Tatar Chicken and Potato Pie (Elesh)
Әлеш ÄleşSay it: eh-LESH
Elesh is a hearty Tatar savory pie from Tatarstan, traditionally baked as a large round pie with a yeast dough crust. Inside are pieces of chicken, diced potatoes and onions, which steam together into a juicy filling. It is eaten as a main course, often for family gatherings and holidays, and is served warm with broth or tea. The crust is golden and tender, while the filling is savory and comforting.
Tatar Chicken and Potato Pie (Elesh)
Әлеш, Äleş
Pronounced eh-LESH
- Serves
- 6
- Prep
- 30 min
- Cook
- 55 min
- Total
- 1 hr 25 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the dough
For the filling
For the glaze
Method
Whisk the warm milk, yeast and sugar in a small bowl and leave for 5–10 minutes, until foamy.
In a large bowl, combine the flour and salt. Add the yeast mixture, egg and melted butter and stir until a shaggy dough forms. Knead on a lightly floured surface for 8–10 minutes, until smooth and elastic, then cover and let rise in a warm place for 1–1 1/2 hours, until doubled.
Mix the chicken, potatoes, onions, salt, pepper and stock in a bowl. Set aside while the dough rises.
Heat the oven to 375°F (190°C). Grease a 9-inch (23-cm) round baking dish or springform pan.
Punch down the dough and divide it into two pieces, about two-thirds and one-third. Roll the larger piece into a 12-inch (30-cm) circle and press it into the dish, leaving the edges overhanging.
Spoon in the filling, dot with the butter, then roll the remaining dough into a circle large enough to cover the filling. Pinch the edges firmly to seal and cut a small steam hole in the center.
Brush the top with beaten egg and bake for 50–60 minutes, until the crust is deep golden and a skewer inserted into the center meets tender potatoes, covering with foil if it browns too fast.
Let the pie rest for 15 minutes before slicing and serving warm.
Regional variants
Some cooks add a small handful of rice to the filling or use beef instead of chicken; smaller individual pies are also made from the same dough and filling.
Cook's notes
- Keep the chicken and potatoes diced small so the filling cooks through before the crust overbrowns.
- Let the pie rest before slicing so the juices settle and the filling stays in the wedges.
- If the top browns too quickly, tent it loosely with foil and continue baking until the potatoes are tender.
Serve with
Serve warm with hot chicken broth or strong black tea.
Make ahead and storage
Cool completely, cover and refrigerate up to 2 days; reheat covered at 350°F (175°C) for 15–20 minutes.
