In comparison with the cuisines of other countries, Ossetian cuisine does not stand out for the diversity of its dishes. But this is offset by their original, colorful taste. Who has not heard of the famous Ossetian cheese or traditional pies?

Pies are especially appreciated in Ossetia, because for local residents their preparation is not just a tribute to tradition. They have a special, ritual significance. It is to them that prayers are offered. And for cutting delicious pastries they start only after the blessing of the elder in the house.

Not a single festive feast passes without juicy pastries with cheese, potato, pumpkin, cabbage or meat fillings. Traditionally, three pies are baked, which are divided into seven pieces at the table. In this case, the cakes are placed one on top of the other.

They are eaten exclusively with their hands, properly dipped in melted butter.

Recipe traditional pie with Adyghe cheese

Ingredients	Quantity
Yeast dry active -	1.5 tsp
Flour premium -	150 g
Milk -	50 ml
Butter -	0.5 st. l
Egg -	1 PC
Sugar -	half tsp
Salt -	pinch
Adyghe cheese (Ossetian or any other soft) -	up to 200 g
Kefir or sour cream -	1 - 2 tbsp. l.
Cooking time: 120 minutes	Calories per 100 grams: 190 kcal

Ossetian pie is a flatbread. Traditionally, it is formed from one piece. But inexperienced housewives can try their hand with two cakes, between which place the filling.

Let's start cooking:

We start by kneading the dough. We heat the milk with a spoonful of butter, but make sure that it does not boil. In a separate container, mix the egg and salt;

Sift the flour, which is then mixed with sugar and yeast. We combine the dry mixture, milk and eggs;

Before you start kneading, it is better to grease your hands vegetable oil. This will make sticky dough less sticky. You do not need to add flour, even if the dough seems to be too liquid. Otherwise, it will not rise as it should;

We leave the dough near the stove, wrapping the container with a towel. After an hour, lightly crush it and leave it to rise again;

Toward the end of the dough proofing period, we are engaged in the filling. Grind the cheese on a grater (preferably large). It must be remembered that when Adyghe cheese is used, then it must be brought to taste with salt, and if you took suluguni and cheese, you should not salt them. We impregnate the cheese with kefir;

Finally we form the cake. Dust the work surface well with flour. Slightly stretching the dough with your palms (it is not advisable to use a rolling pin), we give it the shape of a small cake;

Laying cheese filling and pinch the edges, pulling them to the center. Sprinkle with flour and press down with the palm of your hand;

Turning the workpiece down with a seam, we continue to stretch it, trying to make a very thin cake. Everything must be done with care and not be too zealous, because tender dough breaks easily;

We transfer the finished cake to a heated baking sheet, which we grease with oil in advance, and make a small hole with a knife. Steam will come out through it. Bake at 220° for 15-20 minutes.

Such a pie can be eaten as an independent dish, but also used instead of bread as a bite to the main dishes.

Ossetian pie with cheese and potatoes

Thanks to the potatoes, this type of pie will be more satisfying, and therefore it can be served as full meal. Drink warm milk or broth.

For one pie you will need:

• Premium flour - 200 gr;
• Kefir - 100 ml;
• Sugar - 1 tsp;
• Cheese (Ossetian, brynza or Adyghe) - 100 gr;
• Potato - 2 small tubers;
• Butter - 30 gr;
• Salt - a pinch;
• Dill or other herbs - if desired.

Cooking:

1. We put a tablespoon of flour in a small container, add the entire portion of yeast and sugar, as well as a spoonful of moderately warm kefir. Leave the mixture for half an hour;
2. Sift the rest of the flour and put the peeled potatoes on the stove. After it is cooked and cools down a bit, we crush it or grind it through a sieve. Set aside;
3. During this time, the dough should already swell and become covered with a characteristic yeast foam. Pour it into the flour in small portions, stirring slowly. After we add the rest of kefir and the whole portion vegetable oil. Carefully knead the dough until elastic;
4. Close the finished bun with a towel and leave. The dough should still come up;
5. While the dough is resting, we complete the preparation of the filling. Add chopped cheese and, if desired, chopped dill to the potatoes. Salt if necessary. Mix thoroughly;
6. The dough has already properly approached, and therefore we take it and form a plump cake. We spread the filling and collect the edges of the workpiece to the center. We cut off the excess;
7. Turn the seam down and only then proceed to the formation of a thin cake. To do this, it is enough to press it with the palm of your hand, but you need to distribute the force of touch evenly so that somewhere in one place the dough does not break through, and in another it does not turn out to be too thick;
8. We move the cake to a baking sheet and make a small hole in the upper part;
9. Bake for 20 minutes at 220°.

Fragrant and hearty cake is ready.

Ossetian pie with cheese, herbs and spinach

For one pie you will need:

• Premium flour - 200 gr;
• Water - 70 gr;
• Cheese (Ossetian, Adyghe or feta cheese) - 150 gr;
• Dry active yeast - 1 tsp;
• Spinach - 200 gr;
• Bulb - 1 small;
• Refined vegetable oil - 0.5 tbsp. l;
• Sugar - 1 tsp;
• Salt - a pinch.

Let's start baking:

1. Mix the sifted flour with a pinch of salt and a spoonful of sugar. Dissolve fast-acting yeast in warm water, then pour this mixture into the flour;
2. Having previously lubricated the palms with oil, we begin to knead the dough until it acquires elasticity, but at the same time retains softness. After that, set aside for at least an hour to approach. Don't forget to cover with a clean towel;
3. During this time, prepare the spinach. Wash it thoroughly, then throw it into water brought to a boil, and boil for no more than three minutes. You can’t keep it longer, the product is very delicate;
4. After we take it out, put it in a colander to remove the liquid, and chop;
5. We also cut the onion and greens, mix with spinach. Coarsely rub the cheese and also mix with herbs. Add to taste;
6. By this time, the dough should already have reached the desired state. Having taken it out of the container, we put it on the prepared table and, gently pressing it with the palm of our hand, we create a “fleshy” cake. We lay out a bun from the filling on it;
7. We firmly connect the edges, pulling them to the center. If the dough is too sticky, do not forget to flour your fingers for a stronger seam;
8. Gradually kneading the product from the center to the periphery, we form a cake as thin as possible. You can pick it up and run your fingers along the very edge. Under its own weight, the workpiece will stretch even better;
9. We move it to a baking sheet and before sending it to the oven, do not forget to make a small hole in the center;
10. Bake at 220° for about 20 minutes.

Pie with cheese and chicken filling

This kind of Ossetian pie will surely appeal to lovers of delicious hearty pastries. Due chicken meat it can replace the main course on the dinner table.

Ingredients for one chicken and cheese pie:

• Premium flour - 200 gr;
• Kefir - 70 gr;
• Dry active yeast - 1 tsp;
• Butter - 1 tbsp. l;
• Refined vegetable oil - 1 tbsp. l;
• Cheese (Adyghe or any other soft) - 150 gr;
• Chicken drumstick - 1 pc;
• Spices - salt, thyme, paprika, allspice, bay leaf.

Cooking, as always, we start with the test:

1. Pour dry yeast into moderately warmed kefir, mix well;
2. In small portions, adding flour, combined with salt, knead a soft elastic dough. At the end, adding vegetable oil, put in a secluded place, be sure to cover with a clean towel. The dough should rise for at least an hour;
3. At this time, we start cooking meat. We wash it and boil it until cooked, seasoning the broth with fragrant spices (thyme, laurel, sweet peas) in the middle of cooking. Do not forget to remove the foam that appears. After we cool the drumstick and remove the meat from the bone. Finely chop and combine with paprika and salt;
4. We rub or grind the cheese by hand (soft varieties crumble perfectly). Combine with chicken and fill the filling with a couple of spoons of broth. You can not overdo it so that the filling does not flow during baking;
5. We take the already approached dough and knead it into a small dense cake. We put the filling on top and begin to pinch the edges, pulling them towards the middle. We cut off the excess;
6. Carefully, trying not to break through the dough, flatten the workpiece and, pressing with your hand, move in a circle. Thus, we turn the ball into a cake;
7. We shift it to a baking sheet and cut a small hole in the middle so that the steam comes out;
8. Bake for 20 minutes in an oven preheated to 200 °.

Little tricks for housewives

There are no difficulties in preparing Ossetian pies, but there are small nuances, the correct observance of which may take several attempts. So, the ratio of dough to filling should be approximately 1:1. That is, the ideal pie will be with a thin, tender dough, which is complemented by a juicy rich filling.

A few tips to help you enjoy your pies to the fullest:

• When kneading, the dough can be beaten well on the table so that it reaches the desired elasticity;
• Housewives who are just trying their hand at the art of baking Ossetian pies can form a cake on parchment, which can be laid on the table. And then transfer the soft product to a baking sheet right along with the substrate. So the probability of breaking through the dough is minimized;
• Ready cake must be lubricated butter, which melt. This will not only emphasize the amazing taste of baking, but also prevent it from drying out;
• Ready-made pastries tolerate freezing well. To do this, it must be wrapped with cling film and hidden in the freezer. Warm up in the microwave.

Ossetian pies with cheese are real culinary masterpieces. Having tried to cook them once, the hostess will no longer be able to deny herself and her loved ones the pleasure of pampering the taste buds with this tasty and easy-to-cook dish.

Traditionally, flat Ossetian pies are made with a diameter of 30-40 cm 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. At present, there are much more recipes for Ossetian pies, as many hostesses have adapted 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.

dough:

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 filling:

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

Onion - 1 piece

Spices: salt, ground black pepper

potato stuffing:

Potatoes - 3-4 pieces of medium size

Cheese - 100 grams

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

Salt

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. 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.

8. Pinch the edges.

9. Turn seam down and roll out as thin as possible.

10. Bake pies in the oven for 25 minutes.
Put a piece of butter on each Ossetian pie.

Delicious Ossetian pies are ready

Bon Appetit!

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

Dough:

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

Filling:

• 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

Filling:

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

Dough:

• 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.

Filling:

• 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

Dough:

• 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 turns out to be elastic, it must be greased in a bowl with vegetable oil, and then covered with a towel and left 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.

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 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 room temperature. Knead the dough. To make it more elastic - add 1.5 tablespoons of 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 over 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.

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 onion 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. Take out ready pie and immediately brush with 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.

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 pastries are sweet.

Recipe 1. Pie with Adyghe cheese from puff pastry

Ingredients

250 g puff yeast dough;

30 ml of vegetable oil;

200 g of Adyghe cheese;

• a bunch of fresh dill;

  black pepper and salt;

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. Put the cheese filling in the middle of each strip and tightly seal 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. Finished puff pastry thaw completely and roll 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. Grease the surface of the finished hot cake with 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.