Gubadia with meat

First of all, prepare the dough. In a bowl, break the eggs, stir well with a whisk. Add cream to the eggs and beat everything again with a whisk. Low-fat cream is suitable, 10-15% is enough (you can replace it with sour cream).

Melt butter in a water bath or in a microwave and also pour into a bowl.

Sift flour from various impurities and pour it into a bowl, add sugar and salt. Stir the entire contents of the bowl first with a spoon, and then knead a soft, non-sticky dough. Cover the dough with a clean towel and put it in a warm place to approach.

Start preparing the filling. Cook the rice in a ratio of 1:2 and cool.

Wash the beef fillet, dry it with a paper towel, cut off the film and tendons. Pass the meat through a meat grinder or grind with a blender. Season the resulting minced meat with salt and pepper to taste.

Peel, wash and finely chop the onion.

Pour vegetable oil into a frying pan, heat and fry the chopped onion on it until golden brown. Then add the minced meat and fry everything together for another 10 minutes. Remove the pan from the heat and cool the fried minced meat.

Wash the eggs, hard-boil, peel and grate on a coarse grater.

Dried fruits - prunes, dried apricots, raisins (you can take just a little bit or whatever you like best) - rinse well under running water, pour boiling water for 10-15 minutes. Then cut into medium pieces.

Grease a baking dish (round shape) with a piece of butter. Separate about 2/3 of the dough from the dough and roll out into a circle with a diameter corresponding to the baking dish, but larger by 2-3 cm. Put the rolled dough into the mold, and make the sides for the pie from the remaining edges.

Put half of the cooked rice on the bottom of the dough with the first layer.

Lay the fried minced meat evenly in the second layer.

The third layer is again rice and grated boiled eggs.

Put the dried fruits in the fourth layer.

Melt the butter and pour it on the top layer of the pie filling.

Roll out the rest of the dough into a circle with a diameter in a baking dish and put it on top of the pie. The edges are beautifully pinched together with the sides.

Then you need to make a sprinkling, for which you mix soft butter with flour and sugar, rub it thoroughly with your hands and put the crumbs on top of the pie.

Next... Put the pie in the oven preheated to 190C for about 40 minutes until a golden crust forms.

Transfer the finished gubadia with meat to a beautiful dish and serve immediately to the table. Bon appetit!