Tatar pies. Tatar pies with potatoes and meat recipe Tatar pies with meat
Pies are a common “snack”
Everyone is accustomed to the fact that people usually take pies on the road, on a picnic, have a quick lunch with them in a cafe, or give them to a child to take to school as breakfast. This dish is a kind of sandwich. Compactness and satiety are the main characteristics of the pies. And this is undoubtedly a big plus if you need to have a snack “on the go”, and quite a “dense” one at that. The most popular, of course, are meat pies. The filling can be supplemented with other ingredients: potatoes, rice, herbs. This will only make the dish tastier. And there are so many varieties - you can’t count them - white chebureks, puff pasties, pita breads, samsa. And every national cuisine has its own special meat pies. The filling may be different, but they have one thing in common - the main component is some kind of minced meat. We invite you to prepare Tatar pies by following the detailed recipe described in this article. Delight your loved ones with fragrant pastries!
Tatar meat pies
They are prepared quickly and easily, and most importantly, they turn out delicious. The dough does not have to be made with yeast, as it takes a lot of time. The filling differs from the usual one in that it contains potatoes.
Dough
Chop one pack (200 g) of margarine or butter with flour (2-3 cups) with a knife. After making a well, pour in one glass of kefir (mixed with half a teaspoon of soda and one teaspoon of salt), two eggs. Knead a light, not too stiff dough. Cover with a paper towel and let sit. In the meantime, get busy with the minced meat.
Preparing the filling for Tatar pies
Usually minced meat is used, but if the meat is “young”, for example, veal, then it will be enough to finely chop it with a knife. We will need 0.5 kg of it. Grind potatoes (0.5 kg) and onions (2-3 pcs.) into cubes, like for a vinaigrette. Add salt, season well with ground pepper and mix with meat.
Meat pies: modeling and baking
After cutting off a piece of dough, roll out a layer 0.7-1 cm thick. Then, using a glass, cut out circles with a diameter of 8-10 cm. Place about one tablespoon of minced meat in the center of each, pinch the edges so that there is a hole in the middle. Place the pies on a baking sheet greased or lined with parchment paper and brush the top with yolk. The oven temperature should be 180-210 degrees. After 20 minutes of baking, remove the baking sheet. If the inside of the pies is a little dry, that is, there is no liquid, add a tablespoon of broth or water to each, and put a little butter. Continue cooking for another ten to fifteen minutes. The aroma is indescribable, isn't it? You and your family will surely like it!
Ossetian pies with meat and rice
This dish is one of the popular national dishes. Their main difference from the Tatar ones is, first of all, their size. These pies are more likely to be considered pies because they are made large and flat and then cut into pieces. The second difference is that the dough is made with yeast, so when planning to prepare Ossetian pies, you need to spend about half a day. The third difference is the filling. Ossetian meat pies contain boiled rice and spices. But the principle of their preparation is the same as Tatar pies. And now, having become acquainted with the basic technology for preparing the popular “camping dish,” try to cook something of your own, special, skillfully combining different products in the filling. Good luck in the kitchen!
- Let's start with the test. In a mixer, mix butter, 2 cups of flour, a pinch of salt and baking soda on the tip of a knife. Add a glass of kefir and 2 eggs to the resulting mass. We continue to knead the dough, adding flour to it. It is desirable that the dough be softer than for dumplings.
- While the dough is resting, make the filling. Wash the meat, potatoes and onions, peel and cut into small cubes (for example, like for soup). Be sure to add salt, pepper and stir.
- The dough and filling are ready, you can start making our pies. Pinch off a small piece of the dough and roll it out into a round shape with a rolling pin. Place a small amount of filling in the middle and carefully glue the edges together, leaving a hole in the middle. Place the pies on a baking dish (it is advisable to cover the dish with special baking paper) and place it in a preheated oven at 200°C. oven.
- After 20 minutes we take out our form. Liquid appeared inside the pies. Now put a piece of butter in each pie. And put it back in the oven.
- After another 20 minutes, we take out the form again. And we see that the pies have begun to brown, and the broth inside has already boiled away. Brush each pie with egg and place one last time in the oven for about 15 minutes.
- Has 15 minutes passed? Rather, we take it out, put it in a bowl and cover it with a towel so that our pies soften a little and smell. That's all, Tatar pies are ready.
This is not the first time I have baked such pies. They are called vek belish, that is, a small pie. There is also back belish - a large pie with the same filling. It's easy to prepare, but it turns out incredibly tasty. To ensure that the filling inside is cooked and remains juicy, broth is poured inside, and in this recipe I add cream.
I think there is no need to remind you that only beef, lamb or chicken are suitable for Tatar pies, since the country is Muslim. The exact proportions can be read just above the recipe. These pies will be a great appetizer for the New Year's table.
To prepare Tatar pies, we will take the following products:
Measure flour into a bowl, add salt and butter and grind everything into crumbs.
Make a well in the center and pour in kefir, add soda to it and gradually knead the dough. We don't add any more flour. If it sticks too much to your hands, you can add a spoonful of flour.
The dough turns out to be flaky, very soft, slightly sticky, but due to the oil it is very pleasant. Leave the dough in a warm place, covered with a bowl.
Let's start with the filling. It is best to cut the meat into pieces. I cut it very, very finely; I don’t really like large pieces. The finely chopped meat in the filling has a very pleasant consistency; it does not stick together, but remains juicy and crumbly.
Chop the onion smaller too. Since the filling is put into pies raw, it is important to chop the onion as finely as possible, but under no circumstances twist it in a meat grinder.
First cut the potatoes into slices, then into strips and finally into cubes. Again, as small as possible.
Mix the chopped ingredients in one bowl, salt well and sprinkle with black pepper. Mix everything with your hands, rubbing slightly.
Divide the dough into an equal number of pieces, approximately 50-60 grams each. I got 14 pieces.
Flatten each piece into a flat cake, place the filling in the center and wrap the dough in a circle, leaving a hole in the center.
Place all pies on a baking sheet. They can be brushed with egg, but I brushed them with cream. Place in an oven preheated to 180 degrees for 40 minutes.
After 20 minutes, take out the pies and pour a spoonful of broth or cream inside. I poured 20% cream. Place the pies back into the oven to finish baking.
You can check the readiness of the pies like this - take out a piece of potato from the filling, it should be soft. Sprinkle the finished pies with water and cover with a towel for 10 minutes. This will make the dough even softer.
Help yourself. Bon appetit!
These Tatar beef and potato pies interesting because they are baked from light,... They turn out very tasty and filling. These pies are especially good with broth or tomato juice. In general, this is a fairly versatile dish. They are, of course, intended for a light snack with tea, but can even replace a full second course.
Preparation
Let's start with the test. Take a large bowl and sift the flour into it, and grate the frozen mixture into the flour on a coarse grater. Grind the flour with butter approximately as for shortcrust pastry.
Pour the required amount of kefir into a separate bowl, add baking soda and salt, and mix. When the reaction begins, kefir will begin to rise and increase in size. It's okay, that's how it should be. Pour it into the flour and knead well.
The dough will be soft, tender, and will stick a little to your hands. This is fine. When ours, it will stop sticking to your hands and it will be quite convenient to work with it. Cover the dough with cling film and set aside to rest for 20-30 minutes.
Let's start preparing the filling. rinse under cool water and then dry with a paper towel to remove excess moisture, there is no need for it here. Now you need to cut the beef into small pieces. Let's do it like this. First, cut into thin strips along the grain, and then into small pieces across the grain. Place everything in a large bowl.
Wash the potatoes, peel them, rinse them under running water and cut them into pieces the same size as beef. As soon as all the potatoes are cut, we will send them. Peel the onions, rinse with cold water and finely chop. Place in a bowl with the rest of the ingredients, add salt and pepper and mix thoroughly.
So, our dough has rested. Divide it in half, put half back under the film and into the refrigerator. We will divide the second part into several identical pieces, and we will do it like this. First, roll the sausage and then cut it into pieces. This way I usually get 9 pieces. just enough for one baking sheet.
Roll out each piece of dough with a rolling pin. In principle, you can do without it. The dough is very soft, you can just stretch it with your hands. To prevent it from sticking too much to your hands, lightly moisten them with vegetable oil. Now place a tablespoon of potato and meat filling on each dough cake. Then we pinch the edges in a circle, leaving a hole in the middle, and so on with all the pieces of dough. In principle, Tatar pies resemble in their shape. Place the finished pies on a baking sheet covered with parchment paper greased with butter.
Place the baking sheet for 20 minutes. Now is the time to remember about that half of the dough that is waiting in the refrigerator. We take it out and do the same as with the first half.
Once the time is up, briefly remove the pan with the pies from the oven. The dough has already hardened a little. To make the pies juicy, pour 1.5-2 tablespoons into the hole on the top of each pie. Place back in the oven for another 30-40 minutes. If there is a need, then after 20 minutes we will add more broth to the pies.
By the way, at this moment it is convenient to slide the second baking sheet into the oven. That's all, Tatar pies with beef and potatoes are completely ready in the oven. We take the baking sheet with pies out of the oven and serve them with hot meat broth, tomato juice or tea. Bon appetit!
Ingredients
For the filling
- 400-500 g – beef pulp;
- 6-7 pcs – medium-sized potatoes;
- 3-4 pcs – onion;
- Salt and pepper to taste.
For the test
- 700-800 g – flour;
- 200 g – butter;
- 0.5 ml – kefir;
- 1 tsp – soda;
- 1 tsp – salt;
- 0.3 ml – meat broth, any for pouring into pies, if not, you can use a cube.
Pie Zur belish (balish) is one of the most delicious dishes of national Tatar cuisine. It is a closed baked goods in the form of a cauldron filled with meat and potatoes. Thanks to the presence of broth. which is pre-cooked and inserted inside through a special hole, the filling turns out surprisingly juicy. Perhaps no other meat pie can compare in this regard with the Tatar Zur belish.
Our step-by-step recipe with photos today will tell you how to cook Zur belish at home. For the filling, you can take any meat (preferably with fat), poultry (goose is especially tasty in this pie) and even offal. And the vegetable component, in addition to traditional potatoes, can also consist of cabbage, pumpkin, radish, etc. Vegetables can generally be replaced with cereals, for example, rice.
Zur belish is not a daily dish, but a festive, very elegant dish, which Tatars, as a rule, prepare for receiving dear guests or on weekends for relatives. Now you can pamper your guests and household members with this wonderful Tatar pie.
Let's start cooking!
Ingredients
- Wheat flour
(700 g) - Sour cream
(200 g) - Kefir
(150 g) - chicken egg
(1 piece) - Butter
(200 g) - Vegetable oil
(1 tbsp.) - Baking soda
(1 tsp) - Vinegar 9%
(1/2 tsp) - Table salt
(1 1/3 tsp.) - Meat
(1.5 kg) - Potato
(1.5 kg) - Onion
(2 pcs.) - Ground black pepper
(to taste) - Water
(300 ml)
Cooking steps
Preparing the dough for Zur belish. To do this, in one container, mix 200 g of sour cream, 150 g of kefir or yogurt without additives (preferably homemade), 1 chicken egg, 150 g of pre-melted butter, 1 tbsp. l. vegetable oil and a pinch of salt. Quench with vinegar 1 tsp. soda and also add to the mixture. Then gradually add 700 g of sifted wheat flour and knead the dough. When it becomes homogeneous and elastic, we form a ball out of it, cover it with a cloth to prevent chapping and set it aside for now.
Next we will prepare the filling. Shred 1.5 kg of meat and potatoes into small pieces (about 2 cm x 2 cm). Chop 2 large onions. Then mix the ingredients and add salt and pepper to taste. The filling for Zur belish is ready.
All that remains is to prepare the broth. Actually, you can just take 1 tbsp. any meat broth. However, if there is none, you will have to prepare a special filling. To do this, on the stove, bring 300 ml of water to a boil with a piece (50 g) of butter and 1/3 tsp. salt. Boil the mixture for two minutes and the filling is ready.
Now let's start assembling the pie. We will need a thick-walled saucepan or cast iron. We wrap the outside of this container with a towel so as not to tear the dough, which will hang over the sides for some time.
Knead the dough and divide it into 2 unequal parts in a ratio of approximately 1:3. We will place the filling in the larger part, the smaller one will become the lid, and a small piece torn from the smaller part will become a “navel” with which we will cover the hole for pouring in the broth. Since the lid will consist of two elements, we still divide the smaller part of the dough in half.
We roll out most of the dough thinly with a rolling pin so that, when laid out in the mold, it hangs 5-6 centimeters from the sides. Place the filling inside.
Roll out half of the smaller part, place it on top of the filling, connect it with the sides of the larger part and pinch the edges.
We also roll out the second half of the smaller part and make cuts in it like sun rays.
We place it on top of the previous lid and also pinch the edges. And in the center of both lids we make a hole for the broth.
For now, we cover it with the “navel”, which we previously split off from a small part of the dough.
Coat the top of the pie with heated butter and place it in an oven preheated to 200 degrees for a couple of hours (perhaps a little more). After about an hour and a half, we take out the baked goods, lift the “navel” and pour 1 tbsp inside. broth (you may need a little more or less, as it depends on the juiciness of the filling). After this, return the “navel” to its place and finish baking the pie.
If the cake browns ahead of time, cover it on top with parchment soaked in water.
It is customary to serve ready-made Tatar Zur belish directly in the form in which it was baked.
The Tatars have a special ritual for cutting this pie. First, a lid is cut around the circumference, and pieces of it, along with part of the filling, are presented to each guest. Then the pie is cut to the bottom, and the bottom crust (the most delicious, since it is most saturated with juices) is also laid out on all plates along with the rest of the filling. Thanks to this, each guest tastes the lid, the bottom, and the filling of the Zur belisha.