Ossetian Pies
Main Dishes | Ossetian cuisine
⏳ Time
2 hours
🥕 Ingredients
13
🍽️ Servings
8
Description
Ossetian Pies
Ingredients
- Wheat Flour - 2 cups
- Water - 2 cups
- Vegetable Oil - 5 tablespoons
- Salt - 1 tablespoon
- Sugar - 1½ teaspoons
- Dry yeast - 1 teaspoon
- Khmeli-suneli - a pinch
- Milk - to taste
- Herbs - 1 bunch
- Mustard Greens - 2 bunches
- Salad Potatoes - 3 pieces
- White Cabbage - 7.1 oz
- Adyghe cheese - 12.3 oz
Step by Step guide
Step 1
In a glass (approximately 200–250 grams) of warm water, dissolve the yeast and sugar, and let it sit until foam appears on top (5–10 minutes).
Step 2
Sift the flour into a deep bowl (approximately 400 grams).
Step 3
Make a well in the center of the flour, pour in the glass of water with yeast and another glass of regular warm water, add salt and vegetable oil.
Step 4
Knead the dough and place it in a warm place (for about 20–25 minutes).
Step 5
Cabbage filling (for one pie). Shred the cabbage (the amount can vary; it is considered enough when the filling can be held in hand and forms a ball with a diameter of 10–12 cm), fry in a pan with vegetable oil and khmeli-suneli (about 1/3 teaspoon), add salt to taste.
Step 6
Potato filling (for one pie). Boil the potatoes until done (4 medium potatoes), mash them, add Adyghe cheese (100 grams), and salt to taste. You can add a little milk (about 4–5 tablespoons) for a softer consistency. Sometimes I add finely chopped, sautéed mushrooms with onions, but that's a matter of taste.
Step 7
Cheese filling (for one pie). Mash the Adyghe cheese, add salt to taste, and a little milk for a softer consistency.
Step 8
Beet greens filling (for one pie). Chop the greens (any you like: dill, parsley, green onions, cilantro, etc.), add Adyghe cheese (about 200 grams) and salt to taste.
Step 9
Take out the dough; it should be quite liquid; if placed on a plate, it will spread. Grease your hands with sunflower oil (to prevent sticking), visually divide it into 3 parts.
Step 10
Ideally, have 2 large plates for easier shaping of the dough with filling. Dust the plates with flour, place the dough for one pie on one plate, and gently flatten it with flour to compact the consistency. Flour should be sprinkled on all surfaces you work with to prevent sticking and ensure half the filling doesn't remain on the plate.
Step 11
With your hands, create a circle with a diameter of 20–25 cm, place a ball of filling in the center, and fold the edges over, forming a large dumpling. Sprinkle flour on top and begin to flatten the filling with your fist and palms from the center, creating a flatbread with a diameter of about 40 cm. At this point, it's better to flip the resulting pancake using a second plate (i.e., cover the first plate with the second, hold both by the edges, and flip so that the flatbread moves to the other plate in the flipped position).
Step 12
Take a baking sheet (I use a special pizza pan with holes, but a regular one works too; there's no difference), dust it with flour, place the flatbread (using the same principle as with the two plates), and make a small hole in the center for steam to escape.
Step 13
Place it in the oven at 240–500°F, first on the lower rack for 10 minutes, then on the upper rack for another 10 minutes. The pie should look white with slightly browned edges.
Step 14
Remove from the oven and generously brush with butter.
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