Zur Belish Tatar pie

Step-by-step cooking

1. Step 1:

   

   How to make Zur Balish — Tatar pie? Prepare the necessary ingredients. Beef is better to take the tenderloin or neck part, they are softer. I have veal fillet. Sour cream is suitable for any fat content. Butter choose the highest quality, natural, corresponding to GOST.

2. Step 2:

   

   First of all, prepare the dough. How to make dough? Melt the butter in any way convenient for you, I heated it over low heat. Then let it cool down a bit.

3. Step 3:

   

   Add salt and soda to the sour cream. Stir and let stand for 10 minutes so that the acid contained in the sour cream extinguishes the soda.

4. Step 4:

   

   Add the cooled butter to the sour cream, mix.

5. Step 5:

   

   Pour in most of the sifted flour, mix. Add the rest of the flour in small portions, kneading the dough. Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough.

6. Step 6:

   

   The dough should be soft, homogeneous, oily to the touch, not too thick. Therefore, the remaining flour should be poured carefully so as not to clog the dough. Wrap the finished dough in plastic wrap and put it in the refrigerator for half an hour.

7. Step 7:

   

   Prepare the filling. How to make the filling? Wash the meat, dry it, cut into small cubes about 1 * 1 cm in size.

8. Step 8:

   

   Peel the potatoes, wash them, cut them into the same cubes as the meat.

9. Step 9:

   

   Peel the onion, wash it, chop it finely. There should be a lot of onions, it will give the filling juiciness.

10. Step 10:

    

    Combine meat with vegetables, add salt. Add ground black pepper, mix.

12. Step 11:

    

    Mix the cooled dough a little more, separate about a fifth of it from it.

13. Step 12:

    

    Roll out most of the dough into a round layer 6-7 mm thick so that the edges of the dough go over the sides of the mold. Grease the baking dish with butter, use a rolling pin to transfer the dough into the mold. Spread the dough along the contour of the mold (I have d =22 cm).

14. Step 13:

    

    Put the filling on the dough.

15. Step 14:

    

    Divide the remaining dough into 3 unequal parts. From one, the smallest part, roll a ball, it will close the hole on the pie. The other part, the largest, roll out a size slightly smaller than the diameter of the mold.

16. Step 15:

    

    Put the rolled layer on the filling.

17. Step 16:

    

    Connect the edges of the dough from the mold with the lid layer, pinch them well.

18. Step 17:

    

    The rest of the dough will be used to decorate the cake. Roll it out as well, make incisions from the center to the edges, without cutting to the end. Put the dough on top, connect the edges with the edges of the pie, pinch well. Connect the cut holes together in the middle to make a pattern. But you can decorate the pie according to your desire and taste.

19. Step 18:

    

    In the center of the pie, make a hole for steam to escape, as well as for adding broth. Close it with a ball of dough. Put the pie in a preheated 180 degree oven for 1.5 hours. When the pie is noticeably browned, cover the top with foil.

20. Step 19:

    

    After 1.5 hours, remove the pie from the oven, pour the warm broth through the hole, cover with a ball of dough and continue baking for another hour. The readiness of the filling can be checked by tasting a piece of meat.

21. Step 20:

    

    Brush the finished cake with butter on top. Without removing it from the mold, cover the pie with a thick towel, wrap it up and let it stand for another 20 minutes. Serve Zur Balish hot. Enjoy your meal!