Traditional Tatar Beef and Potato Pie
Beautiful, fluffy and appetizing, with an original decorative finish! This well-known Tatar dish is often described as a “large pie.” Warm broth is poured into the beef and potato filling while it bakes, turning it into much more than an ordinary pastry - it is a rich meat and vegetable stew enclosed in tender dough.
Updated : 27 August, 2026
Easy
More than 1 hour.
Ingredients
Dough
380 grams
Wheat flour
250 grams
Sour cream
125 grams
Butter
0.5 teaspoon
Baking soda
0.5 teaspoon
Salt
Filling
500 grams
Beef
3
Potato
2
Onions
100 milliliters
Meat broth
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the required ingredients. Beef tenderloin or neck works best, as these cuts are more tender. Veal fillet can also be used. Any type of sour cream will work. Choose high-quality natural butter. Preheat the oven to 350°F.
Step 2
Melt the butter for the dough using your preferred method, then leave it to cool slightly.
Step 3
Add the salt and baking soda to the sour cream. Mix and leave for 10 minutes so the acidity of the sour cream can react with the baking soda.
Step 4
Add the cooled melted butter to the sour cream and mix well.
Step 5
Add most of the sifted flour and mix. Gradually add the remaining flour in small portions while kneading. You may need slightly more or less flour, so judge by the consistency of the dough rather than the exact amount.
Step 6
The dough should be soft, smooth, slightly buttery to the touch and not too firm. Add the remaining flour carefully to avoid making it dense. Wrap the finished dough in plastic wrap and refrigerate for 30 minutes.
Step 7
Prepare the filling. Rinse the meat under cold running water and pat it dry with paper towels. Cut it into small cubes approximately ⅜ inch in size.
Step 8
Peel and rinse the potatoes, then cut them into cubes the same size as the meat. If using a slow-cooking potato variety, boil the potatoes until half-cooked before cutting them.
Step 9
Peel, rinse and dry the onions, then chop them finely. Use a generous amount, as the onions will make the filling juicier.
Step 10
Combine the meat, potatoes and onions. Season with salt and ground black pepper, then mix well.
Step 11
Knead the chilled dough briefly once more. Separate approximately one-fifth of it and set aside.
Step 12
Line the bottom of a baking dish with parchment paper. Roll the larger piece of dough into a round sheet approximately ¼ inch thick and large enough to extend beyond the sides of the dish. Grease the baking dish with butter and transfer the dough into it using the rolling pin. Press the dough gently against the bottom and sides. A round 9-inch baking dish works well.
Step 13
Place the filling on the dough and spread it evenly. Make sure the pieces of meat and potato are distributed throughout the pie.
Step 14
Divide the reserved dough into 3 unequal pieces. Shape the smallest piece into a ball, which will later cover the opening in the center. Roll the largest piece into a circle slightly smaller than the diameter of the baking dish.
Step 15
Carefully place the rolled dough over the filling.
Step 16
Bring the edges of the bottom dough layer together with the top layer and pinch them firmly closed.
Step 17
Use the remaining piece of dough to decorate the pie. Roll it out and make cuts from the center toward the edges without cutting all the way through. Place the decorative dough over the pie, join its edges to the crust and pinch firmly. Bring the cut sections together in the center to create a pattern. Alternatively, decorate the pie as desired.
Step 18
Make an opening in the center of the pie to release steam and allow the broth to be added later. Cover the opening with the small ball of dough. Bake in the preheated oven at 350°F for about 1½ hours. Once the top is well browned, cover it loosely with foil.
Step 19
After 1½ hours, remove the pie from the oven. Lift off the dough ball and pour the warm broth through the opening. Replace the ball and bake for about 1 more hour. Check the filling by tasting a piece of meat.
Step 20
Brush the baked pie with butter to give it a glossy finish and richer aroma. Leave it in the baking dish, cover with a thick towel and let it rest for 20 minutes. This will make it easier to cut without falling apart. Serve hot.
Author note
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