Zur Belish Meat and Root Vegetable Pie
By OcadoLife
Published on 16 September 2025
“Meaning ‘big pie’, Zur Belish is a traditional Tatar dish,” says Alissa Timoshkina, food writer and expert in Eastern European Jewish cooking. Rich and savoury, it’s packed with slow-cooked meat and root veg. “The secret to its flavour is the addition of hot broth during baking, which keeps things extra juicy. Add it in two stages to avoid a soggy bottom.” Allow extra time for chilling and resting. Speed things up by using ready-made shortcrust pastry if you need to. Time and servings
2 hrs 30 minsTotal time
8Servings
45 minsPrep time
1 hr 45 minsCooking time
Ingredients
- 560g plain flour, sifted
- 1 tbsp caster sugar
- 3 tsp salt
- 130g butter, 110g melted and slightly cooled, 20g cold and cut into sticks
- 3 medium eggs
- 150ml milk, at room temp, plus 1 tbsp for the egg wash
- 2 drizzles sunflower oil, for oiling the dough and for the tin
- 500g diced beef
- 350g swede, cut into 1.5 cm cubes
- 2 medium potatoes, peeled and cut into 1.5 cm cubes
- 300g squash, peeled and diced
- 1 large carrot, diced
- 1 large onion, finely chopped
- 1 tsp ground white pepper
- 1 tsp ground coriander
- 1 tsp garlic granules
- 1 star anise
- 100ml chicken or beef broth, hot
- 2 (125g) bags shredded cavolo nero, steamed, to serve
Method
Step 1
For the pastry, combine the flour, sugar and 1 tsp salt in a large bowl. In a jug, whisk together the 110g melted butter, 2 of the eggs and the 150ml milk, then gradually pour it into the dry ingredients, stirring until it comes together as a dough.Step 2
Knead lightly for 3-5 mins, until smooth. Lightly oil the bowl then put the dough in; cover. Leave to rest for 20 mins at room temp.Step 3
Meanwhile, prepare the filling by combining the beef, swede, potatoes, squash, carrot and onion in a large bowl. Add 2 tsp salt, the white pepper, coriander and garlic granules; mix well.Step 4
Liberally grease a deep, 23 cm springform cake tin with oil. Divide the pastry into 2 parts: two-thirds for the base, one-third for the lid.Step 5
Roll out the base dough to 5mm thick – you want it large enough to cover the base and sides with extra to spare. Drape it over the tin, then carefully press it into the base and sides, leaving a 2.5 cm overhang.Step 6
Add the meat and veg filling, studding it throughout with the sticks of cold butter, then place the star anise in the centre.Step 7
Roll out the pie lid to fit the diameter of the tin exactly. Place it over the filling, then fold the overhanging sides up and over the lid, pinching the edges to seal. Use any pastry offcuts to decorate the pie as you like – use a cutter or freestyle the shapes with a knife. Cut a steam hole in the centre. Chill for at least 30 mins.Step 8
Preheat the oven to 180°C/160°C fan/gas 4. Beat the remaining egg with the 1 tbsp milk and a pinch of salt; brush all over the pastry. Pour 75ml chicken or beef broth in through the steam hole and bake for 1 hr 20 mins.Step 9
Remove the pie and pour in the remaining 25ml broth. Return to the oven for 25 mins more or until the crust is golden. Rest for 10-15 mins before slicing and serving with the steamed cavolo nero. Store leftovers chilled in an airtight container for up to 4 days. Reheat at the same temp, covered with foil, until piping hot throughout.