Name: Ossetian pies
Yield: 0
Ingredients: Dry yeast - 1 Pack; Water - 700 Ml; Salt - 1 Tsp; Sugar - 1,5 tbsp; Flour - 1 kg; Butter - 30 gram; Vegetable oil - 1...2 tbsp; Filling - 1...2 tbsp

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Ossetian pies

1. Dry yeast - 1 Pack

2. Water - 700 Ml

3. Salt - 1 Tsp

4. Sugar - 1,5 tbsp

5. Flour - 1 kg

6. Butter - 30 gram

7. Vegetable oil - 1...2 tbsp

8. Filling - 1...2 tbsp

How to cook deliciously - Ossetian pies

1. Stage

The first thing I was treated to in Ossetia, and I was visiting friends, was of course a pie, we went out of town 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.

2. Stage

Editing the recipe! One person didn't make it! I think it was stale yeast and something with the flour. If you're unsure, make whatever yeast dough you know how to make and what you're used to. I'm not making dough thick at all, it's very soft and you should use fresh yeast. Although Ossetians put fresh yeast, I don't work with them. 1-1.5 tsp. (or a pack of saf-ment) of dried yeast dilute with sugar in 100 ml of warm water and let it rise. In the remaining (600 ml) warm water put salt, sugar and leaven, stir everything and pour the flour. Knead the dough. Cover the kneaded dough with vegetable oil and let it rise for two hours.

1. Stage. Ossetian pies: Editing the recipe! One person didn't make it! I think it was stale yeast and something with the flour. If you're unsure, make whatever yeast dough you know how to make and what you're used to. I'm not making dough thick at all, it's very soft and you should use fresh yeast. Although Ossetians put fresh yeast, I don't work with them. 1-1.5 tsp. (or a pack of saf-ment) of dried yeast dilute with sugar in 100 ml of warm water and let it rise. In the remaining (600 ml) warm water put salt, sugar and leaven, stir everything and pour the flour. Knead the dough. Cover the kneaded dough with vegetable oil and let it rise for two hours.

3. Stage

Meanwhile, prepare the filling. I make it with beet leaves in the summer. In Ossetia they also make it with just beet leaves, some people add green onions and dill and parsley, coriander and basil. This time I had some good ground chicken. I added what green onions and herbs I had. The whole secret to Ossetian pies is to have as much stuffing as there is dough. The thinner the dough in the pie, the more skillful the hostess is. The dough is to be divided into three parts, which makes a ball about 12-15 centimeters in diameter. The filling should take the same amount. If it will be beet leaves, they must be young and finely chopped, this stuffing should not be heavily salted, salt a little. Roll out the ball into a circle about 20 - 25 cm. in diameter and put the filling on it.

1. Stage. Ossetian pies: Meanwhile, prepare the filling. I make it with beet leaves in the summer. In Ossetia they also make it with just beet leaves, some people add green onions and dill and parsley, coriander and basil. This time I had some good ground chicken. I added what green onions and herbs I had. The whole secret to Ossetian pies is to have as much stuffing as there is dough. The thinner the dough in the pie, the more skillful the hostess is. The dough is to be divided into three parts, which makes a ball about 12-15 centimeters in diameter. The filling should take the same amount. If it will be beet leaves, they must be young and finely chopped, this stuffing should not be heavily salted, salt a little. Roll out the ball into a circle about 20 - 25 cm. in diameter and put the filling on it.

4. Stage

Spread the filling evenly over the dough.

5. Stage

Now you have to gather the edges of the dough like this:

6. Stage

I got it like this.

7. Stage

You need to turn the pie over and carefully flatten the filling with your hands, starting from the edges, not stretching it too much, because you still need to stretch it in the pan.

1. Stage. Ossetian pies: You need to turn the pie over and carefully flatten the filling with your hands, starting from the edges, not stretching it too much, because you still need to stretch it in the pan.

8. Stage

Place the pie on a wide griddle (I brought this pan from Ossetia) or on a sheet and already stretch them to the diameter of the griddle or the width of the sheet. They are put on a dry sheet, but I smear them with a little margarine. Ossetian pies are usually about 30 to 35 cm. in diameter, but I've seen smaller ones. You have to make a hole to let the air out.

1. Stage. Ossetian pies: Place the pie on a wide griddle (I brought this pan from Ossetia) or on a sheet and already stretch them to the diameter of the griddle or the width of the sheet. They are put on a dry sheet, but I smear them with a little margarine. Ossetian pies are usually about 30 to 35 cm. in diameter, but I've seen smaller ones. You have to make a hole to let the air out.

9. Stage

These pies don't take long to bake. And they have a secret. Put them in a preheated oven at about 180 to 200 degrees, first on the bottom shelf for about 5 minutes. Then move to the top shelf for 20 minutes, in general, until the pies are browned. Another secret of Ossetian pies: after baking, butter the top and sides generously with a good chunk of butter. I took 50 grams. If the butter is not all absorbed into the dough, leave it in the middle, it will melt and soak the filling.