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Ossetian pie with cheese and potatoes
Ossetian pie with cheese and potatoes is a fragrant and hearty pastry made from yeast dough. Usually, three pies are prepared at once due to a belief and tradition. But if you're making this pastry for the first time, you can prepare just one pie. The classic fillings for Ossetian pies include: potato (mashed) with cheese, potato with herbs, with beet sprouts, simply with brine cheese. Don't know how to make an Ossetian pie with cheese and potatoes? Then our step-by-step recipe with photos will help you learn all the nuances of preparing this dish.
Preparation time: 120 minutes.
Ingredients
Show ingredients
- flour – 300 g;
- milk (warm) – 70 ml;
- water (warm) – 180-200 ml;
- sugar – ⅔ tsp;
- yeast (dry) – 1 tsp;
- salt – a pinch;
- vegetable oil – 2-3 tbsp.
For the filling:
- potatoes – 300 g;
- Adyghe cheese – 300 g;
- salt – to taste;
- dill and cilantro – 100-150 g.
Preparation
- First, prepare all the ingredients for the dough. Liquid products should be warm. The flour is sifted. The dry yeast is from a trusted manufacturer, baking, fast-acting.
- Add the dry ingredients to the flour and mix everything well.
- In a bowl with flour, add warm milk and part of the water. Do not add all the water at once; it may be too much, it all depends on the flour.
- Knead the dough with a spoon. The dough should be like thick sour cream, it will stick to your hands, but that's how it should be. We have a bit of water left.
- Grease the countertop and your hands with vegetable oil, place the dough on it, and knead for about seven to ten minutes. If necessary, grease your hands and the countertop again with oil. After ten minutes, the dough will become elastic and firmer, rolling from hand to hand like it's alive.
- Grease a bowl with oil, round the dough if possible, and place it in the container. Also grease the surface of the dough with oil.
- Cover the bowl with dough with plastic wrap and place it in a warm "cabinet" without drafts. Our microwave serves this purpose. It should be heated for one minute empty, and then the bowl with dough is placed inside. While the dough is rising, do not turn on the microwave. Leave the dough to rise for exactly one hour. After thirty to forty minutes, the dough needs to be punched down.
- While the dough is rising, we prepare the filling. Peel the potatoes, cut them into four to eight pieces, and boil until cooked. When the potatoes boil, add salt. Prepare mashed potatoes in any way; you can add cream, milk, butter.
- The potatoes are ready. Finely chop the herbs and prepare the cheese.
- Grate the cheese coarsely or simply crumble it by hand.
- Combine the prepared ingredients together. The fragrant filling is ready.
- By this time, the dough has risen well. Form the pie.
- The soft dough can even be made just by hand without a rolling pin. Stretch the dough into a circle shape, trying to pull more at the edges, so that the thickness of the layer in the middle is thicker than at the edges. It will be clearer why this is necessary later.
- Form a ball from the filling and place it in the middle of the dough.
- Gather the dough around in a circle and form a huge khinkali. Seal all the edges tightly. Since the edges are rolled out thinly, when we gather them all, the thickness of the dough will not differ from the thickness in the middle of the layer. That is, in the end, we will have an even thickness of the pie.
- Transfer the future pie onto greased parchment paper. With careful movements, shape the pie, gently stretching the dough along with the filling in the middle of the ball. Make a round blank the size of the baking tray. In the middle of the pie, make a hole in the dough through which air will escape; if this is not done, the pie will burst.
- Preheat the oven to 200-230°C, placing the pie above the middle level, top-bottom mode. Bake the Ossetian pie until golden brown for about fifteen to twenty minutes. The time depends on the oven's capabilities.
- Transfer the finished pie onto a dish, plate, or board and immediately, while still hot, generously brush the pie with a piece of butter.
- Cut the threshold into six pieces and serve it hot.
- When you bake your first Ossetian pie with cheese and understand all the nuances of the cooking technique, be sure to make, as it should be, three pies, stack them and cut them all together.
Ossetian pies with cheese and potatoes are a dish with history and meaning; they symbolize God, the Sun, and the Earth.
