Recipe: Ossetian pies step by step with pictures | Handy.Recipes

Ossetian pies

Cooked Ossetian pies

Time to cook: 120 minutes

Total Servings: 24

Nutritional Value

A simple, budget-friendly dish for a large company. Many have tried it and know how delicious it is! Can't beat one bite. Nourishing. A great alternative to bread on any holiday table. Doesn't get stale for a long time. I suggest two traditional toppings, one with a secret.

Author of the recipe

Ingredients for Ossetian pies:

  • Wheat flour / Flour (500 g. - dough100 g. - for sheeting 1 tsp.l. - for starter) - 600 g
  • yeast (dry, for dough) - 6 g
  • Milk (for dough) - 150 g
  • chicken egg (1 - dough 1 - first filling 1 - second filling) - 3 pcs
  • Egg yolk (for greasing the pies, one for each) - 4 pcs
  • sugar (for dough) - 1 teaspoon
  • Adygean cheese (1 - filling) - 200 g
  • Suluguni cheese (1 - stuffing) - 200 g
  • Greens (1 - stuffing parsley cilantro dill) - 3 bunch.
  • Potatoes (2 - stuffing) - 350 g
  • semi-hard cheese (cheese product in brine, 2 - stuffing) - 300 g
  • Butter (for frying sesame seeds, turnip.onions, for impregnation of pies) - 100
  • Saffron (2 - stuffing) - 1 teaspoon
  • Sesame (decoration) - 1 package.
  • Black pepper (ground) - 1 teaspoon

How to cook Ossetian pies step by step with photos

Combine yeast with 1 teaspoon flour and teaspoon sugar - add half a cup warm water - dissolve. Let it rest for 15 minutes until it becomes foamy. Beat egg with warm milk. Make hollow in flour, pour in sourdough, knead, add egg and milk, finish kneading. Lower the dough into a large bowl dusted with flour, cover with clingfilm and a cotton towel. Place in a warm place.

After 40 minutes the dough will rise. Knead once more and let it rise a second time.

Meanwhile prepare the filling. Combine grated cheese + chopped greens, egg, pepper. Form 2 balls - put in fridge.

2 - stuffing. Add onion, cheese product, eggs, salt, pepper to boiled potatoes. Puree only with a shredder. And this is the secret of adding saffron - the color of the filling is bright yellow, the taste is richer!

Divide ready dough into 4 equal balls. Roll out the tortillas. Put stuffing in the middle. Lift edges of dough, join them so stuffing is inside. Knead the dough with your hands, shaping it into a flatbread. Roll out a thin sheet of pie on both sides with a rolling pin.

The pie turns out thin, the filling is a lot (1 cm), the dough is small (3-5 ml). Even transparent in some places. To transfer the pie to the baking tray, coil it on a rolling pin and place it on parchment. Grease with egg yolk. Punch holes with a toothpick. In the middle more often, closer to the edges less often. And into preheated oven.

Bake first on the lower shelf, then on the upper shelf at 180-200°C for about 30 minutes. Butter and sesame seeds on the ready pastry. Stack in a pile.

There are 12 pieces in one pie. Stack the pieces with the same filling on top of each other and alternate with pieces of other filling so that guests can choose any one to their liking.

This is the cheese product. The second filling was much tastier, juicier at the expense of it.

Nutritional Value:

Whole Dish:
5240.3 Calories
280.5 g
239.8 g
569.7 g
Per Serving:
218.3 Calories
11.7 g
10 g
23.7 g
227.8 Calories
12.2 g
10.4 g
24.8 g

Chicken Egg, Black Pepper, Flour, Potatoes, Sugar, Butter, Milk, Green, Sesame, Yeast, Egg Yolk, Baking, Cream Cheese, Salted, Saffron, Adygei Cheese, Suluguni Cheese, Dough, Pies

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