Traditionally, flat Ossetian pies are made with a diameter of 30-40 mm and a height of no more than 2 cm. The thickness of the test of this Ossetian pie should be minimal, and the abundance of the filling is maximized.

By the way, Ossetian pies are both round and triangular. A few centuries ago these pies were prepared exclusively from unleavened dough. Currently, there are many more recipes for Ossetian pies, as many housewives adapted classic recipe  for home cooking. And more often recipes of Ossetian pies are found from yeast dough.

The filling in Ossetian pies is very different: meat, cheese, potatoes, cabbage, beans, mushrooms, wild garlic and even cherry.

For homemade Ossetian pies, according to the adapted recipe, we prepare two fillings of meat and potatoes. The dough will be cooked on its own simple recipe. By the way, you can choose the recipe of the test for Ossetian pies to your liking (see recipes below).

Ingredients:

For three meat and two potato pies with a diameter of about 30 cm.

dough:

Milk - 250 ml

Oil - 50.0 ml (2-3 tbsp)

Yeast - 9.0 g

Flour 600 g

Salt - 1 tsp. without a hill

Sugar - 1 tbsp. l.

Butter - 100 g (for lubricating the top of the pie)

meat stuffing:

Meat (beef + pork, 2/1) - 350.0 g

Onion - 1 piece

Spices: salt, black pepper powder

stuffing from potatoes:

Potatoes - 3-4 pieces of medium size

Cheese - 100 grams

Greens (dill, green onions, parsley) - 10 grams

Salt

How to cook Osetian pies

1. In warm milk, you need to put sugar, yeast, salt, pour in the oil. Add 4/5 flour to the mixture and knead a mildly dough. For an hour and a half to put the dough in a warm place.
  2. Peel potatoes in salted water. Remove from the water, mash with tolstalka, add greens and crushed cheese. Mix everything.
  3. For meat stuffing, meat and onions should be passed through a meat grinder, setting a grate with large holes on it. You can cut it all with a knife. Salt and pepper the filling of meat to taste.


  4. When the dough and fillings are ready, you can start forming round Ossetian pies.
  5. Divide the dough into five parts.
  6. Roll out cakes from each part.


  7. Put the stuffing.

  8. Protect the edges.




  9. Turn the seam down and roll it out as thinly as possible.



10. Bake the cakes in the oven for 25 minutes.
  For each Ossetian pie put on a piece of butter.

Delicious Ossetian pies are ready

Bon Appetit!



Ossetian pies recipes

Ossetian pie is a real nourishing food for Ossetians, fully revealing the culinary abilities of the hostess who cooked this dish. It is believed that the thickness of the layer of dough depends on how much the hostess is experienced. The more thin the layer is, the quicker the hostess, the thicker, the younger and inexperienced.

Ossetian pie is a thin layer of dough, inside of which you can find quite a lot of stuffing, covered with the same layer of dough on top. Filling, meat, cabbage, cheese, mushrooms, cherries, potatoes and even beet tops, which does not stick out of the dough, it is neatly hidden, and makes the dish juicy, rich and very tasty.

Osetian pie recipe with cheese

Dough:

  • Water is warm - 1 glass.
  • Yeast (dry) - 1 teaspoon.
  • Flour - 300 grams.
  • Sand sugar - 1 teaspoon.
  • Salt is a half-spoonful.
  • Vegetable oil - 3-4 tablespoons.

Filling:

  • Curd fat - 150 grams.
  • Brynza - 150 grams.
  • Goat cheese - 150 grams.
  • Parsley and green onions - half a pound.

Dissolve yeast, add salt, add sugar. Then sifted flour, stir, add butter. Mix well to a uniform and elastic dough, leave for an hour in a warm place.

Finely chop greens, knead and grate cheese, add salt, mix well, divide into three Ossetian pies. Dough in the same way, divided into three parts. Roll out each piece, put the inside inside, cover the top with a second layer of dough, seal. Ossetian pie turns completely closed, you can grease it with a yolk from the top, bake it for 30 minutes at 200 degrees.

Ossetian pie recipe with meat

  • Yeast dough.
  • Meat (beef and pork) - 500/200 gram.
  • Garlic - 5 teeth.
  • Onion - 2 pieces.
  • Butter - 100 grams.
  • Black pepper - 0.5 teaspoon.
  • Red pepper "burning" - 1 piece.
  • Salt.
  • Meat broth - 150 grams.

The meat is scrolled through a meat grinder or combine harvester, along with garlic and onions. Well, everything is mixed, better by hand, salt and add the pepper. Little bit choppy pepper, add to the filling and again well vymeshaem. Here we pour 5 tablespoons of broth, mix. We send it to the refrigerator for an hour.

The dough is divided into 3 parts, as well as the filling. Roll out a thin layer of the "sole" of the pie, superimpose chopped meat, cover the second layer, we make a cake. We send it to the oven for 25 minutes at 220 degrees, after cooking on top of the hot Ossetian pie well oil the butter.

Osetian pie recipe with potatoes

Filling:

  • Potatoes - 0.5 kg.
  • Cheese "Ossetian", you can use Brynza - 0.5 kilograms.
  • Butter - 80 grams.

Dough:

  • Water - 1 glass.
  • Flour - 800 grams.
  • Yeast (dry) - 5 grams.
  • Milk is 280 grams.
  • Vegetable oil - 5 tablespoons.

We make a mixture of vegetable oil, milk and boiled water (40 degrees). In a separate container: yeast and flour. Fill in the dry ingredients, dissolve well, mix and make an elastic dough, leave for 1 hour in a warm place.

Filling: boil and mash the potatoes to mash, salt. Pass through the grater cheese or cheese. Stir potatoes and cheese, add a little milk. We divide dough and stuffing into 3-4 parts, we form pies, grease with butter, and we send to the oven for 20 minutes at 220 degrees.

Ossetian pie prescription with greens

  • Yeast dough.
  • Suluguni - 200 grams.
  • Feta - 100 grams.
  • Green onion - 1 bunch.
  • Dill - a half-pint.
  • Basil is a half-pint.
  • Butter - 70 grams.
  • Sour cream 20% - 150 grams.

Melenko we'll cut the greens, and chop the cheese through a meat grinder or a blender. We mix the greens with cheese. Add fatty sour cream, mix again. The dough is divided into three parts, as well as the filling. We form pies. We hide inside the stuffing, from above, the part that covers the pie, is well smeared with butter. Preheat the oven well, leave the cake for 20 minutes at 220 degrees.

Osetian pie recipe on kefir

Dough on yogurt:

  • Kefir (more than 2.5%, best 3 and above) - 2 cups.
  • Yeast (dry) - 7 grams.
  • Flour - 600 grams.
  • Salt is a half-spoonful.
  • Sugar - 1 teaspoon.
  • Sour cream - 3 tablespoons.
  • Egg - 1 piece.

Filling:

  • Green onions - 1 bunch.
  • Mushrooms - 400 grams.
  • Egg - 2 pieces.
  • Cheese of goat - 300 grams.

Mix the ingredients for the dough, in the end it will turn out to be fluffy, elastic, rises in 1 hour, in a warm place, covered with a towel. In the meantime, you can prepare the filling: onion chopped, mushrooms and cleaned, cut into small squares, pass the onions with mushrooms. Boil the eggs and grind them with a fork or rub on a small grater. Cheese is also rubbed. But on a large grater.

The dough should be divided into 4 parts, as well as the amount of the filling. We form pies, fill the filling and close with the top layer of the dough. A cake from above can be well smeared with butter, or vegetable, as well as egg yolk. We send it for 20 minutes at 200 degrees in the oven.

Ossetian pie classic recipe

Dough:

  • Flour - 700 grams.
  • Milk - 300 grams.
  • Yeast (dry) - 5 grams.
  • Salt is a half-spoonful.
  • Sugar - 1 teaspoon.
  • Vegetable oil - 4 tablespoons.
  • The water is hot - 100 grams.

Filling (Tsakharadzhyn - Ossetian pie with beet tops):

  • Bottle of beets - 0.5 kg.
  • Green onions - 1 large bunch.
  • Dill - 1 bunch.
  • Parsley - 1 bunch.
  • Cheese "Ossetian" (can be replaced with goat cheese or Feta cheese) - 500 grams.

Finely chop all the greens, well salted and mixed. Chop the cheese and mix with greens.

For the test, dilute in hot water  and milk yeast, add salt and sugar, vegetable oil, sifted flour. As a result, the dough turns out to be elastic, it should be lubricated in a bowl with vegetable oil, and then covered with a towel and left in a warm place for half an hour - an hour.

When the dough has approached, it needs to be divided into 3 parts, to form pies (on the lower thin layer we put stuffing, from above we close with the second layer of dough, we make a cake). Lubricate with egg yolk, leave for half an hour at 200 degrees.

If you have not tried the Ossetian pies yet, then we recommend to prepare this magnificent dish using the recipes offered below. We will tell you in detail how to make dough for such baking, and also we will offer recipes of Ossetian pies with different fillings.

Dough for Ossetian pies - recipe

Ingredients:

  • milk - 210 ml;
  • water filtered - 190 ml;
  • dry yeast - 10 g;
  • wheat flour of the highest quality - 620-680 g;
  • refined vegetable oil - 60 ml;
  • granulated sugar - 30 g;
  • salt - 10 g.

Preparation

A hundred milliliters of filtered water warm up to a pleasant warmth, we throw sugar, yeast and mix until they dissolve. Then add about fifty to sixty grams of flour and give time to start the activation of yeast, determining the dishes with the opaque in a warm place. After about thirty minutes, when the mass rises, add the warmed-up remaining water, warm milk, salt and sift the wheat flour. We mix a very soft sticky dough. Mix for a long time and carefully for at least ten minutes, at the end of the batch adding vegetable oil.

Determine the dough for proofing in a warm place, covering it with a clean cloth for about an hour. When the mass is doubled in size, you can start forming Ossetian pies.

As a filling for Ossetian pies, traditional vegetable fillers from potatoes, cabbage and other products or any minced meat can be added, which can be supplemented with spices of your choice and taste, as well as sprinkled with grated cheese or greens.

Below we offer recipes for delicious Ossetian pies with different fillings.

Ossetian pie with meat

Ingredients:

  • dough for Ossetian pies;
  • ground beef  - 750 g;
  • onion - 300 g;
  • garlic - 2-3 teeth;
  • chili pepper (optional) - to taste;
  • pepper black ground - to taste;
  • dried cabbage - to taste;
  •   75-100 ml;
  • butter  - 75 g;
  • salt - to taste.

Preparation

Finely chopped peeled onions and garlic and add to the stuffing. We also pour meat lean broth, add salt to taste, hot and black ground pepper, savory and stir.

The dough is divided into equal parts for individual pies, which in turn are divided into two unequal parts. We distribute the largest of them in a round oily form, form the sides and lay out the minced meat. We cover with the rolled out smaller layer, we connect and tear the edges together and cut from above in several places arbitrarily or forming a pattern. We do all the pies in the same way.

We bake ossetic pies with meat in preheated to 195 degrees oven for about thirty minutes, and then abundantly smeared with butter and served to the table.

Ossetian pie with potatoes

Ingredients:

Preparation

Potato tubers are cleaned, cut into parts and boiled in water, without adding salt. Then merge the water, knead the potato pieces to the state of mashed potatoes, add grated cheese, grated black pepper and, if desired, fresh herbs of your choice and mix.

We divide the dough into parts, roll it out, determine the filling in the center, turn the edges of the bag, tear it and put it on the oiled baking sheet with the guard down. We give the cake the shape of a flat cake and bake it in a preheated oven for up to 220 degrees for about twenty minutes or until red.

Ossetian pies are now popular - they are ordered for holidays throughout Russia. And do you know what classic Ossetian pies? Let's figure it out.

Classical Ossetian pies were previously prepared only from a freshly baked, unleavened dough, but over the years the formula gradually changed and yeast, eggs, milk and butter were added to the dough.

Ossetian pies are flat flat cakes with a filling inside, which uses a wide variety of products: cheese, vegetables, fruits, greens, meat, etc. Bake cakes in the form of a circle with a diameter of 30 to 40 cm, and a thickness of 2 cm. However, for religious holidays, it is customary to bake triangular pies with cheese stuffing.

For a festive feast, three pies are usually put in a plate in a bowl, usually with different fillings, and if there is a funeral dinner, then only two pies. This tradition was born in the pre-Christian era: three pies on one plate symbolize the three main elements that give life - the Sun, Water and Earth. But if a person dies, the sun for him rolls, that's why on the mourning table there are only two pies.


Any Ossetian woman is considered a good mistress only when she can bake Ossetian pies. By the way, girls learn this wisdom from early childhood. This dish requires a special approach: it is believed that it should be cooked with a good mood, pure soul and thoughts. To make baked products to fame, the dough should be thin, and the filling - tasty and plentiful. Thick dough and insufficient amount of filling will be evidence of the inexperience of the hostess.

According to the old Ossetian tradition, before starting to treat pies, family members read prayers, praising the Almighty, or asking for health, happiness and prosperity for themselves and their loved ones. After that, the eldest male representative in the family cuts the pie into 6 equal parts and gives it to relatives and guests gathered at the table.

As mentioned above, Ossetian pies are prepared with all sorts of fillings. There are more than a dozen varieties of this baking, and each of them is called depending on the type of filling:

Artazighon is a ritual cake with cheese of triangular shape;
  Baljin - a pie with a cherry;
  Davodjin - a pie filled with Ossetian cheese and leek;
  Zokjodzhin is a pie with mushrooms;
  Kabuskagin - pie with cabbage and cheese;
  Kadyndzhin - pie with green onions and Ossetian cheese;
  Kadurdzhin - pie with a stuffing from a string bean;
  Kartofjin - a pie with cheese and potatoes;
  Nasjin - pie with grated pumpkin;
  Ualibakh, Khabizhzhin - classic Ossetian pies of round shape with filling from Ossetian cheese;
  Fudjin - pie with chopped meat (any meat can be used);
  Tsaharajin is a pie with cheese and a beet top.

Recipe for cooking Ossetian pies with cheese

To prepare classic Ossetian pies in a modern interpretation, the following ingredients will be needed:

wheat flour (the highest grade) - 7 glasses;
  milk - 3 glasses;
  butter (melted) - 3 table. spoons;
  dry yeast - 2 table. spoons;
  sugar - 1 table. a spoon;
  salt - 1 teaspoonful. a spoon;
  Osetian cheese or brynza (for filling) - 1,5 kg.

Preparation of the dough:

The flour is sieved, one glass is left for sprinkling, and the rest is poured into a large low-capacity bowl (for example, an enamel bowl) or simply on a table, making a depression in the center.

In warm milk, yeast, sugar, salt and butter are bred. The resulting mixture is poured into a groove in flour.

Gently knead the dough with the hands, leading it to a uniform thick consistency.

The dough obtained is covered with a clean cloth or food film  and put for 2 hours to proof.

When the dough rises, it is carefully kneaded using the remaining glass of flour, and left for about 40 minutes.

Preparation of the filling:

While the dough rises, the cheese stuffing is prepared. For this, hard cheese is rubbed on a large grater, and if cheese is used, it is simply kneaded in a suitable container. Too salty brynza can be pre-soaked in water. In the low-fat cheese is recommended to add 2-3 table. spoons of soft butter.


Advice: to make the cheese filling more vivid and piquant taste, it can be combined with greens and green onions.

If you want, you can make Ossetian pies with different fillings. The main thing is to prepare each type of filler in sufficient quantity. To make the pies juicy, it should be noted that the filling should be twice as much as the dough.

Formation of pies:

Ready-made dough  once again kneaded and divided into three equal parts, forming balls of them. From each bowl make thin flat cakes, spreading the dough with pressing movements with your fingers from the center to the edges. The blanks must have a uniform thickness of about 1.5 cm across the entire surface.


In the center of each tortillas put the filling, distributing it so that it does not reach the edges by 3-4 cm. The edges of the blanks are picked up to the center and carefully fasten them, leaving in the middle a small hole for the exit of steam during baking.

The forms are lubricated with oil and transferred to them the resulting "bags" with stuffing. Then the future Ossetian pies are neatly distributed over the whole plane of the mold, trying not to damage the dough.

Baking and serving:

In Ossetia, pies are baked in cast-iron molds in ovens, but in modern life the oven is also quite suitable. It is preheated to 220 0 C, and pies are baked for 15-20 minutes. In hot form their surface is abundantly smeared with butter or fatty cream  - this will make the dough even more tender and fragrant.

Serve the Ossetian pies with hot, pre-cut them into 6 triangular pieces. Classic Ossetian pies are eaten by hand, dipping pieces into spicy sauce  (garlic, tkemali, etc.)


Who has not tried Ossetian pies - he is not familiar with pies in principle, since these pies are the most delicious! I want to offer you to bake an Ossetian pie according to one of the recipes described below: with fresh cheese or even more delicious - with cheese and beetroot leaves. To say that they are delicious, these Ossetian pies - do not say anything, lick your fingers and ask for supplements) And if you prefer pizza pies, which is not surprising), since I myself can not decide what is tastier - pies or pizza, I suggest not bathe with its preparation, and use the services of free food order service

   . You only need to go to the Zaka Zaka website, call the specified phone and within 30 minutes (if you live in St. Petersburg) you will be delivered a hot, fragrant, most seductive pizza) Here you can also order pies, burgers and sushi , and mmmm ... shish kebabs!

Recipe of Ossetian Pie with Cheese and Beetroot leaves

Dough:
Flour - 700 g
Dry yeast - 1/2 tbsp.
Salt without top - 1 tbsp.
Sugar sand - 1 tsp.
It grows. oil - 100 g
Warm water
Butter for lubricating ready-made pie

Filling:
(1 part cheese to 2 parts beet leaves)
350 grams of Ossetian cheese (in the recipe the Ossetian cheese is indicated, but I replaced it for lack of it for unsalted cheese.) It turned out also very tasty .If there is also a very suluguni)
750 g of chopped beet leaves
Salt to taste (I did not add)

Mix yeast, salt, sugar and a little bit of flour dissolved in warm water. Put the spoon in a warm place for 10-15 minutes.
At this time, gently mix the mashed cheese with a fork and beet leaves, not priming them, so as not to leak the juice.


Divide the filling into 3 parts.
Put sprinkled flour and water in a suitable spoon. The dough should be soft, like the earlobe, so they say)) To knead a dough properly, slowly adding it to the plant. butter. Cover the dough with a towel and put in a warm place for 1 hour.
When the dough rises, knead again and again - in a warm place for 20 minutes.
The dough is divided into 3 parts. Each roll into a small flat cake. In the middle lay out the filling,


slightly crush and collect the dough around.




Turn the cake over and stretch your arms into a thinner round cake.
Pie the cake on a warm (not hot) teflon baking sheet. Align and make a hole in the center, so that the pie leaves the air.


Bake in preheated to 200 degrees oven for 35-40 minutes (in the lower mode - 20 minutes, at the top - 15 minutes).
Ready to put the cake on a plate of butter and grease it with plenty of butter.


OCEANIC PIE WITH FRESH CHEESE

PIE WITH FRESH CHEESE (Уæлибæх)
1st option
Dough for one pie:
flour - 300 grams,
kefir - 2 cups,
sugar - 5 grams,
margarine - 30 grams,
yeast - 5 g.
Minced meat:
fresh cheese - 300 grams,
oil - 30 grams,
salt - to taste.

Wheat flour of the first or the highest grade to sift, in the middle make a groove and pour fresh yogurt into it, put the softened margarine, salt, baking soda or yeast, sugar and knead the soft dough. Put in a warm place and cover. If the dough is on yeast, then leave to proof for 2-3 hours, until it comes up. With soda - for 30-40 minutes.

In the meantime, prepare the mince for pies. Cheese of one-day aging, prepared from fresh whole milk, squeeze from the remains of whey, carefully stretch, so that the mass of cheese becomes oily, equally elastic, salt, mix well and divide into parts (by the number of pies).

The finished dough is divided into parts and each part is rolled into flat cakes with a thickness of 0.5-1 cm. In the middle of the flat cake put the pre-prepared forcemeat from fresh Ossetian cheese, level the cheese on the surface of the flat cake 3-4 cm from the edge of the flat cake, then, taking the ends flat cakes, gradually pull them to the middle and connect them. Press the palm to level the surface of the pie.

turn over to the other side, as well as level the surface. The operation is repeated 2-3 times until the pie is given a rounded shape and a smooth thickness. Put on warmed, slightly greased frying pan. From the top side of the cake in the middle make an incision in the dough so that when baking the pair does not accumulate and. They did not break the cake. Bake in the oven.

Serve hot, greasing and watering cream or melted butter. Cake to the table can be served as a whole or cut into 4 or 8 triangular pieces.

Bon Appetit!

Ossetian pies are not easy a national dish, but a symbol and, if you like, a kind of philosophy of the Ossetian people. Ossetian pies meet guests in any Ossetian family.

This is the pride of all the Ossetian housewives, every mother must pass on the secrets of cooking Ossetian pies to her daughter.


The history of Ossetian pies has more than one millennium. If the pies are baked on a festive occasion, their number should be odd, usually three pies, if at the funeral, they are even numbered.

They say that three pies personify the sky, the sun and the earth, and also that they symbolize the past, the present and the future. When going on a sad occasion, two pies mean only the past and the future ...

What are Ossetian pies? it closed pies, in the form of a thinly rolled cake with a variety of fillings, the amount of which is greater than the dough. As a rule, Ossetian pies are round or triangular. Triangular pies are baked on a feast, they are more ritual.

The filling of Ossetian pies is the most diverse, but the obligatory component of any unsweetened pie is Ossetian cheese of 2-3 days aging. Osetian cheese is usually made from cow's milk and refers to soft rennet, pickle cheeses. To taste it is comparable with a young cheese or Adyghe cheese.

Dough for Ossetian pies is usually a yeast, unpaired. Its simplest composition is yeast, flour, water and salt.

Although, for example, my Ossetian grandmother always tried to butter such a dough with an egg, replaced water with milk and added melted butter or margarine.

This version of the test, familiar to me from childhood, I like most, and I always do pies the same way as she did, and she taught me many years ago in the cozy and quiet then Beslan.

Ossetian pies today - a kind of brand. Do not consider institutions in big cities, far beyond Ossetia, which specialize in baking Ossetian pies. Do this with varying degrees of success. But, if you are lucky enough to try real pies, I assure you, it will be love at first sight and for life.

What should be the real "correct" Ossetian pie. First of all, it is a thin layer of soft dough with evenly distributed fillings throughout its surface. A thick layer of dough is considered a sign of inexperience mistress. But the filling should be a lot.

The filling can be simply from cheese, from potatoes, cabbage, pumpkins, beet leaves with green onions, beans ... It's easier to list what pies are not made of ...

But! A compulsory component of almost all the fillings is Ossetian cheese (which, as I have already said, can be replaced by cheese).

Today, we will make Ossetian pies with cheese and potatoes. In my opinion, this is the optimal filling for those who try to cook Ossetian pies for the first time.

Ossetian pies with cheese and potatoes

Dough based on three pies:

  • Flour in / s - 1kg
  • Egg - 1 piece
  • Milk - 500-600 ml
  • Salt - ½ tsp.
  • Dry yeast - 1 sachet (11 grams)
  • Butter or margarine - 100-120 g
  • Sugar - 2 tbsp.

Filling for Ossetian pie with cheese and potatoes:

  • Mashed potatoes -800 g
  • Cheese (Ossetian or brynza, or Adyghe, or suluguni) - 800 g
  • Melted butter - 2-3 tbsp. spoons
  • Salt to taste (usually a little salt potatoes in the process of cooking)

Osetian pies recipe

We begin with the test. We must sift the flour, we measure one glass from the total amount and set aside for a while. Add dry yeast.


In the flour, drive in the egg and pour in warm milk with sugar and salt. All mixed. Do not be scared if the dough appears to you at first liquid. At the end of the process, add the melted butter or margarine and mix the dough, if necessary adding the previously left flour.


The main thing is that the dough is very soft (!)

Dough carefully knead, occasionally lubricating hands with vegetable oil, trying not to add excess flour. The dough is covered with a towel and sent to a warm place. It should come up twice.


After that you can start cooking pies.

While the dough is suitable, we make the filling. To do this, boil the potatoes, carefully knead it or let it through the meat grinder. Mix in a hot form with mashed or grated cheese and butter.


We divide the filling into three parts and form in the form of a ball.

The finished dough is also divided into three parts