Gubadia with meat

12 servings
1 hour 30 min

The first step is to make the dough. Break the eggs into a bowl, stir well with a whisk. Add cream to the eggs and whisk everything again. Cream is suitable for low-fat, 10-15% is enough (can be replaced with sour cream). Melt butter in a water bath or microwave and also pour into a bowl. Sift the flour from various impurities and pour into a bowl, add sugar and salt. Stir the entire contents of the bowl first with a spoon, and then knead the soft dough, which does not stick to the hands. Cover the dough with a clean towel and put in a warm place to approach. Start cooking the filling. Cook rice in a ratio of 1: 2 and cool. Wash the beef fillet, dry with a paper towel, cut the film and tendons. Pass the meat through a meat grinder or grind using a blender. Salt the resulting minced meat and pepper to taste. Peel the bulb onions, wash and finely chop. Pour vegetable oil into the pan, heat and fry the chopped onions on it until golden. Then add the minced meat and fry everything together for another 10 minutes. Remove the pan from the heat and cool the fried mince. Wash the eggs, boil hard, clean and grate on a coarse grater. Dried fruits - prunes, dried apricots, raisins (you can take just a little or what you like more) - rinse well under running water, pour boiling water for 10-15 minutes. Then cut into medium pieces. Grease the baking tin (round shape) with a slice of butter. Separate about 2/3 parts from the dough and roll into a circle with a diameter corresponding to the baking tin, but more by 2-3 cm. Transfer the rolled dough to the tin, and make the sides for the pie from the remaining edges. Put half of the cooked rice on the bottom of the dough with the first layer. Put the fried minced meat evenly in the second layer. The third layer is again rice and grated boiled eggs. Put dried fruits in the fourth layer. Melt the butter and pour it onto the top layer of the pie filling. Roll the rest of the dough into a circle with a diameter of a baking tin and put on top of the cake. The edges are beautifully pinched along with the sides. Then you need to make a sprinkle, for which to mix soft butter with flour and sugar, rub thoroughly with your hands and put the crumbs on top of the pie. Next. . . Put the cake in the oven preheated to 190S for about 40 minutes until a ruddy crust forms. Transfer the finished gubadia with meat to a beautiful dish and immediately serve. Enjoy your meal!