Tatar pie bialesh

Category: Bakery products
Kitchen: Tatar
Tatar pie bialesh

Ingredients

flour 450 g
milk 230 ml
egg 1 PC
salt 1 tsp
oil rast 1.5 tbsp
leaven 1 des l
lean lamb or pork pulp 300 g
raw onion (with tangerine) 1
raw potatoes 2-3 pcs

Cooking method

  • Knead the dough with sourdough on the "pelmeni" mode. After kneading, we set to rest for 20 minutes.
  • Prepare the filling: either finely chop the meat, or through a large wire rack in a meat grinder. Finely chop the onion and potatoes. Mix with minced meat, salt and pepper - to taste.
  • Separate a small piece from the dough - for the lid. Roll out the rest of the dough, quite thinly, put it in a deep pan (cast iron) so that the edges hang down by about 8 cm. Put the minced meat into this dough bag; We collect the dough with an assembly, and close the top with a lid from a separated piece of dough. We fasten everything well with handles; put on the middle shelf of the oven, 180 T, for 40 minutes.

Cooking program:

In HP - dumplings; in the Kaiser oven - thermocirculation.

Note

We eat carefully - first we open the top lid, scoop out the contents with spoons, and then finish the crust.

Merri
For a long time in our family we have been preparing a similar cake, and I learned its name for the first time!
Lala
Wow, what a handsome man! Can the cartoon cope with it?
Merri
There would be a cartoon ... she can handle everything!
MariV
I think that this cake will not work in a cartoon - because of the technology of pinching the dough.
Nikolaevna
Can yeast instead of sourdough?
MariV
Can!
Vinokurova
No, Ol ... I'm not capable of this ... I won't succeed ... but it's so cool, of course ... a bread saucepan, there's meat in it ... here, Damn Clinton ... I'll think ... I will ripen ... bookmark it!
MariV
What won't work? Everyone succeeds, but she fails?
Vinokurova
And my hands are growing from the wrong place ... but one finally can be broken, but with titanium inserts
but!. if everyone succeeds, we have to try ... but not today ... now I have your cupcake Stolichniy ... that's exactly what I want ... I'll put your loaf ...
MariV
In a simple way, you need to - dough, and that's it!
lily_a
This duck pie is also very good! Meat can be pitted. And in the middle, a hole with half a centimeter in diameter is desirable - excess moisture to come out.
Valerka
And I do it with chicken, potatoes and onions. Chicken is not fillet.
Vinokurova, This is much easier than you think !! I do it in a deep frying pan or a deep pan. You roll out most of the dough and put it in a mold. I grease my cast-iron pan with oil first. You literally cover the pan with dough. Your dough edges will hang over the edge. Then all the filling. I'm still putting in the butter cubes. Above is a small circle of dough. Now you take what was hanging down and, like a skirt, you collect it in folds - frills and fasten it with a small circle. And that's all. It will work out !! Do you know what is the tastiest part of the pie? Bottom dough !! It's both toasted and soaked in juice !! Delicious!! First you put chicken or meat with potatoes on a plate and next to it segments of the dough.


Added Thursday, 18 Aug 2016 11:48 PM

Quote: MariV
I think that this cake will not work in a cartoon - because of the technology of pinching the dough.
But it seems to me that the taste of this particular cake will suffer in the cartoon ..
Irgata
handsome pie
a hole in the lid is not needed? Or is the dough almost bland, so it doesn't tear it? or because it does not tear because it is a rather tall pie?

Olya, what is the height of the form? the pan is not big, right?
Valerka
I personally don’t make a hole in the chicken pie. I put a lot of fillings. With a slide. She then settles down a little.I make a hole only if I see that, for example, I have ground beef, and it is dry. Then I put the butter in cubes and leave a hole in order to pour a little broth into it later. how MariV, does, I have no idea. But I don't see any holes in this photo. And I don't use special forms. Deep cast iron skillet. Forgive me for getting in with my opinion.
MariV
Irsha, Ira, this is a very small cast-iron roasting pan. The depth is 4.5 cm. It also has a cover. I don't make holes in the dough, everything bakes well in the oven, the liquid does not evaporate anywhere.

Valerka, I also have no idea how you prepare this dish. If you publish your version on the forum, I will read it with interest and be sure to leave my comments.
Irgata
Quote: MariV
Depth - 4.5 cm.
I also have this type
aha - it is convenient to bake such tall pies with a large filling

MariV
Irsha, Ira, my diameter is 18 cm. Such a mini cast iron.
Irgata
Wonderful size, universal

mine is just a frying pan, also a hard worker, while, with new electric helpers, is resting in the company with other thick-walled people
anyashe
How much dry yeast can you add? Otherwise, I'm not very good with sourdough yet ... 😯
Farida
For Tatar balish, the dough can be anything, not necessarily yeast dough. They make it with sour cream, mayonnaise, kefir, in general, their favorite dough.
And forgive me, but there can be no pork in a purely Tatar balish, usually it is made from beef, lamb, duck, and the meat cannot be rolled through a meat grinder. Sorry for my comment, I didn't mean to offend, cooking options are possible, the main thing is the idea.
MariV, the cake is delicious, thanks for reminding me.
MariV
Farida, what grievances, everything is correct, if it is correct - Muslim cuisine, halal, no pork! But we practically do not eat mutton, so the recipe says "either, or ......"

Zhanna2
Girls, if not leaven, then what to do? How much yeast and is dough needed?

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