Potato and meat rastegai
Description
The pastry is simple and quick to prepare. Rastegai is a very popular pie that can be made with various fillings. I want to show you a version with meat and potatoes. You can use any meat—pork or beef. Additionally, to prepare rastegai with potatoes and meat, we'll need a few onions, meat spices, and medium-sized potatoes. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all the ingredients. You can chop the onion in advance and sauté it in oil. If the meat is frozen, defrost it. The dough is easy to prepare: mix the flour with baking powder and sift. Combine the egg, sour cream, and salt. Add the margarine and flour. Knead until you get a soft dough. Wrap it in plastic wrap and refrigerate for 1 hour, or if you're in a hurry, freeze for 20 minutes.
- 2
Step 2
Divide the dough into two parts - one should be one-third larger than the other. Roll out the larger portion, place it into a greased pan, forming a high edge. Slice the potatoes into thin rounds, arrange them on the dough, then season with salt and pepper.
- 3
Step 3
Cut the meat into thin slices or pieces as well. Place on top of the meat and add spices to taste.
- 4
Step 4
Then place the fried onions and a couple of bay leaves on top. Roll out the remaining dough and cover the open pie. If you have time and desire, create a decorative edge and embellishments from the dough. Next, brush the pie with a yolk beaten with 1 teaspoon of water, and place it in a preheated oven at 180°C. Bake for 45–50 minutes. If it browns too much, cover with foil. Remove the baked pie onto a wire rack, cover with a cloth, and let it rest for 15 minutes.
- 5
Step 5
Here's a beautiful, fragrant, and delicious potato and meat-filled open pie I ended up with.