Provided by Dishweave

Meat and potato pie

A large, enclosed pie with a kefir pastry, thinly sliced potatoes, and pork neck or chicken. Bake for 80–110 minutes in total.

Allergen information

Contains: Cereals containing gluten, Milk

Meat and potato pie: ingredients in rows and cooking steps in columns
Ingredient	Step 01	Step 02	Step 03	Step 04	Step 05	Step 06
2 1/ kefir	Mix the kefir, melted butter, salt, and bicarbonate of soda. Gradually add the flour and knead into a soft dough. It should not be stiff or overly sticky; add more flour if needed.	Divide the dough into two portions, making the bottom portion slightly larger. Roll it out and line a baking tray, leaving the dough sides above the tray rim.	Add the filling to the pastry-lined tray and dot it with the butter cubes.	Roll out the smaller dough portion and cover the filling. Crimp the edges well, then make a small hole in the centre of the top crust.	Bake at 180°C until the top is well browned, about 1h.	Loosely tent the pie with foil, lower the oven to 160°C, and bake for 20–50m more. Check through the centre hole: the potatoes should be soft, the meat fully cooked, and hot steam should escape.
buttermelted
1 1/ salt
1 1/ bicarbonate of soda
flour
1 1/ floury potatoes	Peel the potatoes and slice them thinly into rounds or matchsticks.	Combine the potatoes, meat, onion, and garlic. Season with salt and black pepper; add Worcestershire sauce if using.
1 1/ pork neck or chicken	Slice the meat thinly.
2–3 onions	Cut the onions into thin strips and finely grate the garlic.
4–6 cloves garlic
salt	·
1 1/ black pepper	·
Optional Worcestershire sauce	·
2–3 small cubes butter	·	·

Follow the flow. Each column carries the ingredients already prepared.Dishweave