Ingredients

For the Dough:

• Kefir – 400 g
• Egg – 1 large
• Salt – 1 teaspoon
• Sugar – 1 teaspoon
• Vegetable oil – 20 ml
• All-purpose flour – 600 g
• Baking powder – 1 teaspoon

For the Potato Filling:

• Potatoes – 600 g
• Butter – 30 g
• Salt – to taste
• Black pepper – to taste

For the Meat Filling:

• Ground meat (beef, pork, or a mix) – 300 g
• Onions – 2 medium, finely chopped
• Salt – to taste
• Black pepper – to taste

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Step-by-Step Instructions

1. Prepare the Dough:

• In a large bowl, whisk together the kefir, egg, salt, sugar, and vegetable oil.
• In a separate bowl, mix the flour with the baking powder.
• Gradually add the dry ingredients to the kefir mixture, stirring to combine after each addition.
• Once the dough starts to come together, knead it gently by hand until it is soft and elastic, but not too sticky. You may need to add more flour if the dough is too wet.
• Cover the dough with a clean towel and let it rest for 15-20 minutes while you prepare the fillings.

2. Prepare the Potato Filling:

• Peel and cut the potatoes into chunks.
• Boil the potatoes in salted water until they are tender, about 15-20 minutes.
• Drain the potatoes and mash them with the butter until smooth. Season with salt and black pepper to taste. Set aside to cool slightly.

3. Prepare the Meat Filling:

• In a skillet, heat a small amount of vegetable oil over medium heat.
• Add the chopped onions and cook until they are soft and translucent, about 4-5 minutes.
• Add the ground meat to the skillet and cook, breaking it up with a spatula, until it is browned and fully cooked, about 8-10 minutes.
• Season the meat with salt and black pepper to taste, then remove from heat and let it cool slightly.

4. Assemble the Pies:

• Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
• Divide the rested dough into 12-14 equal portions and roll each portion into a ball.
• On a lightly floured surface, roll each dough ball into a small circle about 10-12 cm in diameter.
• Place a spoonful of the potato filling or meat filling in the center of each dough circle.
• Fold the dough over the filling, pinching the edges together to seal, forming a half-moon shape. You can press the edges with a fork for a decorative finish.
• Place the assembled pies on the prepared baking sheet, leaving a little space between them.

5. Bake the Pies:

• Brush the tops of the pies with a little milk or beaten egg for a golden finish.
• Bake the pies in the preheated oven for 20-25 minutes, or until the dough is golden brown and cooked through.
• Remove the pies from the oven and allow them to cool slightly before serving.

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Cooking Tips:

• Kefir Substitution: If you don’t have kefir, you can use plain yogurt or buttermilk as a substitute. Both will give the dough a similar soft and tender texture.
• Dough Texture: The dough should be soft and slightly sticky. Don’t add too much flour during kneading, as this can make the dough tough. Knead just until it is smooth and elastic.
• Customize the Filling: Feel free to experiment with different fillings. You can add cheese to the potato filling or use a different combination of ground meats, such as chicken or turkey. For a vegetarian option, you could also use sautéed mushrooms or spinach and cheese.
• Frying Option: While baking is a healthier option, you can also fry these pies in a little oil over medium heat until golden brown on both sides for a crispier version.
• Batch Cooking: These pies freeze well, so you can make a larger batch and freeze some for later. To reheat, simply pop them in the oven until warmed through.

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Storage:

• Room Temperature: These pies are best served fresh but can be stored at room temperature for up to 24 hours, covered with a clean cloth.
• Refrigeration: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 180°C (350°F) for 5-10 minutes, or until warmed through.
• Freezing: These pies can be frozen for up to 2 months. To freeze, allow the pies to cool completely, then place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. Reheat from frozen by baking in a preheated oven until heated through.

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Nutritional Facts (per pie):

• Calories: 250 kcal
• Fat: 10 g
• Carbohydrates: 28 g
• Protein: 12 g
• Fiber: 2 g
• Sodium: 350 mg

Please note that these values are approximate and depend on the specific ingredients used and portion sizes.

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FAQs:

1. Can I make the dough ahead of time?

Yes, you can prepare the dough a day in advance. Simply wrap it tightly in plastic wrap and store it in the refrigerator. When ready to use, let it come to room temperature before rolling it out.

2. Can I use store-bought dough?

Yes, if you’re short on time, you can use store-bought dough, such as pizza dough or puff pastry. However, the homemade kefir dough adds a unique flavor and texture that is worth the effort.

3. How do I keep the pies from drying out?

To prevent the pies from drying out, make sure not to overcook them in the oven. Cover any leftovers with a clean towel or store in an airtight container to retain moisture.

4. Can I fry these pies instead of baking them?

Absolutely! If you prefer a crispier exterior, you can fry these pies in a skillet with a little vegetable oil over medium heat. Fry until golden brown on both sides, then drain on paper towels.

5. What other fillings can I use?

This dough is versatile, so feel free to get creative with the fillings. Cheese and herbs, sautéed mushrooms, spinach and feta, or even sweet fillings like jam or apples can be used.

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Conclusion:

These Kefir Dough Pies with Potato and Meat Filling are a delightful, savory snack or meal option that brings the comfort of homemade baking to your table. The soft, tender dough made with kefir provides the perfect vessel for hearty fillings like mashed potatoes and seasoned meat. Whether you bake them for a family dinner or prepare them ahead of time for a quick lunch option, these pies are sure to satisfy your cravings.

The recipe is flexible and allows you to play around with different fillings and cooking methods. Serve these pies warm, fresh from the oven, for the best experience, but they also reheat well and can be stored for later use. The combination of creamy potatoes and savory meat, all wrapped in a pillowy dough, makes these pies a perfect balance of flavor and texture that everyone will love.

Enjoy them with a side salad or dip them into sour cream for a truly comforting meal. Happy baking!