Vak balish with minced meat and potatoes

Step-by-step cooking

1. Step 1:

   

   Cold butter (can be frozen in the freezer) grate on a coarse grater. Mix together all the specified ingredients for the dough until a homogeneous smooth mass. This can be done with the help of kitchen appliances or with your hands. Cover the finished dough with a film and place it in the refrigerator "to rest " for 20 minutes.

2. Step 2:

   

   Peel the potatoes and cut them into small cubes. The bulbs also need to be cleaned and sliced. Mix vegetables and meat in one plate, add salt and ground pepper to taste. Mix it up.

3. Step 3:

   

   Add water, it is needed to make the filling juicy, and mix everything again.

4. Step 4:

   

   Take out the dough. It should be divided into equal pieces and roll out each of the parts into a flat and thin cake, with a diameter of 16-17 centimeters. Place about 1 tablespoon of filling in the center of the dough tortillas.

5. Step 5:

   

   Now use your fingers to assemble the edges of the cake in the center, fastening them together.

7. Step 6:

   

   There should be a hole in the center.

8. Step 7:

   

   Transfer the blanks to a baking sheet covered with baking parchment and place in a preheated 180 degree oven. Bake pies until golden brown. It usually takes about 50 minutes to bake.

9. Step 8:

   

   At first the filling will seem too liquid, but everything is fine, over time the water will evaporate, and the minced meat with vegetables will become as it should.

10. Step 9:

    

    Serve the finished pastries hot, but even after cooling down, the vak balish does not lose its appetitiousness.

11. Step 10:

    

    Traditionally, vak balish is served with broth or sour cream, but this pastry will be just as good with a salad of fresh herbs and vegetables.