TOP 3 recipes for making Ossetian pie at home. Secrets and tips for perfect baking. Video recipes.
Ossetian cuisine is famous for delicious, hearty and aromatic pies. This pastry is one of the most popular dishes of the Caucasus, since such pies are prepared easily and quickly, and they are delicious both hot and cold. Pastries serve as an appetizer, as a main and dessert course. After all, the Ossetian pie has a lot of sweet, meat and vegetable fillings. This material contains the best traditional fillings for Caucasian baking.
Baking Secrets and Tips
- The dough for Ossetian pies can be unleavened or yeast, always very soft, but fluffy.
- Ossetian pies have a flat and round shape in the form of a thinly rolled flat cake.
- Pastries are filled with a wide variety of fillings: minced meat (mainly beef), traditional Ossetian cheese with herbs, potatoes, onions, mushrooms, etc.
- Cheese is added to almost every filling. However, not every kind of cheese is suitable for the Ossetian pie. Ideally, this is Ossetian cheese: tender, melting in the mouth, with a characteristic salty taste. This is made from sheep or goat milk, less often from whole cow's milk.
- However, it is not always possible to buy Ossetian cheese, so it is often replaced with pickled varieties: Adyghe, homemade, feta cheese, feta, suluguni, mozzarella. Although today you can often find an Ossetian pie with hard cheese of European cuisine: emmental, gouda, Dutch, etc.
- The ratio of filling and dough should be 1: 1.
- The edges of the cake are raised to the center and sealed. Put it on a baking sheet, turning it down on the seam. Then it is gently pressed on top with a palm so that the filling is evenly distributed over the entire area of the product.
- Although simplified pie shaping is allowed. The dough is divided in half, where one part is the bottom of the product, and the second is the top to cover the filling. Then it only remains to blind the edges and pinch them.
- Pour melted butter over the hot pie before serving.
Ossetian cheese pie
Large round flat Ossetian pie made from thin tender dough with juicy cheese filling. It is good on its own with tea, fermented milk drinks or as bread for first and main courses.
- Caloric content per 100 g - 250 kcal.
- Servings - 2
- Cooking time - 1 hour 30 minutes
Ingredients:
- Flour - 1, 5 tbsp. for dough, 0.5 tbsp. for sprinkling
- Sugar - 0.3 tsp
- Milk - 0.5 tbsp.
- Dill - bunch
- Eggs - 1 pc. in dough, 1 pc. in the filling
- Kefir - 2 tablespoons
- Salt - a pinch in the dough, to taste in the filling
- Butter - 1 tablespoon in the dough, 1 tbsp. to serve
- Adyghe cheese - 400 g
- Dry yeast - 1, 5 tsp
Cooking Ossetian cheese pie:
- Heat the milk and place the butter in it.
- Mix the egg with salt until smooth.
- Sift flour through a fine sieve, mix with sugar and dry yeast.
- Add the egg and milk mass to the dry flour mixture.
- With your hands oiled with vegetable oil, knead a smooth, sticky and soft dough that will be quite runny. This is as it should be, so do not add flour.
- Leave the dough to rise in a warm, draft-free place, cover it with a towel to prevent it from drying out.
- For the filling, grate the cheese through a coarse grater and add chopped herbs and eggs.
- Shape the cake. Divide the resulting dough into two portions for two pies.
- Sprinkle the work surface well with flour, because the dough is sticky, and with your hands (not with a rolling pin) stretch it with a round cake.
- Place the filling in the middle of the dough. Gather the free edges of the dough without filling in the center, sprinkle them with flour and press gently with your palms so that the dough becomes flat.
- Turn the workpiece over and continue to lightly press down with your palms, giving a thickness of about 2-3 cm.
- Transfer the piece to a preheated baking sheet, greased with butter, seam side down. If necessary, correct the shape of the workpiece if it has changed somewhat after the transfer.
- In the top layer of the dough, make a small hole for the steam to escape.
- Preheat the oven to 220 degrees and send the cake to bake for 10 minutes on the lower level. Then move it to the top level and bake for another 10 minutes.
- Grease the finished hot Ossetian cheese pie generously with melted butter and cut into portions.
Ossetian kefir pie with meat
Ossetian pie with meat on kefir is traditionally the simplest dough for Ossetian pies, where the filling can be very different. Traditionally, such a pie is called Fydjin, and it is made from beef. Although you can use a different type of meat, such as lamb.
Ingredients:
- Wheat flour - 500 g
- Milk - 100 g
- Kefir - 200 g
- Live yeast - 20 g
- Eggs - 1 pc.
- Sugar - 1 tablespoon without slide
- Salt - a pinch
- Vegetable oil - 2 tablespoons
- Lamb - 1 kg
- Onions - 220 g
- Garlic - 3 cloves
- Chili pepper - 0, 3 pcs.
- Broth or water - 100 ml
- Cilantro - a few twigs
- Black pepper - to taste
- Butter - 30 g for greasing ready-made pies
Cooking Ossetian pie on kefir with meat:
- For dough, combine yeast with sugar, flour (1 tablespoon), warm milk and stir. Leave the dough in a warm place for 20 minutes to form a large foam head of tiny bubbles.
- Sift flour into a bowl, add room temperature kefir, eggs, salt and pour in the dough. Stir everything well and pour in vegetable oil.
- Knead the dough, cover it with a towel and send it to a warm place to rise to triple in size.
- For the meat filling, peel the onions and garlic and chop finely.
- Twist the meat in a meat grinder through a large wire rack.
- Peel the chili and chop finely.
- Combine meat with chili, onion and garlic. Season with salt, black pepper, broth and chopped cilantro. Mix the minced meat well and divide into 3 parts, because this amount of products will make 3 pies.
- Wrap one part of the dough with your hands, put it sprinkled with flour on the table, and mash it into a flat pancake, in the middle of which put the minced meat filling.
- Pull the ends of the dough over the minced meat, connect them at the top and pinch the top. Flip the cake over and flatten it with your hands.
- Line a baking sheet with baking paper and transfer the cake to it. Make a small hole in the middle of the piece to let the steam out.
- Bake an Ossetian pie on kefir with meat in a preheated oven up to 200 ° C for 20 minutes. While one pie is baking in the oven, roll out the next one.
- Lubricate the surface of the finished baked goods with butter.
Ossetian pie with potatoes
Delicious, hearty and tender Ossetian pie with potatoes for winter tea drinking. This is a great addition to dinner, instead of bread for soup or borscht, or you can just eat a hot pie with a glass of warm milk.
Ingredients:
- Flour - 500 g
- Sour milk - 250 ml
- Dry yeast - 1.5 tsp
- Sugar - 1 tsp
- Water - 100 ml
- Vegetable oil - 1, 5 tablespoons
- Salt - 0.5 tsp
- Potatoes - 5 pcs.
- Eggs - 1 pc.
- Butter - 50 g
- Ossetian cheese - 200 g
- Greens - a bunch
Cooking Ossetian pie with potatoes:
- Mix yeast, sugar and flour (1 tablespoon) and cover with warm water. Leave the dough for 10-15 minutes.
- Sift the rest of the flour through a fine sieve, make a depression in the middle and add the diluted yeast.
- Add curdled milk and knead into a soft dough. Then pour in the vegetable oil, stir and put the dough in a warm place for half an hour so that it increases in volume by 3 times.
- For the filling, boil the potatoes in salted water and mash them to a puree consistency. Mash the Ossetian cheese and mix with potatoes. Add softened butter, chopped herbs and stir.
- Mash the dough with your hands into a thin flat cake 1 cm thick and put the potato mince in the middle. Connect the loose edges in the center of the flatbread and flatten the pie to make it round.
- Place the product on a baking sheet with the seam down and make a hole in the middle on the top side so that steam does not accumulate and the cake does not burst.
- Send the Ossetian pie with potatoes to bake in a preheated oven to 200 degrees for half an hour until browning. Then pour it generously with melted butter.
