Tatar pies with meat and potatoes

Sift the wheat flour and rub the cooled butter in the same place. Grind flour with fat into grits, lightly salting the mixture. We make a small depression in the middle and pour kefir into it and be sure to add baking soda. We start kneading with a fork or a whisk, carefully mixing the fat crumbs, but as soon as it becomes difficult to wield the device, we continue kneading with our hands. The finished dough turns out to be soft and elastic, pleasant to the touch and does not stick to your hands. Cover the dough ball with a film or towel and leave it in a warm place for half an hour.

Now you can start filling. The pulp is thoroughly washed and dried. We sort out the coarse tendons and cut them by hand with a small or medium cube (whoever likes it). Why don't we use a meat grinder? Just after mechanical processing, the pulp loses most of the delicious meat juice, as a result, the products become dry and stiff.

We try to cut the onion smaller, which we send to the meat. Raw potatoes are cut into plates, then into cubes, and already cut them into cubes, preferably smaller. To make sure they were cooked, and the finished dish was not spoiled by raw potatoes.

Mix all the components of the filling in one container and season with salt and pepper. Mix the mass well to evenly distribute the components.

We cut the finished dough into equal parts, each of which we roll out into a pancake, put the stuffing in the middle and collect the edges to the center, forming a bag. Do not forget to leave a small hole at the top - through it we will pour the broth.

Lubricate the surface of the pies with yolk and bake at 180 degrees for 40 minutes, but in the middle of the process pour broth inside each product. The pies are ready if the potatoes are ready. After baking, sprinkle the pies with water and cover with a towel for 10 minutes. Serve hot.

Bon appetit!