Ossetian pies (recipes)

Filling - it couldn't be simpler: boiled potatoes passed through a press + finely grated vats (salted cheese). You can pass all this through a meat grinder (instead of a press and a grater).
Grated cheese in hot potatoes, added butter, any greens and stewed onions are possible. But they don't like mine like that. Chanakh can be replaced with suluguni, feta cheese, well, if nothing at all, ordinary Russian. I will not say about the proportions, I always taste.

By the way, with one potato it is also possible The main thing is that the filling does not float.
With meat it is more difficult, I add broth or boiled water to the minced meat, if there is no broth, to the state of porridge. Then the filling turns out to be juicy, with delicious juice inside the pie.

The girls have already discussed this, look at page 2 of this topic

[Kara]

Kara, IrinaThank you so much for the video. I baked Ossetian pies so many times, but all the time I could not evenly distribute the filling, it turned out where it was empty, where it was thick I think that now after your lesson it should work out.

[Kara]

Kara, Thank you. I saw what kind of filling you got in consistency. I really liked! Why did I ask you to implement one recipe, and not a combined one.
I read about the fillings in the topic, I studied it all, but for the first time you need one thing to work out, and then I will add variety. Therefore, I turned to a specialist who saw and even makes such pies himself - to you, Irina, and you explained everything perfectly to me. Thank you! I will try not to disappoint with my creation.

[Kara]

Kara, Ira, and from me THANKS for all the explanations, video! I will definitely try to do

[Kara]

Kara, Irina, thank you very much for the video and for the recipe .. I love Ossetian pies, I'll try it according to your recipe ...

[Kara]

Here is my firstborn))))
Very tasty, just a question. How I got the dough out of the oven from above is harsh Now it's worth resting. I, however, snatched a piece, could not resist. The dough is thin, so it should be a little harsh after the oven, or I just overexposed the pie. 20 minutes in a hot oven at 230. Overexposed, huh?
In a skillet, immediately after removing from the oven.
It turned out to be about a centimeter high. But it could have been even thinner if not for the frying pan.


Smeared with oil. There is even a crack on the edge.


In the context. (I took a piece off the hot pie).



Kara, did something a little wrong? Do you bake them in the oven? How long does it bake?
Thank you for the master class on molding, it was molded perfectly and very nicely, I just felt pleasure. I'll do it next. time with meat, otherwise the first time did not dare. Not torn anywhere. Filling potatoes + suluguni + dill. If the pan would allow it, it would be even thinner. I understood how to achieve this !!!! Uraaaa !!!!
It stood for 10 minutes, softened it a little, but it still does not look as plastic as your piece in the photo.

As I promised, I am showing the molding of Ossetian pies.

These are the pies that turned out





Hope it comes in handy

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.

Irina, thank you, hostess. I also really like Ossetian pies. And with the advent of Princeska, they baked them more often.

[Song*]

Song*, my question is I need a princess, if the oven is good or are there better pies?

[Song*]

Here is my firstborn))))
Very tasty, just a question. How I got the dough out of the oven from above is harsh.

It stood for 10 minutes, softened it a little, but it still does not look as plastic as your piece in the photo.

Looks gorgeous! I would never say that you, Natalya, are doing Ossetian pies for the first time Everything, you can marry an Ossetian

So that the cake is not tough, its at once as it was taken out of the oven, it is necessary to grease it with butter when you get it out only if you knock on the top, you get such a dull sound, and it should be.

I bake only in the oven (I don't like it for a long time in the Princess) at a temperature of 230 degrees, bottom + convection. I never timed the time, I usually have a conveyor belt (2-3 pies are baked at the same time), I always focus on appearance.

Song*, my question is I need a princess, if the oven is good or are there better pies?

This is purely individual, girls bake in the Princess. Above I have already written my opinion, if the oven is good, you do not need any Princess

I can explain my position in detail.

1. you need to wait 20-30 minutes each time until one cake is baked to start baking another (well, unless of course you have two Princesses). I will do 3 in this time.
2. on the video that I showed a little earlier, it can be seen that the easiest way is to bring the cake to the desired thickness and diameter already in the form. If you put the second cake in the Princess as soon as you get the first one, then it will not work normally to stretch it on the warming surface, you need to turn off the unit and let it cool down a little.

All these are not unfounded statements, I have both a Princess and Jardeko in my household. In the oven, Ossetian pies are better. Try it yourself.

[Kara]

Kara, thanks a lot .

Girls, and 2 tsp. dry yeast is 30 g wet?

[Kara]

Kara, thanks for the video and the recipe .. I liked your recipe ... the dough turned out to be very plastic .. so much that it rolled out more than fits into the Princess

[Kara]

Kara, Irinochka, thank you! I will improve my skills. I will work on the bugs next weekend. I just overexposed it. 30 minutes (I counted, it turned out 30!) For a thin one and with a ready-made filling is a lot. Lubricated with oil liberally at once. The pie is delicious. Thanks again. The main thing is that I understood how to mold it so that there is no heap of dough. I really enjoyed stretching it, very flexible.
I closed it on top, turned it over and stretched it, kneaded it with my fingers to paradise, then turned it over again, stretched it up and only then put it in the mold and there I stretched it to the desired diameter.

Girls, and 2 tsp. dry yeast is 30 g wet?

Julia, 1 g of dry yeast corresponds to 3 g. fresh. One teaspoon contains 3 grams of dry yeast, which means you need 18 -20 grams of fresh yeast.

Well, everything, the dough is set, there will be pies for dinner!

[Karachka]

Karachka, Irishechka, !!!

How many interesting things you told about Ossetian pies !!!

Low bow to you, dear !!!

I will certainly bake "Ossetians" according to yours !!!

[Kara]

Kara, Ira, thanks for the video, is the meat filling more complicated? and you liked the board on which you cut the pie, are they for sale?

Yulenka, we look forward to the photo report

Kroshik, yes you are always welcome.

Natasha, they are sold in Ikea. It is very comfortable, finished fiddling with the dough, rubbed it from the flour - removed it from the eyes. The meat filling is a little more complicated because you add water there and it is a little thin, you need to quickly shape it in the oven so that the dough does not get wet.

2. Filling of beet leaves and cheese. 200-250 g of hard cheese (preferably Ossetian type) and a bunch of beet leaves (500 grams). Chop the leaves, grate the cheese and mix.

Olya at my entih leaves frozen like shoe polish! Can I stir up with them and with cheese (salty)?

Irina, thank you so much. Delicious! How spoiled I am, but it's really simple and fast. There will not be a photo, but in words - 6 pieces, I liked them more on the second day, warmed up in a micron. Skar Toshka filling with ham and a lot of grated cheese-cottage cheese, three types of hard, processed raw and sausage piece. In short, everything that was, everything is gone)))

Next in line with meat.
By the way, the dough is very pleasant to work with, a little flour and a little effort, it evens out thinly with your hands.

Olya at my entih leaves frozen like shoe polish! Can I stir up with them and with cheese (salty)?

Irisha, you can't, but you need them. These are my favorites, they are called tsaharajin. Finely chop the tops, the cheese - through a meat grinder or on a fine grater, stir before molding, so that the leaves do not have time to give juice. I also add sour cream, then the filling is tender and juicy.

Irina, thank you so much. Delicious!
Next in line with meat.
By the way, the dough is very pleasant to work with, a little flour and a little effort, it evens out thinly with your hands.

Yes to your health! Try it with meat, I'm sure you'll like it. Minced meat is best done on the largest wire rack, do not forget to add broth or water.

These are my favorites, they are called tsaharajin. Finely chop the tops, the cheese - through a meat grinder or on a fine grater, stir before molding, so that the leaves do not have time to give juice. I also add sour cream, then the filling is tender and juicy.

Irochka is frozen. As then?

You defrost, drain off excess liquid, and then, as with fresh

You defrost, drain off excess liquid, and then, as with fresh

Irisha will try. And then in the summer there were a lot of tops, but I'm not used to throwing them away. Crumbled it in the freezer. I thought I would cook soups. But no. Junior gag. I can't even put frozen greens. But I cook it all together. Now I will know what to do with it. Thank you so much!

Eh .. I would have at least a little of that tops

Eh .. I would have at least a little of that tops

that is not a question - come in! second shelf from the top. freezer in the living room!

[Tashi]

Tashi, you would have asked me earlier (before the appearance of HP and scales in the house) - they 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 the dough is thin):
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 (a mixture of water-milk + 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.

Filling. Young Ossetian cheese is ideal, but here we don't always have it at hand. Then I mix Adyghe cheese and suluguni, or chanakh (you can't smell it), or mozzarella, or fetaki (1 to 1 or 2 to 1). It is good to add chopped green onions and / or dill to the cheese.

For the first experiments, it is good to take a mixture of crushed potatoes with Ossetian cheese (no Ossetian - it works great with cheese such as fetaki, feta cheese, vats, mozzarella, suluguni) - very tasty!

Finely chop the beet tops, chop the green onion, mix with the cheese (just before sculpting the pies so that no liquid is released). It is good to add dill and / or a little (!) Cilantro to the filling.

Grated pumpkin, black pepper, dry thyme or oregano if desired.

Grated pumpkin, cheese (mix the filling before sculpting so that no liquid comes out).

Stewed cabbage with onions, black pepper, dry thyme or oregano if desired.

Raw minced meat, plus chopped onions, garlic (optionally, a little chopped raw cabbage).

Well, something like that ... Oh, you provoked me. At least put the dough tomorrow ...

Something I also caught fire with such pies. The question is, if I need one pie, can I leave the remaining dough in the refrigerator without compromising the taste? In principle, any dough in the refrigerator is perfectly stored, but can it be the fresh dough that also affects the final result?

Olesya, excuse me, didn’t see your question. Of course, you can leave the dough in the refrigerator for 3 days (I haven't tried it in the freezer). Then, before baking, you need to let him warm up and come up

As I promised, I am showing the molding of Ossetian pies.

Ira, thanks for the huge video
I can’t master these pies in any way. I can’t love how, but they don’t work out for me.Mark blind - it's easy, but these are not
They are torn from me. I put the filling, put it together, and start stretching. This is where this horror begins. The dough breaks, even in several places sometimes

Oh, Gul, I just saw, I'm sorry

Are you trying to do it too subtly? Or there may be one more reason: when the filling has just closed (well, I have assembled such a large khinkal), you need to flatten it a little, to about half of the future diameter, then shift it upside down into the mold (I showed it in the video), and stretch it to the end. Pulling only one side without flipping it upside down will make it very subtle.

Well, and a very banal reason, the amount of dough is less than you need for your mold diameter. I have been baking in the same for more than a year (I showed them somehow in the topic). And then they asked for my big pie, I have a huge frying pan brought from Vladikavkaz.

Well, I, klusha, began to stretch in it, and then I kneaded the dough for my usual forms. It stretched to the point that the dough just started to creep on top, it turned out to be a perforated pie

[Irina]

Irina, maybe thin and plus less dough than necessary ... Ira, can you just weigh the filling for 1 pie?

when the filling has just closed (well, I have collected such a large khinkal), you need to flatten a little, to about half the future diameter,

this is where it all begins - flattened, smoothed out a bit and went the holes!

this is where it all begins - flattened, smoothed out a bit and went the holes!

Nothing This means sooo little dough and a lot of filling!

that's how it turns out)))
okay, I'll put less

[Kara]

Kara, thank you very much, I baked on Saturday, only on the first I put a lot of fillings and crawled slightly, the rest turned out great. Now I will often bake.

Ir, can you just weigh the filling for 1 pie?

In general, for one cake for a mold with a diameter of 28 cm, you need about 310-320 g of dough and 330-340 g of filling. I'm still lying around with bronchitis, I just decided to play pies

[Irina]

Irina, get better !!!!
Thanks;) I will also try to bake one of these days

you need about 310-320 g of dough and 330-340 g of filling

And I always take the dough and the filling with the same weight ...

I don’t remember who taught, but the pies are always healthy !!!

A speedy recovery to you, Irisha !!!

The pies will wait, it is better to lie around until you are completely free of the ailment ...

[Inna]

Inna, now I should definitely get pies)))

Kroshik, thank you very much!

And I always take the dough and the filling with the same weight ...

I don’t remember who taught, but the pies are always healthy !!!

Actually, that's how it should be (except for meat, there should be more dough), only here are my soooo got drunk spoiled Yesterday my husband says: "you make us sooooo thin!" Imagine, that's why I always take a little more filling. But my hand is already full, it seems to me that I can do them without a test at all

In

Girls, at their husband's at work, want to order Ossetian pies for tomorrow, they want big 3 with meat and 2 with some other fillings.
I'm definitely not in time. Maybe someone will take it? Or tell me where to order.
It is necessary for tomorrow at 10 am at the metro station Vystavochnaya.

Ol, you can order here 🔗

You can find it cheaper, but in this store they make conscience of all the tried ones, they are more or less like the original

Thank you, Irisha, went to look

[Kara]

Thank you, Kara, these are the first Ossetian pies in my life, according to your recommendations, I made today (there is one in the photo, there were 5 of them in total)
🔗

in 3, stuffing: potatoes and cheese (feta cheese and Adyghe), in 2 in a blender, chopped chicken breast, zucchini tail, 2 cloves of garlic and cheese.

Delicious!

[zalina74]

zalina74, Kara Thank you very much for such a detailed analysis of the Ossetian pies. I'm new to making dough, HB can help me, I can't do without it. There was no kefir in the house, I used acidophilus. Here is my firstborn.

And he did not live for 20 minutes, we took it together with my husband.
One question, why is the lower part, the dough is thin, but the upper part is 2 times thicker. The bottom one is where the edges were held together.

girls, thank you so much, for the recipe, of course I had to assemble everything piece by piece in the subject, special thanks to Irina for the video on molding, everything worked out, but the question also remains why the cake turns out a little harsh, can someone grease it with something in front of the oven, who is what temperature mode uses?

If I understood correctly, then you need to bake for a minimum of time at a maximum temperature. And put in a well preheated oven. I baked at 185 degrees for 20-25 minutes. I smeared it with butter when I pulled the pie out of the oven and covered it with a towel for 10 minutes. And then it was gone ...

in the photo, respectively, they tried at 200 and 250, and so at 200 the crust is not so golden, it turned out, but since the cake turned out to be thin, it was already baked normally, apparently it is necessary to put the first 3 minutes closer to the heating element

If I understood correctly, then you need to bake for a minimum of time at a maximum temperature. And put in a well preheated oven. I baked at 185 degrees for 20-25 minutes. I smeared it with butter when I pulled the pie out of the oven and covered it with a towel for 10 minutes. And then it was gone ...

180 is very cold for them. I bake at least at 240. There is no need to lubricate it. As soon as they got it, immediately smear with butter thoroughly, without sparing the oil. And stack them so that the bottom of each next cake is soaked in oil from the previous one.

Girls, you need to bake with a swing. temperature (I have 280 *) - 7-8 minutes on a preheated platform, a baking sheet upside down or a baking stone. I do this, according to Lazerson's lessons, and these pies, and Adjarian, Imeretian khachapuri - it turns out well, very tasty