Hearty Meat and Potato Pie (Kubete)

Pie and main dish in one pan! Kubete is a dish of Crimean Tatar cuisine. It is a large pie filled with meat, onions and potatoes. The pie must have a large hole in the middle. This hole has an important function; during cooking, liquid is periodically added through it, as a result, the pie turns out to be very juicy. You can take any meat for Kubete, pork, chicken, lamb, but the original is of course beef. You can also use shortbread or puff pastry, or from the suggested recipe. which direction to go. But it’s better to use sharper onions; lettuce turnips won’t do. Of course, every housewife has her own tricks when preparing Kubet. Donʼt be discouraged if you donʼt succeed the first time. If you wish, you can adapt, and then this pie will be eaten straight from the pan, hot, without having time to cool.
cook time: 3h 30 min
Ethan Rowley
Hearty Meat and Potato Pie (Kubete)

Nutrition Facts (per serving)

209
Calories
12g
Fat
19g
Carbs
6g
Protein

Ingredients (12 portions)

Basic:

Wheat flour 3.5 cup
Butter (can be replaced with margarine) 200 g
Milk 0.5 cup
Bouillon 100 ml
Potato (medium-sized tubers) 6 pc
Sour cream 0.5 cup
Bulb onions 2 pc
Table vinegar 1 tbsp
Pork 500 g
Dry spices to taste

Recipe instructions

Step 1

Step 1
Ingredients for preparing Cubete

Step 2

Step 2
Cut the meat into small pieces. Add salt, sprinkle, place in a bowl and put in the refrigerator for a couple of hours

Step 3

Step 3
To prepare the dough, pour flour into a deep bowl and grate the pre-frozen butter.

Step 4

Step 4
Using your hands, rub the butter into the flour until crumbly.

Step 5

Step 5
Add sour cream, milk and vinegar. Mix the dough.

Step 6

Step 6
Roll the dough into a bun and put it in the refrigerator. Let it lie there for an hour.

Step 7

Step 7
If you want the dough in the pie to be layered, after 20 minutes you need to take the dough out of the refrigerator, roll it into a circle and fold it into an envelope, put it back in the refrigerator and after a while take it out again, roll it out and fold it. This procedure can be done within an hour.

Step 8

Step 8
While the dough is resting in the refrigerator, make the filling. Peel the potatoes and cut them very thin. I used an electric grater with a slice attachment. You can use a regular potato peeler.

Step 9

Step 9
Cut the onion into rings, or half rings.

Step 10

Step 10
Form the pie: cut off 2/3 of the dough for the bottom crust. Roll out the cake and place in a greased pan. It is better to take a uniform with high sides.

Step 11

Step 11
Place all the meat on the dough.

Step 12

Step 12
Place potatoes and onions on the meat. Salt and pepper. Very important! If we prepare Cubete from poultry meat, we definitely need to add a piece of butter to the filling.

Step 13

Step 13
Use the remaining dough to form a top crust and use your fingers to make a large hole.

Step 14

Step 14
Itʼs better to plug the hole. An onion is suitable for this. You can use half a potato. Before plugging the hole, I pour 1/3 of the prepared broth through it. Brush the pie with beaten yolk and place in the oven preheated to 200 degrees. After 20 minutes, take it out, pour another part of the broth through the hole, plug it with an onion and put it back in the oven. After 30 minutes we repeat the procedure.

Step 15

Step 15
After an hour, the pie is ready, but there is one dangerous moment. Potatoes may be soggy! It’s best to pick it out through the hole and try it, if it’s ready, then everything is fine. If not, I do it my grandmaʼs way. Straight from the mold, I wrap the cake in baking paper, then in a towel and place it under the pillow for about an hour. The heat makes the potatoes come through and the pie doesnʼt burn.

Step 16

Step 16
The pie must cool, although if you are young enough to do this, cut into pieces and serve.

Additional rubrics

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