Detailed step -by -step recipe with photo: Step 1
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Prepare products for the preparation of an Ossetian pie with potatoes and cheese on kefir.
Choose starchy, crumbly, it gives light and air mashed potatoes.
The choice of cheese depends on your preferences. For this recipe, any semi -hard cream cheese is suitable, in a classic recipe it is Ossetian fresh brine cheese of home preparation. You can also choose suluguni, it gives a pleasant crash, or Adyghe cheese, delicate and soft. You can also mix Suluguni and Adyghe cheeses or add a little brook so that the taste is brighter and more salty.
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Step 2
First prepare potatoes for filling. Peel the potatoes, pour water and boil until soft in salted water for 20 -25 minutes. You can cut the tubers, so the potatoes will be cooked faster.
The weight of potatoes after cleaning approximately 300 g.
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Step 3
Prepare a deep container, combine kefir in it with soda, salt and sugar.
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Step 4
Then in portions to sift flour into a bowl and knead the dough.
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Step 5
Pour oil, knead soft elastic dough. It should not stick to the hands.
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Step 6
Cover a bowl of dough with a towel and leave to relax at room temperature.
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Step 7
Grate cheese on a coarse grater.
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Step 8
Drain the water from potatoes and knead in mashed potatoes.
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Step 9
Combine warm potatoes with grated cheese and mix until smooth.
Add ground black pepper for aroma. If necessary, you can ground the filling. The filling should turn out to be thick, but tender.
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Step 10
The amount of dough and the weight on weight should be approximately equal, this is the key to the correct taste of the Ossetian pie, in the finished form the pie will be juicy and soft. From the specified number of ingredients, I got a ratio of 550 g of the filling per 500 g of dough.
This is an important point, in Ossetian pies the taste is built on the balance — the dough should be thin, and the fillings are generous, but not excessively.
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Step 11
It is better to form an Ossetian pie on a silicone rug or parchment paper, so it will be more convenient to transfer it to a baking sheet.
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Step 12
Gently stretch the dough with your hands in a cake about 1 cm thick. You can help yourself with a rolling pin.
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Step 13
Put the filling in the center of the cakes.
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Step 14
Raise the edges of the dough and pinch to the center, assemble in the «bag».
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Step 15
Turn the dough with a seam down, carefully flatten the workpiece with your hands in a circle with a diameter of 26 — 28 cm.
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Step 16
In a bowl, connect the yolk and a little milk, beat slightly.
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Step 17
Transfer the workpiece to a baking sheet with baking paper. Lubricate the surface of the workpiece with a milk-vic mixture with a brush. In the center, make a small hole for the output of steam or cut crosswise.
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Step 18
Bake the Ossetian pie with potatoes and cheese in the oven at a temperature of 220 ° C for about 10 — 15 minutes to the golden top and ruddy sides.
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Step 19
Get out the pie from the oven and let it cool slightly. You can grease the top with a piece of butter, it will become brilliant and even more fragrant.
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Step 20
Ossetian pie with potatoes and cheese on kefir is ready.
Cut the warm cake into triangular segments and serve with fresh herbs, crispy cucumbers, tomatoes, with a light sour cream with garlic or tkemali, adjika for lovers more quickly. It will be well complemented by fermented milk drinks, such as Ayran, Matsoni, Kefir or Tan, they refresh and balance the hearty taste. In Ossetia, such pies are also served with hot tea.
Enjoy every fragrant piece and mental atmosphere of a home feast!
Bon appetit! Prepare with pleasure!
📌 Other recipes of Ossetian pies with step -by -step photos, see 👉🏻 HERE
