Ossetian pies (recipes)

Alexandra, thanks! Apparently I will.

who is our technologist by profession and culinary by vocation?

Yes, that's why I always worry. Guests are waiting for delicious products.
Irina, thanks for your support!

I've baked such Ossetian pies



Link to recipe

Overeating turned out. Thanks a lot to the author of the recipe. I made 2/3 of the original recipe. I didn't put the dough. I mixed everything and at once in HP.
The husband was stunned by the yummy. And thanks to lubrication with butter, it turns out super juicy and aromatic. It took me 1/2 of the oil to lubricate.

Tell me, Ossetian nashjyn pie (with cheese and pumpkin) what is the ratio of cheese and pumpkin to take?
And how to prepare such a filling?

Tell me, Ossetian nashjyn pie (with cheese and pumpkin) what is the ratio of cheese and pumpkin to take?
And how to prepare such a filling?

Oh, this is a very tasty filling! The ratio is to taste. You can do without cheese at all - only raw thinly chopped onions, black pepper and dzhetchin seasoning - savory. Or just pumpkin and cheese, no spices. As you like. Here is a recipe taken from a cookbook. Let this be a reference point, and there already - as your heart desires!

Pumpkin - 200 g, cheese - 50-70 g. Black pepper and savory to taste.
Cooking. Wash the pumpkin, cut it into pieces, peel it from seeds, fibers, peel, grate, add finely chopped onions, rinsed fresh cheese, black pepper, savory and salt to taste. mix everything thoroughly.
The dough preparation method, form and baking are the same as for nature with cheese (walibaha).

This filling will juice after mixing, so cook it before shaping the cake, otherwise it will tear. The cheese is ideally Ossetian. You can replace Adyghe, chanakh, suluguni - both in pure form and in combination (just be careful with chanakh - it is salty).

Good luck!

Girls, thanks for all your discussions on recipes, for all your luck and bad luck. Thanks to you, I have added one more delicious recipe. That's what I did:

Last week, the mother-in-law handed over real Ossetian cheese. My husband warned that if he "will go to the station for the package at night looking", then he does not care that I have to work tomorrow, and that there are pies! How could I contradict
As a result, at 4 am I took the last one out of the oven

Well, that's a feat! I think the work was rewarded)) - the pies turned out!

Well, that's a feat! I think the work was rewarded)) - the pies turned out!

Fortunately, I always get them from mnu.After all, I've been baking them since the age of 14.But that at 4 am - yes

[Zalina]

Zalina and everyone, everyone, everyone who shared the secrets of baking these wonderful pies! Thank you very much!!! It took me a long time, I studied all the theory, from one glance at the photo it started to growl in my stomach. And here is the result

Delicious, baked with potatoes and green onions.

[Kras-Vlas]

Wow, Kras-Vlas, is it right the first time? BRAVO!!!!

[zalina74]

Thank you zalina74 for the recipe and advice.
I cooked with cabbage, onions, cheese and herbs, I really liked it, now there are other fillings next in line

[Kara, Freesia]

Kara, Freesiahow great it turned out! Nice to your attention to the recipe

[zalina74]

Me too today took a chance I tried to bake a pie with beet tops (pre-story, her Ossetian friend drove by her friend, they rushed to the dacha for beet leaves, I was very interested, why? Except for borsch, I didn't add them anywhere, they quickly explained to me, what and where).
I went to our forum, found a Temko, and it started.
T. to.for the first time, I didn't calculate a little with the dough, I did it in HP, decided to make the whole amount of dough, rolled out the cake, laid out the filling, collected it, turned it over, began to level it with my hands ..
Equalize, equalize, and the baking sheet has already begun to end in width
I decided not to risk it and put a sheet of parchment under the cake, as if baked and oiled it well ... Of course, I got it chubby But tasty !!!!! I understood the technology, there is something to strive for, thanks to this topic, the author zalina74
Quickly, I crumbled fresh garlic and dill into sour cream, and dipped kusmanchik into it
Taste-spessss-physical (voice of A. Raikin) !!! Generally, super, thank you all !!!

How imprudently I wandered into this topic again - I thought, having dispersed all the household members for a while in different corners. I'll take a break from the kitchen, get hungry, lose weight.
Duc no, I saw, I remembered that there is homemade cheese in the refrigerator, beet tops are rushing in the garden, and it is easy to knead the dough in HP!
So I did it, I piled up so much that I could hardly walk.
How delicious they are, these pies with tops and cheese!

In general, I read, I read different branches. Who bakes where, who fry in a pan, who in oil, who in the oven.
Stirred up the dough, rolled out as she could, already potatoes popped out: crazy: Thick some came out Sits in the oven. I put it for 20 minutes, I sit and wait, I salivate, and what will come of it ...

Here he is my plump firstborn


It tastes good, but I haven't eaten the real ones so it's hard to tell how it came out. This one with potatoes.
Waiting with cheese. For some reason they roll out better and the filling does not come out

Tell me, should the beet tops be young for the filling?

[Freesia]

Freesia, preferably young tops of course. But even with a not very young it turns out delicious, just then cut off the coarse and thick stems completely, leaving only leaves. Otherwise it will tear the dough.

[Altusya]

Here he is my plump firstborn


It tastes good, but I haven't eaten the real ones so it's hard to tell how it came out. This one with potatoes.
Waiting with cheese. For some reason they roll out better and the filling does not come out

Altusya, for the first time it turned out great !!!!! And the cheese filling is more elastic, therefore it is easier to work with it. Just one question, did you roll out the dough? If so, then in vain. This dough does not need a rolling pin, you work only with your hands, then you can feel where to push, and where is enough. The rolling pin is not needed here

Yes, I worked with a rolling pin. Otherwise very good. flatten for a long time.

How wonderful and delicious the pies look!
And about the difficulties with sculpting, I will note the following.
Before forming the cake, let the prepared portion of the dough "rest" a little - it will be more plastic. I do this: I divide the whole dough into parts according to the number of pies. I cover it so as not to wind up. I leave one part of the dough, slightly flatten it with my fingers on the surface of the table to the diameter necessary to shape the cake (i.e., to put the filling, put it in a ball and then shape the cake, spreading it with my palm) and let it lie down a little before sculpting the cake. After that, the cake is sculpted without difficulty.
It's usually easier to do with potatoes - maybe the filling turned out too cool?

Thank you zalina74 for a wonderful recipe. And this is my report. I did it for the first time, I don't know what size they should be. I made 4 pieces, because there was not a lot of filling, I was afraid there wouldn't be enough.

Fried in a Brand 6050 pressure cooker for frying / cereals for 20 minutes. by default (10 minutes on one side, 10 minutes on the other) under the cover.

Elena, ! And for me they somehow did not work out very well (as if the hands are crooked, everyone has them). Maybe I can try them in a multicooker on Zharka?

You can try frying. I tried baking in a slow cooker, I did not like it. Firstly, for a long time (20 minutes on one side it was baked) and while the bottom was beautiful, the top was already grabbed. It is not convenient to turn over, it breaks. In the pile, the second from the bottom (small) hid from the multicooker.

[zalina74]

zalina74, baked pies according to your recipe, for dinner with vinaigrette. We liked it very much! Filling - potatoes and Adyghe cheese and rabbit meat.

Please, if not difficult (I read the whole topic but did not find it ...)) does anyone have a recipe for the HP of this dough 500 grams of flour?

[Tashi]

Please, if not difficult (I read the whole topic but did not find it ...)) does anyone have a recipe for the HP of this dough for 500 grams of flour?

Tashi, would have asked me earlier (before the appearance of HP and the scales in the house) - would have put me in a dead end. ... And, since one of the goals of purchasing HP was precisely to entrust her with making dough for Ossetian pies, now I can offer such a variant of the dough (based on the "Ordinary white bread" recipe from the instructions). For three cakes (pan diameter 32 cm, but thin dough):
Dry yeast - 2 tsp
Wheat flour - 600 g (I take the Highest, or 1st grade, or general purpose)
Salt - 2-2.5 tsp.
Sugar - I don't put it
Vegetable oil - 2-3 tbsp. l.
Liquid (water-milk mixture + tbsp. L. Sour cream, or milk-kefir, or whey) - 380 ml.
Egg - optional. Then drive 1-2 eggs into a measuring cup and add liquid to the 380 mark.
If you need to quickly - knead on "pizza" (45 minutes) or on the main program for the dough. The gingerbread man is soft, but without commas and puddles. Since the dough contains fermented milk products, they will "liquefy" it a little more when the dough approaches.

Elena Bo, it was great for you! It looks so appetizing
P.S. and thanks for the answer about 500 g of flour ...

And again with pies - fast and tasty. Made for vinaigrette - left quickly! Filling - mashed potatoes, cheese, homemade ham in small cubes.

You describe everything very tasty and decided to make it according to the Zalina recipe. I have a question: can you replace dry yeast with fresh? And if so how much?

Thanks for the recipe, although the dough did not work out, I have no doubt that the pies are incomparable without jambs!
For the umpteenth time I am pricked with flour, so I need to put less. And there were the same thoughts that it is better to put 500gr, and then add, but no - it plumped 600g at once. As a result, the bun is sooooo tight, it was mixed badly (the batch was in HP). Although it came up, the dough was tight when rolling. At the end - it was not baked to the end, but my men ate it anyway.

I marked the amount of flour for the future))))))

I did not find it in the subject. In the oven it is clear how, on one side - I found the algorithm.
But how to bake in a frying pan on top? What are the tricks and subtleties? Flip or not? Should I do a hole? Write in more detail, please.

Natalya, they bake anything in the frying pan upstairs, but not Ossetian pies. They are only in the oven, well, the girls got the hang of it in the pizza maker.

As for flour, I always put 140 grams of flour per 100 ml of liquid. I give it two times: if the dough is being prepared by HP, then the first time before the end of the "Dough" program is the 1st rise, put it in a bowl, knead it, cover it with a kitchen towel and one more rise. After that, I divide it into portions, form balls and spread it on a table covered with flour, cover it with the same towel and let it come up again for 15-20 minutes. It is at the time of dividing into portions that you can add flour if the dough is too sticky. As a rule, it is enough just to pour flour on the table on which you mold the dough and a little bit on your hands (and that depends on the flour).

There is one more nuance, I never add sunflower oil to the dough, but pour it into a proofing container and distribute it along the bottom and walls. This allows the flour with the liquid to interact well and develop gluten.

[Kara]

Kara, Thank you so much. I just read that they are also fried, but perhaps I just did not understand the nuances.
Another question, more stupid than the first, do we grease only the top and the barrel of the pie with oil, or do we need to contrive and grease the bottom too, that is, in a circle?

And how is it better? Choose a baking dish exactly in diameter or so that it lies freely, not limited to anything. Or is it not at all important?

Natalia, you don't need to smear the bottom, you put them on top of each other (well, except for the first one), so each next one is saturated at the expense of the previous one. Even if you only bake one, grease on top is enough.

I don't quite understand the second question Wherever you bake, in a Princess or in a baking dish, in a frying pan, the cake is stretched over the entire bottom surface, so that it rests against the walls. You can of course take a large form and make a cake for half the volume, but why? And the shape will be clearer if you pull exactly to the edges. The pie in volume will not grow to the sides; rather, on the contrary, it will "shrink" a little, literally by a few millimeters.

I don't know if she explained it clearly.

[Kara]

Kara, miracle, yes, that's what I wanted to ask. Wrote clumsily, but they understood me, hurray! )))))

That is why they are the same in diameter. Now everything is clear to me, I will probably ask the rest in the process. But I studied the whole topic!

Once again, I will bake, try to shoot a video

[Kara]

Kara, it would be very useful, especially on the form of pies, filling and its consistency.
For example, the filling of potatoes + cheese should be thick, this is understandable, but how homogeneous, that is, knead with a blender until smooth, or vice versa, like minced meat? Put cheese in a warm puree so that it dissolves or cold or no difference at all?

The filling should be such that it can be collected into a lump, such as you do for ordinary pies, you do not need to knead with any blender. How you will mix potatoes and cheese is not important, with only one difference, if you add cheese to hot potatoes, then it will begin to stretch and in the finished pie will also be viscous. Mine only demand this, and some may not like it
If you are making a meat filling, then you need to add water or broth to the minced meat so that the minced meat is thin, then there will be a lot of tasty juice in the finished pie.
In general, fijin (pie with meat) is also made in small portioned braziers with a diameter of about 15 cm, per person - one pie. It is eaten by hand, without cutting, and the juice is drunk as if from a pocket.

if cheese is added to hot potatoes, then it will begin to stretch and will also be viscous in the finished pie. Mine only demand this, and some may not like it
In general, fijin (pie with meat) is also made in small portioned braziers with a diameter of about 15 cm, per person - one pie. It is eaten by hand, without cutting, and the juice is drunk as if from a pocket.

I just love it to stretch)))) Thanks for the clarification.

And about the portioned fijins, there is a topic somewhere. Or is everything done the same way, only the size is different and the filling is meat?

Everything is the same, only the size is smaller

As promised, I am showing you the making of Ossetian pies. I apologize for the angle of the video, my husband is still an operator



These are the pies that turned out





Hope it comes in handy

[Kara]

Kara, Irina, thank you very much for the master class!

[Kara]

Kara, thank you very much!!!! For me, these pies are a dark forest! But I love them very much.

Natalia, as you can see, nothing complicated!

I'll give you another recipe just in case:

liquid (kefir + water) - 380 ml
salt - 2 tsp
flour - 540 gr
instant yeast - 2 tsp
sunflower oil - 2 tbsp. l. (in a proofing bowl)

After the first rise - knead, after the second - divide into 3 parts, roll into balls and stand for 15-20 minutes, covered with a kitchen towel.

[Kara]

Kara, and in a bread maker can you make the dough exactly according to this recipe? Or just a manual version.

Natalya, this is how I make the kneading in HP, only I don't leave it for proofing, but put it in a large bowl. Although you can do the first proofing in HP, just make sure that the dough does not run away through the top

[Kara]

Kara, Thank you!
And what program do you use in HP? Can I use dumplings or pizza dough?
Then you just take it out and fit in the container, knead it again, and you can make pies? Do you understand correctly?

[Kara]

Kara, Thank you!
And what program do you use in HP? Can I use dumplings or pizza dough?
Then you just take it out and fit in the container, knead it again, and you can make pies? Do you understand correctly?

That's right, I have two programs for kneading, dough and pizza, you can do it for any, you just need a kneading.

Then in a bowl, came up the 1st time, kneaded, came up the 2nd time - put it on the table, divided it into parts, rolled each one up, and left it alone for 15-20 minutes (depending on the temperature in the room, in the summer, 10 minutes is enough) and we start sculpting ...

[Kara]

Kara, Irin, you explain very clearly and the video is good and understandable even for a completely newbie.Tell me please, what kind of filling, it was a pleasure to watch, so plastic. If you can write from what and how you cooked. I'll do it with her, she's lighter than meat, I think, at work for the first time. I already bought the cheese yesterday, I thought to make a filling of potatoes with cheese + dill. How does such a mixture with dill make friends?
Well, I again showered you with questions.