Ossetian pie with chicken
Description
Prepare a traditional Ossetian pie with a non-traditional filling. The first step—yeast dough—should, of course, be made according to all the culinary traditions of Caucasian housewives. However, chicken filling is not usually used in Ossetia. But trust us—it turns out delicious! For the filling, boil chicken drumsticks together with an onion, a carrot, and spices. Then chop the meat into pieces, add grated cheese, spices, and mix well. Divide the dough into equal portions, flatten each into a round, place the filling on top, seal the edges, press into a flat pie, and bake in a preheated oven for 20 minutes. Brush the hot pies with butter and serve immediately. The pastry is ready—serve it at the table.
Instructions
- 1
Step 1
Heat the kefir to 40 degrees, dissolve the yeast in it, then add flour, salt, and vegetable oil. Knead the dough and let it rest for one hour. Place the chicken meat in water and put it on the stove. When it comes to a boil, add onion, carrot, and spices. Cook until the meat is done, then let it cool in the broth without removing it.
- 2
Step 2
Then cut the meat into pieces, add grated cheese, salt, pepper to taste, a little broth, and mix well.
- 3
Step 3
Divide the ready dough into three parts, flatten into rounds, and distribute the filling evenly on each.
- 4
Step 4
Pinch the edges of the flatbread over the filling and flatten into a patty. Make a small hole in each pie to allow steam to escape from under the dough. Preheat the oven to 220 degrees and bake for 20 minutes. Brush the hot pies with butter and serve.