Chicken and potato balysh
Description
The pastry is simple and quick to prepare. To make a balish with chicken and potatoes, we'll also need meat (preferably beef or lean pork). Use chicken with bones—they'll go right into the pie, so don't be surprised; I'll explain. After all, balish is essentially a pie with broth. The most important thing is that the dough is elastic and doesn't tear anywhere. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
We cut the meat, remove it from the bone, and cut the chicken.
- 2
Step 2
Finely chop the onion.
- 3
Step 3
Cut the potatoes into cubes.
- 4
Step 4
Mix the flour, water, oil, and salt. Knead the dough.
- 5
Step 5
Mix the potatoes with the meat, add spices and bay leaf.
- 6
Step 6
Divide the dough into portions. Roll out a 3 mm thick round and place it into a baking pan (the edges should hang freely over the sides).
- 7
Step 7
Place a portion of the filling, then some bones (but not small ones, from wings or ribs), and the remaining filling.
- 8
Step 8
Gather the edges, cover with another flatbread like a lid.
- 9
Step 9
Make a hole, and use the remaining dough to roll a small ball. Use this ball to cover the hole. Place the balish in the oven at 180 degrees. Check for doneness as it bakes: the pie should develop a golden crust, and broth should form inside (lift the dough ball to check the broth, and add more if necessary).
- 10
Step 10
Brush the ready-made balish with chicken and potatoes with melted butter, let it stand covered to soak in the broth. Serve with spoons for convenient eating.