Recipe: Meat and potatoes pie step by step with pictures | Handy.Recipes

Meat and potatoes pie

Cooked Potato & Meat Tart

Time to cook: 250 minutes

Total Servings: 8

Nutritional Value

This is a Tatar zur belish pie, I don't know if I made it exactly the way they make it in Tatarstan, but it tastes very good. And for inspiration I am grateful to Raya Shaikhutdinova, I did not cook exactly according to Raya's recipe, but her recipe inspired me. The pie is incredibly delicious. Such pies are made from different kinds of meat, you can add beef, goose, and any poultry giblets to the filling. And this pie is eaten as follows: "The lid" The lid of the pie is cut into slices, it's a kind of bread with which you eat belish. A well-made dough is soft. The filling is spread out on plates. As you loosen the crust at the bottom, it is being eaten, and in a good pie is the most delicious, this crust is soaked with broth and very delicate, delicious.

Author of the recipe

Ingredients for the meat and potatoes pie:


  • Wheat flour / Flour - 450 g
  • Sour cream (any fat) - 150 g
  • Kefir - 150 g
  • Leavening agent (without the slide) - 1 teaspoon
  • Salt - 0.5 teaspoon
  • Butter (to grease the pie) - 15 g


  • Potatoes - 700 g
  • Onions (to taste) - 200 g
  • Beef - 600 g
  • Black pepper - to taste
  • Salt - to taste

How to cook meat and potato pie step by step with photos

Mix sour cream, kefir and salt, add flour and baking powder and knead the dough, don't add all the flour at once, you may need more or less. The dough is soft and touchable, you don't have to knead it for a long time, just to make it elastic., Wrap the dough in clingfilm and leave it "let it rest", and in the meantime prepare the stuffing

For stuffing cut the beef and potatoes into cubes, chop the onion finely, salt and pepper it, mix well.

Separate a piece of dough on 150-170 grams, it will be used for "lid", The decoration and a small ball of cork, which will cover a small hole in the cake. Roll out the rest of the dough into a greased cake tin, put it in a greased form, so that the edges of the dough protrude a little beyond the form. I have a shape with a diameter of 23 cm and a height of 7 cm, but it's a little too big for a pie. It is very good to make such pies in molds, in which you can serve this pie.

The rest of the dough is 100g, we roll it in a circle, it is much smaller than the diameter of my form, put the filling in the middle, pin the dough in a circle, make a pinch.

The rest of the dough we leave about 15-20 grams for a cork ball, and from the rest roll out a thin circle, about the diameter of our "lid", make notches in the dough with a roller or a knife.

Place the dough in the center and staple it to the seam that we made when piecing the cake and join the incisions, you will make a pattern.

Make a hole about 1.5-2 cm in diameter in the center, close it with a cork ball and put the pie in a preheated 180 g oven for 2.5 hours. After 40-50 minutes open "the cork" and pour in some broth, I didn't, I had liquid in the hole anyway "bubbling", I turned down the temperature to 150 degrees and baked the pie at that temperature.

Take the ready cake out of the oven, smear it with butter, cover with parchment and a towel and let it stand for 15-20 minutes.

Release the pie carefully from the mold, or you can leave it in the mold and serve.


Nutritional Value:

Whole Dish:
3893.2 Calories
182.7 g
127.3 g
511.4 g
Per Serving:
486.7 Calories
22.8 g
15.9 g
63.9 g
170.8 Calories
8 g
5.6 g
22.4 g

Meat, Salt, Black Pepper, Flour, Potatoes, Butter, Onions, Sourcream, Potato, Beef, Kefir, Bread, Baking powder, Baking, Rich, Cakes, Bakery

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