Ossetian pies (recipes)

: flowers: Girls, I want to thank everyone for the advice in this thread:: flowers: Hairpin,: flowers: Alexandra, but especially zalina74 - for a detailed description of the filling process and baking tips, IRR - for wonderful photos and filling recipes (with them I still hope to try in the future).

I baked these pies today. If I say that with the MINIMUM investment of time and money, I am very pleased with the result, this is not much to say. Delicious. The filling was with beet tops, green onions, dill, sheep cheese and mashed potatoes for safety, as advised by zalina74.

I don’t know how they will behave tomorrow, cold or after warming up (this is important for me, because I bake often so that I can take it with me to the dacha). IF THEY ARE GOOD NOT ONLY IMMEDIATELY AFTER BAKING, then I think that this will become a substitute for vertutas, pies and pies made of tender dough - very fast, tasty and a lot.

Clever Ossetian women !!!

Clever Ossetian women !!!

Clever girls! And what a lot!
Made with zucchini and cheese - also very, very tasty: nyam: I recommend trying!

ikko4ka, and what kind of cheese did you use?

And today I tried to make such a pie, with tops and cheese, how delicious it is, just like with sorrel, well, I really liked it True, I didn't manage to make them thin, well, maybe next time.

Wort, I turned out to be similar to yours, also not too thin, but still the fillings are much larger than the dough. I made one on a baking sheet, flattened it well already ready-made, and so it turned out to be the thinnest and widest. By the way, they are also good when heated.

ikko4ka, and what kind of cheese did you use?

She took Adyghe cheese, cottage cheese, zucchini, herbs, garlic, salt, pepper.

Girls, how nice it is to read your posts about cooked pies! M - hmm, and even a photo ... My mother-in-law came to me, so in a short time I baked pies several times: just with cheese (vats + Adyghe, and with tops + vats + green lek + dill + cilantro + sour cream, and minced meat (with raw onions, garlic and cabbage) Everything is very tasty.
Another little sculpting tip: on the table, form a cake to 1 / 2-2 / 3 of the desired diameter, turn over and transfer to a pan (preferably hot) and spread it to the brim (pans or pizza molds). So the layer of dough on top and bottom will be the same and easier to transfer (I have large pans with a diameter of 32-34 cm).

And I want to say Thank you so much for the pies. And my husband says THANK YOU VERY MUCH
Made with cheese, cottage cheese, feta cheese, herbs, sorrel, tops, zucchini. Everyone who tried it appreciated. They asked for a recipe.
I read that you can make minced meat pies. Can you give a more detailed technology?

[Nataly_Kiev]

I read that you can make minced meat pies. Can you give a more detailed technology?

Nataly_Kiev,! On page 4 there is a picture with minced meat too. But, as for my IMHO - in a dry frying pan with minced meat - I don't know, I'm in the oven.

We bake the meat pie in the oven. It can be done both on yeast and on a simple dough (on kefir with soda, for example). You can sculpt it either by the method described above, or this way (this is easier and more correct): put a circle of rolled dough in a pan so that it goes slightly over the edges. Lay out the meat filling. Cover the top with the Second circle of dough. Fill the edges with your hands or roll them with a rolling pin along the edges of the mold - the upper and lower circles of the dough will stick together, and the excess dough will be cut off. You can make beautiful cuts (in advance, or already in the pan. Here is a photo (not mine), you can see on it:


Filling for a pie with meat: finely chopped meat (or minced meat), with onions, garlic, you can have a little chopped cabbage, salt, pepper (without a sufficient amount of pepper - not that: cutlet in dough). It is better to take minced meat not very fat so that the filling does not greatly decrease in volume. If the minced meat is very lean, add a little vegetable oil.

I made Ossetian pies with all the fillings! Everything is delicious ...
But I didn’t get close to the meat, I’m afraid that the mince will not be fried. After your photo and explanations, I will do it tomorrow. It is impossible to resist, I want to try.

I got hooked on these pies. For the weekend, I will also try with meat. maybe I'll add some more rice

Summer resident, thanks for the rice idea!

As for the pies, namely, with meat - I liked it more with all kinds of grass and cheese-cottage cheese-feta cheese. And with meat, the taste is more reminiscent of ordinary traditional meat pies. Maybe I don't understand anything in sausage scraps ... (I am not a meat man) Then write how is it to you?

shl. there is still such a moment - meat pies can be eaten in winter, but now the body requires vitamins. Persistently.

IRR, so we put a lot of greens in the meat That's the vitamins!

[and we will put some meat in a lot of greenery]

IRR, so we put a lot of greens in the meat That's the vitamins!

Irish, - then so - and we will put some meat in a lot of greenery - and I already agree

And if we put a lot of greens, a little meat, even less rice, we will get Ossetian cabbage rolls
But all the same, they will be incredibly tasty!

Just about the pepper, don't forget the pepper, that's it, pretty!
And about rice, doubts - minced meat will turn out dry ... Better cabbage, even raw, even a little stewed.

[Chuchelkin's pies with cabbage]

Once again I was honored - the dough from Chuchelkin's pies with cabbage

Appetizing photos ... And sculpting pies with tops is the most difficult thing, especially if the filling stands a little and lets out the juice. And the dough for such a filling should be denser, but elastic.

And I am so obedient - I added mashed potatoes, protein, and did not make the filling in advance. As a result, nothing came out. The only thing, 2 pies were in a large frying pan, and the third was on a baking sheet, I pressed it down, it turned out to be thinner and wider, and much tastier than those with a smaller and thicker diameter. But as they do in Ossetia, I’ll hardly succeed soon. They have been baking them there all the time since childhood, I think so. As here, in Moldova, girls from an early age bake ponds, until you learn how they are, how many years will pass.

[LiudmiLka]

LiudmiLka! Give us, pzhl, a lesson on pies and fillings for them (especially with pumpkin) - this is such a delight, if the right pies. And in terms of modeling, they somehow lay in the corners - I did it, but I'm not sure what in an adult way and another moment? - are they baked or fried? I ate fried, like pasties. Also

They are mainly baked, but some are fried - depending on the dough.
Is there a pumpkin now? You can't eat the old one now.

Now the main thing:
IRR, dear, I would love to, but my daughter’s fotik was ruined, mine - she now has different trips. But this is not the main excuse. Even though I know how to make them, I'm not a Moldovan. The main excuse is this: there is (or was, it seems that she no longer goes there) a super-hostess (local, as it seemed to me) on the cooking. I give a link to her topic (1st) 🔗

There is also a second (there are repetitions too) 🔗

Her name is actually Angela. She did all this for her beloved dear little man who left his home. There are also master classes. Super hostess, super dishes, great photos. Everything is so clear there. The only thing, sometimes not entirely clear, explains, but there are girls there (Nadia, in my opinion, she chewed puff pies). If you do not understand, I can write clearly and clearly about them). In general, there are many recipes for the place. HER HAS EVERYTHING !!!

It is not shown only how to make a podium with an envelope, my mother-in-law also sculpts in her arms, takes this thinly rolled dough on her fists, and Angela has everything on the table.

Simply, she always took offense at the girls for any harmless question on the topic, often left offended and left for good, if I'm not mistaken. But she left SUCH MIRACLE.YOU WILL NOT APPEAR LONG ON THE BREAD Maker !!! I sat for weeks. SUPERRR. I have never met the best. Such a hostess, there are simply no words and believe me, the dishes of national cuisine that the doctor ordered are REAL.

What an off ... a terrible flood, but could not resist ... Moderators, sorry

I read your posts, girls, and could not stand it. In yesterday's 35-degree heat, I turned on the oven and baked pies with potatoes and cheese:

By the way, you can eat it with potato filling and cold, delicious.
And this is why Ossetians serve three pies each:

[zalina74]

zalina74! High class of modeling! And what kind of dough do you have this time - on kefir or yeast?

Well, it's very beautiful and the dough is so thin

zalina74! What a delicious beauty
I have no strength to endure, I ran to the kitchen to knead on Ossetian dough (I put the dough on pancakes - it's not destiny today)
LiudmiLka, what a link! : flowers: It's a pity the diary does not open ... What a Moldavian cuisine!

I have no strength to endure, I ran to the kitchen to knead on Ossetian dough

Zalinochka, how beautiful it is, how smooth! did you stretch it with your hands? immediately in a frying pan? that would be soooo to me too. and my dough was torn when I tried to rattle it thinner.

And we are going to lose weight according to Sybarit Alexandra - the leader. Now what to do with the pies? According to Zalina's recipe, I got a cool dough, it didn't break at all, although I pressed one pie with all my weight to lose weight Didn't break in any place

although I am one pie with all my weight to lose weight,

Lyudochka! So we are in Sybarit, and what does the family have to do with it? Elena Stoyanova is always "for" so that the family does not go hungry. And pies with herbs and cottage cheese, and you can also plump whole grain or bran flour, and we won't get out of Sybarite.

[LiudmiLka]

LiudmiLka , and you look at the beginning of Temka. My first pie - albeit crooked - was made from whole flour ... But this is already at the supporting stage. Until then, to family and colleagues. My all are already fed

IRR, there is nothing (laugh and sit at the monitor 🔗), forward to the kitchen! And cook, cook, cook! 🔗

: flowers: Alexandra, yes I looked from the very beginning, but you will not do one thing for them, another for yourself.

: flowers: IRR, did you also have experience with Sybarite? If there is interesting information on this topic, then maybe you can write in Alexandra's blog?

Why not? I did just that at the beginning. But they quickly "saw through" me, realized that mine would be even tastier and certainly not so harmful, and began to actively eat it. So a separate preparation and disappeared by itself

[LiudmiLka]

IRR, there is nothing (laugh and sit at the monitor, forward to the kitchen! And cook, cook, cook!

aha! And then the doorways - shtrob, shtrob, shtrob! ... I'm not at home, thank you, at work. And I certainly would not have resisted.

LiudmiLka, the experiment on Sibarite at me is theoretical. Accidentally opened. To me Wiki somehow, in slow cookers, the link was thrown onto the pan, and it turned out to be Elena Stoyanova's website. I read the night, could not tear myself away. I'll look for it, throw it down.

IRR, NOT NECESSARY. I already registered there today.

IRR, NOT NECESSARY. I already registered there today.

Well, I already found it - let it, maybe someone's thread will open their eyes to life

🔗

There were 3 pies, - after the test, there was only one. Delicious, satisfying

[ikko4ka]

There were 3 pies, - after the test, there was only one.

ikko4ka , this is how we tried it

[IRR, ikko4ka, Summer resident, Suslya,]

IRR, ikko4ka, Summer resident, Suslya, girls, thanks for the praise and kind words! Outraged directly.

Of course, the hand is already full. My mother is Russian, from the Ivanovo region. She got married in North Ossetia. She taught herself and taught me. The more you bake, the better you get. Those pies that are no longer in the photo, but on the table - new ones are ready. In the heat, I don't really want to eat, pies help out: I ate a piece with a salad and it's good!

The dough was made according to the recipe given here https://Mcooker-enn.tomathouse.com/in...13788.0... But there is a little more liquid, 40 grams, since the filling of potatoes + cheese is the most pliable, the dough does not tear, it is easy to sculpt.by the way, it's better to learn from it. From this amount of dough, 3 cakes are obtained in a 33 cm diameter pan (about 350 g of raw dough per cake). I take the filling more by weight (cheese and potato, approx. 500 g). The more pliable the filling, the easier it is to "pack" it.

ikko4ka, it's nice to look at your photo: I know how delicious it is.

[ikko4ka]

ikko4ka, it's nice to look at your photo: I know how delicious it is.

zalina74, thanks! Taking an example from teachers!

By the way, did we talk here about the fact that after sculpting the pie does not need proofing, should it be put into the oven right away?

Yes, of course, you said everything in detail and, by the way, about the fact that you need a hole in the middle, and DO NOT Poke a FORK

Girls, did anyone make these raw minced meat pies?
Can I fried beef with pork?

Girls, did anyone make these raw minced meat pies?
Can I fried beef with pork?

Why not? In the oven - everything will be baked!

IRR, I'm waiting for guests today - I don't want to be embarrassed. * JOKINGLY * So I ask, how is it made of beef?

Delicious, for my taste, if you add onions and thinly (and finely) shredded cabbage. The layer of minced meat should not be thick, so as not to leak

IRR, I'm waiting for guests today - I don't want to be embarrassed. * JOKINGLY * So I ask, how is it made of beef?

Irunya! are you sho disgrace? To become famous t. T. T (who is our technologist by profession and culinary by vocation?). Good luck!