Cubete with meat and potatoes

Step-by-step preparation

Cooking time: 3 hr 30 mins

1. STEP 1

   

   Ingredients for preparing Cubete

2. STEP 2

   

   Cut the meat into small pieces. Add salt, sprinkle, place in a bowl and put in the refrigerator for a couple of hours

3. STEP 3

   

   To prepare the dough, pour flour into a deep bowl and grate the pre-frozen butter.

4. STEP 4

   

   With your hands rub the oil with flour to the state of the crumb.

5. STEP 5

   

   Add sour cream, milk and vinegar. Mix the dough.

6. STEP 6

   

   Roll the dough into a bun and put it in the refrigerator. Let it lie there for an hour.

7. STEP 7

   

   If you want the dough in the pie to be layered, after 20 minutes you need to take the dough out of the refrigerator, roll it into a circle and fold it into an envelope, put it back in the refrigerator and after a while take it out again, roll it out and fold it. This procedure can be done within an hour.

8. STEP 8

   

   While the dough is resting in the refrigerator, make the filling. Peel the potatoes and cut them very thin. I used an electric grater with a slice attachment. You can use a regular potato peeler.

9. STEP 9

   

   Cut the onion into rings, or half rings.

10. STEP 10

    

    Form the pie: cut off 2/3 of the dough for the bottom crust. Roll out the cake and place in a greased pan. It is better to take a uniform with high sides.

11. STEP 11

    

    Place all the meat on the dough.

12. STEP 12

    

    Place potatoes and onions on the meat. Salt and pepper. Very important! If we prepare Cubete from poultry meat, we definitely need to add a piece of butter to the filling.

13. STEP 13

    

    Use the remaining dough to form a top crust and use your fingers to make a large hole.

14. STEP 14

    

    It's better to plug the hole. An onion is suitable for this. You can use half a potato. Before plugging the hole, I pour 1/3 of the prepared broth through it. Brush the pie with beaten yolk and place in the oven preheated to 200 degrees. After 20 minutes, take it out, pour another part of the broth through the hole, plug it with an onion and put it back in the oven. After 30 minutes we repeat the procedure.

15. STEP 15

    

    After an hour, the pie is ready, but there is one dangerous moment. Potatoes may be soggy! It’s best to pick it out through the hole and try it, if it’s ready, then everything is fine. If not, I do it my grandma's way. Straight from the mold, I wrap the cake in baking paper, then in a towel and place it under the pillow for about an hour. The heat makes the potatoes come through and the pie doesn’t burn.

16. STEP 16

    

    The pie must cool, although if anyone can do this, cut it into pieces and serve it to the table.

Comments on the recipe

Lyudmila

29.11.2023

4.7

I very often read recipes that interest me in passing: I quickly look at the ingredients and “walk” through the preparation with my eyes. In this case, I just couldn’t do it, I read everything to the last word! The recipe is very interesting, and this is the first time I’ve come across this dish. I really liked it. Pie and the second thing - at the same time! Thank you very much for the recipe!

Ira

29.11.2023

4.7

Maslova Tatyana, excellent dish, filling and tasty! And how beautiful! In general, it turns out that it needs to be baked for about an hour; can the potatoes really still remain damp? It's cut so thin...Loved step 14. Thanks so much for the recipe!

Marusya

29.11.2023

4.9

Our grandmother baked such a pie. This recipe “lives” in our family, BUT we never knew that this is a dish of the Crimean Tatars! In our family it is “Grandma’s Pie”. Our cuisine is not Russian, but SOVIET. "Friendship of Peoples" on the table: pilaf, manti, jelly, kharcho....)))))