Recipe: Ossetian Fydchin meat pie step by step with pictures | Handy.Recipes

Ossetian Fydchin meat pie

Cooked Ossetian pie with meat

Time to cook: 60 minutes

Total Servings: 4

Nutritional Value

Tasty and filling pie, won't leave anyone indifferent.

Author of the recipe

Ingredients for Ossetian meat pie :


  • Beef - 600 g
  • Onion (coarse, 2 can be) - 1 pc
  • Garlic - 2-3 cloves
  • Red hot pepper (ground, or for those who like extreme - a piece of red hot pepper finely chopped) - to taste
  • Black pepper (ground) - to taste
  • Butter (or better melted butter, to grease)
  • Salt (coarse ) - to taste
  • Broth (meat, nonfat) - 10 tablespoon
  • Vegetable oil (to grease a tray) - 1 tablespoon
  • Whey (you can use warm kefir or water, the quantity is approximate) - 350 ml
  • Wheat flour / Flour (highest grade) - 500 g

How to cook Ossetian meat pie step by step with photos


I make everything "by eye", I only make a rough estimate, if you'll excuse me... : (This quantity should be enough for three pies. For reference, I will notice, that in Ossetia an odd number of pies are made for holidays, and an even number - for funerals and burial feasts. One pie is prepared for a sick person, for example, if they are going to visit him in the hospital. We will cook three pies with you, as for a holiday :) For these pies, a recipe for yeast-free kefir dough, which I gave earlier, will work very well. It's a classic, old-school technique. Instead of kefir, it's also good to use whey (warm, at room temperature, or slightly warmed, but not hot!). Egg can be put, you can not put (I personally do not put). You can also add a pinch of baking soda. Some people add a couple of tbsp. Spoonfuls of sour cream, in general, there are many variations of the dough. You can also use the classic yeast dough, but it is better to use whey, water or kefir (more in line with tradition). The first thing you do is turn on the oven - it has to be preheated by the time the cake is ready. Preheat to about 200-220 degrees. Sift the flour in a heap (you can sift it twice, for better oxygenation), immediately salt it. Sprinkle a little baking soda. Make a small depression in the hill, pour warm whey, kefir or water in a thin stream. Knead a fairly stiff dough (or use a ready-made one in accordance with the recipe I gave earlier). To prevent the dough from sticking, you can grease it with vegetable oil, or sprinkle it (lightly) with flour. Cover it with a napkin or a towel and let it "rest" for about 30 minutes. While the dough is resting, prepare the filling. The stuffing must be beef, otherwise it will not be an Ossetian pie, but some other kind. So, we pass the beef through a coarse mincer. Add chopped onion, garlic, red and black pepper, salt, and dried thyme which goes well with the meat. Grind thyme between your hands until powdery, so that it gives off aroma, and pour it into the stuffing. Do not spare the onions and garlic! The more the better. A little broth or water should be added to make the stuffing juicier, depending on if you're on a diet or not :-) With broth, of course, more calories. But it tastes better! We need to mix everything well, leave it for about 30 minutes, so that the filling has time to infuse with flavors and spices.

So, let's make the pie. It will be made of two parts (I want to hasten to notice, that all other Ossetian pies, except for meat, are made of one part, but about that some other time). The dough will be divided into two unequal parts. The lower part will be thicker, of course, that's why we need more dough for it. Roll out a cake about 0.5-0.7 cm thick (keep in mind, the filling will be juicy, the dough should not tear and leak!). The size of the cake must be larger than the size of the baking tray, that is, its edges should extend beyond the edge of the tray, as if slightly drooping. Make sure the tray is round and greased with oil. Spread stuffing evenly all over the flatbread, edges of dough hanging down. Do not spare the filling! (By experience: in the oven it boils away, that is "baked", And it becomes like less. Therefore it is desirable to lay out a thick layer of stuffing, well, to whom the budget allows). That is to observe the principle "dumplings" - The dough is thin, the stuffing is twice or even three times more.

Roll out the top cake from the remaining piece of dough - it should be smaller and thinner than the bottom one.

Pin the top to the bottom with a pinch. With the dangling edges of the bottom cake, cover the edge of the top cake and pinch them together.

Then use your index finger and thumb to make cross pinches to shape the pie and fix the dough even better.

Make a neat notch in the middle of the pie with a knife, then use scissors to cut out the patterns on the sides. Attention: the cuts are made only in the upper cake, do not "cut" the bottom!

And more - decorate with scissors, as in childhood on the snowflakes, cut out of napkins... Fantasize! This time I made rather simple notches, without pathos.

Let's send it into the preheated oven - firstly to the very bottom, and after 7 minutes, when the pie has come off the tray (wiggle the tray back and forth and see if it has come off the bottom), let it fall in the middle, to brown it a bit, for another 15-20 minutes. Don't overcook! The longer the pie is in the oven, the firmer it gets. About halfway through baking, add a little more hot water or broth to the center hole in the pie, a couple or three tbsp. spoonfuls. Carefully and gradually, so that it does not leak out!

Take the ready cake very carefully out of the baking tray and put it on a flat surface, making sure that the bottom or walls are not torn, otherwise the juice will run out and the unique flavor and aroma will be lost. Butter (or better ghee) on all sides - on the top, sides and bottom, cover with cellophane and a towel. It has to lie a little bit, to become softer. Do the same with the second and third pie. Let's eat the pie with our hands :))) To do this, we cut off (or better, tear off, with undisguised delight) the top crust and dip it in the juice!! (see. last photo). First, we nibble all the top crust in a circle. We gulp it down with the greed of a troglodyte and take on the stuffing. Now you can use a knife and fork. We try not to pierce the bottom crust, which now serves as a plate! So, piece by piece, dipping in the resulting juice, imperceptibly destroy the entire pie and are surprised to see it disappear so quickly. Bon appétit! :)

Nutritional Value:

Whole Dish:
Calories
3177.8 Calories
Protein
178.9 g
Fat
94.8 g
Carbohydrates
410.4 g
Per Serving:
Calories
794.5 Calories
Protein
44.7 g
Fat
23.7 g
Carbohydrates
102.6 g
100g:
Calories
182.6 Calories
Protein
10.3 g
Fat
5.4 g
Carbohydrates
23.6 g

Meat, Salt, Black Pepper, Garlic, Red Hot Pepper, Flour, Wheat Flour, Butter, Onions, Broth, Baking, Vegetable Butter, Cakes, Whey, Pastry

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