Today we are preparing Ossetian cheese pies in a simple and available prescription. Delicate yeast dough and lots and lots of cheese filling - this is just a fabulous pastry for the whole family. I don’t pretend to be authentic (and I’m not even going to), so I’m sharing the recipe, the result of which is approved and liked by my family.
It seems that there is no point in delving into the history of Ossetian pies - today anyone can find the necessary information on the Internet. From myself, I can only say that it is unrealistic to find the original Ossetian cheese here, so I chose my own optimal combination for the filling - Adyghe cheese and suluguni.
We serve ruddy, hearty, fragrant and very tasty Ossetian pies with cheese hot. By the way, in finished form, such pastries tolerate freezing perfectly: cut what you didn’t have time to eat in portions, wrap it in cling film (put it in a bag) and put it in the freezer. When you decide to enjoy, just warm up the required amount in microwave oven or hot oven.
Ingredients:
Yeast dough:
(500 grams) (180 milliliters) (160 milliliters) (50 grams) (1.5 tablespoons) (1 teaspoon) (1 teaspoon)
Filling:
Lubrication:
Cooking step by step with photos:
Let's make the yeast dough first. It can be kneaded on the work surface (kitchen table) or in a large bowl - it's more convenient. Sift (preferably twice) wheat flour premium. Thanks to this, the flour will not only loosen and be saturated with oxygen, but also possible debris will leave. You may need a little less or more flour - it depends on its quality (in particular moisture content). That is why I would advise you not to use all the flour at once, but to start with 450 grams - then you will be guided by the consistency of the dough.
To the flour, add 1 teaspoon without a slide (this is 3 grams) of fast-acting yeast, 1.5 tablespoons of sugar and 1 teaspoon of fine salt without a slide. Mix everything thoroughly with a fork, whisk or hand so that all dry ingredients are evenly distributed throughout the mixture. About yeast: it is not necessary to take high-speed ones - just dry (also 3 grams) or pressed (you need 3 times more, that is, 9 grams) are perfect. Such yeast is not immediately mixed with wheat flour, and activate in advance in a warm sweetish liquid for 10-15 minutes. In our case, you can slightly warm half a glass of water with sugar and dissolve the yeast in it.
We make a well in the flour mixture and pour 180 milliliters of warm (not hot, but pleasantly warm) milk and 160 milliliters of drinking water into it. Mix everything with your hand or a spoon so that the flour is moistened.
When you get such flour lumps, you can introduce soft butter (50 grams). We start kneading the dough with our hands or with the help of a dough mixer (bread machine).
batch yeast dough for Ossetian pies, it should be intense and rather long - at least 10 minutes. The result is a smooth, homogeneous dough that sticks to the hands a little. In the process of kneading, adjust the amount of wheat flour - it takes exactly 500 grams for me. We roll the dough into a ball and leave it in a bowl, which is desirable to lightly grease with refined vegetable oil (so that the dough does not stick). We send the gingerbread man to the heat for 2 hours, while after about 1 hour of fermentation, you need to do a light punch and re-rounding. Where better than dough wander and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out about 28-30 degrees - the ideal temperature for fermenting yeast dough). Then we tighten the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best) so that the surface does not wind up and become crusty. You can also let the dough ferment in the microwave, in which we first bring a glass of water to a boil. The dough will rise with the door closed, and the glass will stand there. Then you don’t need to close the bowl with anything, as the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one inadvertently turns on the microwave, otherwise the dough will disappear and Ossetian pies will not work.
While the dough is fermenting, you need to prepare the filling for Ossetian pies. To do this, simply grind suluguni (500 grams) and Adyghe cheese (400 grams) on a fine grater. Gently mix both types of cheese. By the way, you can choose other proportions for yourself - for example, more suluguni and less Adyghe. It is important that a total of 900 grams of filling is obtained.
Since we will have 3 Ossetian pies, we divide the filling into 3 equal parts (300 grams each). We make such rather dense balls from cheese chips and leave the filling on the table in anticipation of the molding of the blanks.
After the second fermentation, the yeast dough should rise even more. By the way, I want to talk a little about the fermentation time of yeast dough and the proofing of the blanks. I hope you understand that this is a relative term. What does it mean? Well, for example, the recipe says that the dough should be allowed to rest for 1 hour. You understand that 1 hour is the time that it took the author of this recipe. +/- 10-15 minutes is a perfectly acceptable deviation, the whole time of yeast dough fermentation depends on many factors. Freshness (and as a result activity) of yeast, quality of flour, room temperature, amount of dough - all this affects the fermentation and proofing time. Therefore, never strictly follow these recommendations - you must feel the dough, understand what it needs, and then you will cook it purely intuitively.
I advise you to sprinkle the work surface with wheat flour (this additional amount is not included in the list). necessary ingredients), since the dough is quite sticky. We divide the dough into three equal parts (300 grams each), each of which is rounded, rolling into a neat ball. We cover the blanks with cling film or a light towel (so that the surface of the dough does not wind up) and leave it at room temperature to rest for about 10 minutes. During this time, the gluten will relax and the dough will become more pliable, it will be better to stretch.
Autumn does not please us with fine days. But why do we need torrential rain when the house is warm, cozy and the smell of a freshly baked Ossetian pie filled with soft cheese and fragrant herbs spreads.
Step-by-step recipe for Ossetian pie with cheese and herbs
Ingredients
For test:
- flour - 300 g;
- water - 100 ml;
- milk - 100 ml;
- dry yeast - 1 tsp;
- sugar - 1 tsp;
- butter - 30 g + a small piece for greasing the finished pie;
- salt - to taste.
For filling:
- Adyghe cheese - 300 g;
- green onion - 1 large bunch;
- parsley - 1 medium bunch;
- melted butter - 1.5 tbsp. l.;
- sour cream - 50 g;
- salt - to taste.
Cooking time: 1 hour 50 minutes;
number of servings: 6-8;
cuisine: Caucasian.
Cooking
1. In any convenient bowl, mix 100 ml of water and 100 ml of milk. Add dry yeast and sugar (1 tsp each), mix. 
Many are more accustomed to putting the dough on fresh yeast. For this recipe you need 10 g.
2. Add 300 g of flour, mix well. 
3. Melt butter (30 g) in a microwave or in a water bath. 
4. Add to the dough and mix thoroughly. 
I usually knead by hand, so you feel the consistency and you can’t go wrong with the amount of flour, it turns out elastic and soft dough. But it is not forbidden to use a mixer if you want to save time.
5. If necessary, add flour. Then roll the finished dough into a ball. Cover the top of the bowl with cling film or a towel and put in a warm place for 1 hour. Meanwhile, prepare the filling for the pie. 
6. Feathers green onions and finely chop the parsley. However, it is not necessary to grind much. Love more, please. 
7. Put cheese (300 g) in a bowl and knead well with a fork. 
The original recipe for cheese requires 200 g, but in my opinion, this was not enough, so I did not skimp and took all 300.
For the filling, you can take homemade cheese from cow or goat milk. To the greens - add your favorite herbs - cilantro, dill, a little basil. And in the summer season - take beet leaves. Well, this juicy and appetizing mass will be complemented by a mixture of peppers.
8. Add chopped greens, 1.5 tbsp. l. ghee and 50 g of sour cream. We mix everything well. 
9. Put the risen dough on the board or immediately into the form in which we will bake the cake. With palms, knead it into a cake with a thickness of about 7-10 mm. Put all the stuffing on top. 
10. We wrap the edges of the dough to the middle. 
11. We connect them and begin to level, distributing the filling from the middle to the edges, pressing down slightly so that the dough becomes thinner and a round cake is obtained. 
12. In the middle we make a small hole for steam to escape. 
13. We heat the oven to 200 degrees and set the cake to bake for 15-20 minutes. 
14. We take out the finished cake and immediately grease it with a piece of butter. It is better to serve it hot, so it is even tastier. Bon Appetit! 
Recipes of Caucasian cuisine began to study recently. And here I was one of the first to try the Ossetian pie, with us it is tucked into both cheeks. I plan to try many more dishes. I will definitely share my recipes and experiences with you.
In the meantime, share in the comments what dishes national cuisine you love to cook the most.
Step 1: prepare the dough, oven and mold.
1.5–2 hours before cooking, put on the kitchen table puff pastry. Once it has thawed, preheat the oven to 200–220 degrees Celsius and grease a heat-resistant form or non-stick baking sheet with a thin layer of butter.Step 2: prepare the filling.
Then we wash a couple of bunches of greens under cold running water and shake off excess liquid from it over the sink. After that, lay out on a cutting board, finely chop with a sharp kitchen knife and transfer to a deep bowl.
Grind there with your hands or rub Adyghe cheese on a fine or medium grater. Add sour cream, one egg, to taste salt and black ground pepper. We carefully grind these products with a tablespoon until a homogeneous consistency - the filling is ready!
Step 3: form the pie.
Next, on the kitchen table, very carefully unfold the puff pastry in full length and divide it into 2 equal parts. We send one layer to the prepared form or baking sheet and level it with our fingers so that there are no tubercles.
We spread the filling on top of it, distributing it with a tablespoon in an even layer over the surface of the dough. Then we cover it with a second layer of semi-finished flour and pinch the edges on the sides so that there are no gaps.
Further we do on the surface yet raw pie cuts with a knife or punctures with a table fork. Now the air accumulating inside the product will calmly come out and the pastry will not swell.
After that, lightly beat the chicken egg in a small bowl, use a baking brush to grease the top layer of the dough with it and proceed to the next step.
Step 4: bake the cake.
We put the form or baking sheet in a preheated oven for 20-25 minutes. After the required time has elapsed, we put kitchen gloves on our hands, rearrange the browned pastries on a cutting board previously placed on the kitchen table, and cool the finished product to room temperature. Then we cut the cake into portions, arrange them on plates and serve to the table.
Step 5: serve the pie with Adyghe cheese.
Pie with Adyghe cheese is served warm or chilled as an appetizer or main course.
If desired, each serving is supplemented with cream, sour cream or delicate sauces. Also, along with this dish, you can serve a salad of fresh vegetables. Enjoy!
Bon Appetit!
Butter can be replaced with margarine, or you can do without them altogether and simply cover the forum or baking sheet with a sheet of baking paper;
You can add any spices that are used for dishes from cottage cheese or vegetables to the filling: paprika, allspice, coriander and many others;
Sometimes a set of greens is supplemented with cilantro and green onions.
Ossetian cheese pie
Of course the tastiest Ossetian pie with Ualibakh cheese can cook in the Caucasus.
But if you make an effort, then you will get an equally wonderful dish.
Ossetian cheese pie made from pickled cheese. It can be Ossetian cheese, and Armenian Chanakh, suluguni, feta cheese, fetax - any pickle.
Ossetian cheese is less salty than all other pickled cheeses. Therefore, cooking Ossetian with other cheese, pre-soak it in milk for 3-4 hours.
This one is incredibly tasty, flavorful and filling.
Ossetian cheese pie recipe
For 2 pies:
Dough for Ossetian cheese pie
- Flour - 500 grams,
- water - 350 ml,
- dry yeast - 6 grams (1/2 pack),
- sugar - 1 teaspoon,
- salt - 1/2 teaspoon,
- vegetable oil - 1.5 tablespoons,
- butter - 50 grams.
Stuffing for Ossetian pie
- pickled cheese (Chanakh, suluguni, fetaksa, cheese) - 500 grams,
- milk - 70 grams.
How to cook Ossetian cheese pie
Soak the cheese in milk for 4 hours before cooking so that it is not very salty.
Bake the cake in an oven preheated to 300 degrees C. If your oven does not support a temperature regime of 300 degrees, heat it to the maximum and bake the cake for 2-3 minutes longer. The pie should brown.
Sift the flour, add 6 grams of yeast, ½ teaspoon of salt and 1 teaspoon of sugar. Mix everything thoroughly and add 350 ml of water at room temperature. Knead the dough. To make it more elastic - add 1.5 tablespoons vegetable oil. Leave the dough in a warm place for 25-30 minutes. The dough should double in size.
Divide the dough into 2 balls and let them "rest" for another 5 minutes.
Make the filling. Knead 500 grams of pickled cheese with your hands to the consistency of cottage cheese and add 50 ml of milk. Form 2 identical balls.
Sprinkle a board with flour, put a ball of dough on it and roll it into a cake with your hands, starting from the center.
In the center of the cake rolled out by hand, we put the prepared ball of cheese and gather the dough around it, as if forming a “bag”. Blind the edges of the “bag” and carefully distribute the filling inside it, pressing the dough with your palm.
Quickly flip the pie to the other side and continue spreading the filling, kneading the pie to the size of a baking dish. You need to turn the Ossetian pie with the help of two boards - the pie lies on one, we hold the pie on top of the other and turn it over.
Heat the mold before baking for 2-3 minutes in the oven.
Put the formed cake on a hot form, shake it a little so that the cake is evenly distributed. And be sure to make a small hole in the center.
Bake the cake for 7 minutes in the oven preheated to the maximum.
Pies with Adyghe cheese are juicy, satisfying and incredibly tender.
Adyghe cheese itself is a ready-made filling.
It is enough just to grind it and mix with herbs.
Pie with Adyghe cheese - the basic principles of cooking
Pies with Adyghe cheese can be closed or open. Baking dough is used puff, shortbread or prepared on the basis of fermented milk products. If there is no time to mess with the dough, the pie can be made from pita bread.
Depending on the filling, the Adyghe cheese pie can be sweet or savory. For a sweet pie, sugar, raisins, dried apricots or fresh fruit are added to the shredded cheese. The filling for the salty pie is prepared with herbs, vegetables and even meat. So that the filling does not turn out dry, sour cream and eggs are added to it.
The prepared dough is rolled out into a layer, the Adyghe cheese filling is laid on it and covered with a second layer of dough. Bake until golden brown at 200 C.
Pie with Adyghe cheese is served instead of bread for first courses or for dessert if the pastry is sweet.
Recipe 1. Pie with Adyghe cheese from puff pastry
Ingredients
a bunch of fresh dill;
black pepper and salt;
250 g puff yeast dough;
30 ml of vegetable oil;
200 g of Adyghe cheese;
Cooking method
1. Ready dough completely defrost, roll it out slightly and cut into strips six centimeters wide.
2. Adyghe cheese large three. Rinse the dill greens and finely chop. Add it to the cheese and stir. Salt and pepper to taste.
3. Lay out in the middle of each strip cheese filling and tightly close the edges of the dough. Should be a sausage.
4. Lubricate the round baking dish with oil and put our sausages in it in the form of a spiral. Brush the surface with beaten egg and sprinkle with sesame seeds. Bake in an oven preheated to 180 C for half an hour. Serve instead of bread or with any drinks.
Recipe 2. open pie with Adyghe cheese and tomatoes
Ingredients
eight large tomatoes;
400 g of ready-made puff pastry;
egg yolk;
100 ml spicy tomato sauce;
salt and ground pepper;
250 g of Adyghe cheese.
Cooking method
1. Coarsely rub the Adyghe cheese and transfer it to a deep bowl. Add to it the yolk and spicy tomato sauce. Mix well.
2. Completely defrost the finished puff pastry and roll it out slightly. Cut out a circle equal to the diameter of the shape. We transfer it to the form, having previously covered it with parchment. We make low sides.
3. Lubricate the dough with the cheese mixture, leaving the edge free, about two centimeters wide.
4. Rinse the tomatoes, wipe with napkins and cut into thin circles. We spread them on top of the cheese filling in a circle overlapping. We pepper and salt. We put in an oven preheated to 190 C for 35 minutes.
Recipe 3. Spiral pie with Adyghe cheese
Ingredients
milk - 160 ml;
flour - four glasses;
drinking water - 50 ml;
table salt;
a mixture of peppers;
dry active yeast - 5 g;
sunflower oil - 50 ml;
semolina - 20 g.
Adyghe cheese - 250 g;
kitchen salt;
two bulbs;
a mixture of peppers;
parsley - a bunch.
Cooking method
1. We combine milk with water and heat the mixture to a warm state. Pour the yeast into the milk, mix and leave for ten minutes. Then salt and season with freshly ground pepper mixture. Beat in the egg, add semolina and mix. Sift the flour little by little and knead a soft dough. We collect it in a ball, place it in a bowl and cover with a clean towel. Let's keep it warm. Then we crush it and let it rise again.
2. Cut the Adyghe cheese into small pieces. Remove the husk from the onion and chop finely. We pass on sunflower oil, seasoning with salt and a mixture of peppers, until transparent. Rinse parsley, dry and finely chop. Add onion fry and greens to the cheese. Mix carefully.
3. Divide the dough into three parts. Roll each into a rectangle. Place a third of the filling in the center. We connect the edges and pinch them tightly. Lubricate the round shape with oil. We put our roll in the center and twist it with a spiral. We connect the ends of the rolls and lay out the rest of the rolls in the same way. We tuck the tip of the latter under the base of the pie.
4. Put in the oven for 35 minutes. We bake at 180 degrees. Lubricate the surface of the finished hot cake butter.
Recipe 4. Pie with Adyghe cheese and cottage cheese
Ingredients
a bag of French dry yeast;
melted butter;
a quarter cup of sugar;
four glasses of flour;
a quarter cup of warm water;
a pinch of kitchen salt;
two glasses of matsoni;
two eggs.
300 g of Adyghe cheese;
salt;
80 g sour cream;
300 g of fine-grained fatty cottage cheese;
parsley, basil and mint.
Cooking method
1. Dissolve sugar in warm water, add yeast and mix. Leave until bubbles appear on the surface.
2. Add eggs, matsoni and salt to the yeast mixture. We shake. Gradually add all the flour and knead the dough. We collect it in a ball, place it in a bowl and sprinkle with flour. Cover with a clean towel and leave warm to rise. After a couple of hours, we crush it and leave it to come up again.
3. Grind the cheese into large chips. Rinse the greens and finely chop. Add to cheese. We also send cottage cheese and sour cream here. Mix well. We taste, if necessary, salt.
4. Divide the dough into two parts. One must be larger than the other. We roll them into koloboks and leave them covered with a towel so that the dough comes up. Roll out most of it into a circle. We transfer it to a round baking sheet, making sides. We spread the cheese filling on the cake and distribute it over the entire surface. We roll out the second part of the dough, and cut out small holes. We cover the filling with it and tightly pinch the edges of the pie.
5. Bake at 260 C for 20 minutes. Then we take out the cake and generously grease with butter. Cut into slices and serve with any drinks.
Recipe 5. Pies with Adyghe cheese and spinach
Ingredients
packaging of puff yeast dough;
150 g of young Adyghe cheese;
100 g frozen spinach.
Cooking method
1. We rub the Adyghe cheese on a coarse grater. Defrost spinach and add to cheese. We mix.
2. Completely defrost the dough, cut it into four parts and roll it out. We spread the cheese-spinach filling on two rolled plates and cover it with rolled dough. Pinch the edges tightly. Brush with beaten egg and poke a few holes with a fork. We spread the pies on the deco lined with parchment.
3. Send for a quarter of an hour in the oven and bake at 180 degrees. Serve with hot or cold drinks.
Recipe 6. Pie with Adyghe cheese and eggplant
Ingredients
a quarter of a pack of butter;
150 g sour cream;
400 g flour;
baking soda;
5 g sugar.
800 g eggplant;
chopped greens;
300 g of Adyghe cheese;
two cloves of garlic;
200 g of cheese;
salt and freshly ground pepper.
Cooking method
1. Wash the eggplants under the tap, wipe with a towel and prick in several places with a fork. We put it on a baking sheet and send it to the oven for half an hour. We bake at 200 C.
2. Then we cool the eggplants and remove the peel from them. Finely chop the pulp.
3. Coarsely rub one hundred grams of hard cheese. Knead Adyghe cheese with a fork. We put both types of cheese in a deep plate, add chilled baked eggplants and garlic squeezed through a press. We pepper and salt the stuffing. Add greens and stir.
4. Remove the butter from the refrigerator in advance so that it becomes soft. We combine it with sour cream and an egg. Beat with a mixer until smooth. Mix flour with soda, salt and sugar. We gradually introduce the dry mixture into the liquid. Knead soft dough. We pinch off a small part. Roll both parts into balls.
5. Roll out most of it into a thin circle. The remaining cheese is cut into bars and spread them along the edge. We wrap the cheese from the edge into the dough and form a side. In the center we lay out the cheese-eggplant filling. From the smaller part we make flagella and lay them on top of the filling in the form of a lattice. Lubricate the surface of the cake with water and sprinkle with sesame seeds.
6. Put the pie on a baking sheet covered with parchment and put in an oven preheated to 180 C for forty minutes. Serve both cold and hot, cut into slices.
Adyghe Cheese Pie - Tips and Tricks
To make the cake tastier, add to the filling, in addition to the Adyghe, other types of cheese.
You can add the onion to the filling raw, finely chopped, or fry until golden brown.
The more greens in the filling, the tastier the cake will turn out. You can use dill, basil, parsley, etc.
To prevent the filling from being dry, put sour cream and eggs into it.
Pie can be cooked not only in the oven, but also in a slow cooker.
