Pie recipes

Ossetian pie with cheese and potato is a fragrant and hearty yeasted bake from mountainous Ossetia. It's a famous national dish without which no family celebration is complete, and one that has a deep symbolic and spiritual connection to Ossetian culture — by tradition the pies are baked in sets of three, and each has its own meaning. The defining features of a real Ossetian pie are thin, elastic dough and as much juicy filling as possible inside (roughly 1:1 by weight with the dough). In this version the filling is tender potato mashed with butter and grated salty suluguni or brynza cheese. Knead the dough on warm milk with yeast and let rise. Roll into a round, place the filling, gather the edges to the center, flip and roll out into a round again. Bake at 220°C (425°F) for 20-25 minutes. Proportions for 2 pies inside.

Details: Author: Artyom; 07 April 2025; Last Updated: 29 March 2026

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Do you want to indulge in delicious pastries, but have no time for a long hassle with the dough? Then lazy pastries with green onions and eggs are exactly what you need!

Details: Author: Artyom; 29 April 2024; Last Updated: 26 March 2026

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Lakumy are the traditional fried doughnuts of the Kabardian and Balkar peoples of the North Caucasus — fluffy yeasted doughnuts that resemble Kazakh and Tatar baursaki but have their own regional character. Lakumy traditionally appear at weddings, holidays and major family gatherings, served hot with honey, sour cream, fresh cheese or just alongside strong tea. Knead the dough from warm milk, yeast, sugar, egg, oil and a pinch of salt, then let it rise for 1-1.5 hours until doubled, punch down and rise again. Roll out to about 1 cm thick, cut into diamonds and fry in plenty of oil until deeply golden. Proportions for 30 lakumy inside.

Details: Author: Artyom; 16 April 2024; Last Updated: 26 March 2026

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Christmas cake with dried fruits is the embodiment of festive coziness. Its rich taste and appetizing appearance, accentuated by a delicate dusting of powdered sugar, make it the perfect addition to the Christmas table, delighting everyone with its exquisite sweetness and warm aroma.

Details: Author: Artyom; 05 January 2024; Last Updated: 26 March 2026

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Incredibly delicious French dessert, clafoutis with apples, is popular all over the world. Clafoutis is considered a summer dish, but it can be made at any time of the year with seasonal berries and fruits.

Details: Author: Artyom; 14 November 2023; Last Updated: 26 March 2026

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Khuushuur are Mongolia's beloved fried meat hand pies — golden, crispy and stuffed with juicy minced beef or lamb. They look a lot like Russian chebureki but are made with even thinner, crispier dough and are the centerpiece of Mongolia's Naadam summer festival. The dough couldn't be simpler: just flour, water and salt, with no egg or fat, which makes it stretchy enough to roll out almost paper-thin. The filling is finely chopped beef or lamb with plenty of onion, garlic and a splash of water for juiciness. The pies are folded into half-moons and deep-fried until deeply golden. Proportions for 12 khuushuur and tips for sealing them properly inside.

Details: Author: Artyom; 27 October 2023; Last Updated: 26 March 2026

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The famous French pie Quiche can be made with anything. For the filling, any meat, sausage, mushrooms, vegetables, and even fish will do. It is topped with cheese shavings and poured over with a mixture of cream and eggs. The base of the pie consists of a crumbly shortcrust pastry with low edges.

Details: Author: Artyom; 09 October 2023; Last Updated: 26 March 2026

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Dagestani pumpkin chudu is a famous national dish of Dagestani cuisine — thin unleavened flatbreads with a juicy filling of sweet pumpkin and sautéed onion, cooked on a dry pan until they develop golden spots. This remarkable combination of paper-thin dough, fragrant vegetable filling and oil-free cooking technique makes chudu one of the most interesting yet straightforward dishes of Caucasian cuisine. Make a dough from water with a pinch of salt and a little oil — it should be elastic but soft. Coarsely grate the pumpkin and mix with sautéed onion, salt and black pepper. Roll the dough out very thin, place the filling on half the round, fold over and seal the edges. Cook on a dry pan for 2-3 minutes per side. Proportions for 6 chudu inside.

Details: Author: Artyom; 02 October 2023; Last Updated: 26 March 2026

Fluffy semolina cake with milk in the oven

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Fluffy semolina cake on milk in the oven is a simple, tender and remarkably tasty homemade bake that wins you over with its airy crumb, gentle creamy-vanilla flavor and surprisingly delicate texture — almost like an expensive cake. The main appeal of mannik is that it's made from just a few of the most ordinary ingredients, without flour or with very little of it, and always turns out reliably excellent, even for beginner bakers. It's an ideal choice for morning tea or for greeting unexpected guests. Stir semolina into warm milk and let stand for 30-40 minutes so the grain swells. Then add eggs, sugar, vanilla, baking powder, a pinch of salt and mix thoroughly until smooth. Pour into a greased pan and bake at 180°C (350°F) for about 35-40 minutes until golden. Proportions for a 24 cm pan inside.

Details: Author: Artyom; 03 September 2023; Last Updated: 26 March 2026

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Tyrolean cake is a famous and remarkably tasty dessert of Austrian and southern German cuisine originating from the mountainous Tyrol region, in which several beloved components of classic European baking come together in harmony: juicy fresh cherries or sweet cherries in a jelly glaze, tender pastry cream (crème pâtissière) and a crumbly shortcrust base from fragrant dough. Although such pastry is often baked in Tyrol on especially festive days, the recipe is so successful that you'll want to make it for everyday family tea time as well. Roll out the shortcrust dough from flour, butter, sugar and egg and press into a pan with raised sides. On top goes the pastry cream, then the pitted cherries. Pour over a jelly glaze made from cherry juice with gelatin or agar-agar. Bake at 180°C (350°F) for 30-35 minutes. Proportions for a 24 cm pan inside.

Details: Author: Artyom; 03 August 2023; Last Updated: 26 March 2026

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Categories

Pie recipes

Ossetian pie with cheese and potatoes

Lazy pies with green onions and eggs

Lacums Kabardian Style

Christmas Cake with Dried Fruits (+Cooking Video)

Clafoutis with Apples

Khushuur (khushur)

French Quiche

Chudu with Pumpkin

Fluffy Semolina Cake with Milk in the Oven

Tyrolean Pie