Hearty Meat and Potato Yeast Pie

Soft, tender dough and juicy meat filling! A simple yeast pie with meat and potatoes can become both a second hot dish and a full dinner. It will be very useful for a friendly company. Treat your friends and set the family table. Tasty, satisfying, home-made!
cook time: 3h 30 min
Isla Thatcher
Hearty Meat and Potato Yeast Pie

Nutrition Facts (per serving)

222
Calories
12g
Fat
20g
Carbs
8g
Protein

Ingredients (8 portions)

For dough:

Eggs 1 pc
Sugar 15 g
Salt 0.75 tsp
Dry yeast 5 g
Milk 200 ml
Vegetable oil 4 tbsp
Wheat flour 350 g

For filling:

Pork 430 g
Potato 400 g
Bulb onions 1 pc
Salt to taste
Ground coriander 1 tsp
Butter 15 g

For lubrication:

Eggs 0.5 pc
Milk 1 tbsp

Recipe instructions

Step 1

Step 1
How to make a yeast pie with meat and potatoes? Measure out the required ingredients. Take the highest grade flour. Vegetable oil, odorless. Warm the milk slightly.

Step 2

Step 2
In a small bowl, combine the yeast, 1 tsp. sugar and 50 ml of warm milk, mix. Leave the yeast for 10-15 minutes until a foamy “cap” forms. This process will activate the yeast and will also check its quality. If the “cap” has not risen or rises weakly and sluggishly, then it is better not to use this yeast. Otherwise, the dough may not turn out very well.

Step 3

Step 3
Sift the flour into a wide, spacious bowl so that it is enriched with oxygen and the dough is fluffy and easy to rise.

Step 4

Step 4
To prepare the dough, choose a suitable container, keeping in mind that the dough will increase in volume. Beat the egg with sugar and salt until smooth. Use a regular whisk.

Step 5

Step 5
Pour in the rest (150 ml) of warm milk and stir.

Step 6

Step 6
Add activated yeast, stir.

Step 7

Step 7
Pour in vegetable oil, stir until smooth.

Step 8

Step 8
Add about 3/4 of the sifted flour and mix with a spoon. I pour the flour through a sieve, thereby sifting it twice. You may need more or less flour depending on its quality. Therefore, do not pour out all the flour at once, so as not to make the dough tight and heavy.

Step 9

Step 9
The dough is still too sticky.

Step 10

Step 10
Add the rest of the flour in small portions (1-2 tablespoons), while simultaneously mixing the dough with your hands.

Step 11

Step 11
The dough should be soft and pliable. It may only slightly stick to your hands. Cover the bowl with the dough with a towel and place in a warm place to rise.

Step 12

Step 12
Prepare the pie filling. It is better to do this when the dough is almost risen so that the filling does not release too much juice. You can use any meat (beef, pork, chicken). I have pork ham. Wash the meat and dry thoroughly. Cut the meat into medium-sized cubes and add salt. Add 0.5 tsp of chopped coriander to make the filling fragrant, stir. You can use any spices and herbs to taste.

Step 13

Step 13
Peel the onions, wash them, cut them into small cubes.

Step 14

Step 14
Peel the potatoes, previously washed with a brush under running water. I cut the potatoes into slices. Salt the potatoes, sprinkle with the remaining coriander, stir. Choose the shape and degree of grinding of the filling components as desired. You can cut the potatoes and meat into strips or cut everything into cubes. The cooking time for the pie will depend on the degree of grinding and type of meat.

Step 15

Step 15
The dough rose well, increasing in volume by about 2.5 times. My dough took 1 hour 30 minutes to rise at room temperature. The rising time will depend on the ambient temperature and yeast activity.

Step 16

Step 16
Gently knead the dough and place it on a table sprinkled with flour. Divide the dough: for the bottom of the pie, for the top and for decoration on top. If you do not plan to decorate the pie, then divide the dough into 2 parts: large and smaller.

Step 17

Step 17
Roll out most of the dough into a round layer, the size of which is larger than the diameter of the baking dish.

Step 18

Step 18
Grease the mold with oil. Transfer the dough to the mold, carefully spread the dough over the bottom and sides. I have a shape d=22 cm.

Step 19

Step 19
For the filling, you can mix all the ingredients, or you can lay it out in layers. I chose the second option. Place a layer of prepared potatoes.

Step 20

Step 20
Distribute the onions evenly on top.

Step 21

Step 21
Then place the pieces of meat tightly.

Step 22

Step 22
Cut the butter into small pieces and spread over the filling on top to make the pie juicier.

Step 23

Step 23
Roll out the second part of the dough to a size approximately equal to the diameter of the mold.

Step 24

Step 24
Cover the filling with dough, bringing the edges together well. Make a hole in the middle of the cake to allow steam to escape. We will also use it to check the filling for readiness. Make the hole diameter at least 3 cm. If the hole is small, it may close during baking as the dough will rise.

Step 25

Step 25
Use the rest of the dough to make any pie decoration (optional).

Step 26

Step 26
In a small bowl, beat the egg and milk with a fork until smooth.

Step 27

Step 27
Using a pastry brush, brush the surface of the cake with beaten egg to give the cake a glossy brown finish.

Step 28

Step 28
Bake the pie in an oven preheated to 180C for about 1.5 hours. Towards the end of baking, check the readiness of the filling by piercing a piece of meat in the middle of the pie with a skewer. If it is soft, then the pie is ready. When the pie begins to brown slightly, cover the top with foil to prevent the top from burning during the long baking. Cover the finished pie with a towel and let stand in the pan for 15 minutes, then remove.

Step 29

Step 29
Pie with meat and potatoes made from yeast dough is ready. Cut it into pieces and serve. Bon appetit!

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