Balish with meat

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   How to make balish with meat? Start cooking by kneading the dough. Prepare food for him. Milk is suitable for any fat content. The oil is refined, odorless. Sift the flour - this will make the dough fluffier.

2. STEP 2

   

   How to make the dough? Mix milk and vegetable oil in a deep bowl.

3. STEP 3

   

   Add salt.

4. STEP 4

   

   Add the sifted flour in portions and knead the dough, it should turn out quite stiff. Be prepared that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. Leave it to sit while you prepare the filling.

5. STEP 5

   

   Prepare the ingredients for the filling. Instead of beef, you can use lamb, chicken or turkey. Wash and peel the vegetables.

6. STEP 6

   

   How to make the filling? Wash the meat and dry well with a paper towel. Finely chop it into cubes - the smaller the better. It is better if the meat has layers of fat - the filling will be juicier.

7. STEP 7

   

   Peel the onion and chop finely.

8. STEP 8

   

   Cut the potatoes into small cubes.

9. STEP 9

   

   Combine meat, onions and potatoes in one bowl, add pepper.

10. STEP 10

    

    Add some salt.

11. STEP 11

    

    Mix the filling.

12. STEP 12

    

    Meanwhile, the dough is already ready - during the “rest” time it will become much more elastic and easier to work with. Divide it into 3 parts - one large and 2 small.

13. STEP 13

    

    Roll out the largest part into a circle a few millimeters thick.

14. STEP 14

    

    Place a layer of dough on baking paper in a large round pan or simply on a baking sheet, carefully place the filling in the center.

15. STEP 15

    

    Pinch the edges of the dough in a circle, giving the pie a “pan” shape, leaving a large hole.

16. STEP 16

    

    Place pieces of butter on top. Take natural, high-quality, tasty oil, without vegetable additives.

17. STEP 17

    

    Roll out one of the remaining pieces of dough thinly and cover the top of the pie.

18. STEP 18

    

    Gently pinch the edges to ensure the cake is completely sealed.

19. STEP 19

    

    In principle, you can stop at the previous stage, but you can make the pie not only very tasty, but also very beautiful. Roll out the last part of the dough thinly and make cuts in segments, as in the photo.

20. STEP 20

    

    Connect the ends of the segments to create an interesting pattern.

21. STEP 21

    

    Pinch the edges of the dough with a pigtail or tuck it inward.

22. STEP 22

    

    Make a hole in the center.

23. STEP 23

    

    Close the hole with a piece of dough so that the pie is completely closed and place in the oven, preheated to 180 degrees for 1.5 hours. If the top gets too browned, you can reduce the temperature a little.

24. STEP 24

    

    Remove the balish from the oven, carefully pour the meat broth into the hole and return it to the oven, reducing the temperature to 160 degrees for another 30 minutes.

25. STEP 25

    

    After the time has passed, the balish with meat is ready.

26. STEP 26

    

    Serve it uncut.

27. STEP 27

    

    When serving, remove the top of the balish and place the filling in portions on a plate as a second course. Bon appetit!

Comments on the recipe

Lera

10.08.2023

4.6