How to cook Ossetian pies step by step recipe. Fillings for Ossetian pies: meat, vegetable, sweet How to cook real Ossetian pies

Ossetian pie - popular dish Caucasian cuisine. Delicious and satisfying, it can be the main part of the meal, an appetizer or a dessert, depending on the filling. You can put anything in it: meat, vegetables, berries and fruits. It's also easy to bake at home. In this article we will tell you how to cook Ossetian pies at home. Let's share culinary life hacks that will allow you to make a cake no worse than in a restaurant. And we will give three traditional recipes - vegetable, meat and sweet.

A few secrets of a delicious pie

Use fresh produce. Ossetian pie is a very demanding dish. So, the filling of the day before yesterday's mashed potatoes and leftovers from dinner stewed vegetables- not the case. Even frosts are better not to use: the ideal filling is the one that is prepared immediately before being in the oven.

Spare no oil. We are used to lubricating pastries with a beaten egg for a golden crust. But in Caucasian cuisine, another rule applies: immediately after cooking, you need to generously apply butter on the pie - so that it spreads like a puddle. Then the dough will be soft and tender.

Don't overdo the flour. The right dough is a little liquid, sticking to your hands. Use olive oil to reduce stickiness. And do not spare time for kneading, literally until your hands get tired. Your task is to properly saturate the dough with oxygen.

Be careful when choosing products. If meat - then only beef or lamb. The ideal part is the fillet. It is not customary to use pork in recipes for Ossetian pies. As for cheese, brine varieties are best suited: Ossetian, Adyghe, brynza, suluguni. Hard cheeses leave for European cuisine.

Now let's talk about how to cook Ossetian pies step by step.

Pie with potatoes and cheese

In the Caucasus, homemade Ossetian pies are more than just food. Their preparation is fraught with a whole ritual. The round shape refers to the sun, so with the right approach, baking turns out to be sunny, sincere, warm. The first recipe is the simplest, but incredibly tasty. First prepare the dough, then the filling.

You will need

For test:

Dry yeast - 1 tsp;

Flour - 600 gr;

Milk - 150 ml;

Kefir - 250 ml;

Butter - 30 gr;

Sugar - 1 tsp;

Salt - 1 tsp

For filling:

Ossetian cheese - 500 gr;

Potatoes - 3 pcs.;

Milk - 50 ml.

Cooking:

Make a steam. Mix yeast with a teaspoon of sugar and flour, pour half a glass of warm milk. Wait until foam appears on the surface.

Sift the flour in a heap into a large bowl. Make a well in the middle and pour in the dough, melted butter, kefir and the rest of the milk. mix properly.

Cover the dough with a towel and leave for several hours. The warmer the room, the faster it will rise.

Cut Ossetian cheese into cubes and soak in warm water for an hour or two. Then drain the water and mash the cheese with a fork.

Boil potatoes and mash. Mix with dough and warmed milk.

Divide the dough into several pieces. It is believed that the ideal amount for one cake is a ball that fits in the palms of the hostess.

Place the ball on a floured surface and stretch into a circle. Try to do it without a rolling pin. Properly prepared dough will be very elastic, but in traditional recipes for Ossetian pies, it is rolled out with your hands.

Put the filling in the center of the circle (golden rule: it should be twice as much dough) and fasten the ends in the center. Stretch the resulting ball with your fingers into a cake and place on a baking sheet with a seam down. The filling should be evenly distributed. Poke a small hole in the center for steam to escape.

Bake for 15 minutes at 200 degrees.

Pie with veal

Ossetian kefir pie with beef is considered a classic. But there is one trick: if you take fresh veal, the filling will turn out even more tender and juicy.

You will need

For test:

Dry yeast - 2 tsp;

Flour - 400 gr;

Kefir - 150 ml;

Water - 150 ml;

Sugar - 1 tbsp;

Salt - 1 tsp;

Olive oil - 3 tbsp.

For filling:

Veal tenderloin - 300 gr;

Onions - 3 pcs.;

Greens - cilantro, parsley, dill - 1 bunch;

Garlic - 2 cloves.

Cooking:

For dough, dissolve yeast, sugar and a tablespoon of flour in warm water. Wait until the surface Add the rest of the water and kefir. Gradually adding flour, knead the batter. At the end, add vegetable oil, cover with a towel and leave for a couple of hours.

Pass the meat through a meat grinder. Mix with garlic, herbs and finely chopped onion. Salt and pepper.

Make a base out of the dough, as in the previous recipe. Put minced meat on it, form a pie.

Bake for 20 minutes at 300 degrees.

Pie with apples

Finally - sweet recipe Ossetian pies. These are good to cook in the summer: the dizzying aroma of apples fills the kitchen, cinnamon sets off a slight sourness, and the dough is saturated with thick juice.

You will need

For test:

Dry yeast - 2 tsp;

Flour - 500 gr;

Milk - 150 ml;

Water - 200 ml;

Sugar - 1 tbsp;

Salt - 1 tsp;

Olive oil - 3 tbsp.

For filling:

Apples - 1 kg;

Sugar - 70 gr;

Cinnamon - 2 tsp;

Starch - 2 tablespoons;

Butter - 70 gr.

Cooking:

Dissolve yeast, sugar and a tablespoon of flour in half a glass of water. When the dough is ready, mix it with warm milk and salt.

Sift flour into a bowl with dough and knead the dough. When it is ready, make a ball and roll it in olive oil. Cover with a towel and let the dough rise.

Peel the apples and remove the cores. Grate the pulp on a coarse grater.

Add sugar and cinnamon to the pulp. Simmer over low heat until the apples are completely soft. After cooling, mix the filling with starch: this is necessary so that it does not leak out.

Form a pie by analogy with previous recipes.

Bake for 15 minutes at 200 degrees.

Food that sets the mood

Ossetian pies create a special atmosphere of warmth and comfort in the house. Therefore, it is customary to cook them in a good mood - slowly, with love. Of course, there is not always time for this. But enjoy the real Ossetian cuisine possible without cooking. Recently, the popularity of this dish has been growing: it can be ordered with delivery, like pizza. In Ufa, for example, "Gusto" specializes in the delivery of pies. Here, baking is carefully approached: the flour is Italian, the products are the freshest, the oven is a real wood-burning one. A good place to try the Ossetian pie cooked according to all the rules.

Ossetian pies - national and very tasty dish. Pies are traditionally baked in the form of a circle with different fillings. Ossetian pies symbolize the sun: they are round and hot.

In Ossetia, the filling for the pie is made from beef, but you can replace it with lamb or other meat. You can make the filling from cheese with herbs, beet tops, pumpkin, cabbage or potatoes. AT potato stuffing be sure to add brynza or cheese.

The pie should be thin, with a generous amount of filling that does not come out of the baking. A thick layer of dough in the pie indicates that the hostess is not experienced enough. The finished cake is always greased with butter.

Cook Ossetian pies with delicious toppings with the best step by step recipes.

Dough for a real Ossetian pie

Pie dough can be prepared with kefir or without yeast. But the dough for real Ossetian pies is prepared on yeast dough. It will take about 2 hours to prepare. Calorie dough - 2400 cal.

Ingredients:

a spoonful of sugar;
two tsp trembling dry;
one tsp salt;
one and a half stack. water;
four stack. flour;
three tablespoons oils;
1 stack milk.

Cooking:

Make a dough: mix in warm water (half a glass) yeast, a few tablespoons of flour and sugar.
As soon as the first bubbles appear, pour the dough into a bowl, pour in the rest of the warm water and milk. Stir, add flour in portions.
Pour in the oil, mix and leave to rise.

The finished dough is enough for three pies: these are 9 servings.

Ossetian pie with greens

it delicious recipe Ossetian pie stuffed with fresh herbs and cheese. There are 9 servings in total. It takes 2 hours to cook. The calorie content of the pie is 2700 kcal.

Required Ingredients:

a bunch of greens;
tsp trembling dry;
650 g flour;
by tsp salt and sugar;
half stack. rast. oils;
300 g of Ossetian cheese;
one and a half stack. water.

Cooking steps:

Mix sugar with yeast, pour in a little warm water and leave for a few minutes.
Gradually add flour and salt, pour in oil and the rest of the water. Let the dough rise.
Wash, dry the greens and chop finely. Stir in mashed cheese.
Divide the dough into three parts and roll out thinly.
Lay out some of the filling. Gather the edges of the pie into the middle and seal. Gently stretch the cake.
Place the pie on a baking sheet and make a hole in the middle.
Bake 30 minutes. Lubricate the hot cake.

Ingredients:

25 ml. rast. oils;
160 ml. milk;
20 g. fresh;
two spoons of sugar;
egg;
two stack. flour;
two pinches of salt;
250 g potatoes;
one tbsp sour cream;
150 g of suluguni cheese;
tablespoon plums oils.

Cooking:

Add yeast, a pinch of salt and sugar to warm milk and leave for 10 minutes.
Add the egg and flour to the yeast, pour in the oil.
While the dough is rising, boil the potatoes, peel and mince with cheese.
Add salt, a piece of butter and sour cream to the filling, mix.
Roll the stuffing into a tight ball.
Roll the dough into a ball and flatten with your hands into a flat and even circle.
Place a filling ball in the center of the circle. Gather the edges of the dough in the center and fasten.
Close and flatten the edges in the center.
Flatten the finished ball with your hands, turning it into a flat cake.
Put the cake on parchment, make a hole in the middle.
Bake for 20 minutes.

Traditionally, they always bake an odd number of Ossetian pies. When stretching the cake, do not press or stretch it so that it does not tear.

To the filling of the Ossetian cheese pie is added fresh herbs. Traditionally, three pies are prepared at once.

one l.h. dry yeast;

half l.ch. salt;

one and a half l.ch. Sahara;

cheese - 150 g;

egg;

100 g mozzarella;

a bunch of greens;

cottage cheese - 100 g.

Cooking step by step:

Mix yeast, sugar and salt in warm water.
Sift the flour into the liquid and pour in the oil. Mix and knead the dough. Leave to rise for 30 minutes.
Mash the cheese with cottage cheese with a fork. Grate the mozzarella and chop the greens finely.
Mix all the ingredients, salt and roll into a ball.
Divide the dough and filling into 3 equal portions.
Stretch each piece of dough into a cake, put a ball of stuffing in the center.
Gather the edges of the dough and close in the middle. The filling will be inside.
Turn the ball over with the seams down and flatten gently. Stretch the cake with your hands and make a hole in the middle with your finger.
Brush each pie with a beaten egg and bake for half an hour.
Lubricate the finished hot pies with butter.

Ossetian pies - a traditional dish Caucasian cuisine. As street food, they have appeared in big cities recently, but in popularity they can already be compared with pizza. Hearty, tasty, they are distinguished by a variety of fillings: meat, potatoes, herbs, cheese, berries. They can be baked at home - with a certain skill, this is not difficult. In this article we will tell you how to make dough for Ossetian pies. We will share the secrets of professional chefs and give several options for recipes.

It's important to know

Making an Ossetian pie at home is not difficult. The main thing is to take into account several fundamental points.

For the test, take only wheat flour from a good manufacturer. If you save, be prepared for the fact that the dough will not turn out as good as it could. Grinding, flowability, color - everything must meet the most stringent requirements.

Knead the dough for a long time, do not spare your hands. At least 10 minutes - so it will be saturated with oxygen, it will become tender and elastic. And do not "hammer" him with flour. To keep your hands from sticking, brush them with olive oil.

Use only fresh produce. No eggs bought a week ago, the last glass of kefir, which is about to go bad. A real Ossetian pie will not tolerate this.

Set aside the rock. Roll out, or, more precisely, stretch the dough, you need to use your hands. It is difficult, because it is very resilient and elastic. If you want the cooking process to be completely authentic, buy yourself an aryng - a special board with high sides.

Do not brush the pie with beaten egg. In Russian cuisine, this secret is used to get a golden crust, but in Ossetia this is not done. Instead, by ready pie are passed with a cube of butter: so the dough becomes tender and shiny.

Now let's talk directly about the recipe.

Recipe 1: Traditional

Authentic dough for Ossetian pies - without yeast and milk. In the Caucasus, it is kneaded with water or whey. We offer classic version, but instead of water, you can take kefir.

You will need:

Wheat flour - 600 gr;

Egg - 1 pc.;

Water - 1/5 st.;

Salt - 1 tsp

Cooking:

Sift flour into a large bowl. Make an indentation in the center.

Pour warm water into the recess.

Add a beaten egg to it, salt.

Knead the dough and knead it for at least 10 minutes.

Cover with a towel and let stand 30 minutes.

After half an hour, knead again.

Recipe number 2: with yeast

Yeast dough for Ossetian milk pies is very popular in restaurants of Caucasian cuisine. Soft and tender, it can be stored in the refrigerator for a long time: you can prepare the dough in advance and bake a fresh cake from it every day.

You will need:

Flour - 600 gr;

Dry yeast - 1 tsp;

Milk - 1/5 tbsp.;

Kefir - 2 tbsp.;

Butter - 30 gr;

Sugar - 1 tsp;

Salt - 1 tsp

Cooking:

Make a brew first. To do this, mix yeast and sugar with a teaspoon of flour. Heat half a glass of milk, pour the mixture into it. Wait for bubbles to appear on the surface.

Sift the flour in a heap into a large bowl.

Add the dough, melted butter, kefir and the rest of the milk to the flour.

Knead a soft dough.

Cover with a towel and place in a warm place for at least an hour.

Recipe #3: Quick

The right Ossetian pie requires a thoughtful, thorough approach. But sometimes you need to do it quickly - here and now. For such cases, there is an express recipe.

You will need:

Flour - 4 cups;

Milk - 1 glass;

Water - 1/5 cup;

Dry yeast - 2 tsp;

Sugar - 1 tbsp;

Salt - 1 tsp;

Vegetable oil - 3 tbsp.

Cooking:

Put the dough: mix half a glass of warm water, sugar, yeast and a little flour.

When it starts bubbling, pour the batter into a bowl. Add the rest of the water, milk and salt there.

Gradually adding flour, knead the batter.

Oil it up vegetable oil, cover with a towel and leave warm for 20 minutes.

Assembling the pie

The last stage in the preparation of the Ossetian pie is its assembly. It is also important to be able to handle the test correctly. Mash it and divide it into 3-5 parts. From each part, form an even ball - such that it fits in the palms of your hands. Turn the ball out onto a floured board and roll into a circle with your hands. Put the filling in the center: it should be about twice as much as the dough. Now you need to make a kind of "kolobok": lifting the ends of the dough, fasten them in the center, as if forming a new ball. Make an indentation in the center and gently stretch the sides with your fingers. Place the cake face down on a baking sheet and stretch again. As a result, you should get a cake 2-3 cm thick. Do not forget to make a hole in the center so that the cake does not burst from steam.

inspiring taste

If you find "your" dough recipe for Ossetian pies, you can endlessly experiment with fillings. By the way, for inspiration, you can order a pie in good restaurant- for example, in Gusto. Here they use the culinary traditions of the Caucasus, adapted to modern kitchen. Baked in a real wood-fired oven Italian flour top grade. The menu offers a large selection of fillings - from meat to sweet. A good option to get inspired by a couple of new recipes - or just have a delicious dinner.

Ossetian pie rightfully takes pride of place in the recipe book of every housewife. Thanks to the exquisite filling and yeast dough, it turns out satisfying. It is served to the table as an appetizer or an independent dish, it all depends on personal preferences. With Ossetian home-made pie, you can safely go on a visit. The recipe is passed down from generation to generation, so it remains virtually unchanged. To try a Caucasian dish, it is important to follow the dough kneading technology.

Ossetian pie: features

The dish has a thousand-year history, which is why its adherents appreciate it so much. Ossetian pie is baked in the shape of a triangle or a circle. The diameter of the latter should not exceed 35 cm.
When serving dough products, 3 pieces are laid out on each tray, regardless of the shape and filling. Traditionally, cheese and potatoes are added to Ossetian pies, but the composition can be varied at your discretion.
The cake on top leans to the left. The eldest member of the family should see how many pastries are on the dish. The number "3" symbolizes the religion in which the Earth, God and the Sun are united.
When a person is escorted on a long journey, at the commemoration they lay out not 3, but 2 or 4 pies, it all depends on the number of invitees.
As mentioned earlier, the main feature of the Ossetian pie is proper cooking test. It sets the tone for the final taste and texture. If you knead correctly, you will get a cake that literally melts in your mouth due to the delicate structure.
The Ossetian pie belongs to the closed type, so the dough is located on top and bottom, the filling is placed in the middle. By traditional recipe the dish retains a soft structure even after 12 hours after cooking (does not get stale).
To determine the skill of the hostess who prepared the cake, just look at the density of the dough. The thinner it is, the more clearly the professionalism of the cook is manifested.
The dish is rightfully considered hearty and high-calorie. Two or three pieces will be enough to satisfy the most brutal appetite. For this reason, Ossetian pies are not cooked in large quantities.
Thanks to the variety of filling options, which are very numerous in pies, everyone can prepare a dish taking into account personal preferences. The dough and the double portion of the contents are important characteristics of Caucasian cuisine.
There are a lot of recipes on the Internet that include cheese with herbs, beans, beets, cabbage, pumpkin. However, the most popular and traditional are potatoes with cheese, meat or pure cheese filling.
There are no particular difficulties in preparing Ossetian pies, but it is important to observe step by step instructions. According to the traditions of the Caucasian people, the female half of the population is engaged in the creation of a culinary masterpiece, since men consider this kind of activity humiliating.

Stage number 1. Dough preparation

Properly prepared dough sets the tone for the whole dish, the mixture is kneaded with yeast that is grown on dough. In the end, the dough holds its shape well, it turns out supple and soft.

If you prepare the base according to the recipe below, it can be used at any time. It is enough to place the dough in the refrigerator, then get it at the right time.

Opara:

granulated sugar - 20 gr.
wheat flour - 20 gr.
dry yeast - 20 gr.
fat milk - 55 ml.

Sift flour, mix it with yeast and granulated sugar. Warm up the milk on the stovetop or in the microwave. Dip your finger into the mixture, the temperature of the mixture should be between warm and hot.
Pour the milk into the flour in a thin stream, stir until the lumps disappear. Wrap the bowl with cling film, put in a warm place. The dough will be ready when foam appears.

Dough:

flour of the highest grade - 650 gr.
whole milk - 130 ml.
salt - 18 gr.
butter - 40 gr.
kefir or yogurt - 265 ml.

Prepare a deep mixing bowl. Pass the flour through a sieve, make a hole in the middle. Pour the foamy dough into the center.
Chop the butter into cubes and melt until liquid. Stir in flour, pour in milk and kefir, add salt. Mix the contents with a spatula or hands, put in a warm place to ripen.
After 1.5-2 hours, the dough will be ready for further manipulations. Remove the base from the bowl, roll in flour and give the composition plasticity.
After you punch down the dough, start shaping the pies. If the filling is already ready, the products can be assembled. The next step is the most difficult, so special attention is paid to it.

Stage number 2. Shaping and baking

Knead the dough again, divide it into 3-5 equal parts. Roll each section into an even ball. It is difficult to judge the size, it all depends on the baking sheet in which the cake is baked.
The ideal option is a ball that fits in two female palms. It is this size that allows you to achieve a cake diameter of about 30-35 cm.
Sprinkle the table, take the first ball, form a round flat base with your hands. Don't use a rolling pin. Stretch the dough carefully, otherwise it will tear.
Put the stuffing on the molded circle. It is worth remembering forever that you cannot save on internal components. It doesn't matter if you add potatoes, cheese, meat, herbs or other ingredients. Saving is equated with bad taste, greed.
Put on a lot of toppings. Roll the dough into a bun, while watching the structure. The filling should be rolled inward, and not break out.
To properly manipulate, take the dough by the edges, glue the seam in the middle, then turn the contents into a ball, not a flat circle. Do not allow a large amount of dough to accumulate in one place.
Make sure the edges are well sealed together, otherwise the cake will come out dry. Now make a hole in the center, press the middle with your palms to make sides around the edges.
Line a baking sheet with parchment paper and place the pie seam side down on it. Smooth the surface with your fingers, flattening the dough. Check the shape of the cake again, it should be round without gaps.
Poke one hole in the center with your little finger or a knife so the cake doesn't puff up or tear. Lubricate the top butter to make a thick layer. Bake the dish at 200 degrees for about a quarter of an hour.

Ossetian pie: types of fillings

As mentioned earlier, the filling for the Ossetian pie can be completely different. The dough is in perfect harmony with pumpkin pulp, beans, meat, herbs, potatoes, cheese, nuts and even berries / fruits. It is important to follow the rule that says that for 1 part of the dough there are 2 parts of the filling.

The filling is rightfully considered the most popular of all available. Ossetians are very fond of cheese, so they add it to almost every dish. Cheese can be made from sheep, cow or goat milk Well, it all depends on personal preference.
You can use only one type or combine varieties with each other. The ideal option is considered to be a filling based on a homemade Ossetian product. If there is no possibility of purchase, replace this ingredient with Feta. The main thing is to choose cheese with a high fat content and a high concentration of salt.
To make raw materials for the filling, grate 550-600 gr. grated cheese, add salt (optional). Put in the center of the dough, then follow the instructions. To improve the taste, take several types of cheese, mixing them in the desired proportions. As an option, you can combine Adyghe cheese with cheese.
Some housewives prefer to cook the filling with greens. In this case milk product combined with chopped dill, spinach, parsley or celery. The components are taken in equal amounts so that they harmonize, and do not interrupt the taste of each other.

Ossetian pie with potatoes and cheese

Often cheese is mixed with boiled grated beets, wild garlic, potatoes (crushed). The last option is the most preferred.
To prepare the filling, take 2 onions, 1.2 kg. potatoes, 0.5 kg. cheese with salt and high fat content. Peel and boil the potatoes, mash them into a puree. Grate cheese, mix with the first component.
Remove the husk from the onion, remove the top layer with the film. Pass the ingredient through a meat grinder, add to the previous mass. Stir the filling, place in the center of the dough and roll up.

The main feature of meat pies is that the preparation of the filling must be done carefully. First, the ingredients are placed on the dough while hot. Secondly, the meat used is fatty and juicy. The last point is extremely important, because it often interferes with rolling the ball.
For meat filling the pulp of veal or lamb (tenderloin) is used. It must be washed and dried with paper towels. After that, the pulp is chopped into cubes and scrolled through a meat grinder several times.
Optionally, you can add fresh dill or parsley (1 bunch), garlic cloves. Onions interfere by default, per 1 kg. meat accounts for 3 heads of vegetables. After combining the minced meat with other components, the filling must be peppered and salted.
Fry the minced meat in a pan or wrap it in the dough raw, as you like. Carefully close the edges and roll up the ball, then form the sides and make a hole in the middle.

Ossetian pie with mushrooms

Since mushrooms are digested for a long time in the stomach, after eating the pie, satiety lasts for 4-6 hours. The recipe does not present any particular difficulties, the type of mushrooms is chosen at the discretion of the hostess and her family members.
Peel and chop the onion, pass through a meat grinder and add 3 cloves of garlic. Take such an amount of mushrooms that it exceeds the onion indicator by 2 times. Chop the mushrooms into thin strips, fry in a pan.
Add onion, salt, spices of your choice, cool after frying. Take salty and fatty cheese, grate on a coarse grater, combine with the previous components. Put on the base, roll into a ball.

Properly cooked Ossetian pie melts in your mouth. Follow the instructions for the test, choose the filling at your discretion. The most popular options are the addition of cheese and meat, you can combine one with the other. Be sure to make a hole in the center so that the cake does not tear during baking. Serve hot or cold.

Video: how to cook Ossetian spinach pie

Pies are always baked at least three, and piles of three are served on the table. This order is not accidental. Symbolically, it represents the trinity of the world: the sun, water, earth or God, heaven and earth. At the wake, the number of pies changes in stacks of up to two pieces.

Classic Ossetian pie dough recipe

Number of products:

Recipe Information

Cuisine:Caucasian
Type of dish: pastries
Cooking method: in the oven
Servings:3
2 h

300 gr wheat flour;
165 ml water;
1 egg;
1 tablespoon sour cream 20% fat;
3/4 teaspoon salt;
1 teaspoon of sugar;
1/2 tablespoon of yeast;
Ossetian cheese or cheese;

Cooking method:

Yeast dough It is done in a sponge way and not in a sponge way. The second cooking method takes less time and labor.

Add salt, sugar, dry yeast to the sifted flour. Mix so that the yeast is distributed throughout the flour.

We drive in an egg, put a spoonful of sour cream.

We pour out the water. Water should be heated up to 30-35 degrees.

We mix the whole mass. For pies, a soft, easily stretched dough is kneaded, otherwise a thin cake will not work.

When all the liquid is absorbed into the flour, add sunflower oil.

We mix the oil into the mass. Cover the batch with something dense to lift the mass.

After 35-40 minutes the dough is ready for baking pies.

We divide it into three equal parts. You can use a kitchen scale to determine the weight.

Ossetian cheese is soft in structure, so we knead it with our hands.

The cake should be the correct round shape, with the same thickness of the edges. To make it easier to do this, you can use a special template or a silicone mat with markings.

The amount of filling in the pie should be equal to the amount of dough or slightly more.

Spread the cheese in the middle of the tortilla.

Then we close it with the edges of the circle, fastening them together.

Pressing from above, we give the original shape. At the same time, we try not to break the shell. Make a small hole in the middle of the pie to allow steam to escape during baking.

We bake in a pan without oil in the oven. Pies are baked very quickly 10-12 minutes, but the oven must be very hot.

Hot pies are smeared with butter. They are served immediately after baking.

In the first recipe, a quick method for making pies was given without a sourdough. The second recipe describes the traditional steam method.

Ossetian pie dough with potatoes and cheese

Cheese as a filling is present in many dishes of Caucasian cuisine. It can be the main filling or added to other products. For pies, soft is taken. homemade cheese: Ossetian, Adyghe, feta cheese, in extreme cases "suluguni."

Number of products:

450 grams of flour;
35 ml sunflower oil;
5 grams of fast-acting yeast;
1 + 1 teaspoon of sugar and salt;
300 ml of milk;
300 grams of potatoes;
250 grams of cheese;

Cooking method:

For dough, pour yeast, salt, sugar into a bowl in which we will knead.

Pour in warm milk.

Add 5-7 tablespoons of flour.

We stir. If flour lumps remain, do not pay attention to them, they will soak on their own.

We cover the dough with cling film or a dense cloth to create a favorable environment for the yeast. We leave for 30 minutes.

After 40 minutes, check the dough. If the surface of the mass is covered with bubbles, it has fermented and you can knead the dough.

Add the rest of the flour, mix.

Pour in sunflower refined odorless oil. Knead until a homogeneous composition. The mass should be soft, but not sticky to your hands.

Cover again with cling film to lift the mass.

For the filling, peel the potatoes and boil them. Then mash into puree. You can add a little broth or warm milk to make the puree more plastic. We rub the cheese through a grater or knead it with our hands / depends on the density of the cheese /, then mix everything.

We divide the approached mass into parts. Roll into balls. We give each ball the shape of a cake of the desired size, put a ball of filling in the middle.

We tighten the edges of the circle to the middle and fix it so that the potatoes and cheese are inside.

Then we flatten and smooth with our hands to get a flat cake up to 2 centimeters thick. Do not forget to make a hole in the middle of the cake so that the steam does not tear the shell.

Bake on a baking sheet or pan without greasing the surface. You can put baking parchment on the bottom.

In the Caucasus, each nationality has its own recipes for baking pies, but they are all invariably very tasty. Enjoy your meal to all who use these recipes!