If you have not tried the Ossetian pies yet, then we recommend to prepare this magnificent dish using the recipes offered below. We will tell you in detail how to make dough for such baking, and also we will offer recipes of Ossetian pies with different fillings.
Dough for Ossetian pies - recipe
Ingredients:
- milk - 210 ml;
- water filtered - 190 ml;
- dry yeast - 10 g;
- wheat flour of the highest quality - 620-680 g;
- refined vegetable oil - 60 ml;
- granulated sugar - 30 g;
- salt - 10 g.
Preparation
A hundred milliliters of filtered water warm up to a pleasant warmth, we throw sugar, yeast and mix until they dissolve. Then add about fifty to sixty grams of flour and give time to start the activation of yeast, determining the dishes with the opaque in a warm place. After about thirty minutes, when the mass rises, add the warmed-up remaining water, warm milk, salt and sift the wheat flour. We mix a very soft sticky dough. Mix for a long time and carefully for at least ten minutes, at the end of the batch adding vegetable oil.
Determine the dough for proofing in a warm place, covering it with a clean cloth for about an hour. When the mass is doubled in size, you can start forming Ossetian pies.
As a filling for Ossetian pies, traditional vegetable fillers from potatoes, cabbage and other products or any minced meat can be added, which can be supplemented with spices of your choice and taste, as well as sprinkled with grated cheese or greens.
Below we offer recipes for delicious Ossetian pies with different fillings.
Ossetian pie with meat
Ingredients:
- dough for Ossetian pies;
- ground beef - 750 g;
- onion - 300 g;
- garlic - 2-3 teeth;
- chili pepper (optional) - to taste;
- pepper black ground - to taste;
- dried cabbage - to taste;
- broth of meat - 75-100 ml;
- butter - 75 g;
- salt - to taste.
Preparation
Finely chopped peeled onions and garlic and add to the stuffing. We also pour meat lean broth, add salt to taste, hot and black ground pepper, savory and stir.
The dough is divided into equal parts for individual pies, which in turn are divided into two unequal parts. We distribute the largest of them in a round oily form, form the sides and lay out the minced meat. We cover with the rolled out smaller layer, we connect and tear the edges together and cut from above in several places arbitrarily or forming a pattern. We do all the pies in the same way.
We bake ossetic pies with meat in preheated to 195 degrees oven for about thirty minutes, and then abundantly smeared with butter and served to the table.
Ossetian pie with potatoes
Ingredients:
- dough for Ossetian pies;
- potato tubers - 520 g;
- brynza - 520 g;
- Fresh green onions, parsley and dill - at will and taste;
- butter - 120 g;
- black pepper powder.
Preparation
Potato tubers are cleaned, cut into parts and boiled in water, without adding salt. Then merge the water, knead the potato pieces to the state of mashed potatoes, add grated cheese, grated black pepper and, if desired, fresh herbs of your choice and mix.
We divide the dough into parts, roll it out, determine the filling in the center, turn the edges of the bag, tear it and put it on the oiled baking sheet with the guard down. We give the cake the shape of a flat cake and bake it in a preheated oven for up to 220 degrees for about twenty minutes or until red.