At least three pies are always baked, and stacks of three are served on the table. This order is not accidental. Symbolically, he represents the trinity of the world: sun, water, earth or God, heaven and earth. At the commemoration, 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: baked goods
• Cooking method: in the oven
• Servings: 3
• 2 h

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

Cooking method:

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

Add salt, sugar, dry yeast to the sifted flour and stir to distribute the yeast throughout the flour.

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

We pour out the water. The water must be heated up to 30-35 degrees.

Mix the whole mass. For pies, a soft, easily stretching dough is kneaded, otherwise a thin cake will not work.

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

Stir in the butter into the mass. We 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 your 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 silicone mat with markings.

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

Place the cheese in the middle of the flatbread.

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

Pressing down from above, we give the original shape. At the same time, we try not to tear the shell. In the middle of the cake we make a small hole for steam to escape when baking.

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

Hot pies are greased with butter. Served immediately after baking.

In the first recipe was given without a sponge quick way making pies. The second recipe describes the traditional sponge method.

Dough for Ossetian pie 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 foods. For pies, take soft homemade cheese: Ossetian, Adyghe, feta cheese, in extreme cases "suluguni."

Number of products:

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

Cooking method:

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

Fill with warm milk.

Add 5-7 tablespoons of flour.

Stir. If flour lumps remain, do not pay attention to them, they will get wet on their own.

Covering the dough cling film or a thick cloth to create a favorable environment for yeast. We leave for 30 minutes.

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

Add the remaining flour and mix.

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

Cover again with foil to lift the mass.

For the filling, peel the potatoes from the peel, boil them. Then knead in mashed potatoes. You can add a little broth or warm milk to make the puree more plastic. Rub the cheese through a grater or knead it with your hands / depends on the density of the cheese /, then mix everything.

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

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

Then we flatten and smooth it with our hands to make 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 break the shell.

We bake on a baking sheet or frying pan without greasing the surface. You can put parchment on the bottom for baking.

In the Caucasus, each nationality has its own recipes for baking pies, but all of them are invariably very tasty. Bon Appetit everyone who used these recipes!

Video dough for Ossetian pie classic recipe

Ossetian pie rightfully occupies an honorable place in the recipe books of every housewife. Thanks to the exquisite filling and yeast dough, it turns out satisfying. It is served as a snack or independent dish, it all depends on personal preference. With Ossetian pie homemade 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 adherents value it so much. Ossetian pie is baked in the shape of a triangle or circle. The diameter of the latter should not exceed 35 cm.
2. When serving, dough products are laid out in 3 pieces 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 top cake tilts to the left. The older family member should see how much baked goods are on the platter. The number "3" symbolizes a religion in which the Earth, God and the Sun are united.
4. When a person is escorted on a long journey, not 3, but 2 or 4 pies are laid out at the commemoration, it all depends on the number of those invited.
5. As mentioned earlier, the main feature of the Ossetian pie is correct preparation test. It sets the tone for the final taste and consistency. If you knead correctly, you get a cake that literally melts in your mouth due to its delicate structure.
6. The Ossetian pie belongs to the closed type, so the dough is placed on top and bottom, the filling is placed in the middle. By traditional recipe the dish retains its soft structure even 12 hours after cooking (it does not get stale).
7. To determine the skill of the hostess who prepared the pie, 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, of which there are a lot of pies, everyone can prepare a dish according to their personal preferences. Dough and double serving are important characteristics of Caucasian cuisine.
10. There are many 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 observe step by step instructions... According to the traditions of the Caucasian people, the creation culinary masterpiece the female half of the population is engaged, since men consider this kind of activity humiliating.

Stage 1. Dough preparation

A properly prepared dough sets the tone for the whole dish, the mixture is kneaded with yeast grown in dough. Ultimately, the dough keeps its shape well, it turns out pliable and soft.

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

Dough:

• 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. Heat milk on the stove top or in the microwave. Dip your finger in 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 the foam appears.

Dough:

• premium flour - 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 foamed dough into the center.
2. Chop butter into cubes and melt until liquid. Stir in flour, pour in milk and kefir, add salt. Stir the contents with a spatula or hands, place 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 soften the composition.
4. Once you've wrapped the dough, start shaping the cakes. If the filling is already ready, the products can be assembled. The next step is the most difficult, so special attention is paid to it.

Stage 2. Shaping and baking

1. Knead the dough again, divide it into 3-5 equal parts. Roll an even ball out of each section. It is difficult to judge the size, it all depends on the baking sheet in which the cake is baked.
2. Ideal option a ball that fits in two female palms is considered. It is this size that makes it possible to achieve a cake diameter of about 30-35 cm.
3. Sprinkle on the table, take the first ball, form a round flat base with your hands. Do not use a rolling pin. Stretch the dough gently, otherwise it will break.
4. Place the filling onto the sculpted 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 equates to bad taste, greed.
5. Use a lot of toppings. Roll a dough into a ball, while watching the structure. The filling should be rolled inward and not burst outward.
6. To correctly manipulate, grab 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 lot 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 so that the edges are bumpers.
8. Line a baking sheet with baking paper, move the pie seams down onto it. Smooth the surface with your fingers, leveling out the dough. Check the shape of the cake again, it should be round with no breaks.
9. Punch one hole in the center with your little finger or a knife so that the cake will not bulge or break. Brush the top with butter to form 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 1 part of the dough has 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, it all depends on personal preference.
2. You can use only one species 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 purchase option, replace this ingredient with Feta. The main thing is to choose cheese with a high fat content and a high salt concentration.
3. To make raw stuffing, grate 550-600 gr. cheese on a grater, add salt (optional). Place 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. Alternatively, you can connect Adyghe cheese with feta cheese.
4. Some housewives prefer to prepare the filling with the addition of herbs. In this case milk product paired with chopped dill, spinach, parsley or celery. The ingredients are taken in equal amounts so that they are in harmony, and not interrupt each other's taste.

Ossetian pie with potatoes and cheese

1. Often cheese is mixed with boiled grated beets, wild garlic, potatoes (crushed). The latter is the preferred option.
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 potatoes, mashed them. Grate the 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 filling must be prepared carefully. First, the ingredients are placed hot on the dough. Secondly, the meat is fatty and juicy. The last point is extremely important, since it often interferes with rolling the ball.
2. For meat filling veal or lamb pulp (tenderloin) is used. It must be rinsed and dried with paper towels. After that, the pulp is chopped into cubes and rolled through a meat grinder several times.
3. Optionally, you can add fresh dill or parsley (1 bunch), garlic cloves. The onions are intervened by default, by 1 kg. meat accounts for 3 heads of vegetables. After combining the minced meat with other components, the filling must be pepper and salt.
4. Fry the minced meat in a pan or wrap it in the dough raw, as you like. Gently seal the edges and roll the ball, then form the sides and make a hole in the middle.

Ossetian pie with mushrooms

1. Since mushrooms are digested in the stomach for a long time, satiety remains after eating the pie for 4-6 hours. The recipe is not particularly difficult, the type of mushroom is chosen at the discretion of the hostess and her family members.
2. Peel and grind onion, mince and add 3 garlic cloves. Take such an amount of mushrooms so that it exceeds the onion indicator by 2 times. Chop the mushrooms into thin strips, fry in a pan.
3. Add onion, salt, spices at your discretion, cool after frying. Take salted and fatty cheese, grate on a coarse grater, combine with the previous components. Lay out on a base, roll into a ball.

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

Video: how to cook Ossetian spinach pie

Ossetian pies

And they really are - they are amazing. They bake pies for any reason: for weddings, on holidays, on weekdays and for funerals. There is also a special tradition of serving: for the holidays, there should be three pies on the plate, and two for the commemoration.

Pies are baked with different fillings and they have different names: sahagins- pies with cheese and beet tops, fytchiny- with meat, walibahi- with cheese.

RECIPE OF OSSETIAN PIES

NECESSARY:

For the test:

250 ml sour milk(kefir, whey)
50 ml milk for 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 tbsp. l. ghee, for coating pies

* The total amount of liquids should be 300 ml per 500 g of flour. For example, there can be 200 ml of kefir and 100 ml of milk.
** Little salt, because cheese is usually salty.

BY THE WAY: all products must be room temperature, milk is warm.

For filling:

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

Saharajin:
500 g of Ossetian cheese (as a last resort, half suluguni with Adyghe cheese)
2 large bunches of beet greens

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

HOW TO COOK:

Dough:

1. Put the dough. Mix 1/4 tbsp. warm milk, 1 tsp. sugar, 2 tsp. flour, yeast. Allow to rise for 10-15 minutes, or until the dough is foaming.

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

3. Stir until smooth. Leave to stand for 1-1.5 hours, or until the dough has doubled.
While the dough is coming up, make the filling.

Meat filling (Fytchiny):

1. Grind the 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 the cheese or grate (you can pass it through a meat grinder).

2. Rinse the beet tops, chop finely and mix with the 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 dough ball down slightly. Put a ball of filling on it and pull the dough from all sides over this ball, 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 is baked.

5. Take out the finished cake, transfer to a dish and grease immediately ghee and cover with a bowl larger than the pie dish. The second cake is placed on top of the first, and so on.

Ossetian pies

Today we are serving Ossetian pies - we will have 5 recipes with a photo. How to cook Ossetian pies? - you ask? Not that hard. Unleavened yeast dough, a lot of filling and, of course, love for those you treat. That's the whole secret!

The modern world is different in that the cultures of different ethnic groups penetrate each other, creating a wonderful exchange of values. This also applies to cooking - and to share the pearls of your national cuisine.

Ossetian meat pies

Ossetian meat pies are called "fijyn". There should be an odd number of them on the table. Then they symbolize happiness, abundance and well-being in the home.

Ingredients:

• 200 water;
• salt + granulated sugar - 1 tsp each,
• yeast - 4 g (dry);
• white flour - 320-350 g;
• one and a half tablespoons of vegetable oil;
• ground beef meat - 600 g;
• large onion;
• a couple of cloves of garlic;
• a bunch of cilantro;
• for juiciness - 60 ml of water;
• butter - a piece the size of a walnut.

Preparation:

1. Pour a glass into the dishes a little warm water(no more than 30º), salt, add sugar, send yeast and some flour there.

Do not overheat the water! This will kill the yeast and the dough will not come up.

1. Constantly stirring, add the rest of the flour, vegetable oil and gradually turn the whole mixture into a light, non-sticky dough. Let it stand for an hour. During this time, we wrap it up 1 time.

1. In the meantime, let's get down to stuffing. Combine minced meat, chopped onion, chopped herbs and crushed garlic in a separate bowl. Season, add a little water to make the meat juicy.

You can take any meat, depending on how high-calorie you want to make the dish.

1. So, an hour has passed, we take our bun of dough (it has risen, has become fluffy), divide it in half and from one part we roll out a thin layer (3 mm) according to the size of the mold.

1. We spread the entire filling carefully on the surface.

1. In the same way, we roll the second layer, cover and carefully pinch the edges. We make a cruciform cut in the middle of the dough so that the cake does not swell.

We bake in the oven for about half an hour. Grease the hot pie with a piece of butter. And we enjoy hearty delicious dish with an amazing aroma.

Ossetian pie with cottage cheese and herbs - recipe and photo

The Ossetian pie with cottage cheese and herbs is very tasty. It is delicate and fragrant, and what else is needed for dinner with friends.

Ingredients:

• flour of the highest grade - one and a half stacks with top;
• milk (slightly warm) - 150 g;
• any vegetable oil- 10 ml;
• baker's yeast (dry) - about 2 tsp;
• by tsp sugar and salt;
• cottage cheese - 280 g;
• 70 g of greens;
• a spoonful of butter for lubrication.

Preparation:

1. Pour the twice sifted flour into a bowl and add the rest of the dry ingredients - yeast and salt with sugar.

1. Stirring in warm milk little by little, knead the dough with your hands.

1. When the lump of dough has already turned out, add the vegetable oil. Knead again.

1. Now kneading our base is much easier, it does not stick so much. We put it on a floured table and use our hands to shape the dough into a bun.

1. Cover our pretty bun with a damp towel and let it stand for 50-60 minutes.
2. And we ourselves will take care of the filling. If the cottage cheese is homogeneous, put it in a bowl right away, if in grains, pass it through a food processor or blender. We cut greens: whatever you like. We combine greens with cottage cheese

Rub the herbs in a bowl with your hands, rub lightly. This will make it more juicy.

1. Add spices to the mass and form another bun with our hands. Attention! The dimensions of the two balls - the dough and the filling - should be approximately the same.

1. We wait until the dough rises, and we begin to collect our pie.

Ossetian women do not use a rolling pin when preparing pies. Only hands dipped in flour.

1. On the board, we form a base with our hands up to a diameter of about 20 cm, put a bun of cottage cheese and herbs in the center and collect the dough around it in a knot (bag).

1. Squeezing, stretch the cake to fit the baking sheet.

1. We make a criss-cross in the middle and go to bake in hot oven(t 250º) for 25 min.

As soon as it is ready - smear the top crust with hot butter.

Ossetian pies with beet tops - recipe

Tsakharajyn - this is how Ossetian pies with beet tops are called in the Caucasus. We will choose the recipe based on natural yeast.

Ingredients:

• warm water - 70 ml;
• milk - 70 ml;
• 2 with top tbsp. sour cream;
• fresh yeast - 10 g;
• 30 ml of sunflower oil;
• a bunch of beet tops;
• any pickled cheese - 200 g.

Soak brine cheese (feta cheese, feta, suluguni, Adyghe cheese) in milk for 30 minutes to give excess salt... Grate, mix with herbs and mold into a ball.

Preparation:

1. For the filling, rub the cheese, finely chop the tops. We sculpt a white-green ball.

Optionally, you can take more in the filling green onions, parsley and dill. Then we reduce the amount of tops by half.

1. Place with the seam down, cut to release steam and bake until golden brown. Smear generously with butter.

Ossetian pie recipe with spinach and cheese

Mastering such dishes, housewives experiment with filling. This is how the recipe for Ossetian pie with spinach and cheese was born.

Ingredients:

• warm water - 70 ml;
• sifted flour - 2 cups without a slide;
• milk - 70 ml;
• 2 with top tbsp. sour cream;
• fresh yeast - 10 g;
• granulated sugar + salt - 1/3 tsp everyone;
• 30 ml of sunflower oil;
• fresh spinach (500 gr) and a bunch of green onions;
• any pickled cheese - 200 g.

Preparation:

1. Dissolve sugar and yeast in warm water, wait for the foam to appear, add milk, sour cream and mix.
2. We make a notch in the sifted flour, add salt and pour in the yeast mixture. With our hands we do soft dough slightly clinging to the hands. Pour the vegetable oil and form a bun. We leave for an hour to get up.
3. For the filling, rub the cheese. Chop the spinach and simmer until soft in a pan with vegetable oil. We sculpt a ball.

If you put the spinach fresh, the pie will be "wet".

1. We spread the matched base on the table, put the filling, collect the dough around it in a bag, crush it, spread it to the size of the shape.

Place with the seam down, cut so that the steam can escape, and bake until golden brown. Smear generously with butter.

Recipe for Ossetian pies with cheese and herbs in a pan

And finally, a very simple recipe for Ossetian pies with cheese and herbs in a pan.

Ingredients:

• 320 g flour;
• incomplete cup of milk;
• 1 tbsp vegetable oil;
• 15 g baker's yeast (dry);
• sugar - about 1 tsp;
• salt - a pinch;
• assorted greens - 100 g;
• a raw egg;
• any cheese - 150 g.

Preparation:

1. We combine dry products (yeast, sugar, salt), pour in warm milk and vegetable oil, knead tender dough... We give rise to 40 minutes. and knead well again with your hands.
2. Chop greens and cheese, drive in an egg. The filling is ready.

If your cheese is not pickled, but hard, add a little sour cream for the filling viscosity.

1. Divide the dough into parts 2: 3. Roll out the larger one into a layer, lay out the filling, cover with a second layer (it will be a little thinner), connect the edges tightly.

Fry the pie in a frying pan with hot oil, seam down. When we turn over on the other side, then cover with a lid for 10 minutes.

And in conclusion, I propose to watch a video recipe for making an Ossetian pie

Bon appetit and see you new recipes!

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14.03.2018, 18:53

Ossetian pies - 7 step by step recipes... How to make an Ossetian pie?

Posted on March 14, 2018

Recently, Ossetian pies have begun to gain immense popularity. More and more often, they began to order pies for family holidays or for going out into the countryside.

In fact, it is a flat cake with a diameter of 30-40 cm. With delicious filling... The filling can be different from cheese to meat. But also these pies can be triangular in shape, this cake is made especially for religious holidays.

In the old days, the classic Ossetian pie was prepared only from unleavened dough with various fillings... With the development of the culinary industry and the emergence of more and more new ingredients, the recipe has gradually changed and now we have a huge supply of recipes for making Ossetian pie. There are recipes in which you can freely use eggs, yeast, butter, milk.

And today we will analyze several recipes for making an Ossetian pie. The recipes will of course be accompanied by step by step photos in order to make it easier for you to navigate. Making an Ossetian pie is not difficult at all. And you will see for yourself now.

For my own convenience, from a given number of ingredients, I will cook 6 small pies, approximately 20 cm in diameter, plus it will be much easier for beginners to mold several small ones than one large one.

Ingredients.

• 250-300 gr. Flour.
• 0.5 l. Kefir.
• 1 sachet of dry yeast.
• 1 egg.
• 3 tbsp. spoons of milk.
• A pinch of salt and sugar.
• 300 gr potatoes.
• 300 hard cheese.
• Vegetable oil.

Cooking process.

Pour warm kefir into a bowl, add egg, salt and sugar. Stir so that the egg with sugar and salt is combined in a homogeneous mass.

Stir with a whisk and gradually add flour.

The dough should be very tender and sticky to your fingers. After add 2 tbsp. tablespoons of vegetable oil. You can of course, and the olive will be even better.

While the dough is rising, prepare the filling. I will peel the potatoes and make mashed potatoes from them.

Pour 2 tbsp into the finished puree. spoons of milk. This will make the potatoes more tender.

Grate the cheese and add to the saucepan with mashed potatoes and mix. In hot potatoes, the cheese will melt quickly and you will have a nice homogeneous mass.

The dough has risen and you can start making the pie. Spread a baking sheet with vegetable oil and lay out a small piece of dough.

Use your hands to knead the ball to a flat cake. The main thing is not to make it too thin.

Place a ball of filling on the center and close the edges of the dough over the filling. Then turn the lump over and again turn the dough into a cake with your hands. Make a hole in the middle for the hot air to escape.

The pie is being prepared at 200-230 degrees to golden brown.

After removing the pie from the oven, brush it with a piece of butter. After the oven, let the pie rest for 5-10 minutes and can be cut and served. Bon Appetit.

Video on how to cook a pie with beet tops

Bon Appetit.

Recipe for a delicious Ossetian meat pie

One popular belief is associated with this cake; they are cooked in an odd amount, only then this cake can bring an abundance of happiness and prosperity to the family. It is called "Fydzhyn".

Ingredients.

• 300 gr. Flour.
• 250 ml. water.
• 1 sachet of dry yeast.
• A pinch of salt and sugar.

Filling.

• 550 ground beef.
• 1-2 cloves of garlic.
• 1 bunch of cilantro.
• 1 onion.
• Black pepper to taste.
• 30 grams of butter.

Cooking process.

Pour 250 ml of warm water into a bowl, add salt, sugar, yeast and flour. Stir until smooth. Let stand for 10-15 minutes.

After a while, the yeast wakes up and you can mix in the rest of the flour and vegetable oil. Knead the dough and leave it in a warm place for about 1-2 hours so that it rises 1-2 times.

Stir finely chopped onion, cilantro, garlic, salt and pepper into the minced meat. Stir well so that the ingredients mix well with each other.

Minced meat can be used with anything other than fish.

And so the dough rose well, now you can continue to work with it. Transfer it to a table and divide it into two equal portions. We will remove one part for now, and from the second we will work a little.

Using a rolling pin, roll out the dough into a circle 3-3.5 cm thick.

Now carefully distribute the filling over the surface of the dough. We leave free edges so that we can connect the upper and lower parts in the future.

We also roll out the second half of the dough and cover the filling with it, gently pinching the edges in a circle. In the center we make several holes for the hot steam to escape.

We transfer the cake to a baking sheet greased with vegetable oil and bake the cake in the oven at 200 degrees until golden brown. After baking, coat the cake with a slice of butter. Bon Appetit.

Pie with feta cheese and herbs

Ossetians themselves rarely replace feta cheese with cottage cheese or something else. So today we will also prepare a traditional Ossetian pie with feta cheese and fresh herbs.

Ingredients.

• 150 ml. warm milk.
• 1.5 cups flour.
• 1 tbsp. a spoonful of vegetable oil.
• 2 teaspoons dry yeast.
• 1 pinch of salt and sugar.

Filling.

• Half a bunch of beetroot leaves.
• Half a bunch of dill.
• Half a bunch of green onions.
• 300 gr. salted cheese.
• 40 gr. Butter.
• Allspice black pepper to taste.

Cooking process.

To prepare the dough, mix dry ingredients together (salt, sugar, flour, yeast).

Pouring milk portions by hand, knead the dough.

When the dough begins to take shape, you can add 1 tablespoon of vegetable oil.

After adding the oil, we continue to knead for another 3-4 minutes. Then we transfer the dough into a bowl, cover and leave in the room for 1 hour. Remember to cover the dough with a towel or lid. When the dough rises, you can start preparing the filling.

The cheese needs to be turned into crumbs. This kind of cheese just crumbles with your hands.

Naturally wash and dry the greens well. Then chop finely.

We mix these two components together.

Add salt and pepper if desired. Although the cheese is already salty, try the filling with salt first before adding salt. Mix the filling well and form two such small balls.

The dough has risen well from it we will make two equal pieces. From the pieces we make small cakes in the center, put a ball of filling and pinch the dough over the filling to make such a ball again.

Gently transfer the resulting ball with the filling inside to a baking sheet sprinkled with flour and lightly make a cake out of the ball. In the middle, be sure to make a hole so that hot air comes out through it.
Ingredients for the dough.

• 2 tablespoons of sour cream.
• Half a glass of water.
• Half a glass of milk.
• 2 cups of flour.
• 1 sachet of dry yeast. 5 grams.
• A pinch of salt and sugar.
• 1 tablespoon vegetable oil.

Filling.

• 1 bunch fresh spinach
• 300 gr. Cheese.

Cooking process.

Mix loose ingredients, pour milk and knead the dough. Add vegetable oil and knead for 3-5 minutes.

Leave the finished dough in a bowl under the lid so that it rises.

Grind the cheese with spinach and mix together.

Divide the dough into two halves and roll them into flat cakes.

Put the filling on one cake with the second cake, cover the first and pinch. Make a hole for air outlet.

Bake in the oven at 190 degrees.

Ossetian pies cooking principles

Bon Appetit.