How to cook Ossetian pie at home

The Ossetian pie rightfully occupies an honorable place in the recipes of each mistress. Thanks to the refined filling and yeast dough, it turns out to be satisfying. It is served at the table as a snack or an independent dish, it all depends on personal preferences. With Ossetian home-made cake, you can safely go to visit. The recipe is passed on from generation to generation, so it remains virtually unchanged. To try a Caucasian dish, it is important to follow the technology of kneading dough.

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 the mark of 35 cm.
2. When serving dough products, 3 pieces are laid out on each tray, regardless of shape and filling. Traditionally, cheese and potatoes are added to Ossetian pies, but the composition can be varied as you wish.
3. The cake, located on top, leans to the left. The senior family member should see how much baking is on the dish. 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, at the wake, not 2, but 2 or 4 pies are laid out, it all depends on the number of guests.
5. As mentioned earlier, the main feature of the Ossetian pie is the proper preparation of the dough. It sets the tone for ultimate taste and consistency. If you knead correctly, you will get a pie that literally melts in your mouth due to the delicate structure.
6. Ossetian pie belongs to the closed type, so the dough is located above and below, in the middle the filling is placed. According to the traditional recipe, the dish retains a soft structure even after 12 hours after cooking (does not stale).
7. To determine the skill of the hostess who made the pie, just look at the density of the dough. The finer it is, the more clearly the professionalism of the cook is manifested.
8. The dish is considered to be hearty and nutritious. Two or three pieces will be enough to quench the most brutal appetite. For this reason, Ossetian pies are not cooked in large quantities.
9. Thanks to the various options of the filling, which is very much in pies, everyone can prepare a dish taking into account personal preferences. Dough and a double portion of the contents are important characteristics of Caucasian cuisine.
10. On the Internet, there are many recipes that include cheese with herbs, beans, beets, cabbage, pumpkin. However, the most popular and traditional are potatoes with cheese, meat or cheese fillings.
11. There are no special difficulties in making Ossetian pies, but it is important to follow the step-by-step instructions. According to the traditions of the Caucasian people, the female half of the population is engaged in creating a culinary masterpiece, since men consider this kind of activity humiliating.

Stage number 1. Cooking dough

Properly prepared dough sets the tone for the whole dish, the mixture is mixed with yeast, which is grown on a dough. In the end, the dough holds its shape well, it turns out to be supple and soft.

If you prepare the basis for the recipe described below, it can be used at any time. It is enough to place the dough in the refrigerator, then get it at the right time.

Opara:

• granulated sugar - 20 gr.
• wheat flour - 20 gr.
• dry yeast - 20 gr.
• fat milk - 55 ml.

1. Sift the flour, mix it with yeast and granulated sugar.Heat milk on the stove or in the microwave. Dip your finger in the composition, the temperature of the mixture should be between warm and hot.
2. Pour milk into flour with a thin stream, knead until the lumps disappear. Wrap a bowl with cling film, put in heat. 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 bowl for kneading dough. Pass the flour through a sieve, pit in the middle. Pour into the center a foamed dough.
2. Chop the butter into cubes and melt to a liquid state. Stir in flour, add milk and kefir, add salt. Mix the contents with a spatula or hands, put in a warm place for ripening.
3. After 1.5-2 hours, the dough will be ready for further manipulations. Remove the base from the bowl, roll in the flour and add plasticity to the composition.
4. After you have crumpled the dough, begin to form pies. If the filling is already ready, the products can be assembled. The next step is the most difficult, therefore, special attention is paid to it.

Stage number 2. Shaping and baking

1. Knead the dough again, divide it into 3-5 equal parts. Roll an even ball from each section. It is difficult to judge the size, it all depends on the pan in which the cake is baked.
2. The ideal option is a ball that fits in two female palms. It is this size that allows you to achieve a pie diameter of about 30-35 cm.
3. Sprinkle 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 tear.
4. Put the filling on the fashioned circle. It is worth remembering forever that you can not save on internal components. It doesn’t matter if you add potatoes, cheese, meat, herbs or other ingredients. Saving is equated with bad taste, greed.
5. Apply a lot of toppings. Roll the kolobok from the dough, while watching the structure. The filling should be rolled inside, and not break out.
6. To properly carry out the manipulations, take the dough by the edges, glue the seam in the middle, then turn the contents into a ball, not a flat circle. Avoid accumulating large amounts of dough in one place.
7. Make sure that the edges are well bonded to each other, otherwise the cake will turn out to be dry. Now make a hole in the center, press the middle with your palms, so that along the edges you get sides.
8. Line a baking sheet with baking paper, move the pie on it with the seams down. Smooth the surface with your fingers, leveling the dough. Once again check the shape of the cake, it should be round without breaks.
9. Make one hole in the center with the little finger or knife, so the cake will not swell and will not tear. Lubricate the top with butter to make 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 states that 1 part of the test has 2 parts of the filling.

Ossetian cheese pie

1. Filling is considered to be 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 preferences.
2. You can use only one species or combine varieties with each other. An ideal option is considered to be a filling based on a home Ossetian product. If there is no purchase option, replace this ingredient with Feta. The main thing is to choose cheese with high fat content and high salt concentration.
3. To make the raw materials for the filling, grate 550-600 gr.cheese on a grater, add salt (optional). Put in the center of the test, then follow the instructions. To improve the taste, take several types of cheese, mixing them in the desired proportions. Alternatively, you can combine Adyghe cheese with feta cheese.
4. Some housewives prefer to cook the filling with the addition of greens. In this case, the dairy product is combined with chopped dill, spinach, parsley or celery. The components are taken in equal quantities so that they harmonize, rather than interrupt the taste of each other.

Ossetian pie with potatoes and cheese

1. Often cheese is mixed with boiled grated beets, wild garlic, potatoes (crushed). The latter option is most preferred.
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 the potatoes, chop it in mashed potatoes. Grate the cheese, mix with the first component.
3. Remove the peel 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 on the center of the dough and roll up.

Ossetian meat pie

1. The main feature of meat pies is that the preparation of the filling should be carried out carefully. Firstly, the ingredients are placed on the dough hot. Secondly, meat is used fatty and juicy. The last point is extremely important, because it often makes it difficult to roll the ball.
2. For meat filling, the flesh of veal or lamb (tenderloin) is used. It must be washed and dried with paper towels. After that, the pulp is chopped into cubes and scrolled through the meat grinder several times.
3. If desired, you can add fresh dill or parsley (1 bunch), garlic cloves. Onions intervene by default, at 1 kg. meat accounts for 3 heads of vegetable. After the minced meat is combined with other components, the filling should be pepper and salt.
4. Fry the minced meat in a pan or wrap it in the dough raw, as you wish. Carefully close the edges and roll the ball, after which form the sides and make a hole in the middle.

Ossetian pie with mushrooms

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

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

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