No. 1388 — Layered Rich Pastry and Meat Pie
English historical translation of Molokhovets recipe No. 1388 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare yeast dough No. 1373 and roll thin cakes matching the base of the saucepan in which the pie will bake.
Butter the saucepan and scatter with rusks. Stack pastry cakes, spreading each with meat filling No. 1377 or 1387, and brushing each with butter.
Fill half the pan, butter the top and allow to rise in warmth for no longer than a quarter of an hour.
Bake immediately in a very hot oven; the author warns that a cooler oven leaves the pie raw inside.
To provide
For dough: 1 Russian pound of flour and ½ pound of butter For filling: 1 Russian pound of beef or veal | 1 onion and 2 spoonfuls of grated bread 1 egg and 2 spoonfuls of sour cream ⅛ Russian pound of butter and 3–4 rusks |