Potato pie with minced meat like balish

Name: Potato pie with minced meat like balish
Total time: 20 h
Yield: 8
Ingredients: 2.5 cup Wheat flour; 1 Eggs; 3 tablespoon Sour cream; 50 g Margarine; 50 ml Milk; 0.5 teaspoon Baking powder; 0.5 teaspoon Salt; 0.5 teaspoon Sugar; 300 g Minced meat; 1 Onion; 300 g Potato

Hearty, delicious - the famous Balish pie with filling! Everyone loves it! Zur-balish Tatar national pie with meat and potatoes. The pie is very tasty, especially when hot, filling and, in my opinion, inexpensive. It cooks quickly, I think any housewife can handle making a pie. Importantly, the pie uses equal amounts of ground beef and potatoes. For juiciness, you can add 2-3 onions, this will add even more taste, aroma and juiciness to the pie. When baking, be sure to leave a hole in the cake to allow steam to escape.

35

128

Laila Jackson

Author of the recipe

Calories

396Kcal

Protein

12gram

Fat

20gram

Carbs

36gram

*Nutritional value of 1 serving

Ingredients

Servings: 8

2.5cup

1

3tablespoon

50g

50ml

0.5teaspoon

0.5teaspoon

0.5teaspoon

300g

1

300g

Step-by-step preparation

Cooking time: 20 hr

STEP 1
Pie ingredients
STEP 2
For minced meat, cut the potatoes into small cubes.
STEP 3
Cut the onion into cubes.
STEP 4
Mix onions and potatoes with prepared ground beef. Salt and pepper. Mix everything thoroughly.
STEP 5
Prepare the dough. Add baking powder, salt and sugar to the flour. Mix everything well. Add margarine and sour cream.
STEP 6
If the mixture turns out dry, add a little more milk.
STEP 7
Knead the heavy bun.
STEP 8
Roll out the dough to approximately 0.5-0.7 cm thick.
STEP 9
Place the dough in a baking dish. My mold is 22 cm in diameter. We spread the dough so that the dough hangs over the sides.
STEP 10
Place minced meat into the dough.
STEP 11
Pinch the edges, leaving a hole in the center. The edges are pinched as if “on the lining”, forming little pins.
STEP 12
Brush the top of the pie with beaten egg.
STEP 13
Bake at 180 degrees for about 50 minutes.
STEP 14
Remove from the oven and serve hot.
STEP 15
The pie turns out very juicy.

Comments on the recipe

Alisa-108

05.10.2023

4.7

Today I came to visit an Israeli friend, I looked at her dumplings, I said “about dumplings”, and she told me “no, these are crepals” gee-gee I know for sure that these are dumplings. In short, we agreed with her to the point that it turns out that there are also dumplings, and in Hebrew they are called “dumplings”, well, something like that... you can’t pronounce it literally.

Shura

05.10.2023

4.6

Alice, did you give me a try? How does it taste? Can't you tell it from ours? What was it served with?

Alisa-108

05.10.2023

5

Yes, Shurochka, they did. These are our dumplings, OUR, they came up with their name. Don't be surprised, our local Israelis have a lot of different jokes here. For example, the song “Let there always be sunshine” is translated into Hebrew and they all unanimously say that this is their song, and its author wrote it. And they also use Russian obscenities and are sure that these are their obscenities

Shura

05.10.2023

4.6

Oh Alis, I’m glad, it’s good that there are so many of us everywhere))) And the fact that they consider all this to be theirs is just good, they’re the ones who instill our Russian spirit in themselves))) It’s like a matrix - everything is remembered and passed on to generations!

Alisa-108

05.10.2023

4.8

Well, you're right, there is something to it.

Shura

05.10.2023

4.9