Here is a favorite Tatar pie – with layers of rice, chopped eggs, raisins, and kort (sweet, dry cottage cheese). It is traditionally served at weddings and big banquets. The recipe below will serve four as an appetizer or a light first course. (Double the recipe and make two pies for a buffet or four small 4-inch individual pies for a lunch or supper main course).
3/4 cup milk
5 tablespoons unsalted butter
1 package active dry yeast
1/2 tablespoon sugar
1/4 cup lukewarm water (105 to 115º Fahrenheit)
1 large egg plus 2 large egg yokes, well beaten
3/4 tablespoon salt
4 cups unbleached all-purpose flour
4 tablespoons vegetable oil
1/2 pound ground beef
Sault and freshly ground black
pepper, to taste
1 large onion, chopped
3 hard-boiled eggs, finely chopped
1/2 recipe yeast dough
8 tablespoons (1 stick) unsalted butter, melted
1/2 cup cooked long-grain rice
1/3 cup raisins
1 large egg yolk, beaten with 1 teaspoon milk
Preparation of dough:
- Combine the milk and butter in a medium-size saucepan and bring to a boil. Remove from the heat and cool to lukewarm (105 to 115º Fahrenheit).
- In a large bowl, stir together the yeast, sugar, and water. let stand until foamy, about 5 minutes.
- Add the milk mixture, egg and eggyokes, and salt to the yeast mixture and mix well with a wooden spoon.
- Stir in 3/4 cups of the flour, 1 cup at a time, stirring well after each addition.
- Transfer the dough to a floured surface and knead, until smooth and elastic, about 10 minutes, adding as much of the remaining flour as needed to prevent sticking. Place the dough in a buttered bowl and turn to coat. Cover with a linen or cotton (not terry cloth) kitchen towel and let rise in a warm, draft-free spot until doubled in bulk, about 1/2 hours.
- Punch the dough down and knead very briefly before using.
Preparation of filling and pie:
- Heat 2 tablespoons of the oil in a medium-sized skillet over medium-high heat. Add the ground beef and saute, breaking up the beef with a fork, until it is cooked through, about 12 minutes. Season with salt and pepper and transfer to a plate. Wipe out the skillet.
- Heat another 2 tablespoons of the oil in the skillet over medium heat. Add the onion and saute, stirring occasionally, until well browned, about 15 minutes. Remove from the heat and combine with the chopped egg.
- Preheat the oven to 350º Fahrenheit. Lightly butter a 9-inch round baking pan.
- On a floured surface with a floured rolling pin, roll out half the dough into a 10-inch circle. Line the prepared baking pan with the dough so it covers the rims of the baking dish and hangs over slightly.
- Layer the filling in the crust in the following order, sprinkling each layer with some of the melted butter: Meat, rice, and egg and onion. Top with the raisins.
- Roll out the other half of the dough into a 9-inch circle. Place it on top of the filling, fold the top and bottom edges together, and crimp decoratively. Let the pie stand, covered with a linen or cotton (not terry cloth) kitchen towel , for 15 minutes before baking.
- Brush the top of the pie with the egg wash, pierce in several places with a sharp knife, and bake until the pie is golden brown and a cake tester comes out clean, about 40 to 45 minutes. Serve warm.
Submitted by Sabirzyan Badretdin