Vak balish with minced meat and potatoes

Step-by-step preparation

Cooking time: 2 hr 15 mins

1. STEP 1

   

   Grate cold butter (can be frozen in the freezer) on a coarse grater. Mix all the specified ingredients for the dough together until a homogeneous smooth mass. This can be done using kitchen appliances or by hand. Cover the finished dough with film and place it in the refrigerator to rest for 20 minutes.

2. STEP 2

   

   Peel the potatoes and cut into small cubes. The onions also need to be peeled and chopped. Mix vegetables and meat in one plate, add salt and ground pepper to taste. Mix.

3. STEP 3

   

   Add water, it is needed to make the filling juicy, and mix everything again.

4. STEP 4

   

   We take out the dough. It needs to be divided into equal pieces and each part rolled out into a flat and thin cake, 16-17 centimeters in diameter. Place about 1 tablespoon of filling in the center of the dough cake.

5. STEP 5

   

   Now use your fingers to gather the edges of the cake in the center, fastening them together.

6. STEP 6

   

   There should be a hole in the center.

7. STEP 7

   

   Transfer the pieces to a baking sheet covered with baking parchment and place in an oven preheated to 180 degrees. Bake the pies until golden brown. Typically it takes about 50 minutes to bake.

8. STEP 8

   

   At first the filling will seem too liquid, but everything is fine, over time the water will evaporate and the minced meat with vegetables will become as it should be.

9. STEP 9

   

   Serve the finished baked goods hot, but even after cooling, the vak balish does not lose its appetizing quality.

10. STEP 10

    

    Traditionally, vak balish is served with broth or sour cream, but this pastry will also be good with a salad of fresh herbs and vegetables.

Comments on the recipe

Mila-Mila

11.11.2023

4.7

Good recipe, thanks for reminding me, only I knew that they needed yeast dough

Irina

11.11.2023

4.5

Tasty dish. The dough is unusual. Instead of minced meat, you can use boiled chicken breast and, during baking, slowly add the broth in which it was boiled or butter melted in a small amount of water into the holes. Tasty too.