Recipe: Potato and Meat Tzcan Pie step by step with pictures | Handy.Recipes

Potato and Meat Tzcan Pie

Cooked pie with potatoes and meat

Total Servings: 10

Nutritional Value

Lezgin pie. Lezgi cuisine! A delicious, hearty pie! Nothing superfluous and complicated! All products are simple and affordable! You can cook for guests, and for everyday family table! This recipe is not on the site, so I feel obliged to add it! All who are looking for it will find it, and those who are bored with the monotony can broaden the culinary experience with a dish from the national cuisine of the Northern Caucasus!

Author of the recipe

Ingredients for potato and meat pie :


Dough

  • Wheat flour / Flour - 3 glass
  • Salt - 1 teaspoon
  • Sugar - 0.5 teaspoon
  • Water - 1 glass
  • Vegetable oil - 2 tablespoon

Stuffing

  • Potatoes - 4 pcs
  • Onions - 2 pcs
  • Meat (lamb is preferable, but beef or veal is also suitable) - 500 g
  • Salt (you can salt it to your taste) - 1 teaspoon
  • Black pepper (ground! Add as much as you like) - 0.5 teaspoon

Extras

  • Vegetable oil (approximate quantity needed to grease the table when rolling out) - 10 tablespoon
  • Butter (for greasing the dough and the cake) - 100 g
  • Egg yolk (to grease the pie) - 1 pc

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


First make the dough. Sift 3 cups of flour into a bowl. Add salt and sugar.

Then add oil and water. Stir in .

Knead the dough, adding a little flour if necessary. The dough must be not sticky. Divide the dough into 4 parts (two bigger and two smaller). Roll each one into a ball and leave to rise for 20 minutes under a clingfilm

Meanwhile let's make the filling! Peel onion and potatoes. Rinse and dry towel off a piece of meat. I have tender veal this time.

Now we cut the meat into small pieces, finely chop the onion and potatoes into thin slices.

Salt and pepper the stuffing and mix it well. Put them on a plate and set aside. Melt the butter

Proceed to the dough. Grease a table and a rolling pin with oil. We take one of the balls. Roll out thinly (3-4mm thick). And grease with melted butter.

Now let's roll up into a thin, pretty thick roll.

And roll it up into a snail.

Proceed in the same way with the rest of the balls of dough. Now "the snails" and cover them with plastic wrap. And leave it to proof for 20 minutes.

After 20 minutes turn on the oven at 200 degrees and prepare a tray for the cake. And then we start to make the dough and assemble the cake. We take one of the big snails. Grease the table and the rolling pin with oil. Roll out the snail thinly and transfer it to the prepared form (I have a 40x30 piece of baking paper). There are two ways of transferring a thin layer of dough! For beginners the folding method is more convenient. For this method we fold the sheet in an envelope, touching the edges in the middle.

Then transfer it to the tray. Which is either covered with parchment or lined with a special mat (I have Teflon, but you can use silicone).

Unwrap and spread the layer on the baking tray. Divide the filling into three parts. Put one third of the prepared filling, 2-3 cm from the edge.

Now roll out one of the small snails. The second way you can transfer a thin layer is to roll it on a rolling pin.

Transfer the second layer in a convenient way and cover the filling.

Place the second layer of filling. Roll out the second small snail, transfer and cover this layer. Spread the remaining third of the filling. Roll out the second big snail and cover the cake with it.

Pinch and form the edge of the cake along the whole radius.

The oven is already heated up to 200 degrees. Brush the top of the cake with melted butter. Prick the bottom layer with a fork and put it in the oven for 20 minutes.

After 20 minutes take the cake out of the oven, turn down the temperature to 170 degrees. Pour remaining melted butter on top of the pie and send it back to the oven. Take an egg and separate the egg yolk from the white. Crack the egg yolk.

After the next 20 minutes, remove the hot tzcan from the oven and brush with egg yolk. Again, place in the oven for 20-30 minutes (until nicely golden). Total baking time is 60-70 minutes. After 1 hour (from the beginning of baking) pierce the cake with a skewer or toothpick and if the stick pierces without obstacles, it means the cake is ready. If the stick pierces tightly, it means that the potatoes are not quite ready yet and it is necessary to keep them in the oven for 10 minutes more. You can cover the top with foil so it won't get too dark!

Let the ready potatoes stand under a towel for about 20 minutes. Now you can eat it! Layered, juicy, flavorful cake for your table! Bon appetit!

Nutritional Value:

Whole Dish:
Calories
5352.3 Calories
Protein
62.1 g
Fat
256.7 g
Carbohydrates
479.5 g
Per Serving:
Calories
535.2 Calories
Protein
6.2 g
Fat
25.7 g
Carbohydrates
48 g
100g:
Calories
243.3 Calories
Protein
2.8 g
Fat
11.7 g
Carbohydrates
21.8 g

Meat, Salt, Black Pepper, Vegetable Oil, Flour, Potatoes, Sugar, Butter, Onions, Water, Potato, Pepper, Bread, Egg Yolk, Cakes, Dough, Unbeatable

More recipes from the category:

Terms of use | Contact us Handy.Recipes © Copyright 2021. All Rights Reserved. Sitemap