A person who has tasted Ossetian pies cannot remain indifferent to them! I tasted them 22 years ago when I first came to Vladikavkaz, and of course, I fell in love with them. I know they're made in big cities and distributed like pizzas. Now anyone can bake them at home.
Ingredients for Ossetian pies:
-
Yeast
(Saff-Moment, 1-2 tsp. spoonfuls of any dry)
-
1 package.
-
Water
-
700 ml
-
Salt
-
1 teaspoon
-
Sugar
-
1.5 tablespoon
-
Wheat flour
/
Flour
(as much as the dough will take)
-
1 kg
-
Butter
(and for lubrication)
-
30 g
-
Vegetable oil
-
1...2 tablespoon
-
Ready-made stuffing
How to cook Ossetian pies step by step with photos
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The first thing I was treated to in Ossetia, and I was visiting my friends, was of course a pie, we went to the countryside in the evening and I was treated to a hot pie. When my friend asked me if I knew what the pie was made of, I said no, then she said that it was made of beet tops, to which I was very surprised, because we usually throw them away. |
|
I'm editing the recipe! One person didn't make it! I think it was stale yeast and something with the flour. If you don't trust it, make the kind of yeast dough you're used to. I don't make thick dough at all, it's very soft and you should only put fresh yeast, maybe you'd better put a pack of Saff-moment, although Ossetians put fresh yeast in it, but I don't work with them
Dissolve 1 to 1.5 teaspoon (or a packet of saf-moment) of dry (but not old) yeast with 100 ml of sugar. warm water and let rise. In the remaining (600 ml) warm water, put salt, sugar and sourdough, stir everything and pour in flour. Knead the dough. Coat kneaded dough with vegetable oil, and cover with clingfilm and let it rise for two hours. |
|
Meanwhile prepare the filling. In summer I make it with beet leaves. In Ossetia they also make it with just beet leaves, and some people add green onions, dill and parsley, coriander and basil.
I had good minced chicken this time. I put in some green onions and whatever herbs I had. The whole secret of Ossetian pies is to have as much stuffing as there is dough. The thinner is the dough in the pie, the more skillful is the hostess.
This dough should be divided into three parts, you get balls about 12-15 cm. in diameter. The filling must be the same amount. If it will be beet leaves, they should be young and finely chopped. This stuffing should not be salted too much, just a little salt.
Roll out the ball into a circle about 20 - 25 cm. Diameter and put the stuffing on it. |
|
Spread the filling evenly on the dough. |
|
Now you have to put the edges of the dough together like this: |
|
I got it like this. |
|
You need to turn the pie over and carefully use your hands to flatten the filling, starting from the edges, not stretching it too much, because you still need to stretch it in the pan. |
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Put the pie on a wide pan (I brought this pan from Ossetia) or on a sheet and already stretch them to the diameter of the pan or the width of the sheet. They're put on a dry sheet, but I smear some margarine on it. Ossetian pies are usually about 30 or 35 centimeters. in diameter, but I've seen smaller ones.
You have to make a hole to let the air out. |
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These pies don't take long to bake. And they have a secret. Place in a preheated approximately 180 to 200 degrees Celsius oven, first on the bottom shelf for about 5 minutes. Then move it to the top shelf for about 20 minutes, in general until it gets browned.
One more secret of Ossetian pies: after baking, butter the top and edges abundantly with a good piece of butter. I used 50 grams. If the butter is not absorbed by the dough, leave it in the middle; it will melt and soak into the filling. |
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The pies I made were 30 centimeters in diameter.
This is how they are. |
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ENJOY!!! |
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"description": "A person who has tasted Ossetian pies cannot remain indifferent to them! I tried them 22 years ago, on my first visit to Vladikavkaz, and of course, I fell in love with them. I know they are cooked in big cities and delivered like pizza. Now everyone can bake them at home.
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"recipeIngredient": [
"Yeast
(Saf-Moment, you can 1-2 hours. spoons of any dry)
-
1 pack.
",
"Water
-
700 ml
",
" Salt
-
1 teaspoon
",
" Sugar
-
one.5 tablespoon
",
" Wheat flour
/
Flour
(how much dough will take)
-
1 kg
",
" Butter
(and for lubrication)
-
30 g
",
" Vegetable oil
-
one...2 tablespoon
",
" Ready filling
"
],
"recipeInstructions": [
{"@type": "HowToStep",
"text":" The first thing I was treated to in Ossetia, and I went to see friends, of course there was a pie, we went out of town in the evening and I was treated to a hot pie. When my friend asked if I knew what the pie was made of, I replied that no, then she said that it was made from beet tops, to which I was very surprised, because we usually throw it away."},
{"@type": "HowToStep",
"text":"Editing the recipe! One person failed! I think there was stale yeast and something with flour. If there is any mistrust, then make the yeast dough that you know how and which you are used to. I make the dough not thick at all, I get a very soft dough, and put only fresh yeast, maybe even better a pack of Saf-moment would be here, although Ossetians put fresh yeast, but I don't work with them
eleven.5 teaspoon (or a pack of saf-moment) dry (but not old) yeast with sugar in 100 ml. warm water and let it rise. Put salt, sugar and dough into the remaining (600 ml) warm water, stir everything and add flour. Knead the dough. Coat the kneaded dough with vegetable oil, cover with cling film, let rise for two hours. "},
{"@type": "HowToStep",
"text":"In the meantime, prepare the filling. I make from beet leaves in the summer. In Ossetia, they also make only beet leaves alone, some add green onions and dill with parsley, cilantro and basil.
I had a good minced chicken this time. I added green onions and herbs that were. The whole secret of Ossetian pies is that the filling is the same as the dough. The thinner the dough in the pie, the more skillful the hostess.
This dough must be divided into three parts, balls of about 12-15 cm are obtained. in diameter. You need to take the same amount of fillings. If these are beet leaves, then they should be young and finely chopped, this filling does not need to be heavily salted, a little salt.
Roll the ball into a circle about 20 - 25 cm. diameter and put the filling on it."},
{"@type": "HowToStep",
"text":"Spread the filling evenly over the dough."},
{"@type": "HowToStep",
"text":"Now you need to collect the edges of the dough like this:"},
{"@type": "HowToStep",
"text":"I got it like this."},
{"@type": "HowToStep",
"text":"It is necessary to turn the cake over and gently level the filling with your hands, starting from the edges, not stretching too much, since you need to stretch it in the pan."},
{"@type": "HowToStep",
"text":"Put the pie in a wide frying pan (I brought this frying pan from Ossetia) or on a sheet and stretch them to the diameter of the pan or the width of the sheet. They put it on a dry leaf, but I coat it with a little margarine. Ossetian pies are usually about 30 -35 cm. in diameter, but I saw less.
You need to make a hole for air out."},
{"@type": "HowToStep",
"text":"These pies are not baked for long. And they have a secret. Put in an oven preheated from about 180 to 200 degrees, first on the lower shelf for 5 minutes. Then rearrange to the top for 20 minutes, in general, until it is browned.
Another secret of Ossetian pies: after baking, grease the top and edges with a generous piece of butter. I took 50 grams. If the butter is not absorbed into the dough, leave it in the middle, it will melt and saturate the filling."},
{"@type": "HowToStep",
"text":"I got pies 30 centimeters in diameter.
This is how they are."},
{"@type": "HowToStep",
"text":"
BON APPETIT!!!"}
],
"recipeCategory": [
"Bakery products","Dough products","Pies","Caucasian"
],
"nutrition": {"@type": "NutritionInformation","calories": "","carbohydrateContent": "","fatContent": "","proteinContent": "" }}
Salt, Vegetable Oil, Flour, Wheat Flour, Sugar, Butter, Water, Salty, Bread, Baking, Cakes, Dough, Ready Filling
