Belarusian Open Savory Pie (Smazhanka)
Смажанка SmazhankaSay it: smah-ZHAN-ka
Smazhanka is a beloved Belarusian open-faced savory pie made from soft yeast dough and topped with a generous layer of sautéed meat, onions, or vegetables. A creamy egg and sour cream glaze is brushed over the filling before baking, creating a golden, custard-like finish. Traditionally served warm as a hearty main or snack, it reflects the simple, comforting flavors of Belarusian home cooking and is especially popular during family gatherings and holidays.
Belarusian Open Savory Pie (Smazhanka)
Смажанка, Smazhanka
Pronounced smah-ZHAN-ka
- Serves
- 6
- Prep
- 45 min
- Cook
- 35 min
- Total
- 1 hr 20 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.
Dough
Filling
Glaze
Method
In a large bowl, dissolve the yeast and sugar in the warm milk. Let stand for 5-10 minutes until foamy.
Add the salt, oil, and 2 1/2 cups (310 g) of the flour. Mix until a shaggy dough forms, then turn out onto a floured surface and knead in the remaining flour until the dough is soft, smooth, and slightly tacky, about 7 minutes. Place in an oiled bowl, cover, and let rise until doubled, about 1 hour.
While the dough rises, heat 2 tbsp oil in a large skillet over medium heat. Add the chopped onions and cook until soft and translucent, about 8 minutes.
Add the ground meat, salt, pepper, and marjoram. Cook, breaking up the meat, until browned and no longer pink, about 10 minutes. Remove from heat and let cool slightly.
Preheat the oven to 375°F (190°C). Punch down the risen dough and roll it out on a floured surface into a large rectangle or oval about 12 x 16 inches (30 x 40 cm) and 1/4 inch (6 mm) thick. Transfer to a parchment-lined baking sheet.
Spread the cooled meat filling evenly over the dough, leaving a 1/2-inch (1 cm) border. Fold the border slightly over the filling to create a rustic edge.
Whisk together the eggs, sour cream, salt, and chopped herbs until smooth. Pour or brush the glaze generously over the filling so it covers the meat completely.
Bake for 30-35 minutes until the crust is golden brown, the glaze is set and lightly browned on top, and the edges are crisp. Let cool on the sheet for 10 minutes before slicing.
Serve warm, cut into squares or wedges.
Regional variants
Regional versions may use different fillings such as buckwheat, smoked fish, or a combination of potatoes and bacon. Modern adaptations sometimes include grated cheese on top of the glaze.
Cook's notes
- For a vegetable version, replace the meat with 1 1/2 lb (680 g) of sautéed cabbage, mushrooms, or grated potato mixed with fried onions.
- The dough can be made a day ahead and kept in the refrigerator; bring to room temperature before rolling.
- Do not skip the sour cream glaze — it is what makes smazhanka special and gives the characteristic creamy finish.
Serve with
Fresh cucumber salad, pickled vegetables, or a glass of cold kefir.
Make ahead and storage
Best eaten the day it is baked. Leftovers can be refrigerated for up to 2 days and reheated in a 325°F (165°C) oven until warmed through.
