Easy Tatar Potato Balish Plunge

Famous Tatar savory pastries! Balish with potatoes is very affordable and easy to prepare. Traditionally, the pie is served with the top cut off. The filling is placed on plates and eaten with golden brown pieces of the crust. Plunge into Tatar traditions, try the aromatic and delicious balish!
cook time: 1h 40 min
Freya Ashford
Easy Tatar Potato Balish Plunge

Nutrition Facts (per serving)

208
Calories
10g
Fat
24g
Carbs
4g
Protein

Ingredients (7 portions)

For dough:

Water 200 ml
Vegetable oil 140 ml
Salt 0.5 tsp
Wheat flour 400 g

For filling:

Potato 500 g
Bulb onions 2 pc
Salt to taste
Ground black pepper to taste
Ground coriander 0.75 tsp
Butter 25 g
Bouillon 75 ml

Recipe instructions

Step 1

Step 1
How to cook balish with potatoes? First make the dough. Take odorless vegetable oil. Heat the water well. It is better to use premium quality wheat flour.

Step 2

Step 2
Sift the flour through a sieve. To do this, take a convenient, wide container so that when sifting the flour does not spill onto the table.

Step 3

Step 3
Dissolve salt in warm water, pour in vegetable oil, stir.

Step 4

Step 4
Add sifted flour. Do not add all the flour at once; you may need less. Mix the dough first with a spoon.

Step 5

Step 5
If the dough is runny, add a little more flour.

Step 6

Step 6
Knead the dough with your hands. It turns out soft, elastic, oily. The dough does not stick to your hands at all. Wrap it in a bag or cling film and leave it on the counter for 30 minutes. During this time, the gluten will disperse and the dough will become more pliable.

Step 7

Step 7
Meanwhile, prepare the filling. Coriander can be ground or chopped. When choosing spices and herbs, be guided by your taste.

Step 8

Step 8
Cut the pre-peeled onions into small cubes.

Step 9

Step 9
Wash the potatoes with a brush under running water and peel. Cut the vegetable into small cubes.

Step 10

Step 10
Combine the prepared potatoes and onions and add salt. Add spices and stir.

Step 11

Step 11
Divide the dough into parts: for the base of the pie, for the top, a little for decoration and a small ball to close the hole in the pie.

Step 12

Step 12
Roll out the largest part of the dough into a round layer of such a size that it covers the sides of the mold (I have a mold d = 20 cm). Using your hands, carefully spread the dough over the bottom and sides of the pan. The mold does not need to be greased, as the dough contains a sufficient amount of oil.

Step 13

Step 13
Place the filling on the dough and smooth it out.

Step 14

Step 14
Spread pieces of butter on top.

Step 15

Step 15
Roll out a smaller portion of the dough and cover the top of the pie. Connect the edges well.

Step 16

Step 16
Make a hole in the center of the cake to allow steam to escape.

Step 17

Step 17
Cover the hole with a ball of dough. Use the rest of the dough to decorate the pie.

Step 18

Step 18
Bake the balish in an oven preheated to 180C for 20-25 minutes. Then carefully remove the pie, open the hole and pour in the broth to make the filling more juicy. If the pie is already well browned, cover it with foil.

Step 19

Step 19
Return the pie to the oven and continue cooking until the filling is ready, about 25-30 minutes longer. Leave the finished pie in the pan for 15 minutes, wrapped in a warm towel, so that the pie crust softens a little.

Step 20

Step 20
Then remove from the mold and serve the hot balish to the table. Bon appetit!

Additional rubrics

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