Cubeta

This is really incredibly tasty!

Ingredients

• Broth – 100-150 ml
• Spices (salt, pepper, to taste)
• Potatoes – 3 pieces
• Egg yolk (for lubrication) – 1 piece
• Meat (any) – 400-500 g
• Onions (medium size) – 2 pieces
• Wheat flour / Flour (approximately) – 3 stack.
• Vinegar – 1 tbsp
• Margarine (or butter, pack) – 180-200 g
• Sour cream – 0.5 stack.
• Milk – 0.5 stack.

Directions

1. I usually start with the meat. It can be whatever you like. It will be delicious with chicken, pork, and lamb. But in the original, and the most delicious when it is beef. I take lean because I don’t really like fatty meat. The meat must be chopped finely enough, not to fanaticism. Season with salt and pepper. And leave in the refrigerator for a few hours to ripen. The filling should be ripe, yes, so our pie will be tastier.
2. Now let’s do the test. It is done quickly, but it also takes time to stand. So, pour 2 cups of flour into a mixing bowl and grate the frozen margarine on a grater, dipping it in flour. Esthetes can use butter. I claim that with proven margarine it is no worse.
3. Grind the margarine with flour to crumbs with your fingers.
4. You need to add milk and sour cream to the dough for half a glass, that is, together – a glass. In order not to bother with measuring, I take a measuring glass, pour the prescribed amount of milk into it and add sour cream to the top. I pour all this into crumbs, add vinegar there and knead the dough. At first, it crumbles in the hands, but very quickly sticks together into a lump. It is necessary to add more flour while kneading, about a glass. After kneading, the dough seems uneven, with grains, do not be confused by this. We roll the dough into a ball and send it to the refrigerator for an hour.
5. Theoretically, after standing, the dough can be used as it is, but if you want to create a masterpiece, you need to do some manipulations with it, so that in the end it turns out to be layered. So, after 20 minutes we take out the dough and roll it into a circle. Have you noticed how tender and uniform it has become? And how pleasant it is to work with him? Fold the dough in an envelope and put it back in the refrigerator. This procedure can be repeated several times.
6. While the dough is “resting”, prepare the filling. This is our meat. Cut potatoes into thin slices, the thinner the better. I cut it with a potato peeler). Sliced ​​onion in half rings or rings. Interestingly, even those who do not like a raw onion in pies eat it with pleasure in this pie. Actually, when they eat a pie, they somehow don’t notice it.
7. Separate two-thirds of the dough and roll into a circle larger than the pan you will be baking the cake in.
8. It is better to take a deep form, grease it a little. We spread our dough, forming high sides.
9. Put all the meat on the dough in a layer, crush it with your palm. For meat – plates of potatoes, salt, and pepper on top.
10. Next, layout the onion. If the meat was very lean or you have poultry fillets, you can put a few slices of butter on top.
11. Roll out the rest of the dough, place it on top, and pinch the edges. With your finger, we make a hole in the middle.
12. Mash the yolk and grease our pie on top. We plug the hole with an onion. And put it in a well (up to 200 degrees) preheated oven. After about 20 minutes we take out the cake and pour 50-70 grams of broth (any, up to made from cubes) into the hole. Some people just pour water. My version seems to be tastier. After another half hour, we repeat the operation. Do not forget to close the hole again with an onion. Pour the broth generously, it’s not scary if a little flows out through the top. This will ultimately add juiciness to the pie and help the potatoes not stay damp.

Enjoy your meal!

Also Like