Ossetian pumpkin pies: the best recipes

Almost the main dish of Ossetian cuisine are traditional pies from thinly rolled dough with lots of juicy toppings. One of the main ingredients is cheese, which is mixed with meat, potatoes, beans, beet tops and other products. In our article, we will present recipes for Ossetian pumpkin pies. Here we offer different test options for them.

Recipe for traditional dough for Ossetian pies

To prepare it, you will need a minimum of ingredients: water, yeast, salt, sugar and flour. From this test, not only Ossetian pies with pumpkin are prepared, but also with other types of toppings. When mixing, it is important not to add a lot of flour.

Step by step the dough is prepared in the following sequence:

1. Flour (2 ½ tbsp.) Is sifted in a bowl.
2. Dry yeast (3 teaspoons), sugar (1 teaspoon) and salt (¾ teaspoon) pour out here. The dry mixture is mixed.
3. 1 cup of a little warm water is poured into the depression made in the center.
4. Knead the dough. It should not be too tight and stick to your hands a little.
5. The dough is greased with vegetable oil, covered with a film or a towel and placed closer to heat until it grows in volume by 2 times.

How to make an Ossetian pie with pumpkin and cheese?

While the dough is approaching, it is recommended to do the filling. Cooking it is quite simple. To do this, grate on a medium grater pumpkin (400 g), Ossetian cheese (200 g) and 100 g butter. The resulting mass must be mixed well, adding pepper and salt to taste.

In the recipe for the Ossetian pie with pumpkin and cheese, the correctness of the rolling of the cake is important. Form the product in this way:

1. From the dough kneaded above, three pies are obtained, so it must be divided into 3 parts.
2. Roll out the dough by hand or using a rolling pin into a thin cake 1 cm thick.
3. Put pumpkin filling in the center. In volume it should be about as much as dough.
4. Connect the edges of the tortillas in the center.
5. Turn the workpiece seam down. Roll out the cake, giving it a round shape.
6. In a similar way, the remaining pies are formed.
7. Products are laid on a baking sheet covered with parchment. From above, in several places, holes are made for the exit of steam and the tortillas are covered with a towel for 25 minutes.
8. After a while, the cakes go to the oven preheated to 190 ° for 30 minutes. Finished products are oiled.

Recipe for Ossetian pie with pumpkin and onions

The dough for this national dish is prepared with yeast based on water according to the above recipe. But the filling is slightly different.

Cook Ossetian pies with pumpkin and onions should be in the following sequence:

1. First of all, you need to knead the yeast dough on water, cover it with cling film and put in a warm place until it doubles in volume.
2. Grate pumpkin (500 g) on ​​a coarse grater.
3. Grind 2 onions and fry them in a pan until golden brown.
4. Add the onions to the pumpkin. Stir, salt to taste. You can add spices and chopped walnuts.
5. Put the dough on a table sprinkled with flour and thinly roll it to a thickness of about 1 cm.
6. To form a ball from the filling. Put it in the center of the cake and flatten, retreating from the edge of about 5 cm.
7. Pull the edges of the cake to the center, connect them together.
8. Press the pie with your palms from the middle to the edges, giving it the correct shape.
9. Make a small hole in the center of the product.
10. Put the pie on a baking sheet and send in the oven preheated to 250 ° for 7 minutes. Grease a hot cake with butter.

Ossetian pie with pumpkin stuffing on kefir

Some housewives prefer to make dough for flat cakes based on fermented milk products. Then it turns out softer and more gentle.

Ossetian pies with pumpkin on kefir are prepared in the following sequence:

1. 100 g of flour is sieved into a bowl, a teaspoon of dried yeast, 25 g of sugar and a glass of warm kefir are added. The mass is mixed, covered with a film and left on the table for 1 hour.
2. Vegetable oil (2 tbsp.spoons), a tablespoon of sour cream are added to the dough, and another 200 g of flour is sifted. The dough is left on the table under the film for another hour.
3. Pumpkin and Ossetian cheese (250 g each) are rubbed on a coarse grater. 50 g of butter (pre-melted), salt and a little fresh thyme are added here.
4. Approached dough must be divided into 2 parts. Roll them up to 1 cm thick, put the filling in the center, pinch the edges and turn the cake down.
5. Form round pies. Make a hole in the center. Send them cakes in a preheated oven to 200 ° for 20 minutes.

Secrets of making pies from Ossetia

The recommendations are as follows:

1. Bread cakes should be at a temperature not lower than 200 °. Only in this case they will not dry out, they will turn out soft on the outside and juicy on the inside.
2. Roll out the dough thinly. If it is thicker than 1 cm, it is likely that it will not be baked due to the juicy filling inside.
3. Hot cakes must be greased with butter. Then they become more delicious, fragrant and tender.