Traditional Ukrainian cuisine: recipe for Yavorov pie

Photo: from open sources

Yavorovsky pie is perhaps the most famous pastry in Western Ukraine.

There are a lot of recipes for Yavorov pie. Each housewife is guided by the products that she had on hand at that time. But the main ingredients remain the same. This is a rectangular pie made from yeast dough filled with potatoes and buckwheat. The dough turns out thin, and there should be a lot of filling.

Yavorovsky pie is prepared for Easter and christenings, for Christmas and weddings, and given the fairly simple ingredients – just on weekdays. The recipe was shared on the Lvivski Plyatski channel. You can even use ready-made puff pastry dough so you don’t have to prepare it yourself. You can add cubes of cheese to the filling. The next day, the pie can be fried in a frying pan and served with sour cream.

Yavorovsky pie

Ingredients:

For the test:

• 100 ml water;
• 25 ml milk;
• 15 g sugar;
• 12-13 g yeast;
• 1 egg;
• 280 g flour;
• 5 g salt;
• 35 ml oil.

For filling:

• 150 g buckwheat;
• 150 ml water;
• 300 g onions;
• 80 ml oil;
• 1 kg of peeled potatoes;
• 50 g grated onion;
• 1 tsp. salt;
• 1 tsp. ground black pepper.

Preparation:

1. Cook the buckwheat in advance until half cooked; it will finish cooking along with the pie. Boil the potatoes until tender in salted water and mash.
2. Cut the onion into small cubes and fry in vegetable oil.
3. Take a large bowl where you will mix the filling. Place potatoes and fried onions in a bowl.
4. Pour semi-finished buckwheat into a bowl with the filling and beat in 1 egg.
5. Add salt and pepper to taste, mix the filling.
6. Now prepare the dough. Mix 100 ml of water and 25 ml of milk, add 15 g of sugar and 15 g of yeast. Mix everything and add the egg. Stir again. Add flour and mix again. Add salt and pour in 35 ml of oil. Knead the dough again. And leave to rise for an hour.
7. Grease the mold with oil or lard.
8. Dust a board or counter with flour and roll out 2/3 of the dough into a long sheet to cover the bottom and sides of the pan.
9. Place the dough in the mold so that it goes over the edges of the mold, but do not press too hard, because later we will roll up the sides. Place the filling inside and smooth it out.
10. Roll out 1/3 of the remaining dough into a thin layer to fit the pan and cover the pie.
11. Now pinch the edges of the pie with the top layer of dough.
12. Brush the pie with egg and bake the Yavorov pie in an oven preheated for 40 minutes at 180 degrees.
13. Slice and serve.