Ingredients for making Ossetian pie with potatoes
For the test:
- Fresh yeast 20 grams
- Milk 160 milliliters
- Wheat flour 2 cups
- Sugar 2 teaspoons
- Chicken egg 1 piece
- Refined vegetable oil 25 milliliters
- Salt 1 pinch
- Potato 250 grams
- Sour cream 1 tablespoon
- Suluguni cheese 150 grams
- Butter 1 tablespoon + 30 grams
- Salt 1 pinch
- Main Ingredients: Potato, Cheese, Yeast Dough
- Serving 4 servings
- World cuisine Ossetian cuisine
Turk, stove, small bowl - 2 pieces, a tablespoon, a medium bowl - 2 pieces, a sieve, a teaspoon, a plastic wrap or a cloth towel, a middle pan with a lid, a kitchen brush, a cutting board, a kitchen knife, a meat grinder, a fork, a saucer , kitchen table, baking sheet, baking paper, kitchen potholders, oven, serving dish, kitchen shovel, hand whisk
Cooking Ossetian pie with potatoes:
Step 1: prepare the milk.
Pour milk into a Turk and put on a small fire. Just a couple of minutes, when it is slightly warmed up, turn off the burner. Pour the liquid into a small bowl and immediately start preparing the yeast.
Step 2: prepare the yeast.
Add warm yeast, salt and sugar to warm milk. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed. Then leave the mixture aside to infuse for 10 minutes.
Step 3: prepare the flour.
Pour the flour into a sieve and sift over a medium bowl. This must be done in order to make our dough airy and very tender. Thanks to this process, the flour gets rid of lumps and is saturated with oxygen, and this is very important for such a pie.
Step 4: prepare the dough for the pie.
Pour the yeast mixture into a clean medium bowl and add the egg and vegetable oil. Using a manual whisk, mix everything thoroughly until smooth. Next, in small portions, we begin to pour the sifted flour. At the same time, beat everything with improvised inventory to get a beautiful mass.
When it begins to thicken, we continue to knead the dough with clean hands. Attention: it should turn out soft and elastic.
At the end we transfer the dough to the kitchen table, crushed with a small amount of flour, and continue to knead. If it sticks to your hands, then you need to grease them with a small amount of vegetable oil. After all, we form a ball from the mass and move it back to the bowl. We cover the container with a cloth towel or wrap it with cling film. Leave the dough aside to insist for 1-1.5 hours. During this time, it should increase in size by approximately 2-3 times.
Step 5: prepare the potatoes for the filling.
Rinse the potatoes thoroughly under running warm water to rinse off any remaining soil and other dirt. To do this, it is best to use a kitchen brush.
Put the tubers in a medium saucepan and fill with ordinary cold liquid from the tap so that it completely covers the components. We put the container on a large fire and slightly cover it with a lid. When the water boils, boil the potatoes until tender for 25-30 minutes. After the allotted time, you need to check the potatoes. To do this, pierce it with a fork and look. If the tubers are soft, then you can turn off the burner. If not, then it’s worthwhile to extend the cooking time for 5-7 minutes.
At the end, we transfer the components to a cutting board and let cool. Now peel the potatoes from the skins, use a knife to chop medium slices and transfer to a clean small bowl.
Step 6: prepare the butter.
1 tablespoon put butter in a clean saucer and leave aside. It with us should independently reach room temperature, otherwise the filling will not work.
Step 7: prepare the Suluguni cheese.
We spread Suluguni cheese on a cutting board and, using a knife, cut into medium slices. Then we move the component into a bowl with slices of boiled potatoes.
Step 8: prepare the filling for the cake.
Using a meat grinder with a fine wire rack, we pass through it slices of potatoes and cheese. Attention: We do this by alternating the ingredients. We should get a homogeneous dense mass, it should be so.
Next, pour salt into a bowl, and also add sour cream and soft butter. Using a fork or a tablespoon, mix everything thoroughly until a fleshy mass is formed. Everything, the filling is ready!
Step 9: prepare an Ossetian pie with potatoes.
When the dough is infused, put it on the kitchen table, crushed with a little flour. We knead the dough several times so that carbon dioxide comes out of it, which is formed due to the activity of the yeast. Next, we give the mass the shape of a ball. Now the fun begins!
Ossetians are very fond of their cakes. They try to cook them from thin dough and give them a beautiful shape. By tradition, every young housewife should present such pastries to the table. If the guests consider that the filling is in a thick layer of dough, then the girl will automatically receive the status of an inexperienced cook, who must hone her skills for some more time. My situation is much simpler, as my kids will eat any pastries, whether it is thick or not raised at all in the oven. So, in order to roll the ball out of dough, we do not use a rolling pin, but only clean hands. We begin to stretch the elastic mass in all directions, keeping it in the shape of a circle. When the dough becomes uniformly thin in all places (approximately 0.3-0.5 centimeters), we proceed to the preparation of the filling.
We spread it on the kitchen table and form a smooth beautiful ball with our hands. It should be slightly larger than the cam.
We spread it in the middle of the cake and wrap it, starting from the edges of the dough. We pluck them tightly with our hands so that the cake does not open during cooking.
Now turn the cake on the other side and gently flatten it with your palms. Important: we press very lightly and evenly, keeping a round shape. When the thickness of the cake becomes no more than 1-1.5 centimeters, proceed to the final stage of the preparation of the pie.
We cover the baking sheet with baking paper and put the pastries here. Using a knife, gently make a hole in the center of the pie so that it does not completely pierce the dough. Now turn on the oven and heat it to a temperature 200-220 ° C. Immediately after that we put the container on the middle tier and bake the cake for 15 minutes. During this time, it should be browned and covered with a golden crust. Next, turn off the oven, and take out a baking sheet with the help of kitchen gloves and set aside. Immediately grease the pie with a piece of butter so that the dough has time to soak them.
Allow the baking to cool slightly and can be served at the dining table.
Step 10: serve the Ossetian potato pie.
Ossetian pie with potatoes turns out to be very tasty, delicate and fragrant. It is good in both warm and cold. In the first version, the melted cheese pleasantly melts in the mouth, leaving an unforgettable aftertaste. When the baking is cold, the filling also cools and becomes dense, but no less amazing. Suluguni creaks interestingly on his teeth and gives a pleasant taste with potatoes. This cake is ideal for tea drinking with your closest friends and family. We shift it to a special plate, cut into portions and treat everyone to it.
- for the preparation of dough, use wheat flour only of the highest grade, fine grinding and a proven brand;
- for the preparation of the filling, you can use both Suluguni cheese in the form of a pigtail, and small cubes. The taste of this will not change;
- in addition to the ingredients indicated in the recipe, finely chopped parsley or dill greens can be added to the filling to refresh the aroma and taste of the pie;
- the pie should turn out diameter 28-30 centimeters.