Ingredients for making Ossetian pies
For the test:
- Fresh yeast 35 grams
- Wheat flour 550-600 grams
- Chicken egg 1 piece
- Fat sour cream 2 tablespoons
- Kefir 200 milliliters
- Milk 100 milliliters
- Sugar 1 teaspoon
- Salt 1 big pinch
- Vegetable oil 1 tablespoon
- Fresh beef pulp 1 kilogram
- Large onion 1 piece
- Garlic medium sized 3-4 cloves
- Freshly ground black pepper to taste
- Red hot ground pepper on the tip of a knife
- Salt to taste
- Meat broth 9-13 tablespoons
- Butter 90 grams
- Main Ingredients Beef, Yeast Dough
- Serving 12 Servings
- World cuisine Ossetian cuisine
Cutting board, kitchen knife, tablespoon, teaspoon, oven, kitchen potholders, stove, Turk, small bowl, large bowl, kitchen spatula, hand whisk, sieve, medium bowl - 2 pieces, a kitchen cloth towel or cling film, meat grinder , refrigerator, serving dish, kitchen table, baking sheet, baking paper, pastry brush, kitchen paper towels, garlic squeezer, saucer, plate
Cooking Ossetian pies:
Step 1: prepare the milk.
Pour milk into a Turk and put on medium heat. In just a couple of minutes, turn off the burner, and pour the contents into a small bowl. Attention: milk should be warmed up to temperature 30-35 ° C. Immediately after this, we begin to prepare the dough.
Step 2: prepare the dough for the dough.
Pour sugar into a bowl of warm milk and spread fresh yeast. Using a tablespoon, mix everything thoroughly until smooth. We put the finished mass in a warm place and forget about it for 10-15 minutes. During this time, the dough should swell and become more dense in consistency.
Step 3: prepare the flour.
While the dough rises, prepare the flour. Pour it into a sieve and sift it over a medium bowl. This must be done in order to make the dough soft and airy, and flour - without lumps.
Step 4: prepare the dough for Ossetian pies.
In a large bowl, pour the suitable dough, and also add kefir, sour cream, an egg and a pinch of salt. Using a hand whisk or a kitchen spatula, mix everything thoroughly until a homogeneous mass is formed. Now in small portions we begin to pour out the flour and at the same time mix everything with improvised inventory. Attention: when the mixture begins to thicken, we continue to work with it with clean hands, which we lubricate with a small amount of vegetable oil in advance.
We should have a sticky, sticky dough. It should be so! We just try to give it a rounded shape and put it in a warm place, covering it with a kitchen cloth or wrapping a bowl with cling film. Leave him alone for 1-1.5 hoursso that it can be infused and increase 2-3 times. By the way, after that it will become more supple, tender and will cease to stick to hands. We still have time, so let's prepare the filling.
Step 5: prepare the beef.
We carefully wash the beef under running warm water, wipe it with kitchen paper towels and put it on a cutting board. Using a knife, we clean the meat from excess fat, films and, most importantly, lived. Now cut the component into medium slices and transfer to a free medium bowl.
Step 6: prepare the onions.
With a knife, peel the onion from the husk and rinse thoroughly under running warm water. We spread the component on a cutting board and chop it into small cubes very finely. Pour the chopped onion into a clean plate. Attention: the component can also be ground together with meat, using a meat grinder.
Step 7: prepare the garlic.
We put the garlic on a cutting board and lightly press down with the edge of the knife. Then remove the husk and rinse under running water.
Using a garlic squeezer, grind the cloves directly above the free saucer.
Step 8: prepare meat filling for Ossetian pies.
Using a meat grinder with a fine grill, grind pieces of beef. Important: if you want the minced meat to be more uniform, then chop it at least twice.
In a bowl with minced meat, add finely chopped onion, garlic, as well as red and black pepper to taste. Attention: do not forget about the salt! With clean hands, thoroughly knead everything until smooth. Now pour into the container 3-4 tablespoons meat broth. Using a tablespoon, once again mix everything very well and wrap the bowl with cling film. Put the meat filling in the refrigerator to infuse for 30 minutes.
Step 9: prepare Ossetian pies.
When the dough increases by 2-3 times, put it on the kitchen table, sprinkled with a small amount of flour. We mash it for a couple of minutes so that all carbon dioxide, which is formed as a result of yeast activity, comes out of it. Now divide the dough into three equal pieces. Attention: based on the ingredients specified in the recipe, we should get 3 pies.
Now, in turn, we form balls from the dough pieces and knead with our fingers into a flat cake. Important: formation thickness should be not less than 1 centimeterotherwise it may break.
In the middle of the cake, spread it with a slide 1/3 part meat fillings and immediately wrap the edges of the dough in the middle, making the fist out of a pie. We pluck it tightly at the exit so that the cake does not open during baking.
Now sprinkle the ball with the meat filling on top of the flour and turn it upside down. Again, apply the dry mixture and knead it with your hands again into a cake, starting from the center and moving to the edges. We should get a thin pie with a diameter of about 30-40 centimeters. Next, make a small hole on top, through which steam can escape during cooking, and proceed to the formation of the next baking dish. When all the pies are ready, turn on the oven and heat it to temperature 230 ° C.
Cover the baking sheet with a piece of parchment and spread the cake here. Put the container on the lower level and bake the cake for 10 minutes. After the allotted time with the help of kitchen tacks, we move the pan to a level higher. We continue to cook the pie yet 5-7 minutes. When it is covered with a soft golden crust, pour into a container 2-3 tablespoons meat broth and bake for a while. This must be done so that the dough becomes very soft and aromatic. Literally through 3-4 minutes we turn off the oven, and we take out the baking sheet with the help of kitchen gloves and set it aside.
Using a kitchen brush, shake off excess flour from the cake and then generously lubricate the pastries with a piece of butter. Now we repeat the cooking procedure from start to finish with the remaining cakes and can serve the dish to the dining table.
Step 10: serve Ossetian pies.
When all the pies are ready, put them on a friend’s slide on a special flat plate and serve them with tea or coffee to the dinner table. The pastries are incredibly tasty. By the way, she is very satisfying, so she can treat children and adults with breakfast or dinner.
Bon appetit to all!
- to prepare the filling, instead of beef, you can take veal or lamb. The main thing is that the meat is not fat;
- Instead of a meat grinder, a blender is also suitable. In this embodiment, use it at high speed until a uniform mass is formed;
- in order to form a beautiful Ossetian pie, it is best to use two large wide cutting boards. First, spread the dough with the filling on one surface, pinch the edges of the cake and knead the fingers from the center to the edges. Then we cover the pie with a second board and turn it over to the other side with a quick movement of hands. Keep kneading with your fingers. So 2-3 timesby constantly turning the cake from side to side. Then the baking will be thin, beautiful and with smooth edges.