Ossetian meat pie
Description
Delicious pastries for the whole family. Let's learn how to make Ossetian meat pie. Traditionally, an odd number of pies are made for holidays. I've listed the ingredients for three pies. First, prepare an elastic yeast dough. Warm the milk, dissolve yeast, salt, and sugar in it. Stir well until the sugar is completely dissolved. Then add sifted flour. Be sure to sift the flour, otherwise the dough won't turn out good. If the dough isn't elastic right away, don't add more flour—add it later during shaping. Place the kneaded dough into a bowl, cover with a towel, and let it rise in a warm place for at least two hours. Knead the dough periodically during this time. When the dough is almost ready, start preparing the meat filling. Peel the onion and finely chop it. Pour vegetable oil into a deep frying pan. Break up the ground meat and add it to the onion. Mix well. Pour in three to four tablespoons of meat broth. Finely chop red chili pepper and add it together with pressed garlic to the meat and onion mixture. Stir and simmer until the meat is fully cooked. Divide the risen dough into three equal parts. Roll each part into a round flat layer. Place the filling in the center, visually divided into three portions (one for each pie). Carefully lift the edges and shape the dough into a flatbread-like form. Seal the edges well and press down gently in the center. You'll have an Ossetian meat pie, though still uncooked. To bake it, make a small hole in the center and bake in a preheated oven at 220°C (425°F) for 25–30 minutes. Ten minutes before it's done, take the pie out and pour one tablespoon of meat broth into the hole. When the Ossetian meat pie is fully cooked, brush it with butter. Repeat the process for all three pies. Serve warm or cooled. Perfect with tea.