Ossetian pie with beet tops and cheese cooked in the summer, when the gardens in full grow beet tops. The younger the beet leaves, the more tender it turns out the pie filling. By the way, now it is possible to cook at any time of the year, replacing the beet tops chard from the packaging. Chard is grown in greenhouses, sold in supermarkets and the season has not.
- fresh yeast — 10 g
- sugar — 1 tsp
- milk — 100 ml
- drinking water — 100 ml
- flour — 300 g
- butter — 30 g
- butter for greasing
For the filling:
- beet leaves — 350 g
- green onions, better with the white part — 100 g
- fresh Ossetian cheese — 200 g
- ghee — 1.5 tbsp
- sour cream, as needed — 50 g
- salt, black and red hot pepper
For the test Ossetian pie with beet tops and cheese yeast mash your fingers with the sugar.
Mix the warm milk and warm water. The temperature of the mixture should not be above 27-28 °C.
Pour yeast mixture into a bowl and dilute it with a liquid. Mix. Leave to use, covered with a towel.
Sift the flour on a table or in a large bowl, forming a mound.
The bottom of a small bowl or mug, make a deepening in the middle — “crater”.
Melt the butter in a small saucepan without bringing to a boil. Add salt and cool slightly.
In the crater and pour yeast mixture.
Add the melted and cooled butter. Scooping a hand of flour, add it gradually to the liquid and knead soft, gentle dough.
Tighten the bowl with cling film and cover with a towel. Put in a warm place for 45-50 min.
For the filling Ossetian pie at the beet tops, remove the stems. Leaves the leaves are thin strips.
Finely chop the green onions.
Mix beet tops and green onions.
Ossetian cheese mash with a spoon or hands
Add cheese to the prepared greens. If the cheese is low-fat, add melted butter and, optionally, sour cream. Stir to combine.
The lower part of the palm knead/stretch the dough into a round pellet with thickness of 7-10 mm.
In the middle of the pellet — the future of the Ossetian pie put the filling of beet tops and cheese, flatten it out.
Taking the corners of the dough, moving around the circle, pull them to the middle. Gently combine and thoroughly zasypnica. The dough doesn’t tear!
Smooth the surface of the cake, flexing his fingers and palm to make a round and smooth pellet.
In the center of the pie make a test cut or a puncture, extending his finger to the hole diameter of 1.5-2 cm steam to escape. Be careful! To penetrate or pierce need only the upper part of the pie.
Bake the pie in a preheated 200 °C oven for 15-20 minutes or until fully cooked. Remove cake from oven and immediately brush generously with oil. Serve warm.
Over time, accustomed, Ossetian pies can be rolled out with a rolling pin after moulding hands. So it is possible to achieve the optimum thickness of baking. Just don’t forget to powder cake and the rolling pin with flour. And not get carried away, the cake needs to be fairly thin, about 2-2,5 see
By the WAY
Filling Ossetian pie with beet tops and cheese is mixed directly before cooking the pie. If it turns out watery, the cream need not be added. If on the contrary, the amount of sour cream should be increased. And do not salt it! Salt just before you put it on the dough.
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