into thin rings, then into strips and then into small cubes.
Mix the future pie filling in a separate container, add a little salt, ground black pepper and 1/2 teaspoon of cumin. Mix all the ingredients that will be used as filling again.
Preheat the oven to 180-190 degrees Celsius, and at this time start preparing the dough. Roll out the dough into a thin pancake, over the area of which carefully distribute the filling of meat, potatoes and onions. Leave a little space around the edges of the dough so that you can join the second layer of dough.
Roll out another pancake from the dough and cover the almost finished pie. Use your fingers to connect the edges of the pie, similar to dumplings or dumplings. All that remains is to put our meat and potato pie in the oven, but before that, we want to share a little secret with you.
In order for the pie to turn out rosy and appetizing, we recommend using the following trick. Mix an egg with a little water in a glass and cover the top of the pie with this mixture. And only after that put the pie in the oven.
The pie with meat and potatoes will be cooked in the oven for about 50 minutes, at a temperature of 180-190 degrees Celsius. But again, everything will depend on the amount of filling and the features of the oven. Therefore, we recommend that you periodically check the cake for doneness.
So easy and simple, you can prepare a delicious pie with meat and potatoes, and the cooking process itself will not take much of your time. But you can please your family and friends with a delicious, juicy and beautiful pie that everyone will definitely love!

Greetings my dear friend! All you hear around is that all flour is harmful to the body. Yes, of course, if you get too carried away with baked goods, you can seriously harm your health and your figure. But on the other hand, there is nothing wrong if you treat yourself to your beloved with a piece of aromatic pie. I suggest making a kefir pie with meat, potatoes and onions, and then the recipe with photos for you step by step. For some reason it seems to me that there is nothing simpler and tastier than the baked goods offered in this article.

It really is all very, very simple. For example, the dough is prepared with kefir and turns out no worse than yeast dough. It also takes very little time to prepare the filling. Although, if you want, you can replace the filling with another one you like better.

For example, in my recipe I used pork meat. But if you want, you can replace the pork with chicken and make a pie with potatoes and chicken. Or you can generally take any minced meat.

How to bake a meat pie with potatoes

Products

For the test

Kefir – 200 ml.
Vegetable oil – 2-4 tbsp.
Egg – 2 pcs.
Salt to taste
Soda – 1 tsp.

For filling

Minced meat – 300-400 gr.
Potatoes – 3-4 pcs.
Onion – 1 pc.
Salt, spices to taste

Step-by-step recipe for making a pie with potatoes and meat

Let's start preparing our pie by preparing the dough. To do this, it is advisable to keep the kefir a little at room temperature so that it warms up a little and is not too cold. Add soda to kefir.

Salt, mix everything and leave for 10 minutes.

Then, break the eggs into kefir.

Pour in the vegetable oil and whisk everything thoroughly.

Gradually add the sifted flour, stirring the mixture thoroughly each time.

When the mass becomes difficult to stir, place the dough on a table sprinkled with flour and knead the dough with your hands. While kneading, add flour in small portions. Knead until the dough stops sticking to your hands.

Transfer the finished dough into a plastic bag and leave to rest for 20-30 minutes.

While the dough is resting, prepare the filling.

Meat filling for pie with potatoes

Cut the meat into small pieces. To make the meat easier to cut, you can put it in the freezer for a couple of hours. Frozen meat can be cut into small pieces, which is difficult to do with fresh meat. Or you can save yourself the hassle and replace the meat with minced meat.

Chop the onion finely as well. If you have time and desire, you can pre-fry the onions.

Peel the potatoes, wash them and cut them into small cubes. It is better to cut the potatoes as small as possible. If the pieces are large, the potatoes may not bake.

Place the chopped products in a deep bowl, add salt, spices and mix everything thoroughly. If you want, you can add finely chopped garlic to the filling. But this is all optional.

Assembling a pie with potatoes and meat

So, we're all set. Now put the dough on the table, divide it into 2 parts (one part is larger, the second is smaller). Roll out most of it into a layer and place it in a baking dish.

Roll out the second layer. And put it on top of the filling.

Carefully connect the edges of the pie. If you wish, you can cut out leaves from the remaining dough, make flowers and decorate the top of the pie. Brush the surface with beaten egg. Place our meat pie in an oven preheated to 200C and bake for 30-40 minutes.

That's all, our potato and meat pie is ready. While the cake is hot, you need to sprinkle it with water, cover it with a clean towel and leave it like that for 10-15 minutes. This will allow the cake to remain soft.