Today we are serving Ossetian pies on the table - we will have 5 recipes with photos. How to cook Ossetian pies? - you ask? It's not that hard. Unleavened yeast dough, a lot of toppings and, of course, love for those you treat. That's the whole secret!

The modern world is different in that the cultures of different ethnic groups penetrate each other, creating a wonderful interchange of values. This also applies to cooking - and to share the pearls of their national cuisine.

Ossetian pies with meat

Ossetian meat pies are called "fydzhyn". There should be an odd number of them on the table. Then they symbolize happiness, abundance and prosperity in the house.

Ingredients:

• 200 water;
• salt + granulated sugar - 1 tsp each,
• yeast - 4 g (dry);
• white flour - 320-350 g;
• one and a half tablespoons of vegetable oil;
• ground beef meat - 600 g;
• large onion;
• a couple of cloves of garlic;
• a bunch of cilantro;
• for juiciness - 60 ml of water;
• butter - a piece the size of a walnut.

Cooking:

1. Pour a glass of slightly warm water (no more than 30º) into the dishes, salt, pour sugar, send yeast and a little flour there.

Don't overheat the water! This can kill the yeast and the dough will not rise.

1. Constantly stirring, add the rest of the flour, vegetable oil and gradually turn the whole mixture into a light dough that does not stick to your hands. Let him stand for an hour. During this time, we will crush it 1 time.

1. For now, let's get on with the filling. We combine minced meat, chopped onion, chopped herbs and crushed garlic in a separate bowl. We season, pour in a little water so that the meat is juicy.

You can take any meat, depending on how high-calorie you want to make the dish.

1. So, the hour has passed, we take our bun of dough (it rose, became magnificent), divide it in half and roll out a thin layer (3 mm) from one part according to the size of the form.

1. Spread the filling carefully on the surface.

1. We roll the second layer in the same way, cover it and carefully pinch the edges. We make a cross-shaped incision in the middle of the dough so that the cake does not swell.

Bake in the oven for about half an hour. Grease the hot cake with a piece of butter. And enjoy a hearty, tasty dish with an amazing aroma.

Ossetian pie with cottage cheese and herbs - recipe and photo

Ossetian pie with cottage cheese and herbs is very tasty. It is tender and fragrant, and what else do you need for dinner with friends.

Ingredients:

• flour of the highest grade - one and a half with the top stack.;
• milk (slightly warm) - 150 g;
• any vegetable oil - 10 ml;
• baker's yeast (dry) - about 2 tsp;
• by tsp sugar and salt;
• cottage cheese - 280 g;
• 70 g of greens;
• a spoonful of butter for greasing.

Cooking:

1. Pour the sifted flour into a bowl and add the remaining dry ingredients - yeast and salt with sugar.

1. Gradually mixing warm milk, knead the uncooked dough with your hands.

1. When the lump of dough has already turned out, add vegetable oil. Knead again.

1. Now kneading our base is much easier, it is not so sticky. We spread it on a table sprinkled with flour and with our hands we give the dough the shape of a kolobok.

1. We cover our pretty bun with a damp towel and let it rest for 50-60 minutes.
2. Let's do the filling ourselves. If the cottage cheese is homogeneous, put it in a bowl immediately, if in grains, pass it through a combine or blender. We cut the greens: any you like. We combine greens with cottage cheese

Take the greens in a bowl with your hands, grind lightly. So it will be more juicy.

1. We add spices to the mass and form another bun with our hands. Attention! The dimensions of the two balls - dough and filling - should be approximately the same.

1. We wait until the dough rises, and we begin to collect our pie.

Ossetian women do not use a rolling pin when making pies. Only hands dipped in flour.

1. We form the base on the board with our hands up to a diameter of about 20 cm, put a bun of cottage cheese and herbs in the center and collect the dough around it into a bundle (bag).

1. Pressing down, stretch the cake according to the size of the baking sheet.

1. We cut in the middle crosswise and send it to bake in a hot oven (t 250º) for 25 minutes.

As soon as it is ready - we smear the top crust with hot butter.

Ossetian pies with beet tops - recipe

Tsakharajyn - this is how Ossetian pies with beet tops are called in the Caucasus. We will choose a recipe based on natural yeast.

Ingredients:

• warm water - 70 ml;
• milk - 70 ml;
• 2 with top st.l. sour cream;
• fresh yeast - 10 g;
• 30 ml sunflower oil;
• a bunch of beet tops;
• any pickled cheese - 200 g.

Soak pickled cheese (brynza, feta, suluguni, Adyghe) in milk for 30 minutes to give off excess salt. Grate, mix with herbs and mold into a ball.

Cooking:

1. For the filling, we rub the cheese, finely chop the tops. We sculpt a white-green ball.

If desired, you can also take green onions, parsley and dill in the filling. Then we reduce the amount of tops by half.

1. Place seam side down, slit to release steam, and bake until golden brown. Brush generously with butter.

Recipe for Ossetian pie with spinach and cheese

Mastering such dishes, housewives experiment with stuffing. Thus, the recipe for Ossetian pie with spinach and cheese was born.

Ingredients:

• warm water - 70 ml;
• sifted flour - 2 cups without a slide;
• milk - 70 ml;
• 2 with top st.l. sour cream;
• fresh yeast - 10 g;
• granulated sugar + salt - 1/3 tsp everyone;
• 30 ml sunflower oil;
• fresh spinach (500 gr) and a bunch of green onions;
• any pickled cheese - 200 g.

Cooking:

1. We dissolve sugar and yeast in warm water, wait for the appearance of foam, add milk, sour cream and mix.
2. In the sifted flour, we make a notch, add salt and pour in the yeast mixture. With your hands make a soft dough, slightly sticky to your hands. We pour vegetable oil and form a bun. We leave for an hour to rise.
3. Grate the cheese for the filling. Cut the spinach and sauté until soft in a frying pan with vegetable oil. Let's make a ball.

If you put spinach fresh - the cake will be "wet".

1. We flatten the approached base on the table, put the filling, collect the dough around it in a bag, crush it, flatten it to the size of the mold.

Lay seam side down, slit so that the steam can escape, and bake until golden brown. Brush generously with butter.

Recipe for Ossetian pies with cheese and herbs in a pan

And finally, a very simple recipe for Ossetian pies with cheese and herbs in a pan.

Ingredients:

• 320 g flour;
• an incomplete cup of milk;
• 1 tbsp vegetable oil;
• 15 g baker's yeast (dry);
• sugar - about 1 tsp;
• salt - a pinch;
• assorted greens - 100 g;
• a raw egg;
• any cheese - 150 g.

Cooking:

1. We combine dry products (yeast, sugar, salt), pour in warm milk and vegetable oil, knead the tender dough. Let rise 40 min. and again mix well with your hands.
2. We chop greens and cheese, drive in an egg. The filling is ready.

If your cheese is not pickled, but hard, add a little sour cream for the viscosity of the filling.

1. We divide the dough into parts 2:3. We roll out the larger one into a layer, lay out the filling, cover with a second layer (it will be a little thinner), tightly connect the edges.

Fry the pie in a pan with hot oil, seam down. When we turn over on the other side, then cover with a lid for 10 minutes.

And in conclusion, I suggest watching a video recipe for making an Ossetian pie

Bon appetit and see you for new recipes!

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, according to an adapted recipe, we will prepare two fillings from meat and potatoes. We will prepare the dough according to the simplest 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. Mix everything.
3. For meat filling, meat and onions must be passed through a meat grinder, placing 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 glass.
• 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 a homogeneous 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. We roll out a thin layer of the “sole” of the pie, put the minced 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 the dry ingredients, dissolve well, mix and make an 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 dough, you need to dilute the yeast in hot water and 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 pie is a closed pie, for the preparation of which they use yeast dough and various fillings from potatoes, meat, cheese, beet leaves, pumpkin, berries, cabbage, wild garlic, zucchini, etc. This is a traditional dish of Caucasian cuisine, which today is full of law is considered part of the culture of a great people and its pride.

The process of baking Ossetian pies cannot be called complicated, however, it requires a certain skill from the hostess. It is noteworthy that in Ossetia, baking such pies has always been considered an exclusively female affair. Good, successful pies are considered to have a thin layer of dough and a plentiful, juicy filling. Pies with a thick layer of dough are given out in Ossetia either by an inexperienced or simply inept hostess.

If we talk about the general principles and technology for making Ossetian pies, then they are the same throughout Ossetia, and we will tell about them directly in the recipes. Although, of course, every housewife has her own secrets of making Ossetian pies. From the general rules, it can be distinguished that the volume of dough in such a pie should be equal to the volume of the filling. Further, the dough for Ossetian pies is cut without a rolling pin, only with the help of hands. Maybe that's why they turn out so tasty and very homemade? Ossetian pies are also good because if the pie is not eaten at one time, then it can be reheated later, and this will not affect its taste in any way.

As we have already said, traditional Ossetian pies can have a variety of fillings, but they are usually baked in an odd number, unless we are talking about a funeral or commemoration.

Ossetian pies - food preparation

For the successful preparation of Ossetian pies, the good quality of flour and yeast is of great importance, only under this condition will you get a soft and fluffy dough. The flour should be sifted several times so that it is saturated with oxygen, and the dough “fits” well.

Most recipes for Ossetian pies use cheese. Of course, according to the classic recipe, Ossetian cheese should be used, but you can take cheese, feta, Adyghe or other pickled cheese instead. It is either cut into small pieces or crushed in a blender.

The filling for fydchin, an Ossetian meat pie, is usually made from beef. Previously, the meat was cut by hand into very small pieces, but now it can simply be passed through a meat grinder.

As for the other numerous components of fillings for Ossetian pies, in particular vegetable pies, they are prepared in the same way as for other pies: they are cleaned, washed, finely chopped and, if required by the recipe, stewed or fried in sunflower oil.

Ossetian pies - the best recipes

Recipe 1: Ossetian potato pies

Only potatoes can be used as a filling for this pie, but if you add it with pickled cheese or cheese, the dish will be more juicy and fragrant. Ossetian pies with such a filling are called Kartofdzhyn, and they are among the most popular.

Ingredients:

for the test:

1 kg of flour;
700 gr. milk;
100 gr. sour cream;
50 gr. sunflower oil
50 gr. yeast (dry);
1 tsp Sahara;
salt to taste.

For filling:

1 kg of potatoes;
150 grams of cheese or pickled cheese;
salt to taste.

Cooking method

1. After mixing the flour with yeast, salt and sugar, pour warm milk into it, knead the uncooked dough and, putting it in heat, wait until the dough rises. After that, we crush it, knead it well and put it in heat for another forty minutes.

2. While the dough is rising, boil the potatoes and mash them. Then we mix it with grated cheese, sour cream, butter, salt if necessary and mix the filling well.

3. Dividing the dough into equal pieces (about the size of a fist), we form a cake from each.

4. Putting the filling in the middle of the cake, collect the dough over it with a bag and pinch it. Then, gently patting it with your palm, we level the resulting cake into a cake. Then carefully turn it over and also level the second side. A small hole should be left in the center of the resulting cake so that steam can escape.

5. Putting the cake on a baking sheet, grease it with an egg and bake for about 20 minutes, after readiness, grease with butter.

Recipe 2: Ossetian meat pies

Ossetian meat pie, fydchin, is rightfully considered one of the most festive Ossetian dishes. When preparing it, it is important to make sure that the minced meat is neither too fatty nor lean, then it will turn out juicy and unusually tasty.

Ingredients:

for the test:

500 gr. whey or milk;
800 gr. flour;
1 p. yeast (dry);
1 tsp salt and sugar;
a third of a glass of vegetable oil;

For filling:

700 gr. minced meat;
1 onion;
2 cloves of garlic;
a third of a glass of broth;
salt, black pepper to taste.

Cooking method:

1. Cooking dough by mixing 70 gr. warm water with yeast, a tablespoon of flour, 1 teaspoon of sugar and placing it in a warm place. After foaming the yeast, mix the resulting dough with flour, warm whey and salt in a bowl, add sunflower oil at the end of the batch. We also put the prepared dough in heat so that it fits (about an hour).

2. Prepare the filling: salt the minced meat moderately, pepper it, then mix it with finely chopped onions and garlic, and knead everything well with your hands. But it will be ready for baking fydchin only after it has stood for half an hour, and the meat has been saturated with spices. To make the filling juicy, pour the broth into the minced meat.

3. When the dough is suitable, we divide it into 3 parts and form pies out of them. You can do this in the traditional way for Ossetian pies, described in recipe No. 1, or you can do it as follows. We divide each piece of dough into two parts, unequal in size. From the larger one, we form a cake with a thickness of no more than 5 mm, so that it is slightly larger than the size of the mold. We shift it into a mold, greased with oil, so that the dough goes beyond the edges of the mold, put the minced meat on top. From the second piece of dough we make an even thinner cake, up to 3 mm thick, cover the minced meat with it and tightly connect the edges of both cakes (you can run a rolling pin along the edge of the mold to remove excess dough). In the middle we make a hole through which steam will escape.

4. Then put the pies in a well-heated oven and bake until browned. Finished products are generously lubricated with butter.

Recipe 3: Ossetian pies with stewed cabbage

This type of pies, cabuscajin, is also quite popular. The filling for it is prepared quickly, but in order for the pie to turn out tastier, it is better to let excess sunflower oil drain from the finished cabbage.

Ingredients:

for the test:

200 gr. warm water;
1 kg of flour;
200 gr. kefir or milk;
0.5 cups of sour cream;
30 gr. yeast (fresh);
1 st. l. Sahara;
1 tsp salt;
100 gr. sunflower oil.

For filling:

500 gr. cabbage;
2 onions;
50 gr. ground walnuts;
thyme and salt to taste.

Cooking method:

1. Having dissolved sugar with yeast in a glass of warm water, wait until the yeast foams, then add kefir (milk), sour cream and mix.

2. After pouring the flour into a large bowl and making a deep recess in it, we send salt and yeast mixture there. Then, while stirring, gradually mix in the flour until you get a soft dough that slightly sticks to your hands.

3. We move the resulting piece of dough into another bowl, in which vegetable oil is poured, and, having rolled it there, leave it for about an hour to rise.

4. For the filling, finely chop the cabbage and simmer it with onions and spices until soft.

5. Divide the dough into pieces that are about the size of a fist (it should turn out about 5 pieces), carefully roll each of them in flour and leave for 15 minutes for proofing.

6. Putting each piece on a table sprinkled with flour, kneading it with your hands, make a small cake. We put the filling in the center of the cake and, lifting its edges above the filling on one side, gradually pick it up in a circle, pinching it.

7. Then we carefully level the resulting “pouch” into a cake, turn the product over with the seam down and gently pat the cake, trying to evenly distribute the filling inside the dough so as not to tear it. We make a hole or several sharp cuts in the middle of the pie (for steam to escape).

8. Putting the cake on a baking sheet, grease it with an egg and bake until it is browned. Then generously grease the finished cake with butter to make it softer.

Ossetian pies can be baked both in the oven and in a frying pan. When baking in a pan, the cake should not be covered until it is turned over.

When baking in the oven, the Ossetian pie must first be placed on the lower level of the oven. When its bottom surface is a little baked and stops sticking to the pan, the cake should be shifted to the top level.

If you notice that the cake has puffed up a lot, you can gently pierce it with a fork to prevent cracking and oozing.

If desired, Ossetian pies can also be fried in a pan, like ordinary pies, while the finished products do not need to be lubricated with butter.

14.03.2018, 18:53

Ossetian pies - 7 step by step recipes. How to cook Ossetian pie?

Posted on March 14, 2018

Recently, Ossetian pies have begun to gain immense popularity. More and more often, pies began to be ordered for family holidays or for going out into the countryside.

In fact, this is a flat cake with a diameter of 30-40 cm with a delicious filling. The filling can be different from cheese to meat. But also these pies can be triangular in shape, such a pie is made especially for religious holidays.

The classic Ossetian pie in the old days was prepared only from unleavened dough with various fillings. With the development of the culinary industry and the emergence of more and more new ingredients, the recipe has gradually changed and now we have a huge stock of recipes for making Ossetian pie. There are recipes in which you can freely use eggs, yeast, butter, milk.

And today we will analyze several recipes for making Ossetian pie. Recipes, of course, will be accompanied by step-by-step photos in order to make it easier for you to navigate. Cooking an Ossetian pie is not at all difficult. And you will see for yourself now.

For my own convenience, from this amount of ingredients, I will prepare 6 small pies, they will turn out to be about 20 cm in diameter. Plus, it will be much easier for beginners to make several small ones than one large one.

Ingredients.

• 250-300 gr. flour.
• 0.5 l. Kefir.
• 1 sachet of dry yeast.
• 1 egg.
• 3 art. spoons of milk.
• A pinch of salt and sugar.
• 300 gr potatoes.
• 300 hard cheese.
• Vegetable oil.

Cooking process.

Pour warm kefir into a bowl, add egg, salt and sugar. Stir so that the egg with sugar and salt are combined in a homogeneous mass.

Stir with a whisk and gradually add flour.

The dough should be very soft and sticky to your fingers. After adding 2 tbsp. tablespoons of vegetable oil. You can of course and olive will be even better.

While the dough is rising, prepare the filling. I'll peel the potatoes and make mashed potatoes.

In the finished puree pour 2 tbsp. spoons of milk. This will make the potatoes more tender.

Grate cheese, add to the saucepan with mashed potatoes and mix. In hot potatoes, the cheese will melt quickly and you will get a good homogeneous mass.

The dough has risen, you can start preparing the pie. I grease a baking sheet with vegetable oil and lay out a small piece of dough.

Use your hands to mash the ball into a patty. The main thing is not to make it too thin.

Put a lump of filling on the center and close the edges of the dough over the filling. Then turn the lump over and turn the dough into a cake again with your hands. Make a hole in the middle to let hot air out.

The pie is prepared at 200-230 degrees until golden brown.

After you take the cake out of the oven, brush it with a piece of butter. After the oven, let the cake rest for 5-10 minutes and you can cut and serve. Bon appetit.

Video on how to make beetroot pie

Bon appetit.

Recipe for a delicious Ossetian meat pie

One popular belief is connected with this pie; they are cooked in an odd number only then this pie can bring abundance, happiness and prosperity to the family. It is called "Fydzhyn".

Ingredients.

• 300 gr. flour.
• 250 ml. water.
• 1 sachet of dry yeast.
• A pinch of salt and sugar.

Filling.

• 550 ground beef.
• 1-2 cloves of garlic.
• 1 bunch cilantro.
• 1 head of onion.
• Black pepper to taste.
• 30 gr butter.

Cooking process.

Pour 250 ml of warm water into a bowl, add salt, sugar, yeast and flour. Mix until smooth. Let stand 10-15 minutes.

After a while, the yeast will wake up and it will be possible to mix in the rest of the flour and vegetable oil. Knead the dough leave it in a warm place for about 1-2 hours so that it rises 1-2 times.

In minced meat, mix finely chopped onion, cilantro, garlic, salt and pepper. Mix well so that the ingredients mix well with each other.

Minced meat can be used any except fish.

And so the dough has risen well, now you can continue to work with it further. Transfer it to the table and divide it into two equal parts. We will remove one part for now, and work on the second a little.

Using a rolling pin, roll out the dough into a circle 3-3.5 cm thick.

Now gently spread the filling over the surface of the dough. Leave free edges so that you can later connect the upper and lower parts.

We also roll out the second half of the dough and cover the filling with it, gently pinching the edges in a circle. In the center we make several holes for the release of hot steam.

We shift the cake on a baking sheet greased with vegetable oil and bake the cake in the oven at 200 degrees until golden brown. Brush the cake with butter after baking. Bon appetit.

Pie with cheese and greens

Ossetians themselves rarely replace cheese with cottage cheese or something else. So today we will also prepare a traditional Ossetian pie with brynza cheese and fresh herbs.

Ingredients.

• 150 ml. warm milk.
• 1.5 cups flour.
• 1 st. a spoonful of vegetable oil.
• 2 teaspoons dry yeast.
• 1 pinch of salt and sugar.

Filling.

• Half a bunch of beet leaves.
• Half bunch of dill.
• Half a bunch of green onions.
• 300 gr. salted cheese.
• 40 gr. Butter.
• Black pepper fragrant to taste.

Cooking process.

To prepare the dough, mix the dry ingredients together (salt, sugar, flour, yeast).

Adding milk in parts by hand, knead the dough.

When the dough begins to take shape, you can add 1 tablespoon of vegetable oil.

After adding the oil, continue kneading for another 3-4 minutes. Then we shift the dough into a bowl, cover it and leave it in the room for 1 hour. Remember to cover the dough with a towel or lid. When the dough has risen, you can start preparing the filling.

Brynza needs to be turned into crumbs. This kind of cheese is pretty easy to crumble with your hands.

Wash and dry greens well. Then finely chop.

Mix these two ingredients together.

Add salt and pepper if desired. Although the cheese is already salty, so before adding salt, first try the filling for salt. Mix the filling well and form two such small balls.

The dough has risen well from it we will make two equal pieces. From the pieces we make small cakes in the center, put a ball of filling and pinch the dough over the filling so that again we get such a ball.

The resulting ball with the filling inside is carefully transferred to a baking sheet sprinkled with flour and with light movements we make a cake out of the ball. In the middle, be sure to make a hole so that hot air comes out through it.
Test ingredients.

• 2 tbsp sour cream.
• Half a glass of water.
• Half glass of milk.
• 2 cups of flour.
• 1 sachet of dry yeast. 5 grams.
• A pinch of salt and sugar.
• 1 tablespoon vegetable oil.

Filling.

• 1 bunch fresh spinach.
• 300 gr. Cheese.

Cooking process.

Mix loose ingredients pour milk knead the dough. Add vegetable oil and knead for 3-5 minutes.

Leave the finished dough in a bowl under the lid so that it rises.

Grind cheese with spinach and mix together.

Divide the dough into two halves and roll them into cakes.

Put the filling on one cake with the second cake, cover the first and pinch. Make a hole for air to escape.

Bake in the oven at 190 degrees.

Principles of cooking Ossetian pies

Bon appetit.

Step-by-step dough recipes for Ossetian pies on kefir with and without yeast, on soda, sour cream, milk, mayonnaise

2018-04-13 Marina Vykhodtseva

Grade
prescription

15644

Time
(min)

servings
(people)

In 100 grams of the finished dish

7 gr.

5 gr.

carbohydrates

42 gr.

231 kcal.

Option 1: Classic dough for Ossetian pies

According to this recipe, you will get three Ossetian pies of a standard size. It is in this quantity that they are served on the festive table. Traditional dough on kefir, but with the addition of pressed yeast. Here they are replaced by a dry granular counterpart, as it is now more often sold in stores.

Ingredients

• 500 g flour;
• 250 g of kefir;
• 0.1 liters of water;
• 3 grams of salt;
• 2 tsp yeast;
• egg;
• 25 ml of oil;
• 10 grams of sugar.

Step-by-step recipe for Ossetian pie dough

Kefir should be at room temperature. Pour it into a large bowl, add slightly hot water, stir quickly. The result is a warm liquid that is optimal for yeast growth and development.

We throw salt and sugar into the egg, shake it, pour it into kefir, add yeast, stir. We achieve complete dissolution.

Add some flour to the bowl. While the mass is liquid, knead it with a whisk. Then we introduce a little more flour, begin to knead with our hands, gradually adding oil.

Add the remaining flour according to the recipe, knead the dough for at least another five minutes. During this time, it will become soft, homogeneous, add a few drops of oil to lubricate the surface and sides of the bowl. We send to the heat to rise. It is advisable to cover the top with a cloth.

After about 50-60 minutes, you need to check the dough. Since it is cooked on kefir, which contains acid, one full rise is enough. Then we put the mass on the table, divide it into three parts, sculpt Ossetian pies with any fillings.

If the house is cool, then to rise, you can remove the bowl of dough into the oven with the light on. If it is electric, it will speed up the heating process. Turn on the minimum temperature and open the door.

Option 2: A quick dough recipe for Ossetian pies

Kefir dough comes up quickly, sometimes 40 minutes is enough for this, but not always they are. If the deadlines are running out, then this quick option will help out. The dough is again on kefir, but without yeast. The softness and porosity of the pies will be due to baking soda. We put kefir in heat, let it warm up or put it in a package in hot water, shake it occasionally.

Ingredients

• egg;
• 12 g of soda;
• 340 g of kefir;
• 8 grams of sugar;
• 3 three tablespoons of oil;
• a pound of flour

How to cook fast

We measure kefir according to the recipe, add soda, stir. Ideally, you need to set aside for a minute so that the reaction takes place, it will be easier to knead.

Salt the egg, combine with sugar, beat and pour into kefir. Alternatively, you can add it here. We stir, we immediately fall asleep half of the flour, continuing to wield with a spoon or whisks.

As soon as all the lumps disperse, we introduce the rest of the flour, knead with our hands, knead the butter at the end, and grease the cooked dough with it. Mnem to smoothness.

You can immediately start forming pies, but it is better to let the dough lie down for ten minutes. During this time, the gluten will swell, it will be easier to stretch and roll out, the cake will not shrink. Since the dough was lubricated with oil, you can not cover it with anything during the rest.

When replacing soda with a ripper, the amount must be increased to 20 grams, since it additionally contains acid. It is undesirable to pour the ripper into kefir, it works better when mixed with flour.

Option 3: Dough for Ossetian milk pies

This is also a yeast version of the dough, but it is without fermented milk products. A simple and affordable option for which you can take whole milk of any fat content and even dilute it with a little water.

Ingredients

• 380 g of milk;
• 10 g yeast;
• 600 grams of flour;
• 25 grams of oil;
• egg;
• 25 grams of sugar.

How to cook

Add a couple of pinches of salt to the egg, pour prescription sugar. Since the dough is yeast, you cannot cook without it. Stir thoroughly, pour in warm milk, add yeast. Wait a couple of minutes until the grains swell.

Introduce flour, stir first with a spoon, then with your hands. After the mass becomes thick and looks like a pie dough, add oil to it, mash for another minute.

Let the dough rise one full time (about 1.5 hours), press down, leave for another half hour. After that, you can sculpt Ossetian pies.

Ossetian pies come not only with salty minced meat, but also with sweet fillings. If the second option is being prepared, the amount of sand can be slightly increased.

Option 4: Dough for Ossetian pies on sour cream

Sour cream can be used with any fat content. It replaces two ingredients in this recipe: milk (kefir), butter. This is a dough with an egg, take one small size.

Ingredients

• 200 g of water;
• 180 g sour cream;
• 2.5 tsp yeast;
• a spoonful of sugar (without a tubercle);
• one egg;
• 4 cups of flour with a slide;
• salt.

Step by step recipe

Mix warm water and yeast, add sugar and one slightly incomplete glass of wheat flour. Leave the brew for half an hour.

Mix sour cream with half a spoonful of salt, add an egg, beat and transfer to a dough. Stir for a few seconds, add wheat flour.

As soon as it becomes more difficult to stir with a spoon, take it out, add more flour, dip your hands. We prepare the usual dough, as for fried pies, we adjust the amount of flour ourselves.

We remove the dough to approach, you can grease with a small amount of oil, as in previous recipes. But you still need to cover the bowl, this will save you from drafts. Wait for one, but a good rise (a couple of hours).

If there is milk at home, then it can be used instead of ode. But in no case should you add whey. Due to the high acidity of the main ingredients, the yeast can die.

Option 5: Dough for Ossetian pies in sour milk without yeast and eggs

The cheapest and easiest dough recipe that makes amazing Ossetian pies. It is advisable to take good sour milk or yogurt, which has already managed to sit down and thicken.

Ingredients

• 330 ml of sour milk;
• 8 grams of soda;
• 550 grams of flour;
• 4 grams of salt;
• 30 ml of oil.

How to cook

Mix sour milk and soda, salt. Wait for dissolution. As soon as the mass stops foaming, add half the oil. You can throw a couple of pinches of sugar into the dough, sand will improve the taste and color of finished Ossetian pies.

Enter the flour, at the end of the kneading, add the remaining butter. Thoroughly mash, achieving a uniform mass. You can take vegetable oil for such a dough or melt a little butter, margarine is also suitable.

The kneaded dough does not need to stand for a long time, but it is better to let it lie in the bag for a quarter of an hour, this will increase its elasticity. As soon as you can prepare the filling.

This option is good because you can cook and knead everything in advance and even in the evening. In the refrigerator, this dough can be stored for a day. It may only thin slightly, become softer, but everything can be corrected with a little flour when forming the pies.

Option 6: Dough for Ossetian pies with mayonnaise and water

Another simple yeast version of the dough for Ossetian pies. He will help out if there are no dairy products at all at home, but a pack of mayonnaise has stagnated in the refrigerator. Such a dough will need to stand for about two hours to make it airy and soft. The recipe contains an egg, but you can knead it without it.

Ingredients

• 0.15 kg of mayonnaise;
• 0.15 l of water;
• 11 grams of yeast;
• 4 tbsp. (about 600 grams) flour;
• 15 grams of sugar;
• 15 grams of oil;
• small egg;
• 0.5 tsp salt.

How to cook

Combine the egg and mayonnaise, add salt, beat with a fork. Add yeast and sugar to warm water, stir, leave for ten minutes, then mix with mayonnaise.

Add flour to the bulk. Knead the usual dough, at the end add a spoonful of butter, with which knead until smooth.

Cover, put away for a couple of hours in a warm place or just put on a pot of hot water, you can warm it up slightly every half hour, but in no case boil, otherwise the dough will cook.

Let the dough rise well once, then divide into three (for three pies) pieces, leave for another twenty minutes so that the lumps come up on the table. After that, you can start molding the pies.

You can take the sauce in half with sour cream or cream, but we adjust the amount of flour on our own, it will greatly depend on the density of the main ingredients.