Fillings for Ossetian pies: meat, vegetable, sweet. Ossetian pies - the best step by step recipes Unleavened dough for Ossetian pies recipe

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, 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 with plenty of 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 depression in the center. Pour kefir or water at room temperature into it, drive in chicken egg, salt and stir 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

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.

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

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 oil is not 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. Ready product lubricate 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!

Ossetian pies are called pastries based on thinly rolled yeast dough. The filling for the pie can be cheese, potatoes, chopped meat etc. And in the national culinary traditions of Ossetians there is even a place for pies with beet tops. An important point in the process of preparing such pies is the correct rolling of the dough and the dosage of the filling. The layer of dough should be thin, and the filling should spread over its entire area. The Ossetian pie is shaped like a fluffy flatbread; it can serve as an independent dish or served as an addition to soups and snacks.

Ossetian cheese pie

Time for preparing: 2.5 hours.

Quantity: 3 pies.

This cake is made on the basis of a traditional yeast dough, which should rise within 1.5-2 hours before baking. For the filling you will need hard cheese and fresh herbs, and for baking - round shapes.

2 o'clock 30 min. Seal

Ossetian meat pie


This pie turns out to be hearty, because it is prepared with minced meat. You can use any mince of your choice. The dough is kneaded on the basis of dry yeast and milk, which can be replaced plain water.

Ingredients:

  • Flour - 300 g.
  • Water or milk - 250 ml.
  • Dry yeast - 10 g.
  • Vegetable oil - 1 tbsp. l.
  • Salt and sugar - a pinch each.
  • Minced meat - 500 g.
  • Garlic - 2 cloves.
  • Onion - 1 head.
  • Butter - 30 g.
  • Cilantro or dill - 1 bunch.
  • Black pepper.

Cooking process:

  1. Stir dry yeast, warm water or milk in a bowl, add a pinch of salt and sugar, add a little flour. Mix everything and leave for 15 minutes for the yeast to start working.
  2. After pouring the entire amount of flour indicated in the recipe. Flour should be sifted first. Also add a tablespoon of vegetable oil to the mass. Knead the dough and keep it in a warm place for 1.5-2 hours. The dough should be covered with gauze or a cotton napkin.
  3. Prepare the meat filling. Add chopped onion, finely chopped cilantro or dill, crushed garlic cloves to the minced meat. Salt the minced meat and season it with pepper or other seasonings to taste.
  4. The dough, which should rise twice in 1.5-2 hours, is divided into two parts.
  5. Roll out a circle from part of the dough, the optimal thickness is 3-3.5 cm.
  6. Spread the minced meat filling over the entire area of ​​the rolled out layer of dough, a little short of the edges, which will then be pinched with the top layer of dough.
  7. Roll out the second part of the dough into a circle, trying to make its diameter equal to the first circle. Cover the layer with the filling with a free layer of dough and pinch the edges. Make a slit in the center of the top circle and place the cake in the oven.
  8. In the oven, preheated to 200 degrees, bake the cake for 20-25 minutes. And after another hot cake to grease butter.

Ossetian pie with potatoes and cheese in a slow cooker


In a slow cooker Ossetian pie cooked in the “Baking” mode at maximum power. Yeast dough is prepared according to a standard recipe, and the potatoes must first be boiled.

Ingredients:

  • 3 art. flour.
  • 0.5 st. water.
  • 2 tsp dry yeast.
  • 2 tbsp. kefir.
  • 2 tsp Sahara.
  • 500 g potatoes.
  • 200 g cheese.
  • Salt and spices to taste.

Cooking process:

  1. Knead yeast dough. First, prepare the dough: mix warm water with dry yeast, sugar and a few tablespoons of flour. Within 15 minutes, the dough will rise.
  2. Then add slightly warmed kefir and the amount of flour necessary for kneading the dough to the yeast base. It may need a little less or more than the specified volume - enough to make an elastic dough. The dough should rise in a warm place for about 2 hours.
  3. Peel the potatoes and boil them until tender. Mash the cooled potatoes with a crush and mix with finely grated cheese. You should get a soft, slightly viscous mass. You can optionally add your favorite spices or chopped herbs.
  4. Divide the dough into parts, determine how many of them will turn out during the rolling process. Each part of the dough needs to be rolled out into a cake, its diameter should be slightly smaller than the diameter of the multicooker bowl.
  5. Spread the filling in the center of the cakes and pinch the edges to the middle, then turn over and lightly press each workpiece.
  6. In the slow cooker, select the "Baking" mode, grease the bowl with a small amount of vegetable oil and bake the cakes for 10 minutes on one side, then turn over and bake for another 10 minutes.

Tradition should be lubricated ready-made cakes butter.

Ossetian pie with stewed cabbage


Ossetian pie with cabbage is fragrant, tender and contains very few calories. Salted curd cheese like feta cheese is used in the filling along with cabbage.

Ingredients:

  • 4 tbsp. flour.
  • 2 tsp dry yeast.
  • 1 egg.
  • 1 st. warm water.
  • 1 st. l. Sahara.
  • 0.5 tsp salt.
  • 3 art. l. vegetable oil.
  • 500 g white cabbage.
  • 100 g of cheese.
  • 1 bulb.
  • Salt and spices to taste.

Cooking process:

  1. Prepare dough. Pour flour into a deep bowl, mix it with yeast, sugar and salt. In the middle of the flour slide, make a recess and pour warm water into it, beat in an egg, pour in vegetable oil.
  2. Knead the dough and transfer it to a bag or wrap it in cling film. Leave for an hour and a half.
  3. Chop the onion with a knife and fry in oil.
  4. Chop the cabbage into thin strips and add to the pan with the onions. Cover with a lid and simmer for 20 minutes over low heat. Periodically you need to stir the cabbage, bring it to readiness. salt stewed vegetable and season, you can add chopped herbs. Be careful with salt if using salted cheese.
  5. Mix the prepared cabbage with crumbled cheese or other cheese.
  6. Ready dough divide into parts, roll each into a circle.
  7. Spread the cabbage and cheese filling in a circle of dough and pinch the edges in the center, then turn over and knead the workpiece a little so that the filling is evenly distributed.
  8. Bake pies on a baking sheet or in a mold at a temperature of 200-120 degrees for 20-25 minutes.

Ossetian bean pie


Ossetian bean pie is one of the most satisfying options for this pastry. You can use white or red beans. First, it must be boiled and pounded into gruel.

Ingredients:

  • 3 art. flour.
  • 150 ml of water.
  • 8 g dry yeast.
  • 150 ml of kefir.
  • 1 bulb.
  • 50 g butter.
  • 2 cloves of garlic.
  • 300 g beans.
  • 1 tsp. salt and sugar.
  • Thyme or other herbs.
  • 2 tbsp. l. vegetable oil.

Cooking process:

  1. Boil beans. To make it cook faster, it is better to soak it in water overnight.
  2. Yeast dough is prepared in the traditional way. First, make a dough out of warm water, sugar, yeast and a small amount of flour. When 15 minutes have passed since its preparation, add all the flour, warm kefir, vegetable oil and salt. Knead the dough and leave to rise in a warm place.
  3. Peel the onion, chop with a knife and fry in a pan, trying not to overcook.
  4. Grind boiled beans and fried onions in a blender or pass through a meat grinder. Add dry herbs (thyme, oregano, basil or others), salt, add crushed garlic.
  5. After the dough has risen, divide it into three parts. Divide the bean filling into the same number of parts.
  6. Roll out part of the dough into a circle, distribute the filling over the entire area of ​​​​the circle, pinch the edges of the dough in the center. Turn the workpiece seam down, flatten and lay out the form or on a baking sheet. Do the same with the rest of the dough and filling.
  7. Make a few cuts on the top of the pastry and put the pies in the oven. Bake at high power (220-230 degrees) for 15-20 minutes.

Lubricate a hearty bean pie with butter.

Ossetian pies - national and very tasty dish. Pies are traditionally baked in the form of a circle with different fillings. Ossetian pies symbolize the sun: they are round and hot.

In Ossetia, the filling for the pie is made from beef, but you can replace it with lamb or other meat. You can make the filling from cheese with herbs, beet tops, pumpkin, cabbage or potatoes. Bryndza or cheese must be added to the potato filling.

The pie should be thin, with a generous amount of filling that does not come out of the baking. A thick layer of dough in the pie indicates that the hostess is not experienced enough. The finished cake is always greased with butter.

Cook Ossetian pies with delicious toppings with the best step by step recipes.

Dough for a real Ossetian pie

Pie dough can be prepared with kefir or without yeast. But the dough for real Ossetian pies is prepared on yeast dough. It will take about 2 hours to cook. Calorie dough - 2400 cal.

Ingredients:

  • a spoonful of sugar;
  • two tsp trembling dry;
  • one tsp salt;
  • one and a half stack. water;
  • four stack. flour;
  • three tablespoons oils;
  • 1 stack milk.

Cooking:

  1. Make a dough: mix in warm water (half a glass) yeast, a few tablespoons of flour and sugar.
  2. As soon as the first bubbles appear, pour the dough into a bowl, pour in the rest of the warm water and milk. Stir, add flour in portions.
  3. Pour in the oil, mix and leave to rise.

The finished dough is enough for three pies: these are 9 servings.

Ossetian pie with greens

This is a delicious recipe for an Ossetian pie stuffed with fresh herbs and cheese. There are 9 servings in total. It takes 2 hours to cook. The calorie content of the pie is 2700 kcal.

Required Ingredients:

  • a bunch of greens;
  • tsp trembling dry;
  • 650 g flour;
  • by tsp salt and sugar;
  • half stack. rast. oils;
  • 300 g of Ossetian cheese;
  • one and a half stack. water.

Cooking steps:

  1. Mix sugar with yeast, pour in a little warm water and leave for a few minutes.
  2. Gradually add flour and salt, pour in oil and the rest of the water. Let the dough rise.
  3. Wash, dry the greens and chop finely. Stir in mashed cheese.
  4. Divide the dough into three parts and roll out thinly.
  5. Lay out some of the filling. Gather the edges of the pie into the middle and seal. Gently stretch the cake.
  6. Place the pie on a baking sheet and make a hole in the middle.
  7. Bake 30 minutes. Lubricate the hot cake.

Ingredients:

  • 25 ml. rast. oils;
  • 160 ml. milk;
  • 20 g. fresh;
  • two spoons of sugar;
  • egg;
  • two stack. flour;
  • two pinches of salt;
  • 250 g potatoes;
  • one tbsp sour cream;
  • 150 g of suluguni cheese;
  • tablespoon plums oils.

Cooking:

  1. Add yeast, a pinch of salt and sugar to warm milk and leave for 10 minutes.
  2. Add the egg and flour to the yeast, pour in the oil.
  3. While the dough is rising, boil the potatoes, peel and mince with cheese.
  4. Add salt, a piece of butter and sour cream to the filling, mix.
  5. Roll the stuffing into a tight ball.
  6. Roll the dough into a ball and flatten with your hands into a flat and even circle.
  7. Place a filling ball in the center of the circle. Gather the edges of the dough in the center and fasten.
  8. Close and flatten the edges in the center.
  9. Flatten the finished ball with your hands, turning it into a flat cake.
  10. Put the cake on parchment, make a hole in the middle.
  11. Bake for 20 minutes.

Traditionally, they always bake an odd number of Ossetian pies. When stretching the cake, do not press or stretch it so that it does not tear.

Fresh herbs are added to the filling of the Ossetian cheese pie. Traditionally, three pies are prepared at once.

  • one l.h. dry yeast;
  • half l.ch. salt;
  • one and a half l.ch. Sahara;
  • cheese - 150 g;
  • egg;
  • 100 g mozzarella;
  • a bunch of greens;
  • cottage cheese - 100 g.

    • Cooking step by step:

    1. Mix yeast, sugar and salt in warm water.
    2. Sift the flour into the liquid and pour in the oil. Mix and knead the dough. Leave to rise for 30 minutes.
    3. Mash the cheese with cottage cheese with a fork. Grate the mozzarella and chop the greens finely.
    4. Mix all the ingredients, salt and roll into a ball.
    5. Divide the dough and filling into 3 equal portions.
    6. Stretch each piece of dough into a cake, put a ball of stuffing in the center.
    7. Gather the edges of the dough and close in the middle. The filling will be inside.
    8. Turn the ball over with the seams down and flatten gently. Stretch the cake with your hands and make a hole in the middle with your finger.
    9. Brush each pie with a beaten egg and bake for half an hour.
    10. Lubricate the finished hot pies with butter.

    Ossetian pies

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

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

    RECIPE OF OSSETIAN PIES

    NECESSARY:

    For test:

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

    3 art. l. ghee, for brushing pies

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

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

    For filling:

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

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

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

    HOW TO COOK:

    Dough:

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

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

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

    Meat filling (Fytchiny):

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

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

    Cheese and beetroot filling ( Saharajin):

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

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

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

    Pie preparation:

    1. Heat the oven to 200°C.

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

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

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

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

    Ossetian pies

    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 ourselves simple 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, installing 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 onion- half a bunch.

    Dissolve yeast, salt, add sugar. Then sifted flour, mix, add oil. Mix well until a homogeneous and elastic dough, leave for an hour in a warm place.
    Finely chop the greens, knead and grate the cheese, add salt, mix well, divide into three Ossetian pies. Divide the dough in the same way into three parts. Roll out each piece, put the filling inside, cover with a second layer of dough on top, seal. The Ossetian pie turns out to be completely closed, you can grease the top with yolk, set to bake for 30 minutes at 200 degrees.

    Ossetian pie recipe with meat

    • Yeast dough.
    • Meat (beef and pork) - 500/200 grams.
    • Garlic - 5 teeth.
    • Onions - 2 pieces.
    • Butter - 100 grams.
    • Black pepper - 0.5 teaspoon.
    • Red pepper "hot" - 1 piece.
    • Salt.
    • Meat broth - 150 grams.

    Scroll the meat through a meat grinder or combine, along with garlic and onions. Mix everything well, better with your hands, salt and add pepper. Finely chop the hot pepper, add to the filling and mix well again. Here we pour 5 tablespoons of broth, mix. We send it to the refrigerator for an hour.

    We divide the dough into 3 parts, as well as the filling. We roll out a thin layer of the "sole" of the pie, put the minced meat, cover with a second layer, make a cake. We send it to the oven for 25 minutes at 220 degrees, after cooking the hot Ossetian pie on top, grease it well with butter.

    Ossetian pie recipe with potatoes

    • Potato - 0.5 kilograms.
    • Cheese "Ossetian", you can use Brynza - 0.5 kilograms.
    • Butter - 80 grams.
    • Water - 1 glass.
    • Flour - 800 grams.
    • Yeast (dry) - 5 grams.
    • Milk - 280 grams.
    • Vegetable oil - 5 tablespoons.

    We make a mixture of vegetable oil, milk and boiled water (40 degrees). In a separate bowl: yeast and flour. Pour the dry ingredients, dissolve well, mix and make an elastic dough, leave for 1 hour in a warm place.

    Filling: Boil and mash potatoes until mashed, season with salt. Pass cheese or cheese through a grater. Mix potatoes and cheese, add a little milk. We divide the dough and filling into 3-4 parts, form pies, grease with butter, and put in 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 wipe them on 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 vegetable, 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 test you need to dilute in hot water and yeast milk, add salt and sugar, vegetable oil, sifted flour. As a result, the dough is elastic, it needs to be greased in a bowl vegetable oil, and then cover with a towel and leave 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.

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