Ossetian pie on kefir
Description
The recipe won't take much time. We need to prepare a soft yeast dough using a ratio of 300 ml liquid to 500 grams of flour. You can use slightly more kefir or milk, just keep the proportion. For the filling, use Ossetian cheese: suluguni or adyghe. Don't over-salt the dough, as the cheese is already quite salty. Here, the pastry is ready. Serve at the table.
Instructions
- 1
Step 1
Knead a simple yeast dough: in warm milk, mix yeast, sugar, and a couple of teaspoons of flour. Let it rise for 10–15 minutes. Then add sifted flour to the starter, along with an egg, room-temperature kefir, salt, sour cream, and knead the dough. Leave it in a warm place for 1–1.5 hours to rise. Meanwhile, prepare the filling. Thoroughly rinse the bunches of beet greens, finely chop them. Grate the cheese. Mix together, form three balls, and place them in the refrigerator.
- 2
Step 2
Knead the finished dough and divide it into three balls. Slightly flatten each ball into a disc.
- 3
Step 3
Place the filling in the center.
- 4
Step 4
Stretch the dough and seal it well on top.
- 5
Step 5
With your hands, flatten the ball into a pancake, being careful not to tear the dough. Make a small hole in the center. Place on a parchment-lined baking sheet and bake in a preheated oven at 200°C for 20–25 minutes.
- 6
Step 6
Bake until golden brown. Brush the ready Ossetian kefir pies with melted butter and arrange them on a serving dish.