This savory stuffed potato and meat pie is pure comfort baking. A soft yet lightly crisp kefir-based dough wraps around a hearty filling of potatoes, vegetables, seasoned minced meat, and tomato sauce, finished with melted mozzarella. The result is a satisfying pie that works just as well for lunch as it does for dinner.
What makes this recipe special is the balance between textures. The dough stays tender and flavorful, the filling is rich without being heavy, and every slice holds together beautifully. It is a practical recipe built from everyday ingredients, yet it feels complete and generous.
Ingredients
Dough
- 250 g all-purpose flour
- 1 pinch salt
- 1 teaspoon baking powder
- 100 g butter, softened
- 200 ml kefir
Potato layer
- 4 potatoes, peeled and cubed
- Vegetable oil, for frying
- Salt and black pepper, to taste
- 1 teaspoon dried garlic
- 1 teaspoon paprika
Meat and vegetable filling
- 1 onion, finely chopped
- 1 carrot, grated
- 1 red bell pepper, chopped
- 5 mushrooms, sliced
- 2 cloves garlic, minced
- 300 g minced meat, beef, pork, or mixed
- Salt and black pepper, to taste
- 1 teaspoon Provençal herbs
- 100 g tomato sauce
Topping
- 30 g mozzarella cheese, grated
- 1 egg yolk, for brushing
Instructions
Prepare the dough
In a large bowl, mix flour, salt, and baking powder. Add softened butter and rub it into the flour until the mixture resembles coarse crumbs. Pour in kefir and mix until a smooth dough forms. Cover and let rest for 30 minutes.
Cook the potatoes
Heat vegetable oil in a pan over medium heat. Fry the cubed potatoes for about 5 minutes until lightly golden. Season with salt, pepper, dried garlic, and paprika. Remove from the pan and set aside.
Prepare the filling
In the same pan, add a little more oil if needed. Sauté the onion until translucent, then add carrot, bell pepper, mushrooms, and garlic. Cook until soft and aromatic. Add the minced meat, season with salt, pepper, and Provençal herbs, and cook until browned. Stir in tomato sauce and simmer for about 10 minutes.
Assemble the pie
Preheat the oven to 180°C. Roll the rested dough into a rectangle on a floured surface. Spread the fried potatoes evenly over half of the dough. Top with the meat and vegetable mixture, then sprinkle mozzarella over the filling.
Fold the other half of the dough over the filling and seal the edges well. Transfer to a parchment-lined baking tray and brush the top with egg yolk.
Bake
Bake for 25 to 30 minutes, until golden. Remove from the oven, optionally add a little extra mozzarella on top, and return to the oven for another 10 to 15 minutes until melted and lightly browned.
Serve
Let the pie rest for a few minutes before slicing. Serve warm, garnished with fresh parsley or dill if desired.
Why this recipe works
The kefir dough stays soft while baking and develops a light tang that complements the savory filling. Pre-cooking the potatoes ensures they are tender without releasing excess moisture into the pie. Tomato sauce binds the filling together and keeps it juicy, while mozzarella adds creaminess without overpowering the other flavors.
Storage and reheating
Store leftovers in the refrigerator for up to 3 days in an airtight container. For longer storage, freeze slices for up to 2 months. Reheat in the oven at 160°C until warmed through. Avoid microwaving to keep the crust from softening too much.
Variations
- Replace minced meat with lentils or chickpeas for a vegetarian version
- Add zucchini or spinach to the filling for extra vegetables
- Use a mix of mozzarella and cheddar for a richer topping
- Add chili flakes for gentle heat
- Turn it into individual hand pies by cutting the dough into smaller portions
Serving suggestions
This pie pairs well with a simple green salad, pickled vegetables, or a spoon of sour cream on the side. It also works nicely as part of a larger spread for family gatherings or casual meals.
Background and inspiration
Stuffed savory pies are common across Eastern European and Mediterranean kitchens, where dough, vegetables, and meat are combined into filling baked dishes meant to feed many people. This version blends those traditions with a modern touch through kefir dough and mozzarella, creating a pie that feels familiar, practical, and deeply satisfying.
This savory stuffed potato and meat pie is the kind of recipe that becomes a repeat favorite. It is easy to prepare, generous in flavor, and dependable every time it comes out of the oven.
