From our today's recipes you will learn how to cook an Ossetian pie with cheese. Of the many varieties of this national Ossetian dish, products with cheese filling are the most delicate and rich. Most often, cheese is combined with other ingredients, finely complementing their taste and giving the dish an originality.
Ossetian pie with potatoes, cheese and greens - recipe
Ingredients:
For the test:
- milk - 190 ml;
- water - 310 ml;
- dry yeast - 10 g;
- wheat flour - 620-680 g;
- vegetable oil - 65 ml;
- sugar - 25 g;
- salt - 10 g;
For filling:
- potato tubers - 520 g;
- brynza or other cheese - 520 g;
- Fresh green onions, parsley and dill - to taste;
- butter - 120 g;
- black pepper powder.
Preparation
Warm up to fifty degrees one hundred milliliters of water, dissolve in it granulated sugar, yeast and fifty grams of flour. We put dishes with a mixture in the heat for twenty or thirty minutes or until the appearance of a magnificent cap. Next, pour the rest of the water and milk warmed to the same temperature, throw the salt, pour in the sifted flour and mix the soft sticky dough. We knead long enough, at least ten minutes at the end of the batch, adding vegetable refined oil.
We give a test for Ossetian pies with cheese for about an hour to mature, leaving it in a warm and peaceful place.
Without wasting time, we will prepare the filling for Ossetian pies. We clean the potatoes, cut each tuber into several parts and boil it until it is ready. Then grind it to get a puree-like mass and let it cool. We cut it with small brusochkami or rub over a large grater cheese or other cheese, finely chop fresh green onions and greens of dill and parsley, add to potatoes, season it with freshly ground black pepper, salt if necessary and mix. Adding salt, do not forget that cheese is enough salty cheese.
When the dough grows at least twice, divide it into an odd number of parts and place it on a generously sprinkled surface. We give each person a dough shape cake, squeezing it with the fingers, put the center of the filling, rolling it with a ball, turn the edges of the dough and fasten the bag. Quickly and skillfully turn the cake to another barrel, make a hole in the center to exit the steam. We place Ossetian pies on a baking sheet, which we will cover with parchment in advance and put in an oven preheated to 210 degrees for twenty minutes or until the desired degree of browning.
Ossetian pie with Adyghe cheese and pumpkin - recipe
Ingredients:
- dough for Ossetian pies;
- butter;
For filling:
- pumpkin - 750 g;
- Adyghe cheese - 300 g;
- fresh greens (optional) - to taste;
- salt;
- black pepper powder.
Preparation
The first step is to prepare the dough, fully respecting the proportions and recommendations from the previous recipe and as long as it is suitable, prepare a filling of pumpkin and cheese. To do this, we clean the pumpkin from the peel and seeds and rub it on a large grater. If the pumpkin is not juicy enough, you can use a smaller grater for grinding.
We form thin cakes from the dough, put the filling in the center, fasten the edges of the sack and seal them. Place the cakes on parchment covered with flour or flour, bake in the center and bake in preheated to 210 degrees oven for about twenty minutes.
On readiness, we smear the surface of Ossetian pies with melted butter and stack it with a pile.