Ossetian Pies: Recipes With Photos Step By Step, Video, Delicious Options With Meat, Suluguni Cheese

2025 Author: Bailey Albertson | [email protected]. Last modified: 2025-01-23 12:41

Delicious Ossetian pies: a selection of homemade recipes

Ossetian pies are a very appetizing, tasty and satisfying dish that everyone should try. There are many varieties of these baked goods, but the main difference between them is the filling. Meat, potatoes, cheese, beet leaves, cabbage, pumpkin, wild garlic, cherries and other products are put inside the pie. I bring to your attention a selection of the best recipes, among which at least one will definitely suit your taste.

Content

• 1 Step-by-step recipes for Ossetian pies

  • 1.1 Ossetian meat pie (fidjin)

    1.1.1 Video: Ossetian meat pie

  • 1.2 Ossetian potato pie (potato)

    1.2.1 Video: Ossetian pies with cheese and potatoes

  • 1.3 Ossetian pie with beet tops (tsakharajin)

    1.3.1 Video: Cooking Ossetian Pies

• 2 Reviews of hostesses about homemade Ossetian pies

Step-by-step recipes for Ossetian pies

I got acquainted with Ossetian pies about 10 years ago. There was a small but very cozy cafe with Caucasian cuisine in the neighborhood of the house where I rented an apartment. My friends and I often dined there, and sometimes ordered food delivered to your door. A whole section of the menu was devoted to Ossetian pies. Taking into account the fact that the baked goods were sold not only whole, but also in portions, literally in a month I was able to enjoy all the variations of this dish. And I confidently declare that among properly prepared Ossetian pies there are simply no tasteless ones!

Ossetian meat pie (fidjin)

Ossetian meat pie is called "Caucasian dessert", as the dish is most often served at the end of a feast.

Ingredients:

• 400 g flour;
• 1 tbsp. milk;
• 1 egg;
• 0.5 kg of fatty beef;
• 1 head of onion;
• 1 head of garlic;
• 100 ml of broth;
• 20 g butter;
• 1/2 tsp soda;
• 1/2 tsp ground black pepper;
• 1/2 tsp salt.

Preparation:

1. Stock up on the foods you need.

2. Sift the wheat flour into a bowl.

   

   Sifting saturates the flour with oxygen, which further makes the dough more airy

3. In the center of the flour slide, make a depression, pour in warm milk, add soda and a couple of pinches of salt.

   

   Milk can be replaced with kefir

4. Knead the dough, roll it into a ball, let stand for about half an hour in a warm place.

   

   Standing warm, the dough will become more elastic and comfortable to work.

5. Chop the beef finely with a knife.

6. Chop the onion and chop it.

   

   If the onions are small, chop 2-3 heads of the vegetable

7. Grate the garlic on a fine grater.

   

   Chop the garlic with a knife, blender, or sharp knife

8. Mix meat with onion and garlic, add 1/4 tsp. salt and pepper.

   

   For a spicy flavor, you can add red hot peppers to the minced meat on the tip of a knife.

9. Pour the meat broth into the minced meat, mix the mass thoroughly.

10. Divide the dough into 2 parts, one of which should be 2 times larger than the other.

    

    For the base of the pie, you will need 2 times more dough than for its top

11. Roll a large piece of dough into a layer 5–6 mm thick.

12. Transfer the billet to a greased round baking dish with the edges of the billet protruding outward.

    

    The mold can be greased with butter or vegetable oil

13. Spread the filling over the entire surface of the dough.

    

    The filling should cover the dough in an even layer

14. Roll the second part of the dough into a layer 2–3 mm thick.

    

    The top of the cake should be almost 2 times thinner than the bottom

15. Make curly cuts as shown in the picture below.

    

    Steam will escape through the incisions during baking

16. Transfer the layer to the piece of meat and roll it with a rolling pin to cut off excess dough. Pinch the edges of the cake well.

    

    To prevent some of the filling from being outside during baking, carefully pinch the edges of the pie

17. Place the pie in an oven preheated to 190 degrees and bake for 30–35 minutes.
18. 15 minutes after starting baking, pour 2 tablespoons of broth into the hole on top of the pie.

19. Let the cake cool slightly in the pan.

    

    Allow the baked goods to cool slightly to avoid burns and break the cake.

20. Gently remove the pie, cut into portions and serve.

Below is an alternative meat pie.

Video: Ossetian meat pie

Ossetian pie with potatoes (potato)

In this version of the famous pastry, boiled potatoes perform in a wonderful duet with tender suluguni.

Ingredients:

• 600 g flour;
• 150 ml of milk;
• 250 ml of kefir;
• 30 g sour cream;
• 25 g fresh yeast;
• 10 g sugar;
• 500 g boiled potatoes;
• 600 g suluguni;
• butter;
• coarsely ground black pepper;
• salt.

Preparation:

1. In a large bowl, combine milk, kefir, sour cream and fresh yeast.

   

   Liquid dough ingredients must be warm

2. Add sugar to the mixture and sift the flour, mix well the resulting mass.

3. Place the dough on a floured table, knead until elastic, roll into a ball. Wrap the dough with cling film and leave for half an hour at a temperature not lower than room temperature.

   

   The dough should be elastic, soft and airy.

4. Combine mashed cold potatoes with coarsely grated suluguni, add pepper and salt to taste.

   

   You can add a mixture of peppers or dried herbs to the filling to your taste

5. Divide the dough into 3 pieces.
6. Roll one piece into a flat cake about 1 cm thick.

7. Put a third of the filling on the blank.

   

   Lay out the filling so that the edges of the dough remain free

8. Gather the edges of the dough and squeeze them firmly to form a pouch. Roll gently into a small cake.

   

   Roll out the potato and cheese tortilla carefully so that the dough does not break

9. Place the cake on a baking sheet with a sheet of baking paper.
10. Pierce the steam in the center of the cake.
11. Bake the food for 15 minutes at 200 degrees.
12. Brush the finished pie with butter.

13. Repeat the above steps with the remaining dough and filling.

    

    Soaked in butter, pies taste even better

Video: Ossetian pies with cheese and potatoes

Ossetian pie with beet tops (tsakharajin)

For the first time, the main ingredient in this cake surprised and amused me. At that time, I did not know yet that beet tops also found application in cooking. But since the taste of the pastries turned out to be magical, now I myself sometimes cook such a treat.

Ingredients:

• 850 g flour;
• 0.5 l of water;
• 0.25 l of milk;
• 1 tbsp. l. Sahara;
• 9 g dry yeast;
• 5 tbsp. l. vegetable oil;
• 800 g of Ossetian cheese;
• 400 g beet leaves;
• 50 g green onions;
• 35 g fresh dill;
• 70 g frozen + 100 g melted butter;
• salt.

Preparation:

1. Mix dry yeast and sugar with warm water. Let the mixture sit for a quarter of an hour until foam forms.

2. Sift flour into a large bowl, mix with yeast dough, 2 tsp. salt and warm milk.

   

   To make the dough tender, sift the flour 1-2 times

3. Knead the dough, gradually adding the vegetable oil.

4. Transfer the dough to an oiled pan, cover with a towel and let sit for half an hour.

   

   To prevent the dough from "running away", use a large bowl or saucepan

5. Scroll the cheese through a meat grinder using a wire rack with large holes.

   

   Ossetian cheese can be scrolled in a meat grinder or grated on a coarse grater

6. Grate a piece of frozen butter on a fine grater.

7. Rinse the beet tops together without the stems, dry them and chop finely with a knife, along with dill and green onions.

   

   Choose young beet leaves without spoilage for the filling.

8. Combine cheese, butter, tops and herbs.
9. Divide the dough into 3 parts.
10. Place one part on a floured surface and knead with your hands into a cake about 10 mm thick.
11. Place 1/3 of the beet-cheese filling in the center of the flatbread.

12. Gather the edges of the dough together, hold them together and form a ball.

    

    While shaping the piece, gently lift, but do not stretch, the edges of the dough, and collect them together

13. Gently mash or roll the ball into a cake with a rolling pin.
14. Place the cake on a baking sheet, make a small hole in the center of the piece for steam to escape.
15. Place the cake in an oven preheated to 220 degrees and cook for 20 minutes.

16. Put the finished pie on a plate and pour over the melted butter.

    

    Do not forget that the finishing touch of Ossetian pies is greasing with butter

17. Cover the pie with a dry tea towel and let sit for 10 minutes.
18. Shape and cook 2 more cakes with the remaining dough and filling.

19. Slice butter-soaked baked goods into portions and treat to loved ones.

    

    Serve hot, warm, or completely cooled

Video: cooking Ossetian pies

Hostesses' reviews about homemade Ossetian pies

I have just told you about the three most popular types of Ossetian pies. I am sure that among our readers there will be those who will share other, no less interesting, recipes for cooking this magnificent pastry. I look forward to your comments below. Enjoy your meal!