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Ural meat pie with potatoes

Ural meat pie with potatoes, Prescriptions, Any category, Any kitchen, Main dishes, Russian cuisine, Pies

Ingredients portion 6

Yeast dough 1.5 kg

Ground beef 500g

minced pork 500 g

Onions 2 heads

Potatoes 2 pieces

Vegetable oil 1 tablespoon

Salt 1.5 teaspoons

Ground black pepper 1 teaspoon

Water ½ cup

Cooking instructions 1 hour

1 Start making yeast dough with the sourdough (for pies and cakes) recipe at Or you can buy/borrow previously frozen yeast dough made using this recipe or any other recipe.

2 Put the stuffing in the dish to defrost. Peel the onion and potatoes.

3 Cut the onion into ¼ rings, fry until golden in a pan with 1 tablespoon of oil.

4 Grate the potatoes on the coarsest grater.

5 Add the potatoes, minced meat, a little water (so that it covers 1/3 of the filling in the pan), salt and pepper and sauté until cooked through (until the minced meat is evenly grey). The filling should be slightly moist. Turn off the heat, cover and leave to rest for about 10 minutes.

Spanish onion soup

6 Grease the mould with butter.

7 Roll out half the dough to the desired size and place it on the bottom and sides of the tin. Place the filling on top of the dough. Roll out the remaining pastry into a second layer, place it on the filling and seal the edges of the future tart. Prick the top layer with a fork or make a hole in the centre of the cake to release the steam.

8 Brush the cake with egg and put it into a preheated 180-degree oven for about 35-40 minutes.

Recipe tip The pie preparation time does not include the dough preparation time. The minced meat is better if it is not frozen, as the taste of the pie is really different. The onions and potatoes must be of medium size. Another kind of dough can also be used for this pie, e.g. unleavened yeast dough, puff pastry (the pie turns out quite different, but also tasty; apparently, it is because the filling is so delicious).

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .