Kubete (meat and potato pie)
Description
I'd like to point out that the dough should be prepared in advance and left to rest in the refrigerator for at least 10 hours. If you decide to make the pie spontaneously, first place the dough in the freezer for about 20 minutes, then keep it in the refrigerator for at least an hour. As for the filling, you can always experiment by adding different spices and herbs, for example. Traditionally, lamb is used in this Tatar pie, but you can try replacing it with another type of meat. Serve the pie cooled or slightly warm.
Instructions
- 1
Step 1
1. To prepare the dough, sift flour and salt into a deep bowl. Add the margarine cut into cubes. Gently mix. Pour in cold water.
- 2
Step 2
2. Place the dough on a floured work surface, knead it, being careful not to crush the cubes of margarine too much.
- 3
Step 3
3. Roll the finished dough into a ball, place it in a bag, and refrigerate for 8-10 hours.
- 4
Step 4
4. Remove the ready dough from the refrigerator and divide it into two parts.
- 5
Step 5
5. For the filling, cut the potatoes and meat (in this case pork and chicken fillet) into thin strips, and chop the herbs and onion.
- 6
Step 6
6. Combine everything in a deep bowl and mix, seasoning with salt and pepper to taste.
- 7
Step 7
7. Roll out the dough and place it on a baking sheet. Spread the filling evenly. By this time, preheat the oven to 180 degrees.
- 8
Step 8
8. Cover with the second layer of dough. Seal the edges tightly, and make a small hole in the center. Through this hole, you will need to pour broth during baking to keep the filling juicy.
- 9
Step 9
9. Bake the "Kubete" for about 50 minutes, until a golden, appetizing crust forms. Let the pie cool slightly before serving, then cut into portion pieces.