Dessert // Pies

Ossetian pies

  • flour - 800 grams of yogurt
  • - 1.5 cups
  • milk - 1/2 cup
  • dry yeast - 2 teaspoons
  • egg - 1 Each
  • butter - 30 grams
  • sugar - 1 teaspoon
  • salt - to taste
  • suluguni - 600 grams (stuffing)
  • potatoes - 5 units (stuffing)
  • salt - to taste (stuffing)
  • butter - to taste (stuffing)

traditional Ossetian pies for several millennia.They are baked for the holidays, weddings and funeral.The shape is usually round cakes.Title cakes can vary, depending on the filling.Well-regarded cakes with a thin layer of dough and lots of toppings.Preparation: In a bit of warm milk, add flour, sugar and yeast.When the mixture zapenitsya, add yogurt, melted butter, remaining flour, egg, salt and remaining sugar.Knead the dough.Cover the dough with a towel or cloth and let rise in a warm place.To prepare the filling, boil the potatoes and mash it with a fork and butter.Add chopped suluguni and mix.Divide the filling into 3 parts and form balls.Preheat oven to 180 degrees.Divide dough into 3

parts.Give each part of a circle of 15 cm diameter. Put a ball of filling in the center of each cake.Lift up the edge, connect and zaschipnut.Roll out with a rolling pin pie.They receive about 30-40 cm in diameter.Make a small hole in the center of each cake.Bake cakes in the oven for 20 minutes.Ready-made cakes grease the slice of chilled butter, cool slightly and serve.

Servings: 8