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Baking
Ossetian Pies
Traditional Caucasian yeast-dough pies with a hearty potato-cheese or meat filling.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Sponge: mix warm milk with sugar and yeast, let sit for 15 minutes.
2
Pour the sponge, oil, and salt dissolved in water into the flour. Knead the dough for 15 minutes, cover, and let rise for 40 minutes.
3
Boil the potatoes, mash with hot milk, and fold in the grated cheese.
4
For the meat filling, combine the minced meat with finely chopped onion, garlic, water, salt, and pepper.
5
Divide the dough into 6 portions, roll out into rounds, place the filling in the center, pinch closed like a khinkali, flip seam-side down, and stretch out to a 32 cm diameter. Cut a small vent in the center.
6
Bake at 300°C until golden brown. Brush the finished pies with butter.
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