Kabardino Potato Pie

Ingredients

• Wheat Flour 20 oz
• Matsoni 10 fl oz
• Activated Baking Soda 0 oz
• 20% Sour Cream 0 oz
• Salt 0 oz
• Sugar 0 oz
• Butter 5 oz
• Vegetable Oil 0 fl oz
• Whole egg 3 pieces
• Chicken Egg 3 pieces
• Dry yeast 0 oz
• Potato 0 lbs
• Milk 10 fl oz
• Onion 10 oz
• Ghee 0 oz
• Chili Flakes 0 oz
• Ground Black Pepper 0 oz
• Savory 0 oz
• Sour Cream 5 oz

Step-by-Step Guide

Step 1

Prepare the dough. In a saucepan, combine matsoni, 20% sour cream, and milk. Add 2 grams of salt and sugar. Heat the mixture until it reaches body temperature (it should feel warm, but not hot, when you dip your finger in it).

Step 2

Melt 60 g of butter on the stove or in the microwave.

Step 3

Pour the eggs along with the yolks into a bowl and whisk together. Add the melted butter, yeast, baking soda, and the whisked eggs to the milk mixture. Mix everything thoroughly until well combined.

Step 4

Sift the flour into a large bowl, pour in the resulting mixture, and knead until you have a smooth dough.

Step 5

Drizzle the dough with vegetable oil to prevent it from sticking to the sides, shape it into a ball, cover it, and let it rise in a warm place for about 1 hour, until it has doubled in size.

Step 6

Meanwhile, prepare the filling. Boil the potatoes until tender without adding salt.

Step 7

Slice the onion into half rings and sauté it in clarified butter until golden brown.

Step 8

Drain the potatoes in a colander to remove excess liquid, then transfer them to a bowl and mash. Gradually incorporate 100 grams of butter into the potatoes while continuing to mash. Add 10 grams of salt and continue to mash the potatoes until they are completely cool.

Step 9

Add sautéed onions, red and black pepper, and savory to the filling and mix thoroughly.

Step 10

Divide the cooled potatoes into four parts and roll each into a ball (about 250 g).

Step 11

Divide the risen dough into four parts, roll each part into a ball, and cover the dough you are not currently working with using plastic wrap. Take one dough ball and flatten it with your hands, then place a ball of potato filling in the center.

Step 12

Gather the edges of the dough upwards and pinch them together, as if you were shaping large khinkali, but do not leave a "skirt" of dough.

Step 13

Place the prepared dough on a floured surface with the seam facing up and roll it out into a circle the size of the skillet and 1 cm thick. Gently pat the rolled-out pie with your palm to help the filling spread evenly. Also, prepare the remaining 3 pies.

Step 14

Heat a skillet of the appropriate size on the stove. Place the pie seam-side up in the skillet. Cook the pie for 5–6 minutes, then flip it over and cook for an additional 2–3 minutes.

Step 15

Pour half of the thick sour cream onto a large flat serving dish and spread it evenly over the surface.

Step 16

Place the pie on top and drizzle it with the remaining sour cream, then serve immediately. Cut the pie into eight segments (a pizza cutter works well for this).