Big Tatar Pie (Zur Belish)

Beautiful, lush, appetizing, original design! Zur Belish is a famous Tatar pie, which translated means “big pie”. When cooking, broth is added to the meat and potato filling. And it turns out not just ordinary baking, but a real roast in dough!
cook time: 3h 50 min
Miles Denholm
Big Tatar Pie (Zur Belish)

Nutrition Facts (per serving)

197
Calories
9g
Fat
18g
Carbs
9g
Protein

Ingredients (9 portions)

For dough:

Salt 0.5 tsp
Wheat flour 380 g
Butter 125 g
Sour cream 250 g
Soda 0.5 tsp

For filling:

Salt to taste
Ground black pepper to taste
Potato 3 pc
Beef 500 g
Bulb onions 2 pc
Meat broth 100 ml

Recipe instructions

Step 1

Step 1
How to make Zur Belish — Tatar pie? Prepare the necessary ingredients. It is better to take beef tenderloin or neck, they are softer. I have veal fillet. Sour cream is suitable for any fat content. Choose the highest quality, natural butter that complies with GOST.

Step 2

Step 2
First of all, prepare the dough. How to make the dough? Melt the butter in any way convenient for you, I melted it over low heat. Then let it cool slightly.

Step 3

Step 3
Add salt and soda to sour cream. Stir and let stand for 10 minutes so that the acid contained in the sour cream quenches the soda.

Step 4

Step 4
Add the cooled butter to the sour cream and stir.

Step 5

Step 5
Add most of the sifted flour and stir. Add the rest of the flour in small portions, kneading the dough. 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.

Step 6

Step 6
The dough should be soft, homogeneous, oily to the touch, and not too thick. Therefore, the remaining flour should be added carefully so as not to clog the dough. Wrap the finished dough in cling film and put it in the refrigerator for half an hour.

Step 7

Step 7
Prepare the filling. How to make the filling? Wash the meat, dry it, cut into small cubes approximately 1*1 cm in size.

Step 8

Step 8
Peel the potatoes, wash them, cut them into the same cubes as the meat.

Step 9

Step 9
Peel, wash and finely chop the onions. There should be a lot of onion, it will add juiciness to the filling.

Step 10

Step 10
Combine meat with vegetables, add salt. Add ground black pepper and stir.

Step 11

Step 11
Knead the cooled dough a little more and separate about a fifth of it.

Step 12

Step 12
Roll out most of the dough into a round layer 6-7 mm thick so that the edges of the dough extend beyond the sides of the mold. Grease a baking pan with butter and use a rolling pin to transfer the dough into the pan. Distribute the dough along the contour of the mold (mine d=22 cm).

Step 13

Step 13
Place the filling on the dough.

Step 14

Step 14
Divide the remaining dough into 3 unequal parts. From one of the smallest parts, roll a ball, it will close the hole on the pie. Roll out the other part, the largest one, to a size slightly smaller than the diameter of the mold.

Step 15

Step 15
Place the rolled out layer over the filling.

Step 16

Step 16
Connect the edges of the dough from the mold with the lid layer, pinch them well.

Step 17

Step 17
The rest of the dough will be used to decorate the pie. Roll it out too, make cuts from the center to the edges, without cutting to the end. Place the dough on top, connect the edges with the edges of the pie, pinch well. Connect the cut holes together in the middle to create a pattern. But you can decorate the pie according to your desire and taste.

Step 18

Step 18
Make a hole in the center of the pie to allow steam to escape and also for adding broth. Cover it with a dough ball. Place the pie in an oven preheated to 180 degrees for 1.5 hours. When the pie is noticeably browned, cover the top with foil.

Step 19

Step 19
After 1.5 hours, remove the pie from the oven, pour warm broth through the hole, cover with a ball of dough and continue baking for another hour. You can check the readiness of the filling by tasting a piece of meat.

Step 20

Step 20
Grease the top of the finished pie with butter. Without removing from the mold, cover the cake with a thick towel, wrap it and let stand for another 20 minutes. Serve Zur Balish hot. Bon appetit!

Additional rubrics

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