Tatar Meat Pie

Beautiful, spectacular, satisfying, perfect for the holiday table! Balish with meat is a traditional dish of Tatar cuisine. It would be more correct to call it a hearty second course that can feed a large family. The result is a side dish, meat, and a wonderful bread crust soaked in juice.
cook time: 2h 30 min
Maya Lindell
Tatar Meat Pie

Nutrition Facts (per serving)

190
Calories
9g
Fat
19g
Carbs
8g
Protein

Ingredients (10 portions)

For dough:

Wheat flour 3.5 cup
Milk 1 cup
Vegetable oil 0.5 cup
Salt 0.5 tsp

For filling:

Beef 500 g
Potato 800 g
Bulb onions 350 g
Butter 100 g
Meat broth 0.5 cup
Ground black pepper to taste
Salt to taste

Recipe instructions

Step 1

Step 1
How to make balish with meat? Start cooking by kneading the dough. Prepare food for him. Milk of any fat content is suitable. The oil is refined, odorless. Sift the flour — this will make the dough fluffier.

Step 2

Step 2
How to make the dough? Mix milk and vegetable oil in a deep bowl.

Step 3

Step 3
Add salt.

Step 4

Step 4
Add the sifted flour in portions and knead the dough, it should turn out quite stiff. Be prepared that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. Leave it to sit while you prepare the filling.

Step 5

Step 5
Prepare the ingredients for the filling. Instead of beef, you can use lamb, chicken or turkey. Wash and peel the vegetables.

Step 6

Step 6
How to make the filling? Wash the meat and dry well with a paper towel. Finely chop it into cubes — the smaller the better. It is better if the meat has layers of fat — the filling will be juicier.

Step 7

Step 7
Peel the onion and chop finely.

Step 8

Step 8
Cut the potatoes into small cubes.

Step 9

Step 9
Combine meat, onions and potatoes in one bowl, add pepper.

Step 10

Step 10
Add some salt.

Step 11

Step 11
Mix the filling.

Step 12

Step 12
Meanwhile, the dough is already ready — during the “rest” time it will become much more elastic and easier to work with. Divide it into 3 parts — one large and 2 small.

Step 13

Step 13
Roll out the largest part into a circle a few millimeters thick.

Step 14

Step 14
Place a layer of dough on baking paper in a large round pan or simply on a baking sheet, carefully place the filling in the center.

Step 15

Step 15
Pinch the edges of the dough in a circle, giving the pie a “pan” shape, leaving a large hole.

Step 16

Step 16
Place pieces of butter on top. Take natural, high-quality, tasty oil, without vegetable additives.

Step 17

Step 17
Roll out one of the remaining pieces of dough thinly and cover the top of the pie.

Step 18

Step 18
Gently pinch the edges to ensure the cake is completely sealed.

Step 19

Step 19
In principle, you can stop at the previous stage, but you can make the pie not only very tasty, but also very beautiful. Roll out the last part of the dough thinly and make cuts into segments, as in the photo.

Step 20

Step 20
Connect the ends of the segments to create an interesting pattern.

Step 21

Step 21
Pinch the edges of the dough with a pigtail or tuck it inward.

Step 22

Step 22
Make a hole in the center.

Step 23

Step 23
Close the hole with a piece of dough so that the pie is completely closed and place in the oven, preheated to 180 degrees for 1.5 hours. If the top gets too browned, you can reduce the temperature a little.

Step 24

Step 24
Remove the balish from the oven, carefully pour the meat broth into the hole and return it to the oven, reducing the temperature to 160 degrees for another 30 minutes.

Step 25

Step 25
After the time has passed, the balish with meat is ready.

Step 26

Step 26
Serve it uncut.

Step 27

Step 27
When serving, remove the top of the balish and place the filling in portions on a plate as a second course. Bon appetit!

Additional rubrics

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