How to make a delicious Ossetian meat pie at home? TOP 4 recipes with photos. Tips and subtleties of cooking. Video recipes.
Once you buy an Ossetian pie, you will fall in love with it from the first bite. Therefore, many housewives want to repeat this culinary masterpiece on their own in their kitchen. And this is possible, and not very difficult: the dough is the most common, the filling can be absolutely any, and the product is prepared very quickly. However, this amazingly delicious pastry still has its own secrets. In this article, we will learn all the subtleties of making an Ossetian pie with meat filling and share the TOP-4 of the most delicious recipes.
Cooking tips and subtleties
- The classic Ossetian pie is round, like a disk.
- Inside the pie there is a filling, for which any products are used: meat, cabbage, cheese, wild garlic, potatoes, cheese …
- A real Ossetian pie is stuffed with ground beef or minced meat. Products are stewed with spices in a pan in sunflower oil.
- Often the meat is supplemented with other products to taste. The most popular addition is cheese. Traditionally, Caucasian cheese of brine varieties is added to Ossetian pies: Adyghe, suluguni, feta cheese, Imeretian. It is cut into pieces or tinder on a coarse grater.
- The main secret of cooking is more filling and less dough: for 500 g of dough you need at least 600 g of filling.
- Only "live" yeast is needed for the Ossetian pie. It is they who give the lush dough.
- The correct dough is moderately firm and very pliable. The steep dough will make the finished cake tough, and the thin dough will not work out.
- Roll out the pie dough into a thin cake, while it should be fluffy.
- Put the filling in the middle of the cake, collect the edges of the dough in the middle and turn the blank with the minced meat inside into a "knot", which is rolled out with a rolling pin or kneaded by hands into a cake.
- Classic products are baked in a traditional open oven at 300 ° C. But at home, pies are cooked in a conventional oven or in a frying pan on the stove..
- There is a special form for baking Ossetian pie - fiddzhyn. Usually it is 24 cm in diameter and 4 cm in height. But it can be of a different size. And in its absence, the cake is cooked in the oven on a baking sheet or in a split form.
- If the cake swells up strongly during cooking, pierce it with a toothpick in 4-5 places, otherwise the filling will climb out.
- Pastries are served with a blazing heat, greased with butter on top to remove dryness. The pie is cut into 8 pieces and consumed only by hand.
Pie with meat and cabbage in a pan
If you have little time left, but you want to cook something tasty and satisfying, make an Ossetian pie with meat and cabbage in a pan. This, of course, is not a traditional pie, but it turns out to be very tasty too.
- Caloric content per 100 g - 482 kcal.
- Servings - 5
- Cooking time - 1 hour
Ingredients:
- Flour - 500 g
- Butter - 25 g
- Dry yeast - 10 g
- White cabbage - 500 g
- Water - 100 ml
- Kefir - 150 ml
- Vegetable oil - 50 ml
- Meat - 700 g
- Ground pepper - to taste
- Salt - 0.5 tsp
- Sugar - 0.5 tbsp
- Cheese - 200 g
Cooking a pie with meat and cabbage in a pan:
- Pour kefir and water at room temperature into a bread maker. Add vegetable oil and butter, cut into pieces, also at room temperature. Then add flour, salt, sugar and yeast.
- Switch the appliance on for yeast dough preparation. If you don't have a bread maker, knead the dough by hand to keep it elastic and soft.
- Divide the finished dough into 3-5 equal parts.
- For the filling, boil the meat and twist it through a meat grinder.
- Finely chop the white cabbage and fry in a pan in vegetable oil until tender.
- Grate the cheese on a coarse grater and combine with twisted meat and fried cabbage. Season with salt and pepper. Mix everything well and divide the filling into parts equal to the number of dough parts.
- Flatten each part of the dough into a round cake and place the meat filling on it.
- Lift the edges of the flatbread and gather around the filling to make a bun, which you mash with your hands into a thin pie.
- Heat a clean and dry frying pan and place the stuffed tortilla on it. Bake it until tender, covered over low heat.
- Grease the finished Ossetian pie with meat and cabbage in a frying pan with butter and stack on top of each other.
Meat pie with kefir
Ossetian pie with meat on kefir turns out delicious and is eaten with pleasure. If you cook an Ossetian meat pie without kefir on ayran, then do not add soda to the dough.
Ingredients:
- Wheat flour - 400 g
- Kefir - 220 ml
- Soda - 3 g
- Dry yeast - 2 tsp
- Coarse salt - 1 tsp
- Vegetable oil - 60 ml
- Ground beef - 400 g
- Bulb onions - 1 pc.
- Cilantro - 1 bunch
- Garlic - 3 cloves
- Ground black pepper - to taste
Cooking meat pie with kefir:
- For the test, combine kefir at room temperature with soda, stir and wait until foam forms. Then add flour, salt and yeast and stir. Pour in vegetable oil and knead an elastic dough. Cover it with a towel or cling film and let sit for 40 minutes.
- Divide the dough into 5 pieces, roll them into a ball, dust with flour and leave for 15 minutes. Then roll them into round cakes.
- For the filling, season the minced meat with salt and ground pepper. Add finely chopped onions with cilantro and minced garlic.
- Place the meat filling in the center of the dough and pinch the edges in the center. Then roll out the cake and make a hole in the center for steam to escape.
- Send the Ossetian meat pie on kefir to bake in the oven at 200 ° C for 35-40 minutes.
- Put the finished products in a pile on top of each other, each greasing with butter.
Yeast-free meat and cheese pie
The Ossetian pie with meat and cheese without yeast is very satisfying and will conquer all eaters with its unique taste. This recipe is simple because baked goods without yeast. Therefore, the cake is prepared very quickly.
Ingredients:
- Serum - 400 ml
- Flour - 850 g
- Salt - a pinch
- Soda - 0.5 tsp
- Minced pork and beef - 0.5 kg
- Onions - 2 pcs.
- Cheese - 200 g
- Seasoning - to taste
Cooking an Ossetian pie with meat and cheese without yeast:
- Pour the room temperature serum into a saucepan and heat to 37 ° C. Add baking soda and stir. Bubbles immediately appear on the surface.
- Add salt and sifted flour to the whey and knead into a soft dough.
- Roll out half of the dough and place on a baking sheet.
- Salt and pepper the minced meat and season to taste. Add finely chopped onions and grated cheese. Mix everything well.
- Place the meat filling on a layer of dough laid out on a baking sheet and cover it with the second half of the rolled dough. Pinch the edges of the dough and make a few holes on top to let the steam out.
- Put the cake in a preheated oven up to 180 ° С for 40 minutes.
Pie with meat and potatoes on the water
Despite the fact that the dough for the Ossetian pie with meat and potatoes is kneaded in water, it turns out to be tasty and satisfying. The dough itself is elastic, soft and easy to work with.
Ingredients:
- Wheat flour - 500 g
- Water - 200 ml
- Milk - 200 ml
- Yeast - 2 tsp
- Vegetable oil - 60 ml
- Sugar - 1 tsp
- Salt - 0.5 tsp
- Minced beef - 600 g
- Bulb onions - 1 pc.
- Ossetian cheese - 100 g
- Potatoes - 300 g
- Cilantro - bunch
Cooking Ossetian pie with meat and potatoes on the water:
- For the dough, pour warm water and warm milk into a bowl. Add sugar, crush yeast and stir. Leave it in a warm place for 15 minutes to allow the mixture to rise.
- Then add flour to it, pour in vegetable oil and knead a not very tight dough. Cover it with a towel and let sit for an hour.
- For the filling, boil the potatoes, grate the Ossetian cheese, finely chop the cilantro and onions. Add ground beef to the food, salt to taste and stir.
- Roll out the risen dough thinly and put the filling on the resulting cake. Raise the edges of the dough, connect in the center and knead the cake to make a thin pie.
- Cut a few cuts on top to let the steam out and place the flatbread on a baking sheet.
- Send the Ossetian pie with meat and potatoes in water to the lower level of the preheated oven to 200 ° C and bake for 10 minutes. Then lift the baking sheet to the top level and bake for another 5 minutes.
- Lubricate the finished product with oil.
