Potato-buckwheat pie

The pie with the most accessible and simple ingredients turns out to be very tasty and satisfying. Try it and you will see for yourself.

Ingredients

• 40 g pressed yeast
• 1 tsp Sahara
• 200 ml potato broth (milk, water)
• 500-600 g flour
• 4 tbsp vegetable oil
• salt to taste
• 500 g mashed potatoes
• 300 g boiled buckwheat porridge
• 200-300 g fat
• 2-3 bulbs
• garlic to taste
• greenery
• salt, pepper to taste
• 2-3 tbsp semolina
• vegetable oil for greasing the mold

Directions

1. For the filling, cut the fat into small pieces and fry in a pan.
2. Finely chop the onion and add to the bacon. Fry until golden brown.
3. Steam buckwheat with boiling water (or boil until half cooked). Boil potatoes and mash into a puree.
4. Combine mashed potatoes, buckwheat, lard fried with onions, chopped garlic and finely chopped greens.
5. If you are preparing dough with potato broth, then drain the water into a separate container and cool to a warm state.
6. Add salt, pepper to taste. To stir thoroughly.
7. To prepare the dough in a deep bowl, combine yeast, sugar, 50 ml of potato broth (water, milk) and mix.
8. Add the remaining ingredients: the remaining potato broth, egg, vegetable oil, flour, salt and knead the dough.
9. Cover the bowl with a tea towel and leave in a warm place to rise. My dough has risen in 30 minutes.
10. Divide the dough into two unequal parts. Roll out the larger part into a circle with a diameter larger than the size of your form.
11. The size of my baking dish is 27 cm.
12. You can bake one large cake or two smaller ones. The shape can also be taken rectangular or square.
13. Lubricate the form with vegetable oil and lay out a layer of dough so that the edges hang slightly from the sides.
14. Put the filling on the dough and smooth it out. Grind the filling with semolina so that in the finished pie the dough does not peel off from the filling.
15. You can form a cake in another way. Roll out all the dough, put the filling in the center and collect the dough "in a bag". Pinch well and place seam side down.
16. Roll out the rest of the dough and cover the filling with it.
17. Connect the edges of the dough and carefully close up. Prick the cake in several places with a fork.
18. Brush the top of the pie with beaten egg.
19. Bake in preheated oven for 40-60 minutes at 180 degrees.
20. Remove the pie from the oven and let it rest for 10 minutes.
21. Then remove the cake, cover with a towel and cool slightly.
22. Serve with sour cream, borscht or as an independent dish. Bon appetit!