Delicious dough for Ossetian pies. The right dough for Ossetian pies

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

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
Cooking time: 75 minutes	Calories per 100 grams: 215 kcal

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

How to prepare dough:

1. 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;
2. 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;
3. 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:

1. 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;
2. Add kefir (or yogurt), butter and a chicken egg to warmed milk. Following these components, send dry yeast. Stir with a spoon;
3. Add an incomplete glass of millet flour, sugar, salt. Leave for 30 minutes;
4. 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, generously with oil;
5. 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 recess in the center. Pour kefir or water at room temperature into it, beat in a chicken egg there, salt and knead the 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.

1. 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;
2. 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;
3. Mix two types of cheese with tops and onions. If a piece of cheese is dry, you can season the filling a little with melted butter or sour cream. Salt, do not add yet;
4. The filling is best seasoned before being sent to the dough;
5. 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

Required:

• 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.

Prepare minced meat, onion and garlic in the usual way. 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:

1. Rinse the potatoes well and boil in their skins. Drain the water and hold the potatoes a little under running cold water. Firstly, it will not be so hot, and secondly, the peel is easier to peel off;
2. Add oil to the peeled potatoes and mash with a potato masher until smooth;
3. 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

Required:

• 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. Do not pull hard, because the tender dough can tear.

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.

1. Bake in the oven. The recommended temperature is 220-250 degrees. Cooking time no more than 20 minutes;
2. Grease a baking sheet with oil, put the cake on it. Top the product with an egg beaten with milk;
3. Bake on the lower rack of a preheated oven. Lubricate the finished product with oil;
4. 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.

1. 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.
2. 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;
3. If the filling is meat, then 5 minutes before readiness, a little meat broth is poured into the hole on the pie.

Bon appetit!

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. 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 the 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 pie rightfully takes pride of place in the recipe book of every housewife. Thanks to the exquisite filling and yeast dough, it turns out to be satisfying. It is served to the table as an appetizer or an independent dish, it all depends on personal preferences. With Ossetian home-made pie, you can safely go on a visit. The recipe is passed down from generation to generation, so it remains virtually unchanged. To try a Caucasian dish, it is important to follow the dough kneading technology.

Ossetian pie: features

1. The dish has a thousand-year history, which is why its adherents appreciate it so much. Ossetian pie is baked in the shape of a triangle or a circle. The diameter of the latter should not exceed 35 cm.
2. When serving dough products, 3 pieces are laid out on each tray, regardless of the shape and filling. Traditionally, cheese and potatoes are added to Ossetian pies, but the composition can be varied at your discretion.
3. The cake on top leans to the left. The eldest member of the family should see how many pastries are on the dish. The number "3" symbolizes the religion in which the Earth, God and the Sun are united.
4. When a person is escorted on a long journey, at the commemoration they lay out not 3, but 2 or 4 pies, it all depends on the number of invitees.
5. As mentioned earlier, the main feature of the Ossetian pie is the correct preparation of the dough. It sets the tone for the final taste and texture. If you knead correctly, you will get a cake that literally melts in your mouth due to the delicate structure.
6. The Ossetian pie belongs to the closed type, so the dough is located on top and bottom, the filling is placed in the middle. According to the traditional recipe, the dish retains a soft structure even after 12 hours after cooking (does not get stale).
7. To determine the skill of the hostess who prepared the cake, just look at the density of the dough. The thinner it is, the more clearly the professionalism of the cook is manifested.
8. The dish is rightfully considered hearty and high-calorie. Two or three pieces will be enough to satisfy the most brutal appetite. For this reason, Ossetian pies are not cooked in large quantities.
9. Thanks to the variety of filling options, which are very numerous in pies, everyone can prepare a dish taking into account personal preferences. The dough and the double portion of the contents are important characteristics of Caucasian cuisine.
10. There are a lot of recipes on the Internet that include cheese with herbs, beans, beets, cabbage, pumpkin. However, the most popular and traditional are potatoes with cheese, meat or pure cheese filling.
11. There are no particular difficulties in preparing Ossetian pies, but it is important to follow the step-by-step instructions. According to the traditions of the Caucasian people, the female half of the population is engaged in the creation of a culinary masterpiece, since men consider this kind of activity humiliating.

Stage number 1. Dough preparation

Properly prepared dough sets the tone for the whole dish, the mixture is kneaded with yeast that is grown on dough. In the end, the dough holds its shape well, it turns out supple and soft.

If you prepare the base according to the recipe below, it can be used at any time. It is enough to place the dough in the refrigerator, then get it at the right time.

Opara:

• granulated sugar - 20 gr.
• wheat flour - 20 gr.
• dry yeast - 20 gr.
• fat milk - 55 ml.

1. Sift flour, mix it with yeast and granulated sugar. Warm up the milk on the stovetop or in the microwave. Dip your finger into the mixture, the temperature of the mixture should be between warm and hot.
2. Pour the milk into the flour in a thin stream, stir until the lumps disappear. Wrap the bowl with cling film, put in a warm place. The dough will be ready when foam appears.

Dough:

• flour of the highest grade - 650 gr.
• whole milk - 130 ml.
• salt - 18 gr.
• butter - 40 gr.
• kefir or yogurt - 265 ml.

1. Prepare a deep mixing bowl. Pass the flour through a sieve, make a hole in the middle. Pour the foamy dough into the center.
2. Chop the butter into cubes and melt until liquid. Stir in flour, pour in milk and kefir, add salt. Mix the contents with a spatula or hands, put in a warm place to ripen.
3. After 1.5-2 hours, the dough will be ready for further manipulations. Remove the base from the bowl, roll in flour and give the composition plasticity.
4. After you punch down the dough, start shaping the pies. If the filling is already ready, the products can be assembled. The next step is the most difficult, so it is given special attention.

Stage number 2. Shaping and baking

1. Knead the dough again, divide it into 3-5 equal parts. Roll each section into an even ball. It is difficult to judge the size, it all depends on the baking sheet in which the cake is baked.
2. The ideal option is a ball that fits in two female palms. It is this size that allows you to achieve a cake diameter of about 30-35 cm.
3. Sprinkle the table, take the first ball, form a round flat base with your hands. Don't use a rolling pin. Stretch the dough carefully, otherwise it will tear.
4. Put the stuffing on the molded circle. It is worth remembering forever that you cannot save on internal components. It doesn't matter if you add potatoes, cheese, meat, herbs or other ingredients. Saving is equated with bad taste, greed.
5. Put on a lot of toppings. Roll the dough into a bun, while watching the structure. The filling should be rolled inward, and not break out.
6. To properly manipulate, take the dough by the edges, glue the seam in the middle, then turn the contents into a ball, not a flat circle. Do not allow a large amount of dough to accumulate in one place.
7. Make sure the edges are well sealed together, otherwise the cake will come out dry. Now make a hole in the center, press the middle with your palms to make sides around the edges.
8. Line a baking sheet with parchment paper and place the pie seam side down on it. Smooth the surface with your fingers, flattening the dough. Check the shape of the cake again, it should be round without gaps.
9. Poke one hole in the center with your little finger or a knife so the cake doesn't puff up or tear. Brush the top with butter to make a thick layer. Bake the dish at 200 degrees for about a quarter of an hour.

Ossetian pie: types of fillings

As mentioned earlier, the filling for the Ossetian pie can be completely different. The dough is in perfect harmony with pumpkin pulp, beans, meat, herbs, potatoes, cheese, nuts and even berries / fruits. It is important to follow the rule that says that for 1 part of the dough there are 2 parts of the filling.

1. The filling is rightfully considered the most popular of all available. Ossetians are very fond of cheese, so they add it to almost every dish. Cheese can be made from sheep, cow or goat milk, depending on personal preference.
2. You can use only one type or combine varieties with each other. The ideal option is considered to be a filling based on a homemade Ossetian product. If there is no possibility of purchase, replace this ingredient with Feta. The main thing is to choose cheese with a high fat content and a high concentration of salt.
3. To make raw materials for the filling, grate 550-600 gr. grated cheese, add salt (optional). Put in the center of the dough, then follow the instructions. To improve the taste, take several types of cheese, mixing them in the desired proportions. As an option, you can combine Adyghe cheese with cheese.
4. Some housewives prefer to cook the filling with greens. In this case, the dairy product is combined with chopped dill, spinach, parsley or celery. The components are taken in equal amounts so that they harmonize, and do not interrupt the taste of each other.

Ossetian pie with potatoes and cheese

1. Often cheese is mixed with boiled grated beets, wild garlic, potatoes (crushed). The last option is the most preferred.
2. To prepare the filling, take 2 onions, 1.2 kg. potatoes, 0.5 kg. cheese with salt and high fat content. Peel and boil the potatoes, mash them into a puree. Grate cheese, mix with the first component.
3. Remove the husk from the onion, remove the top layer with the film. Pass the ingredient through a meat grinder, add to the previous mass. Stir the filling, place in the center of the dough and roll up.

1. The main feature of meat pies is that the preparation of the filling must be done carefully. First, the ingredients are placed on the dough while hot. Secondly, the meat used is fatty and juicy. The last point is extremely important, because it often interferes with rolling the ball.
2. For the meat filling, the pulp of veal or lamb (tenderloin) is used. It must be washed and dried with paper towels. After that, the pulp is chopped into cubes and scrolled through a meat grinder several times.
3. Optionally, you can add fresh dill or parsley (1 bunch), garlic cloves. Onions interfere by default, per 1 kg. meat accounts for 3 heads of vegetables. After combining the minced meat with other components, the filling must be peppered and salted.
4. Fry the minced meat in a pan or wrap it in the dough raw, as you like. Carefully close the edges and roll up the ball, then form the sides and make a hole in the middle.

Ossetian pie with mushrooms

1. Since mushrooms are digested for a long time in the stomach, after eating the pie, satiety lasts for 4-6 hours. The recipe does not present any particular difficulties, the type of mushrooms is chosen at the discretion of the hostess and her family members.
2. Peel and chop the onion, pass through a meat grinder and add 3 cloves of garlic. Take such an amount of mushrooms that it exceeds the onion indicator by 2 times. Chop the mushrooms into thin strips, fry in a pan.
3. Add onion, salt, spices of your choice, cool after frying. Take salty and fatty cheese, grate on a coarse grater, combine with the previous components. Put on the base, roll into a ball.

Properly cooked Ossetian pie melts in your mouth. Follow the instructions for the test, choose the filling at your discretion. The most popular options are the addition of cheese and meat, you can combine one with the other. Be sure to make a hole in the center so that the cake does not tear during baking. Serve hot or cold.

Video: how to cook Ossetian spinach pie

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. Here, too, it is 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. 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.

Pies are always baked at least three, and piles of three are served on the table. This order is not accidental. Symbolically, it represents the trinity of the world: the sun, water, earth or God, heaven and earth. At the wake, the number of pies changes in stacks of up to two pieces.

Classic Ossetian pie dough recipe

Number of products:

Recipe Information

• Cuisine:Caucasian
• Type of dish: pastry
• Cooking method: in the oven
• Servings:3
• 2 h

• 300 gr wheat flour;
• 165 ml water;
• 1 egg;
• 1 tablespoon sour cream 20% fat;
• 3/4 teaspoon salt;
• 1 teaspoon of sugar;
• 1/2 tablespoon of yeast;
• Ossetian cheese or cheese;

Cooking method:

Yeast dough is made in the sponge method and not sponge. The second cooking method takes less time and labor.

Add salt, sugar, dry yeast to the sifted flour. Mix so that the yeast is distributed throughout the flour.

We drive in an egg, put a spoonful of sour cream.

We pour out the water. Water should be heated up to 30-35 degrees.

We mix the whole mass. For pies, a soft, easily stretched dough is kneaded, otherwise a thin cake will not work.

When all the liquid is absorbed into the flour, add sunflower oil.

We mix the oil into the mass. Cover the batch with something dense to lift the mass.

After 35-40 minutes the dough is ready for baking pies.

We divide it into three equal parts. You can use a kitchen scale to determine the weight.

Ossetian cheese is soft in structure, so we knead it with our hands.

The cake should be the correct round shape, with the same thickness of the edges. To make it easier to do this, you can use a special template or a silicone mat with markings.

The amount of filling in the pie should be equal to the amount of dough or slightly more.

Spread the cheese in the middle of the tortilla.

Then we close it with the edges of the circle, fastening them together.

Pressing from above, we give the original shape. At the same time, we try not to break the shell. Make a small hole in the middle of the pie to allow steam to escape during baking.

We bake in a pan without oil in the oven. Pies are baked very quickly 10-12 minutes, but the oven must be very hot.

Hot pies are smeared with butter. They are served immediately after baking.

In the first recipe, a quick method for making pies was given without a sourdough. The second recipe describes the traditional steam method.

Ossetian pie dough with potatoes and cheese

Cheese as a filling is present in many dishes of Caucasian cuisine. It can be the main filling or added to other products. For pies, soft homemade cheese is taken: Ossetian, Adyghe, brynza, in extreme cases, “suluguni.”

Number of products:

• 450 grams of flour;
• 35 ml of sunflower oil;
• 5 grams of fast-acting yeast;
• 1 + 1 teaspoon of sugar and salt;
• 300 ml of milk;
• 300 grams of potatoes;
• 250 grams of cheese;

Cooking method:

For dough, pour yeast, salt, sugar into a bowl in which we will knead.

Pour in warm milk.

Add 5-7 tablespoons of flour.

We stir. If flour lumps remain, do not pay attention to them, they will soak on their own.

We cover the dough with cling film or a dense cloth to create a favorable environment for the yeast. We leave for 30 minutes.

After 40 minutes, check the dough. If the surface of the mass is covered with bubbles, it has fermented and you can knead the dough.

Add the rest of the flour, mix.

Pour in sunflower refined odorless oil. Knead until a homogeneous composition. The mass should be soft, but not sticky to your hands.

Cover again with cling film to lift the mass.

For the filling, peel the potatoes and boil them. Then mash into puree. You can add a little broth or warm milk to make the puree more plastic. We rub the cheese through a grater or knead it with our hands / depends on the density of the cheese /, then mix everything.

We divide the approached mass into parts. Roll into balls. We give each ball the shape of a cake of the desired size, put a ball of filling in the middle.

We tighten the edges of the circle to the middle and fix it so that the potatoes and cheese are inside.

Then we flatten and smooth with our hands to get a flat cake up to 2 centimeters thick. Do not forget to make a hole in the middle of the cake so that the steam does not tear the shell.

Bake on a baking sheet or pan without greasing the surface. You can put baking parchment on the bottom.

In the Caucasus, each nationality has its own recipes for baking pies, but they are all invariably very tasty. Bon appetit to all who used these recipes!

Video dough for Ossetian pie classic recipe