Cook time: 40 minutes + 2 hours for resting the dough Bake time: 1 hour and 15 minutes Total time: 3 hours Yields: 1 large pie (11-inches / 30 см), 8-10 pieces
230 g cold unsalted butter
340 g all-purpose flour
1 tsp salt
125 ml ice water
1 small egg
1 tbsp olive oil
500 g minced beef meat + 3 medium onions + 1.5 tsp salt + 1 tsp paprika
4 large potatoes + 3 medium onions + 2 tbsp heavy cream + 1 tsp salt
In a large bowl, grate cold butter and mix with the flour. Add 1 tsp salt.
Add ice water and stir again slightly to combine water with flour.
Fold and roll out the dough 3 – 4 times. Refrigerate for at least 2 hours or overnight.
Then take out the dough, and roll out to the same thickness 1 см. Prepare a baking dish, line it with parchment. Using a rolling pin, transfer the dough to the mold, cut off the edges of the dough that are hanging down, it will come in handy for decorating the cake on top. Spread the egg white on the base of the pie, this will help keep the pie from getting wet.
For the filling: wash the potatoes, peel and cut into small pieces, cook for 30 minutes or until soft. Season with salt and mash the potatoes, add 2 tablespoons of heavy cream and mix well. Fry the finely chopped onion until transparent and add to the potatoes. Mix well. Salt the minced meat, add black pepper and paprika. Blend the onion in a blender and add to the minced meat, mix well.
Preheat oven to 180℃ (355°F).
Lay out the meat filling and then the potato filling. Decorate the top of the pie with the remaining dough, pre-cut into strips using a dough cutter, or simply cover with one whole layer of dough.
Bake 1 hour and 15 minutes at 180℃ (355°F) until golden brown.