Recipe: Pervouralsky cake step by step with pictures | Handy.Recipes

Pervouralsky cake

Cooked Pervouralsk Pie

Time to cook: 150 minutes

Total Servings: 10

Nutritional Value

I got this recipe from my mother-in-law, who is from Pervouralsk. The pie is a great way to feed a large family or large group of guests, and the thin layers of dough on the bottom and top just accentuate the juiciness and tenderness of the filling.

Author of the recipe

Ingredients for pie "Pervouralsky":


  • Kefir - 2 glass
  • Vegetable oil - 1 glass
  • Yeast (1 glass of dry yeast) - 11 g
  • Salt (without the slide) - 2 teaspoon
  • Sugar (no sprinkles) - 2 teaspoon
  • Wheat flour / Flour - 6 glass
  • Egg yolk (to grease the dough before baking) - 2 pcs


  • Potatoes (medium size) - 7 pcs
  • Onions (medium size) - 2 pcs
  • White cabbage / Cabbage - 1/3 forks
  • Carrots (medium size) - 1 pc
  • Ground meat - 400 g
  • Salt - to taste
  • Black pepper - to taste
  • Butter - 90 g
  • bay leaf (large leaves) - 7 pieces

How to cook pie "Pervouralsky" step by step with photos

First of all, I combine 2 tbsp. kefir and 1 tbsp. I heat a little oil over low heat, add 2 teaspoon each of salt and sugar without a sprinkle. Stir thoroughly and remove from heat.

Mix sifted flour with dry yeast in a separate bowl and gradually pour warm mixture here.

Knead the dough, it should not stick to your hands. Sprinkle the dough with flour, cover the bowl with a towel and leave it to rise for at least 30 minutes, or better for 1 hour.

Meanwhile I will make stuffing. Shred 1/3 fork cabbage, grate carrots on a fine grater. Well crush the cabbage with carrots, salt to taste. Leave it to infuse for a while.

Peel potatoes and cut them into coarse shreds. Put them in water so that they do not become black. I cut the onion in half rings.

Now you need to turn on the oven to 180 degrees for warming. And also get the butter out of the fridge, I need half of a whole pack, I cut into medium slices, I leave it to heat at room temperature.

Now you can make the dough. Divide it into two parts. I will put one part under the towel for now, and the second part I will start to roll out quite thinly, about 5-7 mm. The size of my baking tray is 38 by 34 centimeters.

Grease the baking tray with vegetable oil and dust it with flour. I gently move the dough onto it and flatten it in the corners. Now comes the stuffing: take out chopped potatoes from water, dry them with a towel and spread them evenly over the dough.

The second layer in the stuffing is ground meat, which is evenly placed in small pieces on top of the potatoes. Sprinkle with salt and ground black pepper.

Now lay the prepared cabbage and carrots, and chopped onion on top.

On top of all the layers I lay evenly melted pieces of butter and bay leaves.

I take the rest of the dough, roll it out as thinly as necessary to the size of the baking tray, and gently pinch my pie. Let the pie stand for about 15-20 minutes.

While there is some time, if you want, you can make small decorative elements from the rest of the dough (usually left over when you put it on the baking tray and cut off the excess edges). I decorate the pie, smear it with whipped egg yolks and use a skewer to make small holes at regular intervals all over the surface of the pie for steam to escape. Bake for 45-50 minutes at 180 degrees on the upper side.

Nutritional Value:

Whole Dish:
7947.6 Calories
173.6 g
315.6 g
1044.7 g
Per Serving:
794.8 Calories
17.4 g
31.6 g
104.5 g
162.5 Calories
3.6 g
6.5 g
21.4 g

Meat, Salt, Black Pepper, Flour, Wheat Flour, Potatoes, Sugar, Butter, Onions, Carrots, Bay Leaf, Creamy, Cabbage, Bread, Yeast, Egg Yolk, Cakes, Dough, Vegetable Dough, Forcemeat

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