I share the cooking recipe:
In a bowl, combine butter (room temperature, but you can melt it a little), sour cream. Mix until smooth.

Sift the flour, add a pinch of salt and baking powder.

Knead a soft elastic dough. The dough practically does not stick to the hands. We put the dough in a bag and put it in the refrigerator for an hour.

Meanwhile, prepare the filling. Add chopped onion, salt, pepper, seasoning for minced meat, water to the minced meat, mix with a pestle. Knead to a homogeneous elastic state.

Cut the potatoes into thin slices. Do not salt in advance!

We roll out the dough very thinly. We transfer the dough to the form, lay out the potatoes, salt them, and lay out the minced meat on top. My minced meat is quite lean, so I add pieces of butter on top, if the minced meat is fatty, you can not do this.

We cover the dough with the top layer, pinch the edges, form an opening for steam to escape. Brush the cake with an egg, send it to the oven heated to 180 degrees for about 45-59 minutes.

Grease the finished cake with butter, cover with a towel, let it stand for 10 minutes.

The pie is fragrant, juicy, tasty, the dough is thin, soft, similar to puff pastry.

Ingredients:
butter – 50 g,
sour cream – 100 g,
flour – 200 g,
baking powder – 0.5 tsp,
minced meat – 250 g,
water at room temperature for minced meat – 50 ml
potatoes – 3-4 pcs.,
onion – 1 pc.,
salt, pepper, seasoning for minced meat – to taste,
butter for filling – 30 g
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