Ossetian Pies with Potato and Cheese Filling (Kartofdzhin)
Baking and Desserts | Ossetian cuisine
⏳ Time
2 hours
🥕 Ingredients
5
🍽️ Servings
12
Description
I have seen several recipes that use yeast dough. However, traditionally, Ossetian pies were made from unleavened (non-yeast) dough; the thinner the pies, the better the skill of the hostess. In this recipe (forgive me, dear Ossetian people, whom I hold in high regard!), I used ready-made puff pastry for quicker preparation. I must say, the recipe turned out perfectly. But next time, I will definitely make it myself and post a step-by-step recipe.
Ingredients
- Salad Potatoes - 2 lbs
- Unleavened dough - 21.2 oz
- Wheat Flour - 1.1 oz
- Grated Pecorino Pepato Cheese - 17.6 oz
- Butter - 1.1 oz
Step by Step guide
Step 1
One hour before preparing the filling, take the dough out of the freezer. You should have 3 sheets of dough.
Step 2
Peel the potatoes, wash them well, and boil in boiling water until cooked. Grate the cheese on a coarse grater.
Step 3
Make mashed potatoes from the boiled potatoes, add the grated cheese to the hot mash, and mix well. Let it cool until it can be touched comfortably with your hands.
Step 4
Sprinkle the work surface with flour, roll out 1 sheet of dough, place the filling in the center, pinch the edges together in the center, and gradually and carefully press down with your palms on the future pie to shape it flat. Make a small hole in the center for steam to escape. You should add about 6 tablespoons of filling, as the pie should be thin. The filling will spread out on its own, making it seem like there is a lot.
Step 5
Place in a preheated oven at 446°F (450 degrees Fahrenheit) and bake for 30 minutes. However, it's better to check after 20 minutes to prevent burning. Once the dough is golden brown all around, the pie is ready.
Step 6
Brush the hot pies with butter. Serve them hot or cold.
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