How to bake the right Ossetian pies. How to cook delicious Ossetian pies with different fillings. Cherry stuffing

Ossetian pie is prepared according to simple recipe, but the pleasure is great: juicy, with filling melting in your mouth, hearty, but at the same time, light cakes are appropriate for any feast and are suitable for both breakfast and a gala dinner. And they are also very good to serve at events where there is a bias on the buffet table. And they leave with a bang as a main course! What secrets will help to cook pies in such a way as to be known as the best housewife?

In Ossetia, no woman is recognized by society as a good housewife until she is fluent in the art of baking pies. There, this dish is a cult one, without which weddings, births, commemorations, that is, all significant human events, are inconceivable. The main requirements for pies are that they should be thin, with a juicy, plentiful filling. Poorly rolled cakes, lack of toppings are simply unacceptable. Ingredients for pies are available, but here, as they say in Ossetia, it is very important to bake them with a good attitude and pure thoughts. The rest is always at hand.

For a traditional recipe, we need:

• milk - 3 cups (you can take goat, sheep, cow);
• 3 tbsp ghee;
• 2 tbsp. l. yeast;
• 1 st. l. Sahara;
• 1 tsp salt;
• 1-2 kg of cheese or any pickled cheese.

The most important thing is to properly knead the dough for cakes. To do this, you need to sift the flour through a sieve (leaving one glass for pouring), forming a small slide on the board or in the bowl. In the center of the slide we make a recess. Stir in a glass of warm milk, sugar, salt, butter and yeast, and then pour the mixture into the very center of the flour hill.

Thoroughly knead the components to a uniform consistency: it should be moderately viscous and not stick to your hands. Cover everything with a towel and leave the dough to rise in a warm place for about 2 hours. And only then it is important to carefully knead the dough, adding the rest of the flour and leave for another 30-40 minutes.

Important advice to everyone who decides to cook pies for the first time: be sure to follow the proportions and sequence of actions! Then, when you “stuff” your hand, the process will definitely go faster - you will learn to feel the dough, which means you can change the proportions at your discretion.

While the dough is rising, prepare the filling. traditional pies- called "walibah" and "khabizzhin" - they are prepared with pickled cheese, which is simply rubbed on a coarse grater. You can simply knead the cheese so that it turns into an appetizing cheese mass. It happens that the cheese is too salty: then it is soaked in water so that the excess salt is gone. If you see that the cheese is quite dense, but low-fat in structure, add a little butter (a couple of tablespoons is enough). When the filling is ready, we begin to form cakes.

We roll out the cake, evenly distributing the dough from the center to the edges. The thickness of the dough over the entire surface should be the same: about 1.5 cm. And now we spread the filling, evenly distributing it over the entire surface (leave 3-4 cm at the edges for “tucks”). It remains to lift the edges and carefully pick them up to the center, trying to fasten them. It is better to leave a small hole in the center - so the steam will come out during the cooking process. It remains to carefully transfer the pies to the baking dish and flatten slightly, giving the shape of a cake. You can use a rolling pin, or do it with your hands - at your discretion.

The ideal diameter of the Ossetian pie is 30 cm.

It remains to grease the pies with yolk (you can use strong black tea), bake them at a temperature of 220 degrees for 15 minutes until golden brown. Ready-made pastries are poured abundantly butter(sometimes replaced with heavy cream): it soaks the dough, giving it fantastic juiciness and creaminess. Once the oil has been absorbed, the cakes can be eaten. Try not to eat them with your hands!

Cooking with cheese at home

Once upon a time, pies were baked without yeast, using only unleavened dough. Now the recipe is much more reminiscent of Russian pies: housewives put the dough on milk, yeast, adding an egg and butter. You are also allowed to experiment with cheese filling and replace Ossetian cheese with feta, cheese, Adyghe cheese, any kind of hard cheese, and they can be mixed in equal proportions.

For cooking:

1. Knead the dough according to the traditional recipe.
2. We mix feta, cheese, Adyghe cheese in a separate container.
3. Cooking Ossetian pies, baking for 40 minutes until the cheese inside is melted.

Ossetian cheese pie goes especially well with yogurt, katyk, ayran. But in principle, you can replace it with kefir or whey, as you like.

With potatoes and cheese

A pie with cheese and potatoes is called “kartofjin” in Ossetia and this kind of pies is very loved by the people. The secret is very simple: potatoes are easy to take with you as a snack, going to work or just on a long journey. They do not lose the charms of their pies either cold or hot, so cakes are prepared very often.

Preparing pies is very simple: cheese and boiled are mixed in equal proportions for the filling. mashed potatoes(you can do it on the water). The cheese must be sharp enough, otherwise the cakes will turn out insipid. If you use salted cheese: you can not soak it, because the potatoes will absorb excess salt and it will be in moderation.

Bake at 200 degrees for 30 minutes until the dough is ready. Brush pies generously with melted butter. Serve with warm milk or tea.

Our secret! The fillings, according to the rules from Ossetia, should be exactly twice as much as the dough, otherwise the dish will lose. And even in the process of giving the pies a flat shape, it is important to ensure that the dough does not tear.

With green onions

A variation with green onions is called "kadyndzhin". The combination of cheese and green onions is considered very successful: onions add extra juiciness and a spicy tint.

Ossetian pie with cheese and onions is prepared in the same way as previous options. But here it is important to choose the right onion: the feathers should be young, sweetish in taste, and in no case bitter, otherwise the pies will be overly "onion". But the right greens will give a light "mushroom" flavor, especially if you add a little butter to the filling.

"Kadindzjins" are very popular with spicy tea from mountain herbs, mixed with honey or other sweets.

With stewed cabbage

Kabuska in the Ossetian language is “cabbage”, so pies with cabbage and cheese are called “kabuskajins” here. These cakes are baked during the season of young cabbage, which is lightly stewed in a pan, and then mixed with pickled cheese.

The filling runs the risk of being fresh, and for this, black, red are necessarily added to it. capsicum and other spices. An important nuance is to use young cabbage and stew it only in melted butter. If you take the winter variety, the taste of the pies will be completely different.

From tradition! In the homeland of pies, on holidays they put three pies on a plate: three pies symbolize three elements. For the funeral table, only two of them always remain on the table.

With Chiken

The combination of cheese and chicken is very tasty in itself, and if you make it the filling of an Ossetian pie, it will turn out juicy, tender dish which kids will love. For the test we use classic recipe, but the filling will have to work hard.

We make the filling like this:

1. Finely cut the chicken into cubes and fry with onion in butter until half cooked.
2. In a warm meat filling, three any pickled cheese. Ideally, it should be cheese: feta will make the filling too salty, and Adyghe cheese will make it fresh.
3. Season with any spices to taste.
4. We form cakes.
5. We bake them at 200 degrees for 30-40 minutes.

Ready pie grease with oil and cover with a towel on top: it should slightly distance. This dish is ideal to drink with young red wine.

Yeast Ossetian meat pie

Ossetian meat pie is called "fidzhin". He is always present at holiday tables considered a festive dish. But, as practice shows, such a dish can easily make a full and very satisfying dinner, feed even a large family.

For cooking we need:

• Any meat (preferably lamb, young veal).
• Pickled cheese.
• One big bulb.
• Butter.

Preparing the dough basic recipe. We chop the meat into cubes, finely chop the onion, add cheese, grated butter. We prepare cakes and bake them at 220 degrees for 40 minutes. Lubricate the finished meat pie generously with butter. Serve with spicy tomato sauce, herbs, fresh vegetables.

Minced meat for classic Ossetian pies is never used. The meat should be chopped into small cubes, no more than half a centimeter in size.

With cottage cheese and herbs

Pies with greens and cottage cheese - budget and delicious option classic pies. No need to look for special cheese: cottage cheese will give the desired sourness, piquancy, and greens will saturate the cake with a unique spicy aroma. You can use any greens, but it is especially good to use cilantro, basil, tarragon in this recipe. They give a special oriental flavor and taste.

Cottage cheese must be mixed with herbs, salted, mixed so that the consistency of the filling is uniform. Next, lay out everything the same as in the classic recipe. Such cakes are baked a little faster - in just 15 minutes.

How to cook in a slow cooker?

Classical Ossetian pies are baked in special ovens, and their cooking on open coals is considered chic. But modern housewives have adapted the recipe by adapting it to multicookers.

The advantage of such a dish is, first of all, in the speed of cooking, and the smart device itself regulates the temperature and baking time. Preparing pies is very simple, but here it is important to calculate the size of the cake for the diameter of the multibowl. Lubricate the bottom with oil, lay out the cake, turn on the “Baking” mode and wait for the oven to signal the end of work. We eat a pie with vegetables, drinking strong fragrant tea with lemon and herbs.

The recipe for an Ossetian pie, if it seems laborious, is only for the first time: it is enough to bake it once, so that later you want to repeat the dish again and again in different variations. Be bold: use pumpkin, zucchini, grape leaves, beet tops, spinach and sorrel for the filling, experiment with different varieties cheeses. We are sure that pies will definitely take root in your diet and will be eaten with pleasure by household members.

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. V 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:

1. Make a dough: mix in warm water (half a glass) yeast, a few tablespoons of flour and sugar.
2. 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.
3. 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

This 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:

1. Mix sugar with yeast, pour in a little warm water and leave for a few minutes.
2. Gradually add flour and salt, pour in oil and the rest of the water. Let the dough rise.
3. Wash, dry the greens and chop finely. Stir in mashed cheese.
4. Divide the dough into three parts and roll out thinly.
5. Lay out some of the filling. Gather the edges of the pie into the middle and seal. Gently stretch the cake.
6. Place the pie on a baking sheet and make a hole in the middle.
7. 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:

1. Add yeast, a pinch of salt and sugar to warm milk and leave for 10 minutes.
2. Add the egg and flour to the yeast, pour in the oil.
3. While the dough is rising, boil the potatoes, peel and mince with cheese.
4. Add salt, a piece of butter and sour cream to the filling, mix.
5. Roll the stuffing into a tight ball.
6. Roll the dough into a ball and flatten with your hands into a flat and even circle.
7. Place a filling ball in the center of the circle. Gather the edges of the dough in the center and fasten.
8. Close and flatten the edges in the center.
9. Flatten the finished ball with your hands, turning it into a flat cake.
10. Put the cake on parchment, make a hole in the middle.
11. 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.

Fresh herbs are added to the filling of the Ossetian cheese pie. 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:

1. Mix yeast, sugar and salt in warm water.
2. Sift the flour into the liquid and pour in the oil. Mix and knead the dough. Leave to rise for 30 minutes.
3. Mash the cheese with cottage cheese with a fork. Grate the mozzarella and chop the greens finely.
4. Mix all the ingredients, salt and roll into a ball.
5. Divide the dough and filling into 3 equal portions.
6. Stretch each piece of dough into a cake, put a ball of stuffing in the center.
7. Gather the edges of the dough and close in the middle. The filling will be inside.
8. 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.
9. Brush each pie with a beaten egg and bake for half an hour.
10. Lubricate the finished hot pies with butter.

ockey.ru

Yeast dough on dough

Ingredients

• 1 teaspoon dry yeast;
• 600 g + 1 teaspoon of flour;
• 1 teaspoon of sugar;
• 30 g butter;
• 150 ml of milk;
• 250 ml of kefir;
• 1 teaspoon of salt.

Cooking

Make a brew first. Combine a teaspoon of yeast, flour and sugar and pour into 50 ml of slightly warmed milk. Stir and put in a warm place until air foam appears.

When the dough comes up, start making the dough. Sift flour and melt butter. Make a well in the flour and pour in the dough, butter, 100 ml of milk and kefir. Add salt.

Mix well until smooth and leave in a warm place until the dough has doubled in size. This may take over an hour.

Knead the risen dough well until it becomes soft and pliable.

Yeast-free dough

Ingredients

• 300 g of milk;
• 1 teaspoon of sugar;
• 1 teaspoon of salt;
• 400 g flour.

Cooking

Slightly warm the milk and dissolve the salt and sugar in it. Sift the flour and, stirring, gradually pour it into the milk.

Knead the dough well so that it becomes homogeneous, soft and elastic and does not stick to your hands. Sprinkle with flour if needed.

Cover the dough with cling film and let it rest for 10-15 minutes.

How to make stuffing for Ossetian pies

The filling should be either as much as the dough, or a little more.

For the Walibach pie with cheese

Ingredients

• 1 kg of Ossetian cheese or a combination of pickled cheeses (for example, 500 g of Suluguni + 500 g of Adyghe).

Cooking

Just mash the cheese with your hands.

For Kadyndzjin pie with cheese and green onions

zernograd.com

Ingredients

• 700 g of Ossetian or other pickled cheese: Adyghe, Suluguni, feta cheese;
• 300 g green onions;
• salt - to taste.

Cooking

Mash the cheese with your hands or grate it. finely chop green onion. If the cheese is fresh, salt to taste. Mix well.

For the potato pie with potatoes, cheese and herbs

povarenok.ru

Ingredients

• 800 g potatoes;
• 200 g of Ossetian or other pickled cheese;
• 2 tablespoons of sour cream;
• 1 bunch of dill;
• 1 bunch of parsley;
• salt and pepper - to taste.

Cooking

Boil potatoes and do it. Add grated cheese, sour cream, chopped herbs, salt and pepper, mix again and let cool.

For the Fidgin Meat Pie

brjunetka.ru

Ingredients

• 1 kg of beef or lamb (other lean meats can also be used, but, as a rule, they do not put pork in Ossetian pies);
• 1 onion;
• 3-4 cloves of garlic;
• ground or fresh hot red pepper - to taste;
• salt - to taste;
• 9-13 tablespoons meat broth(3-4 for the filling + 6-9 pour into the finished cake).

Cooking

Grind meat, onion and garlic in a meat grinder. Add seasonings and mix well. Pour in 3-4 tablespoons of the broth, mix again and put in the refrigerator so that the filling is a little infused.

For the Tsakharajin pie with beet tops and cheese

zernograd.com

Ingredients

• 300 g of beet leaves;
• 700 g pickled cheese;
• salt - to taste.

Cooking

Grate the cheese on a coarse grater. Wash the leaves, dry and cut into medium pieces. Mix with cheese, salt, if it is fresh, mix.

For the Kadurjin pie with beans

povar.ru

Ingredients

• 600 g of beans;
• 150 g of onion;
• 3 tablespoons of vegetable oil;
• 3 cloves of garlic;
• 3 teaspoons of thyme;
• salt and pepper - to taste.

Cooking

Soak the beans for 8 hours, and then turn them into puree with a blender or meat grinder. Finely chop the onion and fry it in oil until golden brown. Mince the garlic.

Mix beans, onion and garlic, add thyme, salt and pepper. Mix well.

For the Kabuskajin pie with cabbage and cheese

zernograd.com

Ingredients

• 900 g cabbage;
• 1–
• 600 g pickled cheese;
• salt - to taste.

Cooking

Finely chop the cabbage. Fry it in hot oil for about 10 minutes, uncovered. Vegetables should not burn.

When the cabbage becomes a little softer and settles, cover the pan with a lid and, adding water from time to time, simmer until tender. Remove from fire and cool. Drain excess liquid.

Grate the cheese or mash with a fork or your hands. Combine with cabbage, salt and mix.

For the Davonjin pie with wild garlic and cheese

zernograd.com

Ingredients

• 3 bunches of fresh wild garlic;
• 5 green onion feathers;
• 5 sprigs of dill;
• 600 g pickled cheese;
• salt - to taste.

Cooking

Separate wild garlic leaves from too coarse stems. Finely chop all the greens and remember it with your hands. Grate the cheese or mash with a fork if it is soft. Cheese should be less than a mixture of greens.

Combine all ingredients and salt to taste.

For the Nasgin Pie with Pumpkin and Cheese

smachno.in.ua

Ingredients

• 600 g pumpkin;
• 300 g of Ossetian, suluguni or other pickled cheese;
• 250 g of onion;
• 2 tablespoons of butter;
• 2 tablespoons of vegetable oil;
• salt and pepper - to taste;
• 2 teaspoons dried thyme.

Cooking

Grate pumpkin pulp and cheese on a coarse grater. Cut the onion into small cubes and fry it in hot butter and vegetable oil until golden brown.

Simmer the pumpkin with onions for 5 minutes, add salt, pepper and thyme. Add cheese and mix well.

For Zokojin Pie with Mushrooms and Cheese

edaetoprosto.ru

Ingredients

• 500 g fresh champignons;
• 2 dried white mushrooms;
• 2 tablespoons of vegetable oil;
• ½ teaspoon dried thyme;
• salt and pepper - to taste;
• 400 g pickled cheese.

Cooking

Cut the mushrooms into cubes, grind the porcini mushrooms into powder in a separate bowl.

Put the mushrooms in a frying pan with heated oil and simmer over low heat under a closed lid until half cooked. Add mushroom powder, thyme, salt and pepper and continue cooking.

While stirring, wait until all the liquid has evaporated.

Grate the cheese, combine it with chilled mushrooms and mix well.

For the Balgin pie with cherries

ah-vkusno.ru

Ingredients

• 350-450 g whole pitted cherries (you can use frozen);
• sugar - to taste;
• 2 tablespoons corn or potato starch;
• 60 g walnuts.

Cooking

Leave a few berries to decorate the pie, put the rest in a bowl. Add sugar and starch, mix gently.

Finely chop the walnuts and set aside - they will be needed during the formation of the pie.

How to sculpt Ossetian pies

"Balgin" with cherry

Divide the dough into two parts. Roll out one half and lay in shape. Lay out the cherry in a thick layer. Sprinkle with walnuts.

Roll out the other half of the dough and cover the pie.

Spread the filling on the cake.

Pin the edges of the dough on top. Stretch carefully so that the filling does not shine through.

First, press the middle with your hands, then the edges and slowly stretch the cake so that the filling is evenly distributed.

When the cake is fairly thin, flip it seam side down onto a baking sheet. cast iron pan or in a mold sprinkled with flour. Make a small hole in the center for steam to escape.

Make two more pies in the same way.

How to bake Ossetian pies

In the oven

Preheat the oven to 200°C and put the pie in it for about 15 minutes to brown it.

in a frying pan

So you can cook any pie, except for "Balgin" with cherries.

Heat a dry frying pan well. Put the cake on it and bake under the lid until golden brown from each side.

How to serve Ossetian pies

Grease the finished pies generously with butter. Pour the broth into the meat.

Serve pies stacked and hot.

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 is being done sponge method and not sloppy. 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 soft in texture, so knead it with your 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.

The first recipe was given without sponge fast way making pies. 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. Bon Appetit to all who use these recipes!

Video dough for Ossetian pie classic recipe

Traditionally, flat Ossetian pies are made with a diameter of 30 - 40 mm and a height of no more than 2 cm. The thickness of the dough of a real Ossetian pie should be minimal, and the abundance of filling should be maximum.

By the way, Ossetian pies come in both round and triangular shapes. A few centuries ago, these pies were made exclusively from unleavened dough. Currently, there are much more recipes for Ossetian pies, as many hostesses have adapted the classic recipe for home cooking. And more and more often, recipes for Ossetian pies are found from yeast dough.

A variety of fillings are added to Ossetian pies: meat, cheese, potatoes, cabbage, beans, mushrooms, wild garlic and even cherries.

For homemade Ossetian pies adapted recipe prepare two fillings of meat and potatoes. We will prepare the dough ourselves simple recipe. By the way, you can choose a dough recipe for Ossetian pies to your liking (see recipes below).

Ingredients:

For three meat pies and two potato pies, about 30 cm in diameter.

Milk - 250 ml

Oil - 50.0 ml (2-3 tablespoons)

Yeast - 9.0 g

Flour - 600 g

Salt - 1 tsp without a slide

Sugar - 1 tbsp. l.

Butter - 100 g (for greasing the top of the pie)

Meat (beef + pork, 2/1) - 350.0 g

Onion - 1 piece

Spices: salt, ground black pepper

Potatoes - 3-4 pieces of medium size

Cheese - 100 grams

Greens (dill, green onion, parsley) - 10 grams

How to cook Ossetian pies

1. Put sugar, yeast, salt into warm milk, pour in oil. Add 4/5 flour to the mixture and knead a moderately dense dough. For an hour and a half, put the dough in a warm place.
2. Boil the peeled potatoes in salted water. Remove from water, mash with a crush, add herbs and chopped cheese. To mix everything.
3. For meat filling meat and onions must be passed through a meat grinder, installing a grate with large holes on it. Everything can be cut with a knife. Salt and pepper the meat filling to taste.

4. When the dough and fillings are ready, you can start forming round Ossetian pies.
5. Divide the dough into five parts.
6. Roll out cakes from each part.

7. Put the filling.

Ossetian pies recipes

Ossetian pie is a real hearty meal of the inhabitants of Ossetia, fully revealing the culinary abilities of the hostess who prepared this dish. It is believed that how experienced the hostess depends on the thickness of the dough layer. The thinner the layer, the more agile the hostess, the thicker, the younger and more inexperienced.

Ossetian pie is a thin layer of dough, inside of which you can find quite a lot of stuffing, covered with the same layer of dough on top. Filling, meat, cabbage, cheese, mushrooms, cherries, potatoes and even beet tops that do not stick out of the dough, they are neatly hidden and make the dish juicy, rich and very tasty.

Ossetian pie recipe with cheese

• Warm water - 1 cup.
• Yeast (dry) - 1 teaspoon.
• Flour - 300 grams.
• Sand sugar - 1 teaspoon.
• Salt - half a teaspoon.
• Vegetable oil - 3-4 tablespoons.

• Fat cottage cheese - 150 grams.
• Cheese - 150 grams.
• Goat cheese - 150 grams.
• Parsley and green onions - half a bunch each.

Dissolve yeast, salt, add sugar. Then sifted flour, mix, add oil. Mix well until smooth and elastic dough leave for an hour in a warm place.
Finely chop the greens, knead and grate the cheese, add salt, mix well, divide into three Ossetian pies. Divide the dough in the same way into three parts. Roll out each piece, put the filling inside, cover with a second layer of dough on top, seal. The Ossetian pie turns out to be completely closed, you can grease the top with yolk, set to bake for 30 minutes at 200 degrees.

Ossetian pie recipe with meat

• Yeast dough.
• Meat (beef and pork) - 500/200 grams.
• Garlic - 5 teeth.
• Onions - 2 pieces.
• Butter - 100 grams.
• Black pepper - 0.5 teaspoon.
• Red pepper "hot" - 1 piece.
• Salt.
• Meat broth - 150 grams.

Scroll the meat through a meat grinder or combine, along with garlic and onions. Mix everything well, better with your hands, salt and add pepper. Finely chop the hot pepper, add to the filling and mix well again. Here we pour 5 tablespoons of broth, mix. We send it to the refrigerator for an hour.

We divide the dough into 3 parts, as well as the filling. Roll out a thin layer of the “sole” of the pie, apply chopped meat, cover with a second layer, make a cake. We send it to the oven for 25 minutes at 220 degrees, after cooking the hot Ossetian pie on top, grease it well with butter.

Ossetian pie recipe with potatoes

• Potato - 0.5 kilograms.
• Cheese "Ossetian", you can use Brynza - 0.5 kilograms.
• Butter - 80 grams.

• Water - 1 glass.
• Flour - 800 grams.
• Yeast (dry) - 5 grams.
• Milk - 280 grams.
• Vegetable oil - 5 tablespoons.

We make a mixture of vegetable oil, milk and boiled water (40 degrees). In a separate bowl: yeast and flour. Pour dry ingredients, dissolve well, mix and make elastic dough leave for 1 hour in a warm place.

Filling: Boil and mash potatoes until mashed, season with salt. Pass cheese or cheese through a grater. Mix potatoes and cheese, add a little milk. We divide the dough and filling into 3-4 parts, form pies, grease with butter, and send to the oven for 20 minutes at 220 degrees.

Ossetian pie recipe with herbs

• Yeast dough.
• Suluguni - 200 grams.
• Feta - 100 grams.
• Green onion - 1 bunch.
• Dill - half a bunch.
• Basil - half a bunch.
• Butter - 70 grams.
• Sour cream 20% - 150 grams.

Finely chop the greens, and grind the cheese through a meat grinder or blender. Mix greens with cheese. Add fat sour cream, mix again. We divide the dough into three parts, as well as the filling. We form pies. We hide the filling inside, on top, the part that we cover the pie, grease well with butter. Preheat the oven well, leave the cake for 20 minutes at 220 degrees.

Ossetian pie recipe on kefir

Kefir dough:

• Kefir (more than 2.5%, best of all 3 and above) - 2 cups.
• Yeast (dry) - 7 grams.
• Flour - 600 grams.
• Salt - half a teaspoon.
• Sugar - 1 teaspoon.
• Sour cream - 3 tablespoons.
• Egg - 1 piece.

• Green onions - 1 bunch.
• Mushrooms - 400 grams.
• Egg - 2 pieces.
• Goat cheese - 300 grams.

Mix the ingredients for the dough, as a result it will turn out fluffy, elastic, rises in 1 hour, in a warm place, covered with a towel. In the meantime, you can prepare the filling: finely chop the onion, wash and clean the mushrooms, cut into small squares, pass the onion with mushrooms. Boil the eggs and chop them with a fork or rub them on a fine grater. We also rub the cheese. But on a big scale.

The dough must be divided into 4 parts, as well as the amount of filling. We form pies, lay the filling and cover with the top layer of dough. The cake on top can be well smeared with butter, or with vegetable oil, as well as egg yolk. We send for 20 minutes at 200 degrees in the oven.

Ossetian pie classic recipe

• Flour - 700 grams.
• Milk - 300 grams.
• Yeast (dry) - 5 grams.
• Salt - half a teaspoon.
• Sugar - 1 teaspoon.
• Vegetable oil - 4 tablespoons.
• Hot water - 100 grams.

Filling (Tsakharajyn - Ossetian pie with beet tops):

• Beet tops - 0.5 kilograms.
• Green onions - 1 large bunch.
• Dill - 1 bunch.
• Parsley - 1 bunch.
• Ossetian cheese (can be replaced with goat cheese or Feta cheese) - 500 grams.

Finely chop all the greens, salt well and mix. Grind cheese and mix with herbs.

For the test you need to dilute in hot water and yeast milk, add salt and sugar, vegetable oil, sifted flour. As a result, the dough is elastic, it needs to be greased in a bowl vegetable oil, and then cover with a towel and leave in a warm place for half an hour - an hour.

When the dough has come up, it must be divided into 3 parts, form pies (put the filling on the lower thin layer, cover with the second layer of dough on top, make a cake). Lubricate with egg yolk, leave for half an hour at 200 degrees.