How to cook Ossetian cheese pie

Ossetian pie with cheese and potatoes

Thanks to potatoes, this type of pie will be more satisfying, and therefore it can be served as a full meal. Drink with warm milk or broth.

For one pie you will need:

• Premium flour – 200 g;
• Kefir – 100 ml;
• Active dry yeast – 1 tsp;
• Granulated sugar – 1 tsp;
• Refined vegetable oil – 0.5 tbsp. l;
• Cheese (Ossetian, feta cheese or Adyghe) – 100 g;
• Potatoes – 2 small tubers;
• Butter – 30 g;
• Salt - a pinch;
• Dill or other greens - if desired.

Preparation:

1. Place a tablespoon of flour in a small container, add the entire portion of yeast and sugar, as well as a spoonful of moderately warm kefir. Leave the mixture for half an hour;
2. Sift the rest of the flour and place the peeled potatoes on the stove. After it has cooked and cooled a little, crush it or grind it through a sieve. Set aside;
3. During this time, the dough should already swell and become covered with a characteristic yeast foam. Pour it into the flour in small portions, stirring slowly. Then add the remaining kefir and the entire portion of vegetable oil. Knead the dough gently until elastic;
4. Cover the finished bun with a towel and leave. The dough should still rise;
5. While the dough is rising, finish preparing the filling. Add shredded cheese and, if desired, chopped dill to the potatoes. If necessary, add some salt. Mix thoroughly;
6. The dough has already risen properly, so we take it and form a thick flat cake. We spread the filling and gather the edges of the workpiece towards the center. We cut off the excess;
7. We turn it seam side down and only then begin to form a thin cake. To do this, it is enough to press it with your palm, but the force of the touch must be distributed evenly so that the dough does not break through somewhere in one place and is not too thick in another;
8. Transfer the pie to a baking sheet and make a small hole in the top;
9. Bake for 20 minutes at 220°.

The fragrant and satisfying pie is ready.

Traditional version of Ossetian onion pie

Dough:

• 350 g flour (wheat, grade I);
• 2 tbsp. spoons of sunflower oil;
• 200 ml milk;
• 30 g fresh yeast;
• 1 teaspoon salt;
• ½ teaspoon sugar.

Filling:

• 50 g or two medium bunches of green onions;
• 350 g of Ossetian cheese (if necessary, replaced with Adyghe cheese).

Cooking process

We begin preparing the Ossetian onion pie by kneading the dough. Fresh briquette yeast is stirred in milk, followed by sugar and salt. The dough is infused for about 20 minutes.

Vegetable oil and dough are poured into the flour, then everything is thoroughly mixed. The result is a soft, light dough, which is covered with a napkin and placed in a warm place for 35–40 minutes. During this time, the mass should rise twice.

While the dough is maturing, the filling is being prepared. For the Ossetian pie, only onion feathers are used. Chopped greens are mixed with pre-mashed white cheese. If it is fresh, salt is added to the filling to taste.

Cooking ends with the formation of a pie. First, the dough is thinly rolled out into a circle. The filling is molded into a ball and placed on the layer, the edges are gathered in the center and pinched. The workpiece is carefully rolled out, regaining its round shape, necessarily supplemented with a small hole in the middle, and then sent to the oven.

Ossetian onion pie is baked for 10 minutes at 220 °C. Before serving, the finished dish is greased with butter.

Ossetian pie with cheese, herbs and spinach

This type of pie is not so common, but this does not make it less attractive in taste and, importantly, healthy. After all, spinach is a real storehouse of vitamins.

For one pie you will need:

• Premium flour – 200 g;
• Water – 70 g;
• Cheese (Ossetian, Adyghe or feta cheese) – 150 gr;
• Active dry yeast – 1 tsp;
• Spinach – 200 gr;
• Onion – 1 small;
• Refined vegetable oil – 0.5 tbsp. l;
• Granulated sugar – 1 tsp;
• Salt – a pinch.

Let's start baking:

1. Mix the sifted flour with a pinch of salt and a spoon of sugar. Dissolve the instant yeast in heated water, then pour this mixture into the flour;
2. Having previously greased your palms with oil, we begin to knead the dough until it becomes elastic, but at the same time remains soft. After this, we leave it to rise for at least an hour. Don't forget to cover with a clean towel;
3. During this time, prepare the spinach. Wash it thoroughly, then throw it into water brought to a boil and boil for no more than three minutes. You can’t hold it longer, the product is very delicate;
4. Then we take it out, put it in a colander to remove the liquid, and chop it;
5. We also cut the onion and greens, mix with spinach. Coarsely grate the cheese and mix with herbs. Add salt to taste;
6. By this time the dough should already have reached the desired state. Having taken it out of the container, we place it on the prepared table and, gently pressing with the palm of our hand, we create a “meaty” cake. Place the bun of filling on it;
7. We firmly connect the edges, pulling them towards the center. If the dough is too sticky, do not forget to flour your fingers for a stronger seam;
8. Gradually kneading the product from the center to the periphery, we form a cake as thin as possible. You can take it in your hands and walk your fingers along the very edge. Under its weight, the workpiece will stretch even better;
9. Place it on a baking sheet and before putting it in the oven, don’t forget to make a small hole in the center;
10. Bake at 220° for about 20 minutes.

Prepare this pie with saury and potatoes and appreciate the whole spectrum of taste.

For dessert, we recommend trying the cottage cheese pie in the oven according to our recipe with photo.

Read an interesting recipe for a pie with fresh cabbage made from yeast dough here.

Ossetian pies with meat and cheese

Ossetian pies are not just a national dish of the inhabitants of Ossetia, but a real symbol of the republic. This is a treat that is not customary to eat alone; you can easily feed your friends with generous portions of pies, sharing with them not only food, but also the joy of communication.

Traditionally, Ossetian pies are round in shape. A properly prepared pie always has a thin dough and a large amount of filling. The filling for Ossetian pies is varied. The most popular are pies with cheese, beet tops, meat, mushrooms, potatoes, cabbage, pumpkin; sweet pies are also prepared.

Ossetian pies are perfect for any occasion, you can eat them at home or in the office, you can take them with you on a picnic or put them on the table during a holiday when you need to feed a large company. It is customary to cook 3 pies at a time, this is due to tradition

Ingredients for the dough:

• flour - 500-600 g,
• kefir - 200 ml,
• milk - 100 ml,
• egg - 1 piece,
• sour cream - 2 tbsp
• fresh yeast - 35 g,
• sugar - 1 tsp,
• salt - 1/2 tsp.

Filling ingredients:

• 1 kg beef or lamb (can be replaced with lean pork)
• about 200 ml of meat or chicken broth,
• 1 large onion,
• 4 cloves of garlic,
• 200 g suluguni,
• a few sprigs of cilantro, parsley,
• salt, black and red pepper to taste,
• butter for greasing Ossetian pies

How to cook Ossetian pie with meat and cheese:

Heat the milk to a warm temperature and pour into a bowl. Add sugar, salt and yeast to warm milk. Grind thoroughly with a fork until smooth. Leave the yeast dough in a warm place for 15 minutes (ideally 40ºC).

Remove kefir, eggs and sour cream from the refrigerator and leave at room temperature for 15 minutes. Then add the eggs to the risen yeast mixture and beat a little with a fork. Then pour in kefir, sour cream and stir thoroughly.

Gradually sift the flour into the egg mixture and knead the dough with a spoon. When the dough is difficult to knead with a spoon, grease your palms with vegetable oil and knead the dough with your hands.

Cover the bowl with dough for Ossetian pies with cling film or a light towel and leave in a warm place for 1.5 hours.

Meanwhile, prepare the meat filling for the Ossetian pie. The meat should be washed and dried, the onion and garlic should be peeled. Pass the meat along with onions and garlic through a meat grinder. Wash and chop the greens, add to the minced meat and mix.

Add salt, black and red pepper to taste to the minced meat with onions, garlic and herbs, mix again. Pour in a couple more tablespoons of broth and stir. The meat filling for Ossetian pies will be tastier if you let it sit in the refrigerator for 1-2 hours.

After the specified time, remove the film/towel from the bowl and knead thoroughly with your hands. Then divide it into 3 equal parts (from the specified amount of ingredients you get 3 pies, each of them is designed for 3-4 servings).

Place one piece of dough on a floured surface. Roll out the dough into a round layer about 0.8-1 cm thick. Place a third of the meat filling on the flatbread, leaving the edges of the dough free. If desired, you can sprinkle the meat with grated cheese, but you can do without it.

Then you need to connect the edges of the dough from above (above the filling, it should be inside the dough) and pinch them.

Turn the pie seam side down and use your hands to spread the filling closer to the edges, gently stretching the pie in different directions. Carefully turn the cake over to the other side and again knead it with your hands in different directions.

The table (or other surface on which you are preparing the cake) needs to be well floured. Meanwhile, preheat the oven to 220ºC. In this way, roll out the Ossetian pie with meat filling by hand until its diameter is about 35 cm. Sprinkle a baking sheet with flour and transfer the pie onto it.

Make several shallow cuts on top of the dough that just touch the filling (but do not reach the bottom layer of dough) and place the baking sheet in the preheated oven on the lowest level. Bake the Ossetian meat pie for about 10 minutes.

In the meantime, you can prepare the next pie. After 10 minutes, you need to move the baking sheet with the Ossetian pie to the middle tier of the oven. Bake the pie for another 5-7 minutes until golden brown.

3-4 minutes before the end of cooking the meat pie, you need to take out the baking sheet and pour 2-3 tbsp into the cuts. meat broth. Thanks to this procedure, the meat filling in the pie will be juicy.

Bake the Ossetian meat pie for another 3-4 minutes. After the specified time, remove the baking sheet with the pie and place it on a plate.

Sprinkle a hot baking sheet with a little flour and place the second pie on it, send it to the preheated oven. Grease the hot first pie evenly with a piece of butter (about 30 g).

While the second Ossetian meat pie is baking, you can prepare the third pie. Also move the pan to the middle level after 10 minutes and pour in the broth. Remove the baking sheet and place the second pie on top of the first. Sprinkle the baking sheet with flour, place the third pie and bake it in the same way as previous times.

Grease the second pie with meat filling with half the remaining butter and leave to cool. Remove the baking sheet, transfer the third pie onto the stack of two pies and brush it evenly with the remaining butter.

Each Ossetian meat pie can be served individually, or cut into a stack. Ossetian pie tastes best when it is hot. Bon appetit!

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Pie with cheese and chicken filling

This type of Ossetian pie will surely appeal to lovers of delicious, hearty pastries. Due to chicken meat, it can replace the main dish on the dinner table.

Ingredients for one chicken and cheese pie:

• Premium flour – 200 g;
• Kefir – 70 g;
• Active dry yeast – 1 tsp;
• Butter – 1 tbsp. l;
• Refined vegetable oil – 1 tbsp. l;
• Cheese (Adyghe or any other soft) – 150 g;
• Chicken drumstick – 1 piece;
• Spices – salt, thyme, paprika, allspice, bay leaf.

As always, we start cooking with the dough:

1. Pour dry yeast into moderately heated kefir and mix well;
2. Add flour mixed with salt in small portions and knead into a soft, elastic dough. Finally, adding vegetable oil, place it in a secluded place, be sure to cover it with a clean towel. The dough should rise for at least an hour;
3. At this time, we begin to cook the meat. We wash it and boil it until tender, seasoning the broth with fragrant spices (thyme, bay, sweet peas) in the middle of cooking. Don't forget to remove any foam that appears. Afterwards, cool the drumstick and remove the meat from the bone. Finely chop and combine with paprika and salt;
4. We grate or chop the cheese by hand (soft varieties crumble well). Combine with chicken and fill the filling with a couple of spoons of broth. You cannot overdo it so that the filling does not flow during baking;
5. Take the dough that has already risen and knead it into a small dense cake. Place the filling on top and begin to pinch the edges, pulling them towards the middle. We cut off the excess;
6. Carefully, trying not to break the dough, flatten the workpiece and, pressing with your hand, move in a circle. Thus, we turn the ball into a cake;
7. Place it on a baking sheet and cut a small hole in the middle to allow steam to escape;
8. Bake for 20 minutes in an oven preheated to 200°.

Ossetian pie with chicken and cheese – recipe with photo

Posted by Marina Mityushina | in the category Tasty and inexpensive recipes, Baking recipes, Everyday recipes, What to cook for an afternoon snack, What to cook for work 11.10.
2014

Chicken is an affordable product, neutral in taste, harmonizing well with a variety of seasonings.

I recommend using so-called “red meat” - it makes the filling juicier, but if you prefer chicken breast, cook with it.

Traditionally, yeast dough is prepared for Ossetian pies; I prefer the kefir dough recipe; the whole process can be simplified by using the dough preparation function in a bread machine.

Total cooking time – 2 hours 30 minutes Active cooking time – 0 hours 30 minutes Cost – very economical Calories per 100 g – 208 kcal Number of servings – 12 servings

How to cook Ossetian chicken pies

Ingredients:

Butter - 3 tbsp. Yeast - 1 tsp. Kefir - 2 cups (250 ml) Wheat flour - 3 cups (250 ml) Salt - 0.5 tsp. + to taste for filling Chicken drumstick - 5 pcs. Vegetable oil - 3 tbsp.

Suluguni cheese - 400 g any fresh melting cheese - Imeretian, Ossetian Onion - 1 pc. Thyme - 1 tsp. Sweet paprika - 1 tsp. Carrots - 1 pc. Bay leaf - 1 pc.

Allspice - 1 tsp.

Preparation:

Heat 2 cups of kefir to a temperature above room temperature (35-40 degrees), dissolve the yeast in it and, gradually adding flour, knead the elastic dough, at the end add ½ tsp. salts and vegetable oil. Knead hard and long. The dough should be elastic and slightly sticky. Place it in a greased bowl, cover and put it in a warm place for 1 hour.

We wash the chicken drumsticks, put them in a saucepan and fill them with water so that it only slightly covers the chicken. Bring to a boil.

Peel the carrots and onions. Skim the foam from the chicken broth and add the vegetables.

Season the broth with bay leaf, dried thyme and allspice. Reduce heat and cook until chicken is done. Cool the chicken in the broth.

Cut the chicken into fillets. Don't pour out the broth.

Finely chop the chicken fillet, add paprika and salt to taste.

Grate the cheese on a coarse grater and add to the chicken. Pour in a few tablespoons of broth to make the filling juicier, but in no case wet.

From the risen dough we form three balls, knead each of them into a flat cake, in the middle of which we put the chicken filling.

Pinch the edges of the flatbread over the filling carefully, neatly and tightly.

Very carefully flatten the resulting bun with filling into a flat cake. We transfer it to a baking sheet or into a form in which we will bake and with our hands, slowly, stretch it into a thin round layer.

Cut a round hole in the middle for steam to escape and bake for 20 minutes in an oven preheated to 220 degrees. Grease the finished pies immediately with butter.

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Source: https://menunedeli.ru/recipe/osetinskij-pirog-s-kuricej/

Little tricks for housewives to note

There are no difficulties in preparing Ossetian pies, but there are small nuances that may take several attempts to correctly observe. So, the ratio of dough to filling should be approximately 1:1. That is, the ideal pie would be with a thin, tender dough, which is complemented by a juicy, rich filling.

A few tips to help you enjoy your pies to the fullest:

• When kneading, the dough can be thoroughly beaten on the table so that it reaches the desired elasticity;
• Housewives who are just trying their hand at the art of baking Ossetian pies can form a flat cake on parchment and lay it on the table. And then transfer the soft product to a baking sheet right along with the substrate. This way the likelihood of breaking through the dough is minimized;
• The finished pie should be greased with butter, which should be melted. This will not only emphasize the amazing taste of the baked goods, but also prevent it from drying out;
• Ready-made baked goods tolerate freezing well. To do this, you need to wrap it in cling film and hide it in the freezer. Heat in the microwave.

Ossetian cheese pies are real culinary masterpieces. Having tried to cook them once, the housewife will no longer be able to deny herself and her loved ones the pleasure of pampering the taste buds with this tasty and easy-to-prepare dish.

Recipe Ossetian pie with cheese. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Ossetian cheese pie.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Ossetian cheese pie is 223.6 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.