Zur-balish - Tatar meat pie
Miscellaneous / / May 15, 2021
It is difficult to decide which part of the Zur balish pie is better: the crispy crust of ruddy dough or the surprisingly juicy filling of vegetables and meat stewed in broth.
Sift flour and mix with salt and soda, add sour cream and softened margarine, stir and knead into a soft smooth dough.
Roll the dough into a ball, cover with plastic wrap and refrigerate for 20-30 minutes.
Peel the onion and cut into small cubes. Chop the meat finely with a knife.
Mix onion with meat, add bay leaves, salt and pepper to taste.
Peel the potatoes, cut into small cubes, add to the filling and stir.
Preheat oven to 200 ° C. Grease a deep baking dish with butter.
Divide the dough into two unequal parts. Roll each into a layer 3-4 mm thick.
Put a larger layer in a mold, press the dough to the bottom and sides. The edges of the bed should hang slightly from the mold.
Place the filling over the dough. Lay the second layer on top, pinch the edges and cut off the excess with a knife.
Separate a small piece from the scraps of dough and make a flat cake with a diameter of 3-4 cm. From the remaining dough, mold jewelry as desired.
Make a small round hole in the center of the cake and cover it with the prepared flatbread.
Place the pie in a preheated oven for 15-20 minutes. Once the dough is browned, cover the cake tightly with foil and reduce the temperature to 180 ° C.
Bake the cake for another 45-50 minutes, then remove the foil and the "lid" from the dough and pour the hot broth into the hole.
Close the hole with a “lid”, cover the cake with foil and bake for another 60–80 minutes, until the potatoes are tender.