Bakery products

Batter pie

Ingredients for making batter pie


  1. Provencal mayonnaise 250 milliliters
  2. Kefir 250 milliliters
  3. Chicken egg 2 pieces
  4. Salt pinch
  5. Sugar 1 teaspoon
  6. Baking soda 1 teaspoon (without slide)
  7. Wheat flour 2.5 cups


  1. Minced meat (assorted pork and beef) 500 grams (finely ground)
  2. Onions 1-2 pieces (large)
  3. Vegetable oil 3-5 tablespoons
  4. Salt to taste
  5. Ground black pepper to taste
  • Main ingredients: Beef, Pork, Onion, Kefir, Flour
  • Serving 8-10
  • World Cuisine


Kitchen knife - 2 pieces, cutting board - 2 pieces, measuring cup (capacity 250 milliliters), teaspoon, tablespoon, paper kitchen towels, deep bowl, fine mesh sieve, whisk or mixer, stove, frying pan, wooden or silicone kitchen spatula - 2 pieces, non-stick baking dish, baking paper, kitchen potholders, a large flat dish or portioned plate.

Making a batter pie:

Step 1: prepare the ingredients for the filling.

First, prepare the filling, put all the products necessary for it on the countertop, and proceed. Using a sharp kitchen knife, peel the onion, rinse it under trickles of cold running water, dry it with paper kitchen towels, put it on a cutting board and chop it with 1 centimeter cubes.

Step 2: prepare the filling.

Next, put the pan on medium heat and pour the right amount of vegetable, better refined oil, into it. After a few minutes, dip the chopped onion into a well-heated fat and pass it until it is transparent, soft, and also a soft golden crust for about 4-5 minutes, periodically loosening with a wooden or silicone kitchen spatula.
When the vegetable is lightly browned, add minced meat to it from any kind of meat, such as pork, beef, chicken, turkey, although assortment is also suitable. We simmer all together for about 10-12 minutes, constantly breaking the ground meat into smaller pieces so that it does not fry too much and as a result does not turn into one large layer. Then season the filling to taste with salt, black pepper and stand it on the stove for about 10 minutes or until readywhile not forgetting to stir. After that, we move the pan to the side and let its contents cool down a bit, and we ourselves move on.

Step 3: prepare the dough.

Turn on the oven for heating 180 degrees celsius and either grease the bottom, as well as the inner sides of the medium square or rectangular baking dish with a thin layer of butter, or cover the selected dishes with baking or parchment paper. After that, we beat each chicken egg in turn with the back of the knife and send the squirrels with yolks into a deep bowl. Pour some salt and granulated sugar there and shake these ingredients with a whisk or a mixer until the grains are completely dissolved. Now pour the mayonnaise with kefir into the resulting mass and put a little baking soda. Again, loosen everything until smooth, but this time not quickly, but slightly, and leave this mass alone for 10 minutes so that the soda reacts with the fermented milk product. Then, using a sieve with a small sect, we begin to sift wheat flour, preferably of the highest grade, into the same bowl. We do this gradually, tossing it in small portions, at the same time kneading a semi-thick dough that resembles fat homemade sour cream in consistency. As soon as the semi-finished flour product is ready, cover it with a kitchen towel, set aside for another 10 minutesto rest, and then proceed to the next, almost final step.

Step 4: form and bake a batter pie.

Pour into the prepared form half of the dough, on top we distribute the meat filling evenly on it and fill it with the remaining flour semi-finished product. We put the formed pie in the oven preheated to the desired temperature on 45-50 minutesafter which we check its readiness with a wooden skewer.
Just enter the end of the stick in the middle of the product and get it. If there are wet lumps of dough left on the tree, we stand the baking in the oven for another 10-12 minutes or until it reaches the desired state.
Then we pull the kitchen gloves on our hands, rearrange the form on a cutting board, previously laid on the countertop, and let the aromatic yummy cool to room temperature. Then with the help of a wide kitchen spatula we move the pastries onto a large flat dish, with a clean sharp knife we ​​divide it into 8-10 equal portions and call the family to the table for a tasting!

Step 5: serve the batter pie.

Batter cake is served in a warm or fully chilled form as a full-fledged main course for lunch, as well as a hearty breakfast, afternoon snack or dinner. You can refresh this pastry with sour cream, cream, fresh vegetable salads, sauces based on tomatoes, mayonnaise or marinades and pickles. Well, with what to savor this dish, it depends only on your taste preferences, both hot and cold drinks, for example, tea, coffee, jelly, compote, any sour-milk liquid products: milk, fermented baked milk, kefir and others will do. Cook with love and enjoy!
Enjoy your meal!

Recipe Tips:

- the set of spices is not fundamental, put any dried herbs in the filling, as well as spices that are suitable for meat dishes, for example, sumac, ground laurel leaf, dried basil, paprika, hot red pepper flakes, and these are just a few possible options;

- optionally, stewed meat can be added with fresh chopped greens of dill, parsley, cilantro, basil, green onions, as well as some canned or fresh vegetables: corn, green peas, olives, olives, capers, pickled cucumbers, bell peppers, fried mushrooms and much more;

- A good alternative to kefir is sour cream, and baking soda is a baking powder for dough;

- the dough prepared according to this recipe is considered universal, both sweet and spicy cakes with salted or sugar cottage cheese, feta cheese, apples, potatoes, fried sour cabbage, canned fish are made from it.