Recipe for Ossetian pies with different. Ossetian pies - the best step by step recipes. Meat filling

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. To 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 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 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 pies are a traditional dish of Caucasian cuisine. As street food, they have appeared in big cities recently, but in popularity they can already be compared with pizza. Hearty, tasty, they are distinguished by a variety of fillings: meat, potatoes, herbs, cheese, berries. They can be baked at home - with a certain skill, this is not difficult. In this article we will tell you how to make dough for Ossetian pies. We will share the secrets of professional chefs and give several options for recipes.

It's important to know

Making an Ossetian pie at home is not difficult. The main thing is to take into account several fundamental points.

For the test, take only wheat flour from a good manufacturer. If you save, be prepared for the fact that the dough will not turn out as good as it could. Grinding, flowability, color - everything must meet the most stringent requirements.

Knead the dough for a long time, do not spare your hands. At least 10 minutes - so it will be saturated with oxygen, it will become tender and elastic. And do not "hammer" him with flour. To keep your hands from sticking, brush them with olive oil.

Use only fresh produce. No eggs bought a week ago, the last glass of kefir, which is about to go bad. A real Ossetian pie will not tolerate this.

Set aside the rock. Roll out, or, more precisely, stretch the dough, you need to use your hands. It is difficult, because it is very resilient and elastic. If you want the cooking process to be completely authentic, buy yourself an aryng - a special board with high sides.

Do not brush the pie with beaten egg. In Russian cuisine, this secret is used to get a golden crust, but in Ossetia this is not done. Instead, a cube of butter is passed over the finished cake: this way the dough becomes tender and shiny.

Now let's talk directly about the recipe.

Recipe 1: Traditional

Authentic dough for Ossetian pies - without yeast and milk. In the Caucasus, it is kneaded with water or whey. We offer a classic version, but instead of water, you can take kefir.

You will need:

Wheat flour - 600 gr;

Egg - 1 pc.;

Water - 1/5 st.;

Salt - 1 tsp

Cooking:

Sift flour into a large bowl. Make an indentation in the center.

Pour warm water into the recess.

Add a beaten egg to it, salt.

Knead the dough and knead it for at least 10 minutes.

Cover with a towel and let stand 30 minutes.

After half an hour, knead again.

Recipe number 2: with yeast

Yeast dough for Ossetian milk pies is very popular in restaurants of Caucasian cuisine. Soft and tender, it can be stored in the refrigerator for a long time: you can prepare the dough in advance and bake a fresh cake from it every day.

You will need:

Flour - 600 gr;

Dry yeast - 1 tsp;

Milk - 1/5 tbsp.;

Kefir - 2 tbsp.;

Butter - 30 gr;

Sugar - 1 tsp;

Salt - 1 tsp

Cooking:

Make a brew first. To do this, mix yeast and sugar with a teaspoon of flour. Heat half a glass of milk, pour the mixture into it. Wait for bubbles to appear on the surface.

Sift the flour in a heap into a large bowl.

Add the dough, melted butter, kefir and the rest of the milk to the flour.

Knead a soft dough.

Cover with a towel and place in a warm place for at least an hour.

Recipe #3: Quick

The right Ossetian pie requires a thoughtful, thorough approach. But sometimes you need to do it quickly - here and now. For such cases, there is an express recipe.

You will need:

Flour - 4 cups;

Milk - 1 glass;

Water - 1/5 cup;

Dry yeast - 2 tsp;

Sugar - 1 tbsp;

Salt - 1 tsp;

Vegetable oil - 3 tbsp.

Cooking:

Put the dough: mix half a glass of warm water, sugar, yeast and a little flour.

When it starts bubbling, pour the batter into a bowl. Add the rest of the water, milk and salt there.

Gradually adding flour, knead the batter.

Lubricate it with vegetable oil, cover with a towel and leave warm for 20 minutes.

Assembling the pie

The last stage in the preparation of the Ossetian pie is its assembly. It is also important to be able to handle the test correctly. Mash it and divide it into 3-5 parts. From each part, form an even ball - such that it fits in the palms of your hands. Turn the ball out onto a floured board and roll into a circle with your hands. Put the filling in the center: it should be about twice as much as the dough. Now you need to make a kind of "kolobok": lifting the ends of the dough, fasten them in the center, as if forming a new ball. Make an indentation in the center and gently stretch the sides with your fingers. Place the cake face down on a baking sheet and stretch again. As a result, you should get a cake 2-3 cm thick. Do not forget to make a hole in the center so that the cake does not burst from steam.

inspiring taste

If you find "your" dough recipe for Ossetian pies, you can endlessly experiment with fillings. By the way, for inspiration, you can order a pie in a good restaurant - for example, in Gusto. Here they use the culinary traditions of the Caucasus, adapted to modern cuisine. They are baked in a real wood-fired oven, from Italian flour of the highest grade. The menu offers a large selection of fillings - from meat to sweet. A good option to get inspired by a couple of new recipes - or just have a delicious dinner.

Ossetian pies

And it's true - they are amazing. They bake pies for any occasion: for weddings, on holidays, on weekdays and for funerals. There is also a special serving tradition: three pies should be on the plate for the holidays, and two for the commemoration.

Pies are baked with different fillings and they have different names: sacchargins- pies with cheese and beet tops, fitchins- with meat, waalibakhs- with cheese.

RECIPE OF OSSETIAN PIES

NECESSARY:

For test:

250 ml sour milk (kefir, whey)
50 ml milk for the dough *
1-2 tsp dry yeast (or 500 g flour)
1 egg
2 tbsp. l. sour cream
1 tsp Sahara
A pinch of salt **
4-4.5 cups (about 500 g) flour

3 art. l. ghee, for brushing pies

* Liquids in total should be 300 ml per 500 g of flour. For example, there may be 200 ml of kefir and 100 ml of milk.
** A little salt, because. cheese is usually salty.

BY THE WAY: all products should be at room temperature, milk should be warm.

For filling:

Fitchin:
700 g ground beef (it is better to take fatty meat)
1 large onion
2-3 garlic cloves
Salt, pepper, hot pepper - to taste

Saharajin:
500 g of Ossetian cheese (in extreme cases, suluguni in half with Adyghe cheese)
2 large bunches of beetroot

BY THE WAY: if the cheese is very salty, soak overnight in milk.

HOW TO COOK:

Dough:

1. Put a steam. Mix 1/4 tbsp. warm milk, 1 tsp. sugar, 2 tsp. flour, yeast. Let rise 10-15 minutes, or until the dough is foamy.

2. Sift flour into a bowl, pour in yeast, add kefir at room temperature, egg, sour cream, salt.

3. Mix until a homogeneous mass is obtained. Let rise for 1-1.5 hours, or until the dough doubles in size.
While the dough is rising, make the filling.

Meat filling (Fytchiny):

1. Grind the meat in a meat grinder along with onion, hot pepper, garlic.

2. Then add salt and ground black pepper. Minced meat should be soft - not steep, for this, dilute it with broth or just water.

Cheese and beetroot filling ( Saharajin):

1. Finely chop or grate the cheese (can be passed through a meat grinder).

2. Rinse beet tops, finely chop and mix with cheese.

BY THE WAY: for those who do not like fatty meat, you can take lean meat and add ghee to the minced meat. For taste, you can also add 1 clove of garlic, pre-fried, and a few sprigs of cilantro.

Pie preparation:

1. Heat the oven to 200°C.

2. Press the ball of dough lightly. Put a ball of filling on it and pull the dough on this ball from all sides, connect at the top and pinch.

3. Use your hands to knead the resulting ball into a pancake, make a hole in the middle and bake until browned, about 20 minutes.

4. Make the next cake while the first one is baking.

5. Remove the finished pie, transfer to a dish and immediately brush with melted butter and cover with a bowl larger in diameter than the dish with the pie. The second cake is placed on top of the first and so on.

Ossetian pies

Ossetian cuisine is the traditional cuisine of the people historically living in the Central Caucasus. Ossetians are the descendants of the ancient Alans, who led a nomadic lifestyle, their origin is attributed to the Scythian-Sarmatian tribes. At the beginning of the 1st century BC. Alans roamed the Caucasian lands, some of them went further west, and some remained in the Caucasus and switched to a settled way of life.

Here you need to look for the roots of Ossetian cuisine. As former nomads, they preferred simple meat dishes, but, thanks to living in one place, which means the development of agriculture, gradually their cuisine becomes more diverse and not so simple. But the Alans lived in a harsh mountainous area, where there was little land suitable for agriculture, so the lack of fruits and vegetables affected the culinary preferences of the Ossetians.

Until now, meat dishes predominate. All of them are high-calorie and are not suitable for a person who counts every calorie. Meat is traditionally cooked in large pieces or whole carcasses in a large camping cauldron or barbecued. Meat is served with traditional garlic sauce on sour cream, baked or raw vegetables and wild garlic.

Traditionally, not a single Ossetian festive dinner is complete without national Ossetian pies. If the guest was especially respected and the hosts were disposed towards him, then he was offered to try three pies. This has a sacred meaning, since each cake symbolizes the elements of the universe - the Sun, Water and Earth. One pie was potato, the second meat, and the third with beet leaves and cheese.

Pies were made closed, a wide variety of fillings were placed inside the dough: meat, vegetables, mashed potatoes with herbs or cheese. In those distant times, Ossetian housewives did not use eggs and butter in the preparation of dough, but used exclusively wheat flour, whey and water. Currently, there are many variations on how to cook Ossetian pie.

Different options for dough recipes for Ossetian pies

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.

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 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.

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.

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.

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 needs to 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.

Whoever has been to Ossetia at least once will never forget the taste of Ossetian pies ... And whoever has not been, take my word for it) Ossetian pies are not just sooooo tasty, but tastiest: o)

Ossetian pie is a closed pie, for the preparation of which yeast dough and a variety of fillings from potatoes, meat, cheese, cabbage, mushrooms, etc. are used.

By tradition, it is customary to bake them in an odd number (unless we are talking about a commemoration). A fairly common option is three pies in one baking.

I offer you several recipes for making delicious Ossetian pies with various fillings.

Ossetian pies: kartofjin, walibakh, kabuskajin

Dough Ingredients:

0.5 l. water or milk
1 egg
2 tsp yeast,
vegetable oil,
flour, salt, sugar.

Filling Ingredients: it all depends on what kind of pies you are going to make

We will make kartofjin, walibah, kabuskajin

kartofjin (200 gr. potatoes, 150 gr. cheese),
walibah (350 gr. cheese),
kabuskajin (300-350 gr. stewed cabbage).

Cooking:
Knead the usual yeast dough.
We heat the milk to a warm state, add a little sugar and yeast. Let stand for a while so that the yeast is completely dissolved. Next, salt to taste, drive in an egg, add vegetable oil about 150 gr. We add as much flour as the dough takes - about 600 gr, maybe less. Lubricate again with vegetable oil and leave to approach.
To make the dough come up faster, put the pan in a bowl of hot water.

After an hour, the dough should come up.

We change it slightly and leave it to approach again.
As a result, you should get about 1100 grams of dough, which should be enough for 3 pies.

While the dough is rising prepare the filling.
A little about cheese. Homemade cheese is needed (in Ossetia it is called “Ossetian”. The cheese should not be salty, well, or very lightly salted.

Kartofgin.
Cook potatoes, cool and scroll through a meat grinder with cheese. If necessary, add salt, but it is better not to oversalt, otherwise it will not be tasty!

Ualibakh.

Cheese through a meat grinder and also taste for salt (to taste).

Kabuskajin.
Stew the cabbage itself, salt and pepper it. The pepper should feel good. Those who like it spicier can add a little finely chopped capsicum.

For one pie, we need the same amount of dough and filling (it turns out 350 g of dough and 350 g of filling).
Sprinkle the table with flour. Divide the dough into 3 parts and let it rest a little.
Slightly take our dough balls and put the filling on them.

Carefully gather the dough around the filling into a bag. Pinch carefully and leave to stand for a while.

We shift carefully to a baking sheet and make a hole in the middle of the pie.

Well, we send it to the oven preheated to 200 degrees.
The cake bakes very quickly. As soon as our cake begins to brown, we take it out and grease it with butter.
Here's what we should get:

Cabuscajin

Kartofjin

Ualibach

NOTE: The waalbach (cheese pie) should be baked first, as the cheese can leak and tear the dough before you put it in the oven.
stranamam.ru/post/2190946/

And one more recipe with three different fillings - with cheese (oualibah), with meat (fidjin) and with mushrooms (zokojin).

Ossetian pies: fydzhin, ualibakh, zokodzhin

Ingredients:

For test:

flour 800 - 850 gr
water - 500 gr
yeast - 1 sachet
sugar - 1 tbsp. l.
a pinch of salt

Cheese topping:

Adyghe cheese - 500 gr.
greens (if there is, you can put it, if not, then you can do without it).

Meat filling:

minced meat - 300 gr
onion - 2 large heads
garlic - 2-3 cloves.
Adyghe cheese - 100 gr
salt to taste.

Mushroom filling:

mushrooms (oyster mushrooms or champignons) - 500-600 gr (they boil down a lot when frying)
Adyghe cheese - 100 gr.
vegetable oil for frying
salt to taste

Butter - for greasing finished pies.

Cooking:

In a separate bowl, mix warm water, yeast, sugar and set aside for 5-10 minutes to dissolve the yeast.

Sift flour into a large bowl, add salt to it.

Gradually, adding a thin stream, pour the liquid mixture and knead the dough. Knead the dough about 100 times until it becomes shiny and elastic.
We grease the bowl with vegetable oil, put the dough into it, grease it with vegetable oil on top, cover the bowl with a towel and put it in a warm place to rise for about 1.5 hours.

While the dough is rising, prepare the filling.

For cheese filling- three coarse grater cheese. If the cheese is very soft, you can knead it with your hands or pass it through a meat grinder.

A little cheese, about 2 tablespoons with a large slide, set aside for the meat and mushroom filling. You can add greens to the cheese (green onions, dill, parsley, cilantro, etc.).

For meat stuffing- mix minced meat, finely chopped onion, finely chopped garlic, reserved cheese and salt to taste.

For the mushroom filling- finely chop the mushrooms, put them in a pan to stew, adding a little oil so that the mushrooms do not burn.

When the liquid evaporates, add more oil, salt and fry for 5-7 minutes. We leave the mushrooms to cool, then add the reserved cheese to them and mix.

After about an hour and a half, the dough should have tripled in size.

It is necessary to knead it slightly - at this stage it is not necessary to knead the dough much.

We leave for about 40-50 minutes to rise a second time (the second time the dough rises a little faster).

We divide the dough into 3 parts.

Knead each part lightly in your hands and leave the dough to lie down for 5-10 minutes on a floured table.

Preheat oven to 250 degrees. Ideally, pies should be baked at a very high temperature - 270 or even 300 degrees, but not all ovens support this temperature. In a heating oven, we also heat a frying pan with a diameter of 28-30 cm, in which we will bake pies.
Sprinkle the table well with flour. We knead each part with our hands on the table into a circle with a diameter of about 20 cm, put the filling in the center (cheese is a ball in the shape of a snowball, meat and mushrooms are just a slide).

Pinch the dough well on top.

And then we crush the dough with minced meat pinched into it with our hands to the size of the form on which we are going to bake.

When the dough with minced meat is stretched to the required size, we take out the heated pan from the oven, carefully transfer the pie to the pan with the help of a cutting board and there, already in the pan, we still take a little dough to the size of the mold (carefully, do not forget that the pan is hot!).
Poke a hole in the center of the pie with your finger so that steam can escape.
We put the dough in the oven to bake for 15-20 minutes (meat oven 20 minutes, cheese and mushroom - 15 each), no more, otherwise the dough will start to dry out.

At a temperature of 300 degrees, the cake is baked for 10-12 minutes, at 270 degrees - 12-15 minutes. Keeping this time is VERY IMPORTANT!
While one cake is baking, we are preparing the next one on the table. When the baked cake is slightly browned on top, take it out and transfer it to a dish. We put the next one in the pan and put it in the oven.

While the cake is hot, brush it with butter on top to make the crust soft.

Our delicious Ossetian pies are ready!

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The pies took a bit of work, but their taste is worth it!

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Known since ancient times. They are made with a wide variety of fillings. Previously, only yeast-free unleavened dough was used for their preparation, but over time, their recipe has changed a little. Let's find out with you how to cook dough for Ossetian pies.

Dough recipe for Ossetian pies

Ingredients:

vegetable oil - 3 tbsp. spoons;
instant yeast - 7 g;
flour - 500 g;
kefir - 500 ml;
fine salt - a pinch.

Cooking

Kefir is slightly heated, and the flour is sifted with fine salt. Then we throw yeast into kefir, pour in a few tablespoons of flour and leave the dough for 15 minutes. After that, carefully pour it into the flour and knead the stiff dough. Cover it with a towel and leave for 1 hour in any warm place. The approached dough for Ossetian pies on kefir is carefully crushed and cut into 3 parts, forming balls. We leave the blanks for another 30 minutes, and in the meantime we prepare any filling.

Yeast-free dough for Ossetian pies

Ingredients:

flour - 2 tbsp.;
fresh milk - 0.5 tbsp.;
egg - 2 pcs.;
- 1 teaspoon;
spices.

Cooking

Sift the flour and pour it on the table with a recess in the middle. Mix eggs with olive oil and slowly add warm milk. After that, pour the resulting mixture into flour and carefully knead the dough. When it becomes elastic, form a ball, wrap it in a damp towel and leave for half an hour. After the time has passed, roll out the dough with a rolling pin and proceed to the preparation of pies with any filling.

Dough for Ossetian pies

Ingredients:

For steam:

instant yeast - 1 teaspoon;
white sugar - 1 teaspoon;
flour - 1 teaspoon;
milk - 1 teaspoon.

For test:

kefir - 250 ml;
flour - 600 g;
milk - 150 ml;
butter - 30 g;
fine salt - to taste.

Cooking

Pour dry yeast into a small glass, throw in a little flour, sugar and pour in warmed milk. Mix everything thoroughly and leave the dough to come up, putting it in heat. Sift flour into another bowl, add kefir at room temperature, milk and add melted butter. Then we throw a pinch of salt, introduce the approached dough and knead a plastic, homogeneous dough that does not stick to the walls of the dish. After that, wrap it in a film and leave for 2 hours. Without wasting time, we prepare any filling for the Ossetian pie at your discretion.

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