Zur balish with lamb and potatoes

The culinary recipe of this national Tatar food was brought by my girlfriend, who was visiting Kazan. Zur balish is a large baked pie made of unleavened dough with various fillings. I suggest making a pie with a filling of meat mixed with potatoes. Knead the dough from soft butter, wheat flour, chicken egg, milk, salt and granulated sugar. The dough should be smooth and homogeneous. Let the dough stand for a while. And at this time, we cut the meat and potatoes into identical cubes, and chop the onions. We divide the dough into two parts so that one is slightly larger. We take a large piece of dough and roll it out to a thickness of 5 mm. Spread the dough on a greased frying pan, so that its edges hang down. Lubricate the surface of the dough with oil and spread the filling with a slide, and then lift the edges of the dough and assemble it to the center, pour 2-3 tablespoons of broth into the filling. The top of the balish is covered with a rolled out second piece of dough. The edges of the cakes are connected and pinched. In the center of the pie we make a hole. Preheat the oven to 200 degrees and send the pie into it. After the top of the pie is browned, cover it with foil and bake for an hour. Periodically, pour 2-3 tablespoons of broth into the hole of the pie. The readiness of the dish is determined using a knife, which should freely enter the filling. Zur Balish is ready, bon appetit!