Traditional Ossetian pies are popular with savory pastry lovers. Thin round tortillas can be made with a wide variety of fillings. To properly bake an Ossetian pie, you need to measure the ingredients as accurately as possible and mix them in the correct sequence.
The main ingredients used in the preparation of the famous Ossetian pies dough include the following products:
- kefir or sour milk - 220 ml;
- warm water - 220 ml;
- fresh yeast - 30 g;
- sour cream - 2 tablespoons;
- sugar - 1 tablespoon;
- flour - 700 g;
- salt - 1 tsp;
- vegetable oil - 100 ml;
- butter - to taste.
If you want to use dry yeast instead of fresh yeast, it is recommended to take 10 g of dry fast-acting yeast.
Fillings for Ossetian pies: wide selection
You can use any filling to make these types of pies. Cheese fillings are especially popular: pickled cheese (Adyghe, dry cheese, feta cheese or suluguni) are grated on a coarse grater, seasoned with butter and finely chopped parsley. Sometimes warm mashed potatoes are added to the grated cheese, then the pie turns out to be more satisfying.
Meat and vegetable fillings are no less popular. Usually ground beef is mixed with finely chopped onions, chopped garlic, mixed thoroughly and seasoned with salt and ground black pepper.
To make a vegetable filling, you can combine grated cheese and shredded fresh zucchini. Also, often for the filling, stewed white cabbage is mixed with fried onions and generously flavored with grated walnuts. Salt and pepper to taste.
Bean lovers can mash boiled or canned beans in mashed potatoes and mix them with fried onions, adding a drop of cream.
How to make pies
First you need to dilute yeast and sugar in warm water. Leave the mixture to infuse for about 10 minutes. Then add kefir or sour milk, sour cream and sugar, mix everything thoroughly. Pour flour, sifted beforehand, into a separate bowl. Make a small hole in the middle and pour salt into it, pour a mixture of yeast and milk on top. Then you need to gently, slowly mix the flour and liquid, carefully rubbing the lumps. The result should be a soft, elastic dough (may stick to your hands a little).
Pour vegetable oil into a separate saucepan or bowl and place the dough there. Dip the dough in oil and leave for 50 minutes to rise. Then the finished dough should be divided into pieces about the size of a fist, each piece will be the basis of a separate pie.
Dough portions should be lightly rolled in flour. Then each piece must be kneaded with your hands into a small cake. The filling is placed in the middle of the cake, after which the edges of the cake are raised above the filling and gradually "pinched". It turns out a small closed cake, which must be turned over with the seam down and crushed a little to give the shape of a cake. Then transfer the cake with a rolling pin to a baking sheet and send it to an oven preheated to 220 ° C for 15-20 minutes.
When the cake is ready, the surface should be generously greased with butter. Ready-made Ossetian pies are usually stacked on top of each other, like pancakes.
