Ossetian cheese pie - recipes for the right dough and delicious toppings. Ossetian pies with cheese and herbs - that unusual taste! Recipes of Ossetian pies with cheese and herbs from different dough

Every national cuisine has its own pie recipes. They are made from yeast, unleavened, puff, chopped dough, they are closed and open, with a variety of fillings, from meat to fruits and berries.

Pie with herbs and cheese is present in the cuisine of every country. But everywhere it has its own peculiarities of preparation.

Ossetian pies with cheese and herbs: a recipe for cooking at home

The Ossetian pie looks like a round cake with a lot of juicy stuffing inside. It can be prepared from a variety of ingredients, the only obligatory component is (you can replace it with young feta cheese or Adyghe cheese).

Ossetian pie with cheese and greens is made from yeast dough, without preliminary preparation of dough. To do this, a little less than a kilogram of flour is immediately sifted from a deep bowl, then an egg is driven in, 500 ml of milk is poured in, ½ teaspoon of salt is added, a large spoonful of dry yeast, melted margarine (100 g), sugar (2 tablespoons). While the dough for three pies is rising in a warm place, you need to prepare the filling.

Grind Ossetian or Adyghe cheese, cheese or suluguni on a grater or with a knife, add a large bunch of any greens, add salt if necessary. Form three cakes from the dough, put the filling on top to form a cake. Bake at a temperature of 220-230 degrees for 20 minutes until golden brown. Lubricate the finished pie with herbs and cheese with butter. Leave for 10 minutes to absorb the oil and you can try.

Ossetian pie with cheese and beet greens

Tasty and healthy Ossetian pie with cheese, herbs and beet leaves is called "Sakharadzhin". To prepare it, you need a minimum of ingredients, and the taste is able to conquer even the most demanding gourmets.

Pie with cheese and herbs with beet leaves is made from yeast dough, as in the previous recipe. But the filling is prepared from finely chopped young tops (tamped glass), green onions and dill (in a small bunch), Ossetian cheese and spices to taste. All ingredients are thoroughly mixed, after which the cheese-green mass is laid out in the center of the dough cake. The baking time of the cake is 20 minutes at 210 degrees.

sour cream and herbs

Achma is a multilayer pie with cheese filling. It is a national dish of Georgian cuisine, so suluguni is traditionally used for its preparation - salty pickled cheese.

Achma in a modern interpretation is made from different types of cheese. The main requirement is that it be brine and have a salty taste. For example, no less tasty is the filling for the pie, made from suluguni with brynza or Imereti cheese.

At home, achma is a pie with cheese and herbs. It makes the taste of baking more intense, and the cake itself is very fragrant and healthy. The filling for achma is prepared from the following ingredients: suluguni cheese (suluguni and cheese, suluguni and Imereti cheese) - 0.5 kg; 200 ml sour cream; a bunch of greens (parsley, dill, cilantro). The dough in consistency and composition resembles the same one used for dumplings and dumplings. For its preparation you will need: 125 ml of water; 350-400 g flour; 3 eggs, ½ teaspoon salt.

Knead a tight dough. Wrap it in cling film and leave it on the table to "rest" for 40 minutes. In the meantime, prepare the filling: chop the cheese, melt the butter in a water bath. Combine cheese, butter, sour cream and herbs, mix well.

Prepare two pots of water: hot and cold. Form nine balls from the dough. The first should be slightly larger than the rest, it must be rolled out to the size of the baking sheet and laid so that the sides protrude beyond the edges of the form. Spread some of the filling on top. Roll out the rest of the balls also thinly, but before laying them out in a mold, they need to be boiled alternately for a minute. After that, each layer of dough is quickly lowered into ice water and only then sent to a baking sheet. The top layer of dough does not need to be boiled. On top of the pie with herbs and cheese, grease with butter and recover in the oven at 200 degrees for 40 minutes.

Grease hot achma with butter and leave under a towel for 15 minutes. After that, the dish can be served at the table.

Tiropita - Greek puff and herbs

To prepare the pie, you will need puff pastry (2 layers of 250 g each). It must be rolled out to the size of the form and sent to the oven for 10 minutes at 200 degrees. While the dough is baking, you need to prepare the filling for the pie.

Fry an onion and two cloves of garlic in a pan. Remove from heat and combine vegetables with herbs (a bunch of parsley, cilantro and dill). Add cheese, finely chopped with a knife, two raw eggs and a little cream of any fat content. Mix the mass thoroughly.

Remove puff pastry cakes from the oven, divide them lengthwise into two more parts and form a pie with greens and cheese: 1st layer - dough, 2nd - filling, etc. There will be 4 cakes in total and 3 layers of filling between them . Lubricate the last cake with yolk and put in the oven for 20 minutes. Cool the finished puff pie with cheese and herbs and serve. It is equally good as an appetizer or on its own.

and cheese

This pie can be made with any pastry, but is best made with puff pastry or filo pastry. When choosing any of the options, the principle of forming the pie is the same: top and bottom - dough, in the middle - juicy filling. The cooking time of the dish is 35 minutes (15 minutes at 220 degrees and 20 minutes at 180).

For the filling, first a bunch of green onions is fried in vegetable oil. Then 2 bunches of spinach are added to it. Cool the resulting mass, add dill and parsley, 500 g of pickled cheese and 3 beaten raw eggs.

Now you can form a pie with cheese and herbs. This recipe is simple, and the taste of baking is amazing. A healthy pie can be a great breakfast or snack.

Quiche with green onions, cheese and eggs

Quiche is with a base of chopped dough and a juicy filling. It is a dish of French cuisine. The filling for quiche has a liquid consistency and looks like an egg filling for an omelet. It can be very varied.

At home, you can cook a delicious French pie with cheese and herbs. The recipe provides for the following ingredients for the filling: a lot of green onions (300 g), 100 g of salted pickled cheese, 50 g of butter and four raw eggs. kneaded from cold products: 220 g flour, 110 g butter, 1 egg. Chop all the ingredients right on the table into crumbs, and then combine into a ball and knead. If necessary (if the dough is very steep), add a couple of tablespoons of cold water.

First, the cake is baked in the oven at 200 degrees for 15 minutes. At this time, it is necessary to slightly sauté green onions in butter. Cool, add cheese, beaten eggs and salt. Pour the filling onto the cake and send the mold to the oven for 20 minutes (220 degrees).

Kutabs with greens

Kutaby is a dish of Azerbaijani cuisine that looks like pasties or crescent-shaped pies. In Azerbaijan, they are cooked as often as Ossetian pies with cheese and herbs (the recipe of which is presented above) in Ossetia.

Kutabs are made from unleavened dough from water, flour, salt and a spoonful of sunflower oil. For the filling, a large amount of various greens (400 g) and a little salty cheese (brynza, suluguni - 150 g) are used. Pies made of thinly rolled dough with filling inside are fried in a dry frying pan until golden brown and smeared with butter while still hot.

Pie with sorrel and cheese

To bake this pie, you will need a traditional yeast dough in milk, prepared in a sourdough method. The filling is made on the basis of sorrel (500 g) with the addition of 2 teaspoons of sugar and 100 g of goat cheese. All ingredients must be crushed and mixed thoroughly with each other.

Divide the dough into two halves. Distribute the first part according to the shape, lay out the filling and cover the second. Pinch the edges, and make a small hole on top for steam to escape. Bake at 190 degrees for 45 minutes or until golden brown.

Simple and delicious pie recipes

How to cook Ossetian pie with cheese and herbs or with cheese and potatoes. recipes for dough and fillings for Ossetian pies.

3 h

210 kcal

5/5 (2)

For Ossetians, a pie is a sacred component of any table: everyday, funeral or festive. There should always be three pies on a festive or ordinary table, and only two on a funeral. Each pie has its own filling, name and meaning. Pies symbolize the sun, earth and the Almighty, and according to another version, they represent God's trinity. The preparation of pies also has its own traditions and customs.

Usually they are made in a round shape with a diameter of about 40 cm, but triangular cakes are also found. Only women prepare pies, and each brings something special to her pie. For pies, yeast dough mixed with milk or plain water is used. There are also recipes with fermented milk, kefir or sour cream. For a cheese pie, ideally, Ossetian cheese is taken. But they turn out no worse with ordinary cheese, suluguni, feta and similar cheeses. For the Ossetian pie with herbs, beet tops, wild garlic or green onions are put in the cheese. Suitable for this and the usual fresh parsley with dill. They also prepare pies with meat, potatoes, pumpkin, mushrooms, beans or sweet fillings. The amount of filling should be equal to the amount of dough, which is rolled out very thinly, and the filling is evenly distributed inside the pie. Moreover, all this is done only by hand, which the first time for many, including me, does not always work out.

I was introduced to such pies by a friend who lived in the Caucasus for several years and almost perfectly mastered the technique of their preparation. I will try to explain to you in great detail how to do this using the example of recipes with which we bake Ossetian pie with cheese and herbs or cheese and potatoes.
Let's start with Potato Gin, a cheese and potato pie.

Ossetian pie with cheese and potatoes, milk recipe

The preparation of the pie consists of several steps: dough is made, the dough is kneaded and the filling is prepared. The list of ingredients in the recipe is for one pie.

Kitchenware: cup, saucepan, dough container, pusher, grater, baking sheet.

Dough for dough

Required:

• a pinch of salt;

• milk 100 ml;
• sugar 1 tsp with a hill.

1. Pour warm milk into a cup or other small container and stir salt, yeast and sugar in it.
2. We put for 15-20 minutes to wander in a warm place.
3. After this time, you should get a slightly foamy mass, which we will use for the test.

Ossetian pie dough

Required:

• flour ~ 350 g;
• milk 150 ml;
• vegetable oil 50 ml.

Cheese-potato filling

Required:

• milk 50 ml;
• cheese (I have suluguni) 200 g;
• potatoes 2 pcs.

Making and preparing a pie

Required:

• butter.

Ossetian pie with cheese and potatoes - video

The video shows the detailed preparation of a similar Ossetian potato pie:

The next pie can be made with regular greens or spinach. If you wish, you can bake Tsakharajin with beet tops, Davonjin with wild garlic or Kadyndzjin with green onions according to this recipe.

Ossetian pie with cheese and herbs

Kefir will be used in the pie dough. Instead, you can take whey by stirring a tablespoon of sour cream in it or make dough on yogurt.
The recipe is for one pie.

General list of products for the pie

• flour ~ 350 g;
• yeast 1 tsp dry or 25 g live;
• a pinch of salt;
• sugar 1 tsp with a slide;
• kefir with any fat content 150 ml;

• butter;
• cheese (I have suluguni) 200 g;
• any fresh herbs 200 g;
• vegetable oil 50 ml.

Kitchenware: cup, containers for dough and toppings, grater, baking sheet.
Cooking time: three hours, three o'clock.
Serving Yield: 6–8.

Dough for dough

Required:

• yeast 1 tsp dry or 25 g live;
• a pinch of salt;

• sugar 1 tsp with a slide;
• water 100 ml.

Autumn does not please us with fine days. But why do we need torrential rain when the house is warm, cozy and the smell of a freshly baked Ossetian pie filled with soft cheese and fragrant herbs spreads.

Step-by-step recipe for Ossetian pie with cheese and herbs

Ingredients

For test:

• flour - 300 g;
• water - 100 ml;
• milk - 100 ml;
• dry yeast - 1 tsp;
• sugar - 1 tsp;
• butter - 30 g + a small piece for greasing the finished pie;
• salt - to taste.

For filling:

• Adyghe cheese - 300 g;
• green onion - 1 large bunch;
• parsley - 1 medium bunch;
• melted butter - 1.5 tbsp. l.;
• sour cream - 50 g;
• salt - to taste.

Cooking time: 1 hour 50 minutes;

number of servings: 6-8;

cuisine: Caucasian.

Cooking

1. In any convenient bowl, mix 100 ml of water and 100 ml of milk. Add dry yeast and sugar (1 tsp each), mix.

Many are more accustomed to putting the dough on fresh yeast. For this recipe you need 10 g.

2. Add 300 g of flour, mix well.

3. Melt butter (30 g) in a microwave or in a water bath.

4. Add to the dough and mix thoroughly.

I usually knead by hand, so you feel the consistency and you can’t go wrong with the amount of flour, you get an elastic and soft dough. But it is not forbidden to use a mixer if you want to save time.

5. If necessary, add flour. Then roll the finished dough into a ball. Cover the top of the bowl with cling film or a towel and put in a warm place for 1 hour. Meanwhile, prepare the filling for the pie.

6. Finely cut green onion feathers and parsley with a knife. However, it is not necessary to grind much. Love more, please.

7. Put cheese (300 g) in a bowl and knead well with a fork.

The original recipe for cheese requires 200 g, but in my opinion, this was not enough, so I did not skimp and took all 300.

For the filling, you can take homemade cheese from cow or goat milk. To the greens - add your favorite herbs - cilantro, dill, a little basil. And in the summer season - take beet leaves. Well, this juicy and appetizing mass will be complemented by a mixture of peppers.

8. Add chopped greens, 1.5 tbsp. l. ghee and 50 g of sour cream. We mix everything well.

9. Put the risen dough on the board or immediately into the form in which we will bake the cake. With palms, knead it into a cake with a thickness of about 7-10 mm. Put all the stuffing on top.

10. We wrap the edges of the dough to the middle.

11. We connect them and begin to level, distributing the filling from the middle to the edges, pressing down slightly so that the dough becomes thinner and a round cake is obtained.

12. In the middle we make a small hole for steam to escape.

13. We heat the oven to 200 degrees and set the cake to bake for 15-20 minutes.

14. We take out the finished cake and immediately grease it with a piece of butter. It is better to serve it hot, so it is even tastier. Bon appetit!

Recipes of Caucasian cuisine began to study recently. And here I was one of the first to try the Ossetian pie, with us it is tucked into both cheeks. I plan to try many more dishes. I will definitely share my recipes and experiences with you.

In the meantime, share in the comments what dishes of national cuisine you like to cook the most.

Having prepared an Ossetian cheese pie once, and appreciating its amazing taste, you will want to repeat the meal again and again, each time enjoying a new taste. After all, there are countless variations of fillings for decorating delicacies, and each of them is worthy of attention.

How to cook Ossetian pie?

Ossetian pies, the recipes for which are presented below, cannot be called a simple and unpretentious dish. For the design of products, manual dexterity and skill are needed so that the result pleases not only with excellent taste, but also with an appetizing harmonious appearance.

1. The dough is divided into portions of such a size that each of them fits in two palms of the hostess.
2. Portions of dough are stretched by hand on a table with flour until a circle is obtained, in the center of which the filling is laid out.
3. Raise the edges of the dough up, pinch and stretch the workpiece again until a cake is obtained with a uniform amount of dough and filling throughout the workpiece.
4. Ossetian pie with cheese is turned over with the seam down, a hole is made in the center on top.
5. Variations of the filling for Ossetian pies and a recipe for classic yeast dough for decorating products can be mastered by studying the information below.

Dough for Ossetian pies - recipe

As a rule, the dough for Ossetian pies is kneaded on a yeast basis and turns out to be watery and sticky. Oversaturation of the base with flour is not allowed, and for the convenience of rolling out the surface and portions of the dough are thoroughly dusted with flour. When kneading, hands are periodically lubricated with vegetable oil, and then the dough will not stick. From the resulting dough, 3 medium-sized pies are obtained.

Ingredients:

• water - 1½ cups;
• milk - 1 glass;
• vegetable oil - 3 tbsp. spoons;
• flour - 5-6 glasses;
• sugar - 1 tbsp. spoon;
• salt - 1 teaspoon;
• dry yeast - 2 teaspoons.

Cooking

1. In half a glass of warm water dissolve sugar, yeast and 2 tbsp. spoons of flour.
2. The mixture is left warm for 20 minutes, after which warm milk and water are poured in, salt and butter are added, flour is added.
3. Knead the dough for at least 10 minutes, leave warm to rise.

Ossetian pie with cheese and herbs - recipe

The most popular among products of this kind is the Ossetian pie with cheese and herbs. You can add dill, parsley, cilantro, basil, green onions to the filling, complementing the spicy composition with spinach, sorrel or wild garlic. The following is a classic dill and green onion filling.

Ingredients:

• Ossetian cheese - 700 g;
• sour cream - 150-200 g;
• green onions - 100 g;
• dill - 100 g;
• butter - 100 g.

Cooking

1. Knead yeast dough.
2. Grind the cheese, chop the onion and dill.
3. Knead the greens with your hands, add sour cream, cheese.
4. A portion of the dough is rolled out, filled with filling and given the desired shape, trying to distribute the mass evenly inside the pie.
5. A small hole is made from above in the center of the product and the delicacy is sent for 25 minutes to the oven, heated to 200 degrees.
6. Hot Ossetian cheese pie smeared with butter.

Ossetian pie with cheese and potatoes - recipe

Having comprehended the technology of preparing a product with cheese and herbs, you can safely take on the next recipe. Ossetian potato pie is amazingly satisfying and nutritious. For the filling, the mashed potatoes left after yesterday's dinner or the tubers boiled in uniform, peeled and mashed with a crush are suitable.

Ingredients:

• dough for Ossetian pies - 1 serving;
• Ossetian cheese - 300-400 g;
• sour cream - 150 g;
• potatoes - 700 g;
• butter - 100 g.

Cooking

1. Prepare the dough, divide into parts, roll out.
2. Grated cheese is mixed with boiled mashed potatoes and sour cream.
3. Fill the dough blank with the filling, decorate the Ossetian cheese pie, bake it at 200 degrees for 25 minutes, grease it with oil.

Ossetian pie with chicken and cheese - recipe

Those who respect meat dishes will like the Ossetian chicken pie. To make it easier to work with the filling when making the product, it is preferable to twist the chicken through a meat grinder or cut it very finely, like onions and garlic. Not superfluous in the composition of the filling will be greens.

Ingredients:

• dough for Ossetian pies - 1 serving;
• Ossetian cheese - 300-400 g;
• chicken pulp - 400 g;
• onions - 2 pcs.;
• garlic - 2 cloves;
• butter - 100 g;
• salt pepper.

Cooking

1. Prepare the dough.
2. Grind chicken, peeled onions and garlic are mixed with grated cheese, seasoned to taste.
3. Decorate an Ossetian pie with chicken and cheese, cut a little in the center on top and place for 25 minutes in an oven heated to 200 degrees.

Ossetian pie with spinach and cheese

Ossetian turns out to be original, refined and surprisingly tasty. And even if you do not have a special love for this greenery, the option of using it as a filling is still worth a try. In combination with cheese and green onions, spinach reveals its taste in a new way, turning the product into a culinary masterpiece.

Ingredients:

• dough for Ossetian pies - 1 serving;
• Ossetian cheese - 300-400 g;
• spinach - 400 g;
• onion - 1 bunch;
• dill - 1 bunch;
• butter - 100 g.

Cooking

1. The dough is divided into portions, rolled out.
2. Spinach is scalded with boiling water, squeezed a little and cut into pieces.
3. The green mass is mixed with chopped onions, dill and grated cheese.
4. Fill the dough with stuffing, decorate the Ossetian pie, bake at 200 degrees for 25 minutes, grease with oil.

Ossetian pie with Adyghe cheese - recipe

No less tasty is the Ossetian pie, which is often combined with cheese and fresh herbs. To make the filling juicier, it is seasoned with sour cream, thick kefir, yogurt, or chopped fresh spinach is added. If desired, the filling can be flavored with seasonings to your taste.

Ingredients:

• dough for Ossetian pies - 1 serving;
• Adyghe cheese and cheese - 400 g each;
• green onions, dill and parsley - 1 bunch each;
• butter - 100 g.

Cooking

1. Make yeast dough
2. Grind Adyghe cheese and cheese, mix the mass with chopped herbs, sour cream, season to taste.
3. Decorate an Ossetian pie with Adyghe cheese, bake until golden brown at 200 degrees, grease with butter.

Ossetian pie with cottage cheese and cheese

Ossetian pie with cottage cheese and cooked according to the following recipe will satisfy the taste needs of lovers of original multi-component fillings. In this case, the composition of the filling is supplemented with chicken eggs, dill and parsley, green onions and hard cheese.

Ingredients:

• dough for Ossetian pies - 1 serving;
• Ossetian cheese - 200 g;
• cottage cheese and hard cheese - 200 g each;
• eggs - 2-3 pcs.;
• green onions - 1 bunch;
• dill and parsley - 1 bunch each;
• butter - 100 g.

Cooking

1. The dough is kneaded and after proofing it is divided into portions.
2. Grind two types of cheese, add cottage cheese mashed with eggs, herbs, mix.
3. Fill the rolled blanks with the filling, give the desired shape, bake at 200 degrees and flavor with butter.

Ossetian cheese pie - recipe

It is famous for its excellent taste characteristics and greens. Even such a trivial combination of products, as in this recipe, gives an excellent result. However, if desired, the taste can be made even richer by adding bell peppers, sun-dried tomatoes or other ingredients to the filling.

Ingredients:

• dough for Ossetian pies - 1 serving;
• cheese - 700 g;
• greens - 2-3 bunches;
• butter - 100 g.

Cooking

1. The risen dough is divided into portions, rolled out.
2. Grind cheese and mix it with chopped herbs.
3. The dough is filled with filling, the pie is decorated, baked at 200 degrees for 25 minutes, flavored with melted butter.

Ossetian pie with suluguni - recipe

Ossetian cheese pie - the recipe is varied and multifaceted. In addition to the variations proposed above, for the preparation of the filling, you can also use suluguni, add green onions, dill and boiled, mashed potatoes to a state of puree. Sour cream in the recipe can be replaced with natural yogurt or thick kefir.

Recipe for an Ossetian thin pie with cheese and herbs. We start the yeast dough, make the cheese filling: grate the Adyghe cheese and chop the greens. Next, roll out the dough, generously spread the cheese filling in the middle, pinch the edges and form a thin cake. Bake the pie with cheese filling until golden brown in the oven. As you can see from this step-by-step photo recipe, preparing this Ossetian cheese pie is quite simple, especially with some skill.

Ingredients:

Dough for 4 Ossetian pies

• Warm water - 1 glass;
• Wheat flour - 3.5 cups;
• Yeast (high-speed) - half a pack;
• Egg - 1 pc.;
• Salt - 1 teaspoon;
• Sugar - 2 tbsp. spoons;
• Vegetable oil - 3 tbsp. spoons;

Cheese filling

• Adyghe cheese - 500 g;
• Butter - 70g;
• Chicken egg - 1 pc.;
• Green onions - a small bunch;
• Fresh dill - a small bunch;
• Black freshly ground pepper - to taste;

Recently I realized one terrible thing - as it turned out, there are no recipes for Ossetian pies in my cookbook, and this despite the fact that I am a big connoisseur of them. Moreover, I have already prepared them several times, but given that creating a photo of a baking recipe is fraught with some difficulties (both hands are constantly busy, and besides, they are in flour, so there is nothing to photograph!) Apparently I was just lazy. But this is in the past, because I forced myself and photographed the whole cooking process, so now I’ll tell you how I cook an Ossetian pie with cheese and herbs.

Ossetian pie dough

In this recipe, I use regular yeast dough mixed with warm water. To prepare it, you can visit the page with a step-by-step photo recipe for yeast dough. Or you can use the short recipe below.

Pour 3.5 cups of flour into a bowl (“a glass” I use 400 ml, if you take a smaller glass, the dough will only make 3 pies), on top of the flour - half a pack of yeast, salt and sugar, mix all the dry ingredients of our future dough in a large dining room spoon. Let's make a small depression in the middle of the hill with flour, pour a glass of warm water into it (a measuring glass for water - it must completely match the glass with which we measured the flour, this is important!). Add one egg on top of the water, mix it well in the water, so that the liquid interferes a little with the flour, after which, pour a few tablespoons of vegetable oil into the bowl, and knead the soft dough (the dough should not turn out cool!) already with your hands. We put the finished and kneaded dough in a plastic bag, and put it in a warm place to rise. In the process of bringing the dough to the desired consistency, until the moment of use, it is necessary to at least once rise after it rises, and then, wait until it rises again, grind it, and only then start cooking Ossetian pies! We figured out the dough, now let's start preparing the cheese filling.

Cheese filling

The filling for these Ossetian pies is prepared from the Adyghe cheese available in Siberia, and even more affordable greens. This time I used green onions and dill plucked from my mother in the garden, but various options are possible: wild garlic, green arrows of garlic, parsley, cilantro. When choosing greens in cheese filling, we are guided by our own preferences.

Preparing the filling is easy. We chop the greens of dill and onion,

Grate the cheese on a coarse grater.

Add one egg to the cheese, and pour the whole thing with melted butter in the microwave,

We combine chopped greens with cheese,

We mix everything well. Our filling for Ossetian pies with cheese and herbs is ready. And now we have to wait for the moment when our dough rises a second time.

Cooking Ossetian pies

As soon as our dough rises a second time, it needs to be kneaded again,

And divide into 3 or 4 parts, depending on the volume of the measuring cup you used.

We put three pieces of dough back in the bag (so that it does not wind), and roll out the fourth with a rolling pin, not forgetting to sprinkle both the rolling pin and the surface of the dough and the table with flour. The thickness of the rolled dough should not exceed about 3 mm.

Then we pinch the edges of the dough so that the filling is inside the dough,

Now we just need to sprinkle the baking sheet with flour,

Lay our Ossetian pie on it with the seam down,

And using a rolling pin (and mostly hands), carefully and evenly align the cheese pie over the entire surface of the mold. It is very important here to avoid breaks in the test. By the way, if you don’t have a pizza pan, you can simply spread the cake on the surface of a standard oven tray. It will not turn out perfectly round, but this will definitely not affect the taste of the cake!

After our cake is fully formed, we will send it to the oven preheated to 210-220 degrees to bake,

And as soon as it starts to brown (after about 15 minutes), we take the Ossetian pie out of the oven, grease it with a beaten egg,

after which, we send the cheese pie to bake until ready (this is about another 7-9 minutes),

The readiness of the pies is determined by the rosiness of your pastries.

Serve Ossetian pie with cheese and herbs straight from the oven hot, and prepare the rest of the pies in the manner described above.

But the recipe would not be complete if I did not show what happened inside. So I cut the pie with a pizza cutter

And once again he served it to the table already cut into portions! By the way, even now, looking at the photo of the resulting pie in the section, there is a slight feeling that the toppings could be added to the pie and more ... But even so it was quite even very tasty! Bon appetit to everyone and good luck in cooking Ossetian cheese pies according to the recipe described above.