Recipe: Cupete step by step with pictures | Handy.Recipes


Cooked cubete

Time to cook: 180 minutes

Nutritional Value

When I ask at home what to make, I know the answer in advance. It's always the same: Kubete, or Tartar pie with meat and potatoes. To tell the truth, I was hesitating for a long time whether to post this recipe or not. I think there are a couple of similar ones, but, like, different dough, different nuances and, in general, I've been making this cake for so many years that the secrets just "I've been making it for so many years". In fact, they and want to share and tell you all the details. And cook according to my recipe or another, it really is as your heart tells you. One thing I can tell you: you won't be disappointed with the result. It really is extremely delicious!!

Author of the recipe

Ingredients for Cubete:

  • Broth - 100-150 ml
  • Spices (salt, pepper, to taste)
  • Potatoes - 3 pcs
  • Egg yolk (for grease) - 1 pc
  • Meat (any) - 400-500 g
  • Onion (medium size) - 2 pcs
  • Wheat flour / Flour (approx.) - 3 glass
  • Vinegar - 1 tablespoon
  • Margarine (or butter, packet) - 180-200 g
  • Sour cream - 0.5 glass
  • Milk - 0.5 glass

How to cook cubete step by step with photos

I usually start with the meat. It can be anything you like. Chicken, pork or lamb would be great... But in the original, and most delicious, when it's beef. I use lean beef because I don't like fatty meat very much. The meat should be quite finely chopped, not to a fanaticism. Salt and pepper it. And leave it in the refrigerator for a few hours to mature. The filling needs to ripen, yes, yes, this way our pie will taste better.

Now for the dough. It's quick, but it also needs time to mature. So, pour into the bowl for mixing 2 cups of flour and grate the frozen margarine, dipping it in the flour. Aesthetes may use butter. I claim that it's just as good with tried-and-true margarine.

Grind the margarine and flour to crumbs with your fingers.

You need to add milk and sour cream to the dough, half a cup each, that is, together - a glass. In order not to bother with measuring, I take a measuring cup, pour into it the right amount of milk and add to the top of the sour cream. I pour it all into the crumbs, add the vinegar and knead the dough. At first it crumbles in my hands, but very quickly it sticks together into a lump. When kneading, you need to add more flour, about a cup. After kneading, the dough seems heterogeneous, with lumps, don't let this scare you. We roll the dough into a ball and place it in the fridge for an hour.

Theoretically, after proving the dough you can use it as is, but if you want to create a masterpiece, you should do some manipulations with it to make it flaky in the end. So, after about 20 minutes we take the dough out and roll it up into a circle. You'll notice how delicate and homogeneous it's become? And how nice it is to work with? Fold the dough into an envelope and put it in the fridge again. This procedure can be repeated several times.

While the dough "rests", Making the stuffing. This is our meat. Thin slices of potatoes, the thinner the better. I cut them with a potato peeler). Onions sliced in half rings or rings. It is interesting, even those who do not like raw onions in pies, eat them with pleasure in this pie. In fact, when eating the pie, they somehow don't notice it.

Separate two thirds of the dough and roll out into a circle larger in diameter than the form in which you will bake the pie.

It is better to take a deep form, grease it a little. Spread our dough out, forming high rims.

Lay a layer of all the meat on the dough, pressing it down with the palm of your hand. Put potato slices on the meat, season with salt and pepper on top.

Next, put onions. If the meat was very lean or you have poultry filet, you can put a few slices of butter on top.

Roll out the rest of the pastry, put it on top and press the edges together. Use your finger to punch a hole in the middle.

We whip up the egg yolk and smear it on top of our pie. Put an onion in the hole. And put it in a well (up to 200 degrees) heated oven. In 20 minutes we pull out the pie and pour into the hole 50-70 grams of broth (of any kind, up to the one, made of cubes). Some people just pour water. I think my version tastes better. In another half an hour we repeat the operation. Do not forget to close the hole with an onion again. Pour the broth generously, it is not terrible if a little leaks over the top. This adds some juiciness to the pie, and helps prevent the potatoes from getting soggy.

Theoretically, in an hour the pie should be ready. It'll be nice and crispy. But... there's a tricky part for the potatoes: they might not stay soggy. Take the cake out, pluck a piece of potato through the hole and taste. More often than not, you need to put the pie back in the oven. Reduce the heat and cover with foil so it doesn't burn. Pour more broth - potatoes "cooked". You can put it in the microwave for about 10 minutes, if the shape allows. But it tastes better in the oven, the dough is crispy and flaky and very tasty, soaked in the meat juice. You can pre-cook the potatoes a little bit "boil them a little bit beforehand", or you can heat them sliced in the microwave for three minutes. That way you won't miss a thing! In a word, experiment. A lot depends on your stove and the potatoes themselves. The smell is already starting to attract the most impatient members of the family.

Finally, our cake is ready - ruddy, appetizing, and smelling delicious. It's also very filling. And there's just one problem. Theoretically, it has to stand for 15 minutes so that the juices don't run out when you cut it. And practically... We've never had it stand up. It's cut right away and eaten by burning. And only after 20 minutes, sadly looking at the empty pan, they say: we told you to make two pies. Cook it, you won't regret it! Bon appetit to you and your family!

Nutritional Value:

Whole Dish:
3875.9 Calories
66.6 g
124.3 g
453.8 g
221.5 Calories
3.8 g
7.1 g
25.9 g

Meat, Flour, Potatoes, Vinegar, Onions, Spices, Sour Cream, Milk, Sourdough, Margarine, Bread, Egg Yolk, Cakes, Baked Goods

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