Russian cuisine is unique, and best recipe A pie with meat and potatoes in the oven is a clear confirmation of this. This baking option is quite unusual. Many decades ago, our grandmothers made a similar dish in the oven. You can prepare a hearty delicacy today. The original pie is suggested to be served as an independent dish. But in ancient times it was often placed on festive table. Since the top of this pastry is covered with a golden brown crust, which looks very appetizing, you can also surprise your guests with your ability to work with dough.
Cooking time – 1 hour 15 minutes.
Number of servings – 7.
Ingredients
To prepare this pastry in the best Russian traditions you need:
- butter – 180 g;
- egg – 1 pc. + 1 raw protein;
- raw yolk – 1 pc. (for lubrication);
- flour – 4 tbsp;
- warm drinking water – ½ cup;
- salt – ½ tsp.
The indicated components will be used to prepare the dough, but for the filling you will need 2 onions, 500 g of potatoes, 450 g of meat, ½ tsp. turmeric, salt and ground pepper to taste.
How to bake a meat and potato pie in the oven
Making such a delicacy is not difficult. The dough without yeast and soda is easy to prepare, and turns out very thin and tasty. Follow detailed recipe cooking a pie with meat and potatoes - then everything will turn out perfect.
- Without further ado, start testing. To do this, break 1 egg into a bowl and add only the white from the second. We don’t throw away the yolk – it will come in handy later. Add salt.
- Pour in warm (but strictly not hot, so that the protein does not curdle) drinking water. Beat thoroughly with a whisk.
- Melt the butter. Place into egg mixture. Beat the mixture a little again.
- Sift the flour. Add it in several stages to the workpiece.
- Knead the dough thoroughly. Cover it with cling film and leave it while we prepare the filling.
- Cut the meat.
Note! In the presented step by step recipe Goose breast is taken from the photo. It is suggested to cut it into pieces along with the skin, which will just make the filling juicier.
- Peel and wash the potatoes. Cut vegetables into slices.
- Remove from onions husk. Grind the vegetables into crumbs.
- Place the chopped potatoes in a separate bowl. Add salt. Season with spices. Pour in odorless vegetable oil and mix the mixture thoroughly so that each slice of vegetable is saturated with seasonings and salt.
- Let's get back to the test. Divide it into 2 parts (one slightly larger, the second slightly smaller). Lightly dust with flour. Roll out into a layer.
- Using a rolling pin, transfer the layer to a baking sheet previously covered with parchment paper. Distribute potato pieces over the dough. Cover with onions. Place meat on top.
Ready! This meat and potato pie is devoured in no time.
Potato pie is perhaps the simplest and most popular dish. All you have to do is chop up the potatoes, season them with onions and spices, and wrap them in yeast dough. The latter, by the way, can now be bought at any delicatessen or supermarket, and you don’t even have to bother with flour and dough at home.
But if you constantly bake with only this vegetable, it will become boring very quickly, and will no longer instantly fly off the table. What to do? Add variety with some cuts? Better yet, add meat!
Interestingly, just by replacing one type of dough with another, with the same vegetable and meat filling, you will get a completely new taste of the pie! In addition, instead of pork, for example, next time you can put chicken fillet or mixed minced meat. And now a new delicacy will delight your eaters again.
I really like meat in a pot. But sometimes you don’t really want to spend a long time fiddling with each dish separately, and then wash them all. So I found another one for my family. delicious option, in which your favorite food can be eaten together with the casing.
How is this? And it's very simple! We replace the heat-resistant earthenware with dough, which will look like a pot with a lid, but it can be served and eaten along with the filling.
Original and tasty! Isn't it true?!
We will need:
- Potatoes – 400 gr.
- Meat – 350 gr.
- Flour – 2 cups.
- Broth – ½ cup.
- Kefir – ¾ cup.
- Butter – 150 gr.
- Onion – 1 pc.
- Sugar – 1.5 tsp.
- Soda – ¼ tsp.
- Salt – ¾ tsp.
- Citric acid, ground black pepper - 1 pinch each.
Preparation:
1. To make an elastic dough, you will first need to combine kefir with melted butter (100 g) in a deep cup. Then add sugar with salt (1/4 tsp) and soda.
Kefir, of course, can react, but in order for us to get a fairly dense and at the same time tender dough, it is best to add citric acid. It will not allow lactic acid bacteria to ferment too much, but the baked goods will still receive the necessary fluffiness.
Add flour in small portions and gradually knead the base for our pie. Roll it into a ball and let it stand for at least 20 minutes, covering it with a clean cotton napkin.
2. While the dough is rising, it would be appropriate to prepare the filling. There is nothing complicated about this. Since we want to achieve the taste of a pot roast, there is no need to fry either the potatoes or the meat. It is enough to cut them into small pieces to make the cooking process go faster.
Large pieces require a long baking time in the oven and may not be cooked through inside.
To prevent the filler from developing a bland taste, chop a large onion into oblong strips and fry in butter (50 g). Ideally, 5 minutes is enough to make a fragrant golden onion “roast” from the white slices.
Combine frying with potato and meat slices. It is advisable to immediately season it with pepper and salt - usually ½ tsp is enough, but here it depends on your taste. If someone likes it saltier, then add to taste.
Mix all ingredients well.
3. By this time the dough is ready and you can continue working with it. Knead it again and divide it into 2 koloboks. One large one will serve as a “pot” for us, and the second one is very small (about 1/5 of total mass bread mass) will become a lid.
Roll both pieces into half-centimeter round layers. Set aside the small one for now, but carefully place the large one in the oiled cast iron frying pan or a round baking dish so that the edges hang over the sides.
Pour the prepared filling into the resulting “hat”. There is no point in leveling it, because then you will need to form a “pot” from the hanging edges.
4. Trying not to break through the layer, gradually pinching it, gather the dough towards the center in the shape of a huge white dough. That is, the center must remain open.
But since we will bake in an oven preheated to 170 degrees and the filling will need to simmer well and not dry out, we close this hole on top with a small flat cake set aside.
Do not pinch the edges under any circumstances, because after 60 minutes from the start of baking this “lid” will need to be removed. Pour the broth directly into the hole and cover it again with this cake. Leave to simmer in the oven for another half hour.
If you don’t have broth on hand, you can use boiled water or a diluted pressed meat bouillon cube.
5. In total, you will spend an hour and a half on baking, but during this time the filling will be completely stewed and will become very tasty. The dough will really resemble a clay ball-shaped pot with a lid. But thanks to the fact that the broth was poured in, it will not be too hard and can be cut like a regular pie.
And for roast lovers, you can carefully remove the filling with a large spoon and serve on a plate served with pieces of chopped dough.
Yeast dough pie stuffed with pork and new potatoes
Very often, in order not to spend a long time fiddling with the dough, I simply buy ready-made dough and quickly prepare the filling. But there are days when it’s too late to go shopping, so you have to make an express version of unsweetened yeast bread.
It depends on you, but it seems to me that fluffy potato pies are best prepared with pork. IN finished form it is very soft and does not disturb the overall delicate consistency.
The beef is still a little hard and will require more effort to chew.
We will need:
- Pork pulp – 350 gr.
- Young potatoes – 6 pcs.
- Onion – 1 pc.
- Spices, dill and salt for filling - to taste.
- Flour – 300 gr.
- Milk – 150 ml.
- Egg – 1 pc.
- Butter – 30 gr.
- Dry instant yeast – 5 g.
- Sugar – 1 tbsp. l.
- Sunflower oil – 1 tsp.
- Salt – 0.5 tsp.
Preparation:
1. To make yeast dough very quickly, all ingredients should only be at room temperature! To do this, they must either be pulled out in advance. kitchen table, or use a microwave (this, of course, is not very desirable, but let’s be honest, we all use it sometimes).
So, first you need to dissolve salt and sugar in a deep bowl with warm milk. Then pour in both types of oil and break the egg. For convenience, beat everything with a whisk.
It is best to take homemade butter, milk and eggs - they will add color and a richer taste.
Pour a third of the flour with dry yeast into the resulting slightly yellowish mass and, after beating again, leave for 5 minutes. During this time warm foods will begin to affect the yeast and you will get something vaguely reminiscent of dough.
2. Add the rest of the flour and begin kneading the elastic bun with your hands. This will take about 10 minutes. As soon as during kneading you feel that nothing is sticking to your hands anymore, this will be a sign that you have achieved the desired elasticity of the dough.
Now you can put the base of the pie aside and let it rise to about twice its size in a warm place under a clean towel.
3. Chop peeled potatoes, preferably young ones, into centimeter cubes. To prevent it from darkening, you can pour cool water over the prepared slices. If the variety is not too starchy, then you don’t have to do this.
4. Cut the pork pulp and onion into similar centimeter cubes. Place them in a bowl with potatoes (without water!). You can immediately add salt and season with your favorite spices.
Finely chopped fresh dill will add a pleasant aroma. But it can easily be replaced with dried one. Mix everything thoroughly so that the ingredients are distributed evenly among themselves.
5. Divide the risen dough into 2 pieces. One can be made a little smaller, because it will go top layer. Roll out two circles half a centimeter thick. Place the one that is larger in diameter in a greased baking dish or on a baking sheet.
Pour the prepared filling on top and distribute it evenly, trying to step back a little from the edge so that later it will be convenient to make the sides of the pie.
6. Cover with a second layer of dough and pinch the edges well. Make a hole in the center through which steam will escape. Or you can make small cuts in several places with a knife.
Small holes in the pie will prevent steam from accumulating and prevent the dough from bursting during baking.
The top of the pastry can be greased with a mixture of yolk and milk, so that when finished, the baked goods will delight you with their blush. You don't have to do this. Or lightly brush with melted butter. In any case, the crust will be tender and crispy.
7. Place in an oven preheated to 180 degrees and bake for 45-50 minutes.
To avoid burning anyone, it is best to let the finished dish cool slightly and only then cut it into portions and serve it to impatient eaters.
Delicious puff pastry pie with minced meat and potatoes
Puff pastries turn out to be quite tender, fragile and tasty. I always have a whole package of it in my refrigerator in reserve, so that in case of an unexpected visit from guests I can quickly bake something.
But I really like puff pastry, which you can always make yourself very quickly.
And it is best to bake pies from such dough not with pieces of meat, but with mixed fatty minced meat, which will not allow the filling to crumble in a thin shell.
We will need:
- Flour - 4 cups.
- Water, sunflower oil - 1 glass each.
- Minced meat – 350 gr.
- Potatoes – 3 pcs.
- Onion – 2 pcs.
- Ground black pepper, paprika, salt - to taste.
Preparation:
1. Pour water and oil into a deep bowl and gradually add flour. You can literally add a pinch of salt right away. Knead the unleavened dough well.
It should be quite elastic and at the same time soft to the touch.
2. Roll the baking base into an oblong loaf and leave it in a bag to cool for a quarter of an hour in the refrigerator.
There is the same option with butter, but it will quickly freeze in the cold and I don’t really like working with fatty dough afterwards, although it gives more layering to the finished dish.
3. At this time, chop the peeled potatoes into as small pieces as possible. The onion will add more juiciness, so you can take more of it and chop it into half rings. Mix chopped vegetables with minced meat.
Season with salt, add paprika and black pepper and roll the filling with your hands until smooth.
4. Roll out the chilled dough into 2 circles. The second one should be slightly smaller in diameter - it will go to the top of the pie. Line the bottom of the mold with baking paper and place one of the layers on it.
The form itself and the paper do not need to be greased with oil, because there is already enough sunflower oil in the bread base.
5. Lay out the filling and distribute it over the lined pan in an even layer, almost right up to the edges, leaving about half a centimeter free, so that later there is enough space for the top layer of dough.
6.Cover the top with a second circle and pinch the edges. Make punctures on top in several places with a fork or cuts with a knife to excess moisture evaporated.
7. Preheat the oven to 180 degrees and bake the workpiece for 40-50 minutes until a beautiful crispy crust.
Serve slightly cooled, because when hot there will be too much juice that will simply flow out. And if you let the dish sit for a while, the rich liquid will be absorbed into the filling and will be much tastier.
Jellied potato pie with minced meat, mushrooms and cheese
The fastest are jellied pies. Why? Because there is no need to roll out the flour base. Most of the dough is simply poured into the mold, the filling is placed on top and then filled with the rest.
There can be a great variety of fillings - from meat and potatoes, to fish and rice or sliced vegetables. And the most popular one, which was not baked only by the lazy.
The cheese in the dough, as well as fried mushrooms in the existing filling, will give the baked goods a unique taste.
We will need:
- Flour – 1 cup.
- Minced meat – 250 gr.
- Mushrooms – 200 gr.
- Cheese – 100 gr.
- Egg – 4 pcs.
- Sour cream, mayonnaise, sunflower oil - 3 tbsp. l.
- Potatoes – 2 pcs.
- Onion – 1 pc.
- Vinegar – 1 tsp.
- Soda – 0.5 tsp.
- Salt, spices - to taste.
Preparation:
1. Break all the eggs into a deep bowl and beat them with a whisk until foam appears.
You can immediately grate the cheese there. If you want the cheese inclusions to be directly felt on your tongue, then it is best to make large chips. If you only need a cheese smell, it is better to use a fine grater.
2. Sift flour into the same bowl on top and add sour cream and mayonnaise.
You don’t have to add any salt, since the last ingredient usually already comes with a slight mustard tang and a salty aftertaste. By the way, you can use yours, which we already learned how to cook.
It is advisable to take all ingredients at room temperature so that the dough turns out fluffy and melts in your mouth.
3. In a tablespoon, quench the soda with vinegar and pour the still foaming solution into the dough, which is immediately mixed thoroughly. You will get a thick consistency, like pancakes.
4. Cut the onion into cubes and fry in sunflower oil until translucent.
5. While sautéing is in progress, cut your favorite mushrooms into quarters and simmer with the onions. Young champignons are best suited.
6. As soon as the excess liquid has evaporated and the mushroom slices have reduced in size by about half, add minced meat for frying. Stirring occasionally, simmer this mixture for about 7 minutes.
7. During this time, prepare the potatoes. To ensure that it cooks as quickly as possible and is not soggy after cooking, it is best to grate it on a coarse grater.
Combine with the finished roast and mix well. Lightly salt and add your favorite spices.
8. It is advisable to grease the baking dish with oil and lightly sprinkle flour or semolina on top so that the finished dish does not stick or burn.
Pour more than half of the dough into the prepared baking dish. Then spread the finished filling in an even layer and pour the remaining batter on top.
9. Bake in an oven preheated to 180 degrees for 45-55 minutes.
10. Cool slightly, cut into beautiful fluffy pieces of the same size and serve.
It is very tasty to eat it with sweet tea.
Balesh - an amazing recipe for meat Tatar pie
Tatar housewives know a lot about pies! Just look at their amazing balesh. Fragrant, incredibly beautiful and terrifying delicious dish It's worth trying to bake at least once in your life.
It is best made from assorted meat. Many people add tiny pieces of fat tail or lard.
A mandatory attribute is meat broth, which not only imbues the filling with its life-giving juiciness, but also golden brown crust makes it juicy and tasty.
Usually the finished inside of the baked goods is laid out on plates, and the dough is broken into pieces and used as an appetizer for this dish, rich in meat aromas.
To make it tall and beautiful, bake it in a deep round pan or cast iron frying pan.
We will need:
- Meat pulp – 600 gr.
- Potatoes – 600 gr.
- Flour – 450 gr.
- Onion – 200 gr.
- Sour cream, kefir - 150 g each.
- Meat broth – 70 ml.
- Butter - 15 gr.
- Baking powder - 1 tsp.
- Salt, ground pepper - to taste.
Preparation:
1. You need to prepare an elastic, tender dough. To do this, combine kefir with sour cream in a deep bowl, then add sifted flour with baking powder and salt in parts (about ½ tsp or to taste).
Knead a ball that is pleasant to the tactile sensations and leave it to settle in a cup for about half an hour under a film or lid.
The whole secret is that you don’t need to knead the dough for a long time so that it doesn’t clog with flour, lose air bubbles and become hard.
2. Meanwhile, prepare the filling. It is best to take equal parts pork, chicken and lamb. But no one forbids you to cook only their beef.
An assortment of meats will give the dish greater flavor richness, and the different content of natural fats will imbue the potatoes with a whole rainbow of flavors. The pulp should be cut into equal small pieces.
The smaller the cut, the faster it will cook inside the pie.
3. It is best to chop the peeled onions and potatoes into very small cubes. Approximately 0.5-1 centimeter thick. Connect them with meat pieces and, adding salt and pepper, mix well until smooth.
4. By this time the dough has already “reached” and can be divided into parts:
- the largest one will be used to roll out a huge flatbread;
- the second will become the top layer of the circle-shaped cake;
- from the third you can make a decoration for the top layer (not necessary, but it will still be beautiful) - a circle with slots;
- the fourth one should leave a small ball, which will act as a plug that plugs the hole in the product.
5. So, grease the deep pan with oil. Carefully place the most big circle so that its edges slightly overlap the sides.
6. Fill to the very top with filling and close with a second circle. Carefully pinch the edges of both layers together.
7. Place the third cut round piece in the center. It should be slightly smaller in diameter so that it can be conveniently connected to the edges of the previous layers of dough.
8. Now all that remains is to cut a hole in the very center and close it with a small ball with a diameter of 2.5 cm. And to make the decoration of the top look especially impressive, carefully connect each edge of the slot in the third circle to the adjacent edge and pinch it lightly.
You will get a beautiful flower inside the side with a ball in the middle.
9. Preheat the oven to 180 degrees and bake your masterpiece for 50 minutes.
Then carefully remove the dough plug and pour in the meat broth. Close the hole again with the ball and leave the pie to simmer for another hour and a half, but at 150 degrees.
10. Since the dough could become hard on top over such a long time, it is worth softening it. To do this, remove the finished, still hot pie from the oven and brush a piece of cake on top. butter. Then cover with a clean waffle towel and leave for a third of an hour.
11. Remove from the mold and serve on a beautiful festive platter.
Such pastries will decorate any holiday and will 100% please your guests.
Video on how to make a meat pie with potatoes and onions from a simple water dough
Today we looked at how to prepare various pie doughs. But there is another option that many will like. This is the simplest dough recipe you can imagine. And it is mixed with water, eggs and butter or margarine.
The finished baked goods made with this dough turn out incredibly tender, juicy and tasty.
Here is such a simple recipe. And it is also prepared from meat and potatoes.
Although, if you wish, you can use absolutely any other filling.
Fragrant pies will always come to the rescue both on holidays and on weekdays. Believe me, not everyone is ready to spend their time on baking, but when visiting, they will enjoy it with pleasure.
Actually, it doesn't take that long to cook. Baking takes up most of the time, but you can spend this period wonderfully communicating with guests. And while you are enjoying conversations, delicious aromas from the kitchen will only excite your imagination and increase your appetite.
To be known as a hospitable hostess and an excellent cook among friends, it is not necessary to prepare a huge number of all kinds of snacks. All you need to do is bake one hearty dish and serve it beautifully.
Bon appetit and fabulous pastries to your table!
A pie with meat and potatoes in the oven is awesome! Not suspecting anything at all, I put out the dough in the morning, drank coffee and was so... lazy. And suddenly a phone call: “Are you home?” - "Aha!" - “Well, then wait in 2 hours!” Oh, how I ran in, unexpected guests, and I have dough! This means there will be a hearty pie! And there is everything for him in every home.
So for a meat and potato pie I use minced pork, onions, potatoes, salt and pepper to taste, hot seasoning for minced meat. For the dough: water, flour, salt, sugar, butter, yeast, flour, milk powder and starch. I like to add starch to the dough. With it, the dough comes out soft and does not get stale for a long time!
Place all the liquid ingredients into the bucket of the bread machine, and then the dry ones.
Let's select the "Dough" program. Time - 1 hour 30 minutes. Let the dough prepare, and we will do the filling.
Mash the minced meat in a bowl with salt and spices.
Grind one onion in a blender.
Add the onion to the minced meat and mix.
Peel the potatoes and cut them into mugs. Boil in salted water until tender. Sprinkle with oil to prevent drying.
The bread maker notified that the dough was ready.
Divide the dough into 2 parts, roll it out and place it on a sheet greased with vegetable oil. Cut the second onion into rings and place on the dough. Sprinkle the onion with salt and black pepper, sprinkle with vegetable oil.
We lay out the potatoes, you can add a little butter mask in pieces at this stage.
Spread a thin layer of minced meat.
Roll out the crust for the top of the pie and roll it in the middle with a lattice roller.
Close the pie and seal the edges.
Let's decorate as you like. Let the cake sit for 20 minutes. Sprinkle it with water. Let's bake for 1 hour at a temperature of 190-200 degrees.
Meat and potato pie is ready! The whole house smells! Oh, the doorbell is already ringing. Which means I made it!
The meat and potato pie came out very juicy and delicious! I'll serve it with salad!
Simple and delicious recipes pies
To feed the whole family a delicious and filling lunch, make a meat and potato pie. A fragrant, juicy pie is prepared easily and quickly.
1 hour 30 minutes
250 kcal
4.33/5 (6)
To prepare the pie we just need a knife and a rolling pin.
Ingredients for the dough:
Choosing the ingredients
To make the meat and potato pie delicious, you need to choose the most tender meat. I use pork in this recipe. But for those who love beef, I want to say that the most delicious and tender meat is tenderloin. It doesn't matter if it's beef or pork. That's why tenderloin costs more than other meats. There are no veins in it and it tastes great. Sometimes meat sellers pass off entrecote as tenderloin in order to sell it at a higher price. Therefore, do not get lost and be careful. We will make the filling from raw meat and raw potatoes with onions. The type of potato is not important for our pie. But everyone knows that the taste depends on the variety. Take proven potatoes that you have already cooked.
How to make a meat and potato pie
- Ingredients:
— Sour cream – 2 glasses;
— Salt – 1 teaspoon;
— Vegetable oil– 50 ml;— Soda – 1 teaspoon;
— Chicken egg – 2 pcs.Meat and potato pie dough is very easy to prepare. Mix all the ingredients. Beat in 2 eggs and mix everything thoroughly.
- Ingredients:
- Flour - 4 cups.
Sift the flour into the resulting mixture and knead the dough. It should turn out quite soft. When you have kneaded the dough, wrap it in cling film and forget about it for a while. Now you need to prepare the filling.
- Ingredients:
— Potatoes – 4 pcs;
— Onion (large) – 3 pcs.
Peel the onions and potatoes. Cut the potatoes into small pieces, cut the onion into cubes. - Ingredients:
— Meat – 400 g;
— Parsley – 1 bunch.
We cut the meat into very small pieces. You can make minced meat using a meat grinder. We also finely chop the parsley.
- Ingredients:
- Pepper - to taste;
- Salt - a pinch. - The dough needs to be divided into two parts. Roll out to the size of the baking dish.
- Place the first part on the bottom of the mold, which must be greased in advance.
- Place chopped potatoes on the dough, then onions, maybe add a little salt.
- Next, lay out the meat mixed with parsley. Salt again and sprinkle with ground black pepper.
- Cover the top of the pie with the second piece of rolled out dough. After this, you need to pinch the edges of the bottom and top layers.
- The dough needs to be pierced with a fork in several places so that it does not swell during baking. You can brush the top with egg yolk. Then the color of the pie will be very rosy and beautiful.
- Bake the pie for 40-45 minutes. I bake at a standard temperature of 180 degrees. Remove from the oven and cool. Potato Pie with meat, cooked in the oven, ready!
Meat and potato pie - video
This video is for those who want to make a yeast pie with meat and potatoes.
How to decorate and how to serve the pie?
- It would seem that if the product is not a confectionery, it cannot be particularly decorated. But that's not true. How many options for decorations there are - just imagine: for example, amazing ones are made from vegetables flowers and various patterns. You can make an aster from a bow. You need to cut the onion lengthwise so that you get aster petals. If you take a red bulb, the flower will turn out even more spectacular.
- Our potato and meat pie is cooked in the oven, so you need to decorate it after it has cooled down. Mayonnaise can be placed in a pastry bag and make any drawings.
- Possible from above sprinkle with herbs, only this needs to be done before serving.
- Our pie is served chilled. Firstly, hot dough is harmful, and secondly, a chilled pie tastes better. It is served as a separate, completely independent dish. You can serve chopped vegetables with the pie.
Pie preparation options
- The fastest to prepare is open pie with meat and potatoes. It is prepared in the same way as pizza. The filling is laid out on the rolled out dough, sprinkled with any grated cheese or filled with egg. You can bake this pie in the oven.
- Meat and potato pie can also be prepared on kefir. Then kefir is added to the dough instead of sour cream. You can also add sour milk. This is not important. In my opinion, the taste of dough prepared with kefir, sour cream or sour milk same.
- Pies with various fillings began to be prepared a very long time ago. In Rus', not a single holiday was complete without a pie. The housewives were cooking
The aroma of delicious baked goods fills the house with special comfort. I often bake cookies or cakes, but somehow it didn’t work out with savory baked goods. Always seemed too hard to bake delicious pie stuffed with meat and potatoes. But a friend suggested the recipe - it turned out to be very simple and the pie turned out excellent the first time.
Recipe for a quick meat and potato pie
Kitchen appliances and utensils: 2 bowls, knife, board, rolling pin, baking sheet, oven.
Ingredients
How to choose the right ingredients
To ensure that your meat and potato pie turns out great, pay attention to the freshness and quality of the ingredients. For the dough, use wheat flour premium– with such flour the dough always succeeds. It's better to buy flour in packs. Products weighed by weight absorb a lot of moisture and will quickly spoil in your home.
For the filling, use potatoes rich in starch - they hold their shape well and do not fall apart during cooking. For the meat component, I used pork, but you can use whatever your family likes best. The main thing is that the meat is fresh and not too fatty. When buying it on the market, pay attention to the conditions in which the products are stored. Since meat spoils quickly, a refrigerator is a must.
Step-by-step preparation
- Prepare the dough. Melt the margarine in a water bath.
- Add a pinch of salt and soda to warm margarine, pour in the milk. Mix everything.
- Add flour in several additions.
- We form a soft and elastic lump.
- Wrap the dough in cling film. Leave it at room temperature while preparing the filling.
- Let's prepare the filling. We wash the meat under cold water and dry with a paper towel.
- Cut the fillet into small cubes.
- Finely chop the onion and add it to the meat.
- Cut the peeled potatoes into cubes.
- Finely chop fresh dill and add to the rest of the ingredients.
- Add salt, pepper and other seasonings at your discretion.
- Cut the dough into two uneven parts.
- Roll out most of it to a thickness of 3-5 mm.
- We cover a baking sheet with parchment and transfer the workpiece.
- Spread the filling onto the dough. Distribute, leaving 2 cm in a circle to form sides.
- Roll out the second piece of dough to cover the pie. We pinch the edges.
- To allow steam to escape, make a small hole in the center.
- Brush the entire cake with egg. Sprinkle with sesame seeds.
- Place in the oven for 50-60 minutes. Bake at 180 degrees.
- Everything is ready when the dough is well browned. We give the pie time to cool and we can serve it.
How to decorate a pie
You might want to take this pie with you when you go to visit, or someone comes to visit you. Then appearance The finished dish should be no worse than its taste. To do this, you can make various leaves from the dough and decorate the top of the pie. Or cut part of the dough into strips and intertwine them together, forming the top.
When pinching the edges, try to tuck the dough inward each time, this way a very neat seam will form. And for a golden crust, brush the pie with beaten egg. The main thing is to cook with pleasure, and everything will turn out very beautifully.
What to serve with
A piece of such a pie can replace a whole lunch, since it combines bread, potatoes and meat. Do to him light salad– this will be enough for a tasty meal. Also, such a pie will decorate any holiday table, as it has a very attractive appearance. The pie tastes best when it’s still warm, but it’s also very good cold. This dish is great idea for a picnic, or when you need to take lunch to work.
Video recipe for making meat and potato pie
You can see how to quickly and easily make a meat and potato pie in this video. Such simple instructions will help you do everything correctly and bake a successful dish, even if you are taking it for the first time.
A pie with potatoes and meat in the oven will definitely please all members of your family, especially the male half. If you don't want to spend time making the dough or don't feel comfortable making it, there are several options. You can buy the preparation in the store and bake it. It also takes very little time to make the batter and cook. Or you can try baking, the dough in it is very soft and pleasant. And to keep the kitchen from getting hot, use a slow cooker. Even an inexperienced housewife can handle the preparation.
I hope you liked the recipe and you will prepare a fragrant and delicious pie in your kitchen. Perhaps you have your own secret to making meat and potato pie dough, or you prefer a different filling - write about it in the comments.
