Recipe for Ossetian pie with potatoes and cheese. Ossetian kefir pie

The hallmark of Ossetian cuisine has always been pies. A well-made pie should be the thinnest dough and juicy toppings.

Classic recipe

Ingredients	Quantity
wheat flour (highest grade) -	200 g
fresh milk -	200 ml
eggs -	1 PC.
butter -	50 g
yeast -	1 gram
granulated sugar -	2 pinches
kefir with a fat content of 3.2% -	3 tablespoons
Time for preparing: 75 minutes	Calories per 100 grams: 215 kcal

Previously, Ossetian pies were made from unleavened dough, which was kneaded in water, whey was sometimes used. Now the test requires a different set of products - kefir, butter, milk, egg and yeast.

How to prepare dough:

Heat milk in a saucepan to 40 degrees. Put sugar, cubes of butter in it, beat in a chicken egg, salt. Milk mixture is ready;
Sift the flour first, and then mix with dry yeast. Add the milk mixture to the flour and prepare the dough. It should be soft, slightly watery;
The dough should rise, so it should be put in a warm place for about 1 hour. When it suits, it is rolled into a cake, the filling is added.

Dough for Ossetian kefir pie

It is not difficult to prepare such a dough, and it is easy to knead.

Required Ingredients:

500 ml of milk;
500 ml of water;
60 g of kefir;
50 g butter;
chicken egg;
20-30 g of granulated sugar;
dry yeast - half a bag.

It will take 1 hour 30 minutes to cook.

Cooking method:

Dilute milk with water, heat on the stove. And warm up well. And it’s better to do this in a saucepan on a regular stove, and not in a microwave oven;
Add kefir (or yogurt), butter and a chicken egg to warmed milk. Following these components, send dry yeast. Stir with a spoon;
Add an incomplete glass of millet flour, sugar, salt. Leave for 30 minutes;
Knead not very tight dough, form a ball out of it. Grease the bottom of the bowl or cup where you are going to put the dough with plenty of oil;
The dough should rise twice. After the first rise, crush it down with a wooden spatula and wait for it to rise again. The whole process will take an hour and a half.

How to make yeast-free dough

Traditional Ossetian pies were baked from dough mixed with water or whey. This recipe also does not contain yeast, but egg and kefir are used. This improves the taste of baked goods, helping them to retain splendor and freshness longer.

Products required:

600 g wheat flour;
2 pinches of salt;
selected chicken egg;
1.5 cups of kefir or pure water.

It takes 40 minutes to make the dough.

Cooking recipe step by step:

Step 1

Sift flour on a wide surface, make a hill out of it, and a depression in the center. Pour kefir or water into it room temperature, add a chicken egg there, salt and knead soft dough. Cover with a cloth and leave for 30 minutes.

Step 2

After 30 minutes, knead the dough again. You can roll out and start baking.

Ossetian pies in a bread machine

Thanks to the bread machine, you can quickly prepare the dough for Ossetian pies.

You will need:

2 full glasses of wheat flour;
¼ of a bag of dry yeast;
100 ml of heated water;
15 g of fine sugar;
400 g of warm kefir;
a pinch of salt.

Cooking will take 45 minutes.

Step by step way:

Filling options

The filling for the Ossetian pie can be made very quickly. You can not stop only at cheese, but try meat, potato and stuffing from beet tops and its relative chard.

Beet top filling

You will need:

500 g of suluguni;
500 g of Ossetian cheese;
tops from 4 fruits.

Cooking will take 20 minutes.

For the filling, only the leaves are needed, so the stems must be cut off. Chop the leaves into strips. Add chopped green onion to them;
If the Ossetian cheese is salty, then it must be poured with boiling water. While the dough is being prepared, some salt will leave it. Then it must be squeezed and grated. Grate the second type of cheese too;
Mix two types of cheese with tops and onions. If a piece of cheese is dry, you can season the filling a little. ghee or sour cream. Salt, do not add yet;
The filling is best seasoned before being sent to the dough;
Note: if the filling turned out to be a little watery, then it is better not to add sour cream. Conversely, a thick filling needs sour cream.

Meat

Would need:

1 kg of beef or lamb;
2 large onions;
1/2 head of garlic;
1 glass of meat broth;
a pinch of black pepper;
season with salt to taste.

It will take 40 minutes to cook.

cook in the usual way minced meat, onion and garlic. Use any meat grinder (you can grind with a blender). Season with spices to your liking. Stir the minced meat thoroughly, pour 60 grams of broth into it and put it in the refrigerator for half an hour.

Potato

Required products:

4 small potatoes;
100 g of cheese (brine);
40 g sour cream;
2 tbsp. tablespoons of softened butter;
add a little marjoram (or thyme) if desired;
salt to taste.

Total cooking time: 40 minutes.

How to do:

Rinse the potatoes well and boil in their skins. Drain the water and hold the potatoes a little under running water. cold water. Firstly, it will not be so hot, and secondly, the peel is easier to peel off;
Add oil to the peeled potatoes and mash with a potato masher until smooth;
In a separate bowl, knead the cheese, add it along with sour cream to the potatoes. Season with salt and thyme if desired.

From cheese with herbs

Would need:

300 grams of cheese or Ossetian cheese;
2 tbsp. spoons of any kefir;
1 large bunch of greens;
salt to taste.

Time taken to cook: 15 minutes.

Grate the cheese. Better big. Combine it with kefir, season with salt to taste. Add chopped greens.

Filler with chard leaves and cheese

For cooking you will need:

15 chard leaves;
0.5 cups of pure water;
30 g of oil for frying;
200 g of Ossetian cheese or cheese.

It takes only 25 minutes to cook.

Cooking:

Chard is a type of cultivated beetroot. We use the leaves for the filling. They must be cut, put in a pan, add oil and water (half a glass). Cook covered until the leaves turn brown. Cool down. Grind the cheese on a grater, you can just use a fork. Mix chard with cheese.

Assembling the pie and baking step by step

Assembling the pie

Step 1

The main thing in the Ossetian pie is the correct rolling. It should be carefully stretched from the edges. You don't have to push too hard, because tender dough may break.

Step 2

Put the filling in the middle of the rolled out cake. We will make a large size pie on a baking sheet or a frying pan. We do not use a rolling pin, only hands.

Step 3

The filling is laid out in the middle of the rolled out cake. The dough is collected in a circle (the edges of the dough are pulled together to the center, connected and pinched). The top of the dough is cut off. Next, press the palm of your hand on the surface of the cake to flatten it.

Step 3

Turn the product seam down, smooth. Ossetian pie should be even in thickness.

Step 4

We make a hole in the center of the pie, then crush it with our hands and stretch it over the entire form (or baking sheet). Grease the top of the pie with butter. Separately, put a piece of butter in the hole on the cake.

Tip: you can do it differently, divide the dough into 2 parts, roll them into a ball shape, stretch from the center to the edges to make a bag.

Put the filling in the middle of each bag, and pinch the edges so that the shape of the pie looks like a ball again, but only inside with the filling. Put a ball on the table and flatten it with your hands from the center to the edges, so that the cake is thin and the same in thickness.

Baking

The pie can be baked in the oven or fried in a frying pan, in which no oil is added, but you can cover it with a lid.

Bake in the oven. The recommended temperature is 220-250 degrees. Cooking time no more than 20 minutes;
Grease a baking sheet with oil, put the cake on it. Top the product with an egg beaten with milk;
Bake on the lower rack of a preheated oven. Ready product lubricate with oil;
When baking in a pan, the dough begins to swell. This is about the readiness of the dish. Remove it from the pan and brush with butter. This cake can be eaten hot or cold.

Milk diluted with water should be added to the dough. If you cook exclusively with milk, then the dough will be difficult to knead, it will tear when rolling and break when finished when cutting.
To make the dough fit well, pour a little oil into a deep bowl and put the dough into it. Moisten it on all sides with oil, leave for 1 hour;
If the filling is meat, then 5 minutes before readiness, a little meat broth is poured into the hole on the pie.

Enjoy your meal!

Pies cooking recipes, Ossetian pie With different fillings, kefir pie.

Pies are not complex pastries, and pie ingredients are always at hand. Appetizing and tasty homemade pies will always please both home and guests. The article gives recipes for Ossetian pie and various others.

1. Ossetian pie With cheese filling

The name of Ossetian pies may vary depending on the filling.

For the filling: 600 g cheese or 6 processed cheese type "Orbita", 5 potatoes, butter for greasing
For the test: flour 500 g, 250 ml of kefir or yogurt, 1 sachet of Saf-Moment yeast, sugar 1 tsp. , water 100 ml, 1.5 tbsp. l. vegetable oil, 1 egg.
Recipe:
1. Sift flour. Mix half with yeast, sugar and kefir. Stir, cover and leave for 1 hour. Add the remaining flour, water, vegetable oil and an egg. Knead the dough, divide it into 3 parts, roll each part into a ball. Cover and let rest 30 minutes more.
2. Peel the potatoes, boil until tender without adding salt, mash into a puree. Cheese or cheese cut into small pieces, chop in a blender or in a meat grinder.
3. Add cheese to warm mashed potatoes, to stir thoroughly.
4. With your hands, knead each ball of dough into a small circle. Put 1/3 of the filling in the center of each circle and collect again into a ball.
5. Knead the stuffed balls with your hands into fairly large flat discs. Make a hole in the center of each.
6. Preheat the oven to 180°C. Cover a baking sheet with a sheet of baking paper, put one cake on it. Bake each pie for 20 minutes.
Grease ready-made pies butter and stack on top of each other. Serve warm.

2.Ossetian pie with herbs

The pies are really simple. So, sift the flour, add dry yeast, 2 eggs, knead the dough, adding warm milk in a thin stream. The dough should be homogeneous and soft. Leave the dough for a couple of hours in a warm place.
Now the filling: I really like Chanakh or Ossetian cheese, grind the cheese in a meat grinder and add finely chopped greens, onions, beet tops (variations with other greens are possible), mix.
Our dough has already come up, we roll it out in a not very thin layer (7 millimeters), put the filling in the center (ball), pinch the edges of the dough in the center of the pie and roll it out. We spread our cake on a dry (!), floured frying pan and this charm on fire, or in the oven (then you need to immediately dig a hole in the center of the cake so that it does not swell).
Make the fire not very big, you can also fry in oil.
You need as much flour and other ingredients as you eat pies (be sure to sift it). Three hearty cakes took 4 cups of flour, 5 eggs, 700 g of milk, a pack of dry yeast (11 g), the dough should be elastic.

3.Ossetian kefir pie

Dough for 3 pies. First, take a glass of warm water or milk. In it, stir 3 teaspoons of Saf-Moment dry yeast, add 2 teaspoons of sugar and 7 teaspoons of flour. Let's let it go. If the yeast is fresh, then after a few minutes they will begin to foam, and soon the volume of the mass will almost double.

At this stage, you need to mix in a larger container (for example, in a saucepan) 1 cup of warm kefir, 1 egg, a pinch of salt, 2 tablespoons of sour cream, 30 grams of melted butter and suitable yeast. Add 4-5 cups of flour and mix until smooth, the dough should not be too thick. Cover the pot with a lid and leave to rise.

We are preparing the stuffing. We make mashed potatoes. 5 medium potatoes for one pie. Puree is added 1 a raw egg and 300-400 grams of white homemade cheese(such as Adyghe or feta cheese), grated on a fine grater.

Ground black pepper, chopped dill, salt are added to the filling to taste.

After about an hour, when the dough has increased in volume, you can sculpt pies. To do this, we divide the entire volume into three parts for three pies.

We roll each of the parts into a ball, flatten it slightly and put the filling, formed in the form of a ball, in the middle of the cake. Then we lift the edges of the cake and pinch the top. We begin to gently flatten the resulting ball in the dough until we get a pancake with a thickness of about 1-1.5 cm. The main thing is that the dough does not tear.

The cake should be baked in the oven over low heat until browned. finished product smeared on top with a piece of butter and covered with a lid. Under the lid, he should stand for 40 minutes - so the dough will be softer, soaked in oil.

4. Ossetian meat pie

Dough:
flour-230 g
eggs - 1 pc.
1-1.5 glasses of water

Minced meat: meat, beef-320 g,
onion-30 g,
garlic - 3-4 cloves
pepper, salt - to taste

Sift wheat flour of the 1st or highest grade, make a depression in the middle, pour in water with pre-dissolved salt, beat in an egg, soda, salt on the tip of a knife and knead not very tough dough.
Let the dough rest for 20-30 minutes. Mash again before cutting. Divide into 2 unequal parts, considering that the cake of the lower layer should be larger and thicker.

Roll out the bottom cake to a thickness of 0.5 cm and place on a greased pan. Then lay the minced meat evenly over the entire pan, roll out the second upper cake with a thickness of 0.2-0.3 cm. Make curly cuts in the middle of the upper cake. Then cover the pan with this cake and run a rolling pin along the edges of the pan, cutting off the dough from the edges. Pinch the edges so that the juice does not leak out during baking.

Ground meat:
beef meat, fatty, clean from tendons, films and chop very finely (or pass through a large meat grinder grate). Add finely chopped onion, garlic, mashed with salt, ground black pepper or red bitter, salt to the meat. pour in broth or water 30-35% by weight of meat. If the meat is very fatty, then less liquid is needed. Mix it all well.

Bake in oven or oven.

5.Ossetian pie with cabbage

Yeast (you can pack Saf-Moment) - 1-1.5 tsp.
Water - 850 ml
Salt - 1 tsp
Sugar - 1 tbsp. l.
Flour (how much dough will take)
Butter (and for lubrication) - 30 g

We take one teaspoon of dry yeast, the same amount of white wheat flour, one teaspoon of sugar, mix in a glass and add warm water.

The contents of the glass should fill it by 75-80%. Leave in this form for 10-15 minutes, until the foam rises.

Before this time, you need to prepare a large bowl for making dough. Also in advance, you need to prepare the filling in the form of three balls with a diameter of about 12-15 cm.

So, having placed the flour in a cup, we begin to knead the dough. To do this, we use the contents of our glass, warm water, milk, salt, and at the end, when the dough is almost ready, vegetable oil (so that the dough does not stick to the walls of the dish).

Ready dough we cover. After the dough has risen, it is ready for baking.

filling:
Cabbage - 3 kg
Onion - 4 pcs.
Suluguni - 1 kg
Nuts - 4 cups
Salt to taste
Onion cut and fry. Chop the cabbage, add to the onion, simmer until golden brown. Cool down. Add grated cheese and chopped nuts to the cooled cabbage. Salt to taste. If the cabbage is dry, add sour cream.

Ossetian pie is prepared according to simple recipe, but the pleasure is great: juicy, with filling melting in your mouth, hearty, but at the same time, light cakes are appropriate for any feast and are suitable for both breakfast and gala dinner. And they are also very good to serve at events where there is an emphasis on buffet table. And they leave with a bang as a main course! What secrets will help to cook pies in such a way as to be known as the best housewife?

Ossetian pies - a traditional recipe

In Ossetia, no woman is recognized by society as a good housewife until she is fluent in the art of baking pies. There, this dish is a cult one, without which weddings, births, commemorations, that is, all significant human events, are inconceivable. The main requirements for pies are that they should be thin, with a juicy, plentiful filling. Poorly rolled cakes, lack of toppings are simply unacceptable. Ingredients for pies are available, but here, as they say in Ossetia, it is very important to bake them with a good attitude and pure thoughts. The rest is always at hand.

For a traditional recipe, we need:

milk - 3 cups (you can take goat, sheep, cow);
3 tbsp ghee;
2 tbsp. l. yeast;
1 st. l. Sahara;
1 tsp salt;
1-2 kg of cheese or any pickled cheese.

The most important thing is to properly knead the dough for cakes. To do this, you need to sift the flour through a sieve (leaving one glass for pouring), forming a small slide on the board or in the bowl. In the center of the slide we make a recess. Stir in a glass of warm milk, sugar, salt, butter and yeast, and then pour the mixture into the very center of the flour hill.

Thoroughly knead the components to a uniform consistency: it should be moderately viscous and not stick to your hands. Cover everything with a towel and leave the dough to rise in a warm place for about 2 hours. And only then it is important to carefully knead the dough, adding the rest of the flour and leave for another 30-40 minutes.

Important advice to everyone who decides to cook pies for the first time: be sure to follow the proportions and sequence of actions! Then, when you “stuff” your hand, the process will definitely go faster - you will learn to feel the dough, which means you can change the proportions at your discretion.

While the dough is rising, prepare the filling. Traditional pies - called "walibah" and "khabizzhin" - are prepared with pickled cheese om that just rubs on coarse grater. You can simply knead the cheese so that it turns into an appetizing cheese mass. It happens that the cheese is too salty: then it is soaked in water so that the excess salt is gone. If you see that the cheese is quite dense, but low-fat in structure, add a little butter (a couple of tablespoons is enough). When the filling is ready, we begin to form cakes.

We roll out the cake, evenly distributing the dough from the center to the edges. The thickness of the dough over the entire surface should be the same: about 1.5 cm. And now we spread the filling, evenly distributing it over the entire surface (we leave 3-4 cm at the edges for “tucks”). It remains to lift the edges and carefully pick them up to the center, trying to fasten them. It is better to leave a small hole in the center - so the steam will come out during the cooking process. It remains to carefully transfer the pies to the baking dish and flatten slightly, giving the shape of a cake. You can use a rolling pin, or do it with your hands - at your discretion.

The ideal diameter of the Ossetian pie is 30 cm.

It remains to grease the pies with yolk (you can use strong black tea), bake them at a temperature of 220 degrees for 15 minutes until golden brown. Ready baked goods pour abundantly with butter (sometimes replace heavy cream): it impregnates the dough, giving it a fantastic juiciness and creaminess. Once the oil has been absorbed, the cakes can be eaten. Try not to eat them with your hands!

Cooking with cheese at home

Once upon a time, pies were baked without yeast, using only unleavened dough. Now the recipe is much more reminiscent of Russian pies: housewives put the dough on milk, yeast, adding an egg and butter. And it is also allowed to experiment with cheese filling and replace Ossetian cheese with feta, cheese, Adyghe cheese, any kind hard cheese, and they can be mixed in equal proportions.

For cooking:

Knead the dough according to the traditional recipe.
We mix feta, cheese, Adyghe cheese in a separate container.
We prepare Ossetian pies by baking for 40 minutes until the cheese inside is melted.

Ossetian cheese pie goes especially well with yogurt, katyk, ayran. But in principle, you can replace it with kefir or whey, as you like.

With potatoes and cheese

A pie with cheese and potatoes is called “kartofjin” in Ossetia and this kind of pies is very loved by the people. The secret is very simple: potatoes are easy to take with you as a snack, going to work or just to long way. They do not lose the charms of their pies either cold or hot, so cakes are prepared very often.

Pies are prepared very simply: for the filling, cheese and boiled mashed potatoes are mixed in equal proportions (you can make it on water). The cheese must be sharp enough, otherwise the cakes will turn out insipid. If you use salted cheese: you don't need to soak it, because the potatoes will absorb extra salt and it will be in moderation.

Bake at 200 degrees for 30 minutes until the dough is ready. Brush pies generously with melted butter. Serve with warm milk or tea.

Our secret! The fillings, according to the rules from Ossetia, should be exactly twice as much as the dough, otherwise the dish will lose. And even in the process of giving the pies a flat shape, it is important to ensure that the dough does not tear.

With green onions

Variation with green onion called "kadyndzhin". The combination of cheese and green onions is considered very successful: onions add extra juiciness and a spicy tint.

Ossetian pie with cheese and onions is prepared in the same way as the previous options. But here it is important to choose the right onion: the feathers should be young, sweetish in taste, and in no case bitter, otherwise the pies will be overly "onion". But the right greens will give a light "mushroom" flavor, especially if you add a little butter to the filling.

"Kadindzjins" are very popular with spicy tea from mountain herbs, mixed with honey or other sweets.

With stewed cabbage

Kabuska in the Ossetian language is “cabbage”, so pies with cabbage and cheese are called “kabuskajins” here. These cakes are baked during the season of young cabbage, which is lightly stewed in a pan, and then mixed with pickled cheese.

The filling runs the risk of being fresh, and for this, black, red are necessarily added to it. capsicum and other spices. Important nuance- use young cabbage and stew it only in melted butter. If you take winter variety, the taste of pies will turn out completely different.

From tradition! In the homeland of pies, on holidays they put three pies on a plate: three pies symbolize three elements. For the funeral table, only two of them always remain on the table.

With chicken

The combination of cheese and chicken is very tasty in itself, and if you make it the filling of an Ossetian pie, it will turn out juicy, tender dish which kids will love. For the test, we use the classic recipe, but we will have to work hard on the filling.

We make the filling like this:

Finely cut the chicken into cubes and fry with onion in butter until half cooked.
In warm meat stuffing three any pickled cheese. Ideally, it should be cheese: feta will make the filling too salty, and Adyghe cheese will make it fresh.
Season with any spices to taste.
We form cakes.
We bake them at 200 degrees for 30-40 minutes.

Ready pie grease with oil and cover with a towel on top: it should slightly distance. This dish is ideal to drink with young red wine.

Yeast Ossetian meat pie

Ossetian meat pie is called "fidzhin". He is always present at holiday tables, considering solemn dish. But, as practice shows, such a dish can easily make a full and very satisfying dinner, feed even a large family.

For cooking we need:

Any meat ( lamb is better, young veal).
Pickled cheese.
One big bulb.
Butter.

Preparing the dough basic recipe. We chop the meat into cubes, finely chop the onion, add cheese, grated butter. We prepare cakes and bake them at 220 degrees for 40 minutes. Lubricate the finished meat pie generously with butter. Serve with spicy tomato sauce, herbs, fresh vegetables.

Minced meat for classic Ossetian pies is never used. Meat must be chopped small cube not more than half a centimeter in size.

With cottage cheese and herbs

Pies with greens and cottage cheese - budget and delicious option classic pies. No need to look for special cheese: cottage cheese will give the desired sourness, piquancy, and greens will saturate the cake with a unique spicy aroma. You can use any greens, but it is especially good to use cilantro, basil, tarragon in this recipe. They give a special oriental flavor and taste.

Cottage cheese must be mixed with herbs, salted, mixed so that the consistency of the filling is uniform. Next, we lay out everything in the same way as in classic recipe. Such cakes are baked a little faster - in just 15 minutes.

How to cook in a slow cooker?

Classical Ossetian pies are baked in special ovens, and their cooking on open coals is considered chic. But modern housewives have adapted the recipe by adapting it to multicookers.

The advantage of such a dish is, first of all, in the speed of cooking, and the smart device itself regulates the temperature and baking time. Preparing pies is very simple, but here it is important to calculate the size of the cake for the diameter of the multibowl. Lubricate the bottom with oil, lay out the cake, turn on the “Baking” mode and wait for the oven to signal the end of work. We eat a pie with vegetables, drinking strong fragrant tea with lemon and herbs.

The recipe for an Ossetian pie, if it seems laborious, is only for the first time: it is enough to bake it once, so that later you want to repeat the dish again and again in different variations. Be bold: use pumpkin, zucchini, vine leaves, beet tops, spinach and sorrel, experiment with different varieties cheeses. We are sure that pies will definitely take root in your diet and will be eaten with pleasure by households.

Step 1: prepare the flour for kneading.

First of all, we take a sieve with a fine mesh and sift through it into a deep bowl the amount of flour needed for kneading, preferably of the highest grade. This process helps to get rid of litter, which very often gets into packages with this ingredient, and also loosens and dries it, which significantly improves the quality of the finished baking.

Step 2: prepare the dough.

After that, pour half of the sifted wheat flour into a deep bowl, add dry granulated yeast, kefir, salt and sugar to one of the parts. Loosen everything with a tablespoon uniform consistency cover with a kitchen towel and place in a warm place 1 hour let the dough rise.

Step 3: prepare and infuse the dough.

After the right time, pour the remaining sifted into the infused and increased dough wheat flour, pour in vegetable oil, purified water at room temperature, and also put a chicken egg without a shell.

With clean hands, knead a soft, elastic and non-sticky dough.

We roll it with a sausage, divide it into 3 equal parts with a metal spatula, form a ball from each, move them to a table dusted with a spoon of flour, cover with the same towel and leave alone for 30 minutes.

Step 4: prepare the potatoes.

We do not waste a minute, using a kitchen knife, we get rid of the potato peel. Rinse and dry with paper kitchen towels. Then we spread it on a cutting board, cut into small slices of arbitrary shape from 2 to 2.5 centimeters in size and move them into a deep saucepan.

Step 5: boil the potatoes.

Then we fill the potatoes with purified water, so that it is 4-5 centimeters higher than its level, and put on medium heat. After boiling, cook given ingredient, without salting, until fully cooked within 20–25 minutes, periodically removing white foam with a slotted spoon. The duration of cooking may vary depending on the variety, type, as well as the size of the sliced \u200b\u200bthis vegetable.

As soon as the potatoes become soft, use a clean towel to remove the pan from the stove, drain all the hot liquid and mash the pieces of vegetable with a crush to a puree state, which we put the rhinestone to cool near the ajar window.

Step 6: prepare the cheese.

Then we take a piece of fresh cheese, if it is soft, knead it with a table fork or hands into small pieces. If the cheese, as in our version, is harder, then chop it on a large or medium grater directly into a deep bowl.

Step 7: prepare the stuffing.

After 10-15 minutes add warm potatoes to the chopped cheese and mix them thoroughly with a tablespoon until a homogeneous consistency - the filling is ready! Salt it is not necessary, sour-salty-milk cheese will give the necessary flavor!

Step 8: we form the Ossetian pie on kefir.

Now turn on and preheat the oven. up to 180 degrees Celsius. Then, through a sieve, sprinkle the countertop with a thin layer of flour and put on it one piece of the rose 30 minutes test.

We knead it with our palms in the form of a circle and spread 1/3 of the potato filling, as well as feta cheese, on the middle of the cake.

Connect the edges of the layer, lifting them up and pinching. Then we roll out the resulting product with a rolling pin so that its diameter increases up to 30–40 centimeters.

It's pretty difficult process, the main thing is that the flour semi-finished product does not break, so we act slowly and very gently! In the center of the resulting so far raw pie make a small puncture with a knife or fork and form the other two of the remaining products in the same way.

Step 9: bake the Ossetian kefir pie.

Then we choose the dishes for baking, you can cover the baking sheet with baking paper or parchment, or use special flat boards for baking pizza. We crush them with a thin layer of flour and, using the same rolling pin, transfer pies to the surface of this dish. Then we send them to the oven preheated to the desired temperature for 20 minutes, this can be done in turn or cook all at once, if the volume of the oven allows.

After the pies are baked, we pull kitchen potholders on our hands, rearrange them on cutting boards, previously placed on the countertop, and grease the surface of each with a generous portion of butter.

Cool the resulting products slightly, move them to a large flat dish, laying one on an arc, and serve it to the table.

Step 10: serve the Ossetian kefir pie.

Ossetian pie on kefir is served warm, pre-lubricated with butter. The resulting rather plump cake is divided with a knife into 4-8 portioned pieces, laid out on plates and served.

They are good both on their own and as an accompaniment to soups, as well as second hot dishes. It is also pleasant to savor them with sour cream, cream or vegetable sauces. Enjoy delicious food!
Enjoy your meal!

If desired, fresh finely chopped dill, parsley, cilantro, basil, green onions and even chopped beet tops can be added to the filling;

If the cheese is fresh, then it is better to season the filling with salt. It can also be supplemented with any spices that are used to cook meat or vegetable dishes, for example, all kinds ground pepper and dried herbs;

Very often melted butter is poured into the dough instead of vegetable oil.

Khachapuri, sushi, khash, kharcho soup, haggis and other dishes national cuisine peoples of the near or far abroad can be tasted in any city in Russia. AT last years Ossetian pies (fyddzhyn, kartofdzhyn, ualibakh) are especially popular as great option universal food that can be an independent dish or tasty addition For dinner.

Filling options for Ossetian pies

Many will argue that the recipe they use personally is the only correct one, but there are a lot of test options. In fact, any filling can be put inside the Ossetian pie. The main thing is to use a special dough and keep the shape of the baking. For filling use:

beet tops with cheese;
potatoes with cheese;
meat;
beans;
cabbage;
greens with potatoes;
cheese and pumpkin;
chicken with mushrooms;
fruit;
veal with onions.

Dough recipe for Ossetian pies

The basis for this dish in most recipes has a yeast base, but there is also a yeast-free version of the dough. The only negative of all yeast dough options is the long maturation of the dough itself. If on average it takes half an hour to bake with the preparation of the filling, then preparatory stage takes about one and a half to two.

Time: 2 hours.
Servings: 12 persons.
Calorie content: 230 kcal per 100 g.
Cuisine: Ossetian.
Difficulty: medium.

This recipe is considered a classic. According to historians, yeast-free dough was originally used, but the addition of yeast makes the dish fluffy, and the cakes - airy, tender. The preparation itself does not take much time and even a novice in the kitchen can handle it (the only difficulty in Ossetian pies is their final assembly).

Ingredients:

vegetable oil - 3 tablespoons;
wheat flour - 250 g;
kefir (yogurt) - 500 ml;
dry yeast - 1 tsp;
salt - 0.5 tsp

Cooking method:

Warm up kefir to 35-40 degrees.
Sift flour with salt.
Add yeast to kefir, 2 tbsp. flour and leave for 15 minutes.
Pour the settled dough into the flour and knead the base.
Add more flour if needed to keep the dough from sticky.
Add vegetable oil, cover with a clean cloth, leave in a warm place for 1 hour.
Punch down the approached mass, divide into 3 equal parts, leave under a towel for another half hour.
Then roll into cakes and form a pie.

On milk

Time: 2 hours.
Servings: 12 persons.
Calorie content: 120 kcal per 100 g.
Purpose: the basis for the pie.
Difficulty: medium.

This recipe actually repeats the kefir-based version. Only the taste of such a dough is more delicate, pleasant, and the cakes themselves turn out to be more magnificent. The calorie content of the dish varies significantly depending on the filling. Pies are hearty and nutritious, so overweight people should not get carried away with them.

Ingredients:

vegetable oil - 3 tablespoons;
wheat flour - 500 g;
milk - 80 ml;
water - 180 ml;
dry yeast - 1 tsp;
salt - 0.5 tsp

Cooking method:

Mix all ingredients in a wide saucepan.
Mix thoroughly for 10-15 minutes.
Leave in a warm place under a towel for 1 hour.
After sprinkle with flour, knead and divide into 3 parts, put back in a warm place.
After 20 minutes, the dough can be used to further prepare the pie.

Yeast-free dough for Ossetian pies

Time: 1 hour.
Number of servings: 6 persons.
Calorie content: 250 kcal per 100 g.
Purpose: the basis for the pie.
Cuisine: Ossetian, Caucasian.
Difficulty: easy.

Pies without yeast look less fluffy, but such a base cooks much faster and does not require special cooking skills. The approximate duration of the preparation of the dough is 1 hour, but most of this time the process does not need to be controlled, to prepare the filling. Baking will take no more than 30 minutes.

Ingredients:

vegetable oil - 1 tbsp;
wheat flour - 500 g;
milk - 50 ml;
chicken egg - 2 pcs.;
spices - to taste.

Cooking method:

Sift the flour, pour it on the table, form a depression in the middle.
Mix eggs with oil in a separate bowl.
Gradually add warm milk.
Gently pour the mixture into the flour and knead the base.
Form a ball, wrap in a damp towel and leave for half an hour.
Roll out with a rolling pin and you can start cooking the pie.

Time: 1.5 hours.
Number of servings: 6 persons.
Calorie content: 150 kcal per 100 g.
Purpose: the basis for the pie.
Cuisine: Ossetian, Caucasian.
Difficulty: easy.

Using a slow cooker or bread machine greatly simplifies the process of preparing any dish. You can make dough without any effort. To prepare the base, you need to place in a bread machine in correct sequence ingredients and set the desired programs. It is important to observe the proportions indicated in the recipe.

Ingredients:

wheat flour - 365 g;
dry yeast - 2 tsp;
water - half a glass;
sugar - 2 tsp;
kefir - 500 g;
salt - to taste.

Cooking method:

Dissolve yeast in warm water, add sugar, mix thoroughly.
After 10-15 minutes, pour into a bread machine, salt.
Add a little warmed kefir.
Add the sifted flour evenly.
Select mode " Yeast dough».
After about 1.5 hours (after rising), the dough can be used for baking.

How to assemble an Ossetian pie

Registration is the most responsible and difficult stage, which requires experience and skills. If it is assembled incorrectly, then it will no longer be Ossetian pastries. The first step is to prepare individual balls of dough (3 or 5). The size is chosen based on the dishes where they will bake, but more often it is a ball measuring 15-20 centimeters in diameter. Then the hardest part begins:

From each ball, gently form a circle with your hands on a table sprinkled with flour (carefully so as not to tear the dough).
Lay out the filling on each blank.
Next, the edges of the dough are fastened in the center so that the filling remains inside. Seams are formed without unnecessary seals.
A recess is made in the center, forming peculiar sides.
The workpiece is laid out on baking paper with the seams down.