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Vak balish with minced meat and potatoes

Cooking recipes / Top Picks / Pies

10 servings
2 hours 15 min

Butter - 100 gr, Kefir - 125 ml, Eggs - 1 pc., Wheat flour - 500 gr, Salt - 1 tea liter, Baking powder - 0.5 tea liter, Salt - to taste, Minced meat - 500 gr, Onions - 2 pcs., Potatoes - 4 pcs., Water - 200 ml, Ground black pepper - to taste

Cold oil (can be frozen in the freezer) grate on a coarse grater. Mix all these dough ingredients together until smooth. This can be done with kitchen appliances or with your hands. Cover the finished dough with film and place it in the refrigerator & quot; rest & quot; for 20 minutes.

Peel the potatoes and cut into small cubes. The bulbs also need to be peeled and chopped. Mix vegetables and meat in one plate, add salt and ground pepper to taste. Mix.

Add water, it is needed to make the filling juicy, and mix all over again.

We take out the dough. It must be divided into equal pieces and rolled out each of the parts into a flat and thin tortilla, 16-17 centimeters in diameter. Place about 1 tablespoon of the filling in the center of the dough cake.

Now, with your fingers, collect the edges of the tortilla in the center, holding them together.

A hole should remain in the center.

Transfer the blanks to a baking tray covered with baking parchment and put in an oven preheated to 180 degrees. Bake the pies until ruddy. It usually takes about 50 minutes to bake.

At first, the filling will seem too liquid, but everything is fine, over time the water will evaporate, and the minced meat with vegetables will become as it should.

Serve the finished pastries hot, but even after cooling, the vak balish does not lose its appetiziness.

According to tradition, vak balish is served with broth or sour cream, but this pastry will be just as good with a salad of fresh greens and vegetables.