Ossetian pie with cheese

Ossetian pie with cheese and potatoes is a fragrant and hearty pastry made from yeast dough. As a rule, three pies are prepared at once, this is due to belief and tradition. But if you are preparing such pastries for the first time, you can cook one pie. The classic fillings for Ossetian pies are: potatoes (mashed potatoes) with cheese, potatoes with herbs, with beet shoots, just with pickled cheese.

We have an Ossetian pie with cheese and potatoes, as well as with herbs.

Cooking time: 120 minutes.

Servings: 6.

Calories: 165.

Ingredients

• flour - 300 g;
• milk (warm) - 70 ml;
• water (warm) - 180-200 ml;
• sugar - ⅔ tsp;
• yeast (dry) - 1 tsp;
• salt - 1 pinch;
• vegetable oil - 2-3 tbsp.

For filling:

• potatoes - 300 g;
• Adyghe cheese - 300 g;
• salt - to taste;
• greens of dill and cilantro - 100-150 g.

Cooking

1. First, prepare all the ingredients for the dough. Liquid foods should be warm. The flour has been sifted. Dry yeast - a proven manufacturer, baker's, quick action.

2. Add the dry ingredients to the flour and mix everything well.

3. Add warm milk and part of the water to the flour bowl. It is not necessary to add all the water at once, there may be a lot, it all depends on the flour.

4. Knead the dough with a spoon. The dough should turn out like thick sour cream, it will stick to your hands, but it should be so. We have some water left.

5. Lubricate the surface of the table and hands with vegetable oil, spread the dough and knead for seven to ten minutes. If necessary, grease the hands and the table again with oil. After ten minutes, the dough will become elastic and tighter, it will roll from hand to hand like a living thing.

6. Lubricate the bowl with oil, round the dough as much as possible and put it in a container. The surface of the dough is also greased with oil.

7. We tighten the bowl with the dough with cling film and put it in a warm “cupboard” without drafts. This is what our microwave oven is for. It should be warmed up for a minute at idle, and then put the bowl with the dough inside. While the dough is rising, do not turn on the microwave. Let the dough rise for exactly one hour. After thirty-forty minutes the dough must be kneaded.

8. While the dough is rising, we are preparing the filling. Peel the potatoes, cut into four to eight pieces and boil until tender. When the potatoes boil, salt. We prepare mashed potatoes in any way, you can add cream, milk, butter.

9. The potatoes are ready. Finely chop the greens, prepare the cheese.

10. Three cheese on a coarse grater, you can just crumble it with your hands.

11. We combine the prepared products together. Fragrant filling is ready.

12. By this time the dough has risen well. We form a pie.

13. The most delicate dough can not even be rolled out with a rolling pin, the cake is easy to make with just your hands. We stretch the dough in the shape of a circle, we try to stretch more of the edge so that the thickness of the layer in the middle is thicker than the edges. Further it will be clear why this should be done.

14. We form a ball from the filling and put it in the middle of the dough.

15. We collect the dough in a circle and form a huge khinkali. All edges are very well glued. Since the edges are rolled out thinly, when we have collected them all, the thickness of the dough will not differ from the middle of the layer. That is, we end up with a uniform thickness of the scone.

16. We shift the future pie onto oiled parchment paper. With gentle movements we form a pie, gently stretch the dough along with the filling in the middle of the ball. We make a round blank according to the size of the baking sheet. In the middle of the pie, in the dough, we make a hole through which air will escape, if this is not done, the pie will tear.

17. We heat the oven to 200-230 ° C, put the cake above the average level, top-bottom mode. We bake the Ossetian pie until golden brown for fifteen to twenty minutes. The time depends on the capacity of the oven.

18. Put the finished pie on a dish, plate, board and immediately, while still hot, generously grease the pie with a piece of butter.

19. We cut the threshold into six parts and serve it on the table while still hot.

20. When you bake your first Ossetian cheese pie and understand all the nuances of the cooking technique, be sure to cook three pies as expected, put them in a pile 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.