Balish with meat

10 servings
2 hours 30 min

How to make balish with meat? Start cooking by mixing the dough. Prepare the products for it. Milk is suitable for any fat content. Oil - refined, odorless. Sift flour - this will make the dough more fluffy.

How to make dough? In a deep bowl, combine the milk and vegetable oil.

Add the salt.

Sprinkle the sifted flour in portions and knead the dough, it should turn out quite cool. Be prepared for the fact that flour may be needed more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. Leave it to lie, but for now, make the filling.

Prepare the products for filling. Instead of beef, you can take lamb, chicken or turkey. Wash and peel the vegetables.

How to make a filling? Wash the meat and dry well with a paper towel. Finely dice it - the smaller the better. It is better if the meat is with fat layers - the filling will turn out to be juicier.

Peel and finely chop the onions.

Cut the potatoes into a small cube.

Combine the meat, onions and potatoes in one bowl, add the peppers.

Salt it.

Stir the filling.

In the meantime, the dough is already ready - during the & quot; rest & quot; it will become much more elastic and more convenient to work with. Divide it into 3 parts - one large and 2 small.

Roll the largest part into a circle a few millimeters thick.

Put a layer of dough on baking paper in a round large shape or just on a baking sheet, carefully put the filling in the center.

In a circle, pinch the edges of the dough, giving the pie the shape of a & quot; pot & quot;, leaving a large hole.

Top with the butter pieces. Take the oil natural, high-quality, tasty, without vegetable additives.

Roll one of the remaining parts of the dough thinly and cover the pie on top.

Gently pinch the edges to make the pie completely closed.

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 subtly and cut into segments, as in the photo.

Connect the ends of the segments, you get an interesting pattern.

Pinch the edges of the dough with a pigtail or twist inside.

Make a hole in the center.

Close the hole with a piece of dough so that the pie is completely closed and send to the oven, warmed to 180 degrees for 1. 5 hours. If the top browns a lot, you can reduce the temperature a little.

Remove the balish from the oven, gently pour the meat stock into the hole and return to the oven, reducing the temperature to 160 degrees, for another 30 minutes.

After the time has expired, the balish with meat is ready.

Serve it uncut to the table.

When serving, remove the top of the balish and arrange the filling in portions into a plate as a second dish. Enjoy your meal!