Ingredients:
1.5 lb beef
3 lb potatoes
2 large onions
1 cup beef broth
1 cup sour cream
2 cup flour
8 tbsp clarified butter
½ tsp baking soda
2 bay leaves
Salt and ground black pepper on taste
Method:
Stir the flour, salt, butter, and sour cream, and knead to an even consistency.
Roll in a piece of plastic wrap, and set aside for 1 hour.
Peel the onions and potatoes, wash the meat, onions, and potatoes, and cut them into small cubes (1/4”-sized).
Stir, add salt and pepper, and stir once more.
Divide the dough into 2 parts, one a little smaller than the other.
Roll the larger part into a very thin circle.
Grease a deep cast iron skillet with 1 tbsp clarified butter, place the circle in it, and put the bay leaves over the dough, then add an even layer of the meat-potato-onion mix, then 3 – 5 small pieces of clarified butter.
Roll the smaller piece of the dough into a very thin circle, and cover the stuffing.
Pinch the top and bottom parts of the dough edges together.
Cut a 1”-diameter circle in the center of the top dough layer.
Make a ball from the leftover dough, a little more than 1” in diameter, and cover the hole with the ball.
Pre-heat an oven to 390 F (200 C).
Bake the pie for about 20 minutes, then cover it with a piece of foil, decrease the temperature to 360 F (180 C), and bake for 40 more minutes.
Then, remove the foil and the dough ball, and pour the hot meat broth into the pie.
Cover the hole with a dough ball, and cover the pie with foil.
Decrease the oven temperature to 340 F (170 C), and bake for about 2 – 2.5 hours more.
Turn heating off, and let sit for about 30 minutes.
To serve, slice into portions, place the pieces on portion dishes, and divide the stuffing up with a spoon.
Note:
You can substitute half of the potatoes with a pumpkin, or all potatoes with millet or other grains, and half of the beef with goose or chicken meat.
