Pie with meat and potatoes – recipe with photo.

The content of the article

• How to make a pie with meat and potatoes
• The dough
• In the oven
• In a slow cooker
• Recipes
• Jellied
• Jellied with minced meat
• Tatar pies
• Closed
• Puff
• On kefir
• From yeast dough
• With beef and potatoes
• Sand
• Mashed potatoes
• Open
• With lamb
• No test

Unsweetened home-made cakes are perfect not only as an addition to tea – they also serve as a hot dish and are served with soups. If you cook it with a filling of potatoes, it will turn out satisfying, and when you add meat, a combination recognized as traditional for the Russian table is born. Making such baked goods is no more difficult than sweet, but a number of subtleties need to be taken into account..

How to make a pie with meat and potatoes

In the scheme of work for this baking there is a change in the sequence of actions, due to the characteristics of the filling. Its components must be subjected to heat treatment, whose degree of intensity is determined by the recipe. Mostly this applies to meat, which requires a long time for full cooking, but the potatoes should be boiled, baked or fried if you have a quickly baking dough (shortbread, puff pastry).

Several features of this type of baking:

• If you decide to make the cake open, you’ll have to prepare the filling at least half in advance.
• The only meat pie for which the filling can remain raw is Tatar ballesh.
• Pierce the area of ​​the test that will cover the filling several times – the steam coming out during baking will reduce the waiting time.
• For juiciness, the bird is mixed with cream (you can take sour cream), and you can put fresh lard on pork / beef.
• After turning off the oven / multicooker, do not open them for another half hour – let the filling reach.
• Choose not the fattest meat pieces and be sure to check them for quality: no spots, color changes.
• Cut the potatoes for the filling into larger pieces than meat: so they reach the desired state at the same time.

The dough

The basis for such baking is from the traditional yeast version used for a chicken coop (a national Slavic dish), to European shortbread and minced ones, on which open tarts are made. The main thing is that the dough for the pie with meat and potatoes should be fresh or slightly acidic – sugar is excluded or added in the volume of a teaspoon, for the rest of the components to work.

In the oven

Experts are sure that there is no significant difference between the methods of baking such a dish. However, it is impossible to exclude some tricks that depend on the selected device. Pie with meat and potatoes in the oven (not sand / puff) is recommended to be cooked by placing a container of boiling water at the bottom to increase humidity – the filling will remain juicy. It is desirable to vary the temperature: first set very high, then reduce to 180-170 degrees.

In a slow cooker

Housewives like this kitchen appliance for the simplicity of work and the ability to speed up the process of cooking as much as possible. Pie in a slow cooker will not get the same crisp as in the oven, however, the filling will retain its juiciness and will be reliably baked. Here you can work in 2 modes: standard – “baking”, more convenient – “multi-cook”, which is configured similarly to the oven. The disadvantage of working with a slow cooker is that the pie can only be of small diameter.

Recipes

Such a hearty dish can be predominantly present in the cuisines of eastern countries. However, the recipe for a pie with meat and potatoes and additional vegetables can be found even in Europe. A large number of national ideas can be seen from the peoples of Georgia, Kazakhstan, Tatarstan, and connoisseurs of experiments – use the recipe for any unleavened test and combine with the desired filling.

Jellied

• Cooking time: 50 minutes.
• Servings Per Container: 5 Persons.
• Calorie meals: 2392 kcal.
• Destination: for breakfast.
• Kitchen: home.
• Difficulty: Easy.

Are you looking for an easy option for a homemade hearty pie, but are you afraid of failure with the test? Try jellied pastries. Its feature is the absence of proofing and rolling, and the composition is a set of basic products that you do not have to look for in all stores. Even if this is your debut in the field of culinary art, you can not worry about the success of the venture.

Ingredients:

• mayonnaise – 60 g;
• sour cream – 1/3 cup;
• flour – 1.2 cups;
• eggs – 3 pcs.;
• soda – 3 g;
• cheese – 115 g;
• meat pulp – 200 g;
• potato – 3 pcs.;
• bulb;
• oil (for frying);
• salt, spices.

Cooking method:

1. Using the 6 first ingredients (grate cheese), make the dough.
2. Fry the onion with pieces of meat (cut against the fibers).
3. Introduce grated potatoes, salt, toss spices.
4. Pour about half of the dough into the mold. Put exactly the filling, cover with the remaining half.
5. Preheating the oven to 185 degrees, bake a little more than half an hour.

Jellied with minced meat

• Cooking time: 1 hour 35 minutes.
• Servings Per Container: 5 Persons.
• Calorie dishes: 1889 kcal.
• Destination: for breakfast.
• Kitchen: home.
• Difficulty: Easy.

A quick jellied pie with potatoes and minced meat can also be prepared using the slow cooker, using the “baking” or “multi-cook” functions. The latter is similar to working with an oven: you manually set the desired temperature, you can vary the heating scheme (not for all models), set the time. The recipe has differences with the previous one, as ferment (analogue of kefir) is used here, and the meat component is twisted into minced meat.

Ingredients:

• eggs – 2 pcs.;
• sourdough – 200 ml;
• flour – 180 g;
• soda – 1/2 tsp;
• minced meat – 300 g;
• potato – 2 pcs.;
• bulb;
• salt pepper;
• bowl oil.

Cooking method:

1. On the first 4 products make a batter, which should resemble a pancake.
2. Stir onion, sauté minced meat until golden brown.
3. Boil potatoes, cut into cubes or crush, turning into mashed potatoes.
4. Pass a napkin with oil on a multi-cooking bowl, fill with half the dough. Top – meat, mashed potatoes, the rest of the dough.
5. Keep the dish on the “baking” 55 minutes. When the signal sounds, let stand for 10 minutes.

Tatar pies

• Time: 2 hours 15 minutes.
• Servings Per Container: 10 Persons.
• Calorie dishes: 7803 kcal.
• Purpose: for the holiday table.
• Cuisine: Tatar.
• Difficulty: medium.

Tatar pies with meat and potatoes, called “Balech” – not just pastries, but almost a full meal, although they are served mainly on holiday. One of the highlights is the broth that accompanies the filling. To cut such a meat pie with potatoes you need to be careful, since the liquid immediately flows onto the plate. The finished dish more than pays for any possible difficulties in its creation, and the design principle will be explained by the photos attached to the recipe. The oven is preheated to a maximum, but balech is baked at 190 degrees.

Ingredients:

• lamb flesh – 1 kg;
• potatoes – 1.5 kg;
• onion – 3 pcs.;
• sour cream – 260 g;
• butter – 50 g;
• eggs – 2 pcs.;
• sugar – 1 tsp;
• salt;
• milk – 110 ml;
• flour – 1 kg;
• mayonnaise – 3 tbsp. l .;
• vegetable oil – 2 tbsp. l.

Cooking method:

1. Chop onion finely, and thinly chop the potato slices. Cut the meat into slices.
2. Combine the remaining products from the list in turn. Handshake the resulting lump a couple of minutes after forming.
3. Separate 2/3, roll out in a circle 5 mm thick. Transfer to shape, be sure to keep high sides.
4. Fill the pie, pour a glass of water, salt. Lap the sides.
5. Roll out the rest of the dough (pinch off a piece of walnut first), cover it with a pie. Stitching.
6. In the middle, cut a hole with a diameter of 3 cm, cover with a dough ball.
7. Bake for 2 hours, at the bottom of a hot oven, determine the capacity with boiling water. When serving, the dough cap is removed.

Closed

• Time: 1 hour 15 minutes.
• Servings Per Container: 5 Persons.
• Calorie meals: 2308 kcal.
• Destination: for breakfast.
• Cuisine: Greek.
• Difficulty: Easy.

A stunningly simple and appetizing closed pie with meat and potatoes came from Greek cuisine. The recipe for the test was not changed, and the filling became more satisfying due to the appearance of chicken – in the original, potatoes are mixed with steamed or cooked rice and milk. You can make small pies or a big round cake – in any case it should turn out beautifully.

Ingredients:

• egg;
• olive oil – 6 tbsp. l .;
• flour – 2 glasses;
• coarse salt – 1 tsp;
• chicken fillet – 300 g;
• potatoes – 600 g;
• spice.

Cooking method:

1. Scroll through the meat grinder. Put out. Boil potatoes, peel, crush.
2. Beat the egg, add salt and flour. Pour in oil.
3. Make an elastic dough and immediately divide in half.
4. Put one rolled out part on a baking sheet (do not grease), on top – potato-meat mass. Cover with another layer.
5. Oven temperature – 180 degrees, timer – 45 minutes.

Puff

• Time: 1 hour 20 minutes.
• Servings Per Container: 5 Persons.
• Calorie meals: 3585 kcal.
• Destination: for breakfast.
• Kitchen: home.
• Difficulty: medium.

To bake a layer cake is a feasible task even for a novice housewife. The highlight is a very crispy and tasty dough that can be dealt with in a quarter of an hour. The only important condition: do not let the working mass warm – its temperature should not exceed 18-20 degrees, so you need to knead it gently and briefly with your hands. Note that for this recipe, glasses are indicated with a volume of 250 ml.

Ingredients:

• flour – 2 glasses;
• butter – a pack;
• sour cream 15% – 2 tbsp. l .;
• egg 1 cat. – 2 pcs.;
• a pinch of salt;
• ice water – 140 ml;
• lean fillet – 300 g;
• potato – 4 pcs.;
• a bunch of parsley;
• spice.

Cooking method:

1. Chop the soft butter on the flour, form a slide.
2. Dilute sour cream with water, shake a couple of grams of salt and an egg in a glass, pour into an oil-flour mixture.
3. Quickly make a dough, cool with a freezer (12 minutes).
4. Grind the meat as much as possible, fry with spices on a small piece (5 grams) of butter.
5. Cut the potatoes into strips, toss there, add a little water to stew (about a quarter of an hour).
6. Roll out the dough, transfer the rolling pin to the baking sheet (half should remain free).
7. Allow the filling to cool, lay on the bottom of the future pie with parsley. Close half the dough, wrap the edges.
8. Lubricate with egg mass, make punctures with a fork. Waiting time – half an hour, temperature – 190 degrees.

On kefir

• Cooking time: 1 hour 10 minutes.
• Servings Per Container: 5 Persons.
• Calorie dishes: 2593 kcal.
• Destination: for dinner.
• Kitchen: home.
• Difficulty: medium.

This pie on kefir is a kind of aspic, only it will be open. The amount of kefir is not indicated, since they will bring the dough to a certain consistency. This is approximately a glass. You can diversify the traditional filling with any mixture of vegetables that are fried with meat – it will give the pastry a pleasant taste.

Ingredients:

• fillet – 450 g;
• potatoes – 250 g;
• carrots – 200 g;
• frying oil;
• kefir;
• eggs – 4 pcs.;
• flour – 300 g;
• baking powder – 10 g;
• spice.

Cooking method:

1. Preparation of the filling looks like this: quickly fry carrots and small pieces of meat. Potatoes are peeled and cut in thin layers.
2. The remaining components are mixed so that the composition drains from the spoon slowly.
3. Fill out the form, alternating carrot-meat and potato layers. Close all test.
4. The stove to the crust on the top-bottom mode at 190 degrees.

From yeast dough

• Time: 1 hour 50 minutes.
• Servings Per Container: 5 Persons.
• Calorie meals: 3357 kcal.
• Destination: for breakfast.
• Cuisine: Russian.
• Difficulty: medium.

Among the varieties of dough that hostesses like, yeast is mentioned least of all, since it is considered very moody. The slightest mistake – and the baking does not rise, becomes rubber or dries quickly. The recipe for yeast dough given here is free from these shortcomings if the quality of the products is high and is subject to even the most inexperienced chef.

Ingredients:

• kefir – 125 ml;
• milk – 125 ml;
• dry yeast – 7 g;
• sugar – 1 tbsp. l .;
• egg;
• flour – 0.5 kg;
• sunflower oil – 70 ml;
• meat – 200 g;
• potato – 2 pcs.;
• spices, salt.

Cooking method:

1. Hold the glass with milk for several minutes in a bowl with boiling water. Pour sugar, dissolve yeast there.
2. Pour dough on the sifted flour collected by the slide. Stir in warm kefir, egg, butter. Make a soft lump, leave to rise under the battery or in the oven.
3. Finely chop the meat, similarly potatoes. Fry, not forgetting to salt. Let it cool.
4. Roll out half of the dough with a rectangle, make a layer of meat on top and cover with the same thinly rolled half. Tuck the edges.
5. Cook half an hour at 190 degrees.

With beef and potatoes

• Cooking time: 1 hour 10 minutes.
• Servings Per Container: 5 Persons.
• Calorie dishes: 2533 kcal.
• Destination: for breakfast.
• Cuisine: Dutch.
• Difficulty: medium.

The original recipe for this hearty baking involved the use of fish for filling, but with beef, pork or even poultry it is also very interesting. The highlight is a dough that mixes easily, rolls just as easily and can even be frozen if necessary. This dish can be your business card and salvation when visiting unexpected guests.

Ingredients:

• 20% sour cream – 185 g;
• eggs – 3 pcs.;
• flour – 300 g;
• granulated sugar – 1 tbsp. l .;
• soda – 1/2 tsp;
• lemon juice;
• bulb;
• beef – 200 g;
• potatoes – 200 g;
• cream cheese – 100 g;
• salt.

Cooking method:

1. Gently mix the sour cream with a fork with an egg, whisking very slightly – only for a uniform structure.
2. Add bulk products (put out soda). Knead the dough with your hands. Keep in the refrigerator the time that you will start filling.
3. Finely chop the beef, scroll through a food processor. Fry onion without oil (add a couple of tablespoons of water so as not to burn).
4. Salt potato wedges.
5. Roll out 3/4 of the volume of the dough, stretch in shape, be sure to leave high thick sides.
6. Lay layers of potatoes, beef, onions. Pour in a mixture of cream cheese with eggs.
7. Roll out the remaining dough in strips, cover them with the criss-cross filling, making a wire rack.
8. Bake at 190 degrees for about 45 minutes, but focus on color.

Sand

• Cooking time: 1 hour 35 minutes.
• Servings Per Container: 5 Persons.
• Calorie meals: 3085 kcal.
• Destination: for breakfast.
• Kitchen: home.
• Difficulty: medium.

The ideal pastry for a pie with meat and potatoes is unleavened shortbread. Simple, quick, suitable for freezing, does not have its own taste, and therefore universal. The recipes of such a base are a lot, but it will definitely have butter, which gives elasticity to the egg, flour and a little vinegar, which will add friability. Try to cook it and it will be included in the baking number for any occasion and mood.

Ingredients:

• flour – 300 g;
• butter – 120 g;
• eggs – 2 pcs.;
• apple cider vinegar – 1 tsp;
• salt – 1 tsp;
• pork – 350 g;
• potatoes – 2 pcs.;
• bow;
• caraway.

Cooking method:

1. From the first 5 products make a dense dough, cool for an hour.
2. Finely chop the meat, potatoes into thin strips, onions can be chopped at random. Stir, add a teaspoon of caraway seeds. Fry a quarter of an hour.
3. Divide the cold dough evenly. Stretch the first part in a classic pie shape.
4. Spread the filling inside, level. Cover the second rolled part.
5. Send to a hot (190 degrees) oven. Wait 50 minutes.

Mashed potatoes

• Cooking time: 1 hour 10 minutes.
• Servings Per Container: 5 Persons.
• Calorie dishes: 3230 kcal.
• Destination: for breakfast.
• Kitchen: home.
• Difficulty: Easy.

A quick mashed potato pie with minced meat partially resembles lasagna, because an interesting method of assembly is used here: when you cut, you will see several layers. The work process is simplified to the maximum, because no need to make the dough, but it’s easy to cope with the creation of mashed potatoes for the filling. Soft cheese can be replaced with creamy. The temperature for this cake is 200 degrees.

Ingredients:

• puff pastry (layers) – 3 pcs.;
• minced meat – 300 g;
• potatoes – 3 pcs.;
• milk – 50 ml;
• salt, spices;
• vegetable oil;
• soft cheese – 200 g;
• egg.

Cooking method:

1. Fry the minced meat, separately make mashed potatoes. Mix both masses not hot, season.
2. Roll out the dough, do not cut.
3. Place the first one on a baking sheet, stretch half of the potato-meat mixture on top, keeping the free edges (3 cm). Sprinkle with a piece of cheese.
4. Place the second layer on it, repeat the filling and cheese again.
5. Cover with a third layer, align the edges, bend.
6. Treat the egg surface. Wait for baking for half an hour.

Open

• Cooking time: 1 hour 25 minutes.
• Servings Per Container: 5 Persons.
• Calorie dishes: 3728 kcal.
• Destination: for breakfast.
• Kitchen: home.
• Difficulty: Easy.

A delicious open pie with meat and potatoes looks great and impresses with a great taste, although it requires a minimum of effort to create it. Up to a layer of grated cheese, professionals are advised to season the filling with grated garlic and chopped herbs. It’s also worth playing with the number of varieties of cheese – this will make your dish even more interesting.

Ingredients:

• flour – 2 glasses;
• sour cream – 300 g;
• margarine – half a pack;
• cheese – 150 g;
• egg;
• salt – 3 g;
• baking powder – 1 tsp;
• meat – 300 g;
• potatoes – 200 g;
• cooking oil.

Cooking method:

1. Fry chopped meat not coarsely.
2. Boil potatoes, make mashed potatoes.
3. Make flour from flour, baking powder, salt, margarine and half a glass of sour cream. Fill them with a form, required with 4 cm borders.
4. Spread the filling to cool. Pour in egg-sour cream, cover with cheese shavings.
5. At 190 degrees, the oven should work 35 minutes.

With lamb

• Cooking time: 2 hours 15 minutes.
• Servings Per Container: 5 Persons.
• Calorie dishes: 2883 kcal.
• Purpose: for tea.
• Kitchen: home.
• Difficulty: medium.

Lamb – meat, difficult for an inexperienced hostess, which requires increased attention to itself. As a filling for savory pastries, it is rarely used, but if you find the right step-by-step recipe, you can keep it juicy and get an amazing dish. This pie with lamb and potatoes has a chance you will like it if you stick to the described technology exactly.

Ingredients:

• lamb – 250 g;
• potatoes – 250 g;
• flour – 2.5 cups;
• egg;
• salt;
• water is a glass;
• butter – 75 g;
• sour cream – 60 g;
• spice.

Cooking method:

1. Mix flour with 2/3 parts of butter, sour cream, salt and egg until smooth. While the filling is being manipulated, the dough is left in the refrigerator, wrapping with cling film.
2. Cut lamb and potatoes into identical small cubes. Sprinkle with spices, let stand for half an hour.
3. Roll out 3/4 of the dough according to the form (+ sides), fill with the filling, add water.
4. Add remaining oil. Cover with a layer of dough to be pierced to allow air to escape.
5. Brown for half an hour at 200 degrees, then bake, lowering the temperature by 15 degrees, about an hour.

No test

• Cooking time: 1 hour 25 minutes.
• Servings Per Container: 5 Persons.
• Calorie dishes: 1214 kcal.
• Destination: for dinner.
• Kitchen: home.
• Difficulty: Easy.

Pie without dough is rather a casserole that can be a good nutritious dinner. Take the turkey fillet, add fresh herbs and onions, and you will have dietary and absolutely healthy pastries that even men will appreciate for the highest score. Similarly, you can bake a “pie” with meat and cauliflower: during heat treatment it gives a texture similar to potatoes.

Ingredients:

• potatoes – 6 pcs.;
• butter – 10 g;
• flour – 3 tbsp. l .;
• salt;
• eggs – 2 pcs.;
• turkey (fillet) – 300 g;
• greenery.

Cooking method:

1. Make mashed potatoes. Introduce eggs alternately, softened butter. To salt. Pour the flour until a thick consistency is formed, so its volume will depend on the characteristics of the remaining products.
2. Finely chop the fillet, scroll in a blender. Pour in water, simmer for half an hour. Add greens.
3. From an half of potato dough to collect an open form. Fill with filling, cover with remaining mass.
4. Bake until blush. Eat warm.