Pumpkin Ossetian pie

Description

This pie can be served as a main dish or as a side dish for lunch or dinner, as a dessert, or as a festive table decoration. The filling can be any: mushroom, meat, sweet... Initially, only unleavened dough was used for these pies, but over time yeast began to be added to make the dough softer. Traditionally, in Ossetia, it was believed that a woman who baked pies with thick walls was a poor housekeeper. But no one will judge us strictly, so make Ossetian pies for your own enjoyment.

Instructions

1. 1

   Step 1

   In a deep bowl, combine the sifted flour, yeast, sugar, and salt. Add water and knead the dough. Let it rise in a warm place.

2. 2

   Step 2

   Peel the pumpkin and grate it on a coarse grater.

3. 3

   Step 3

   Grate the butter (it is advisable to chill it first, as it will be easier to grate) and Ossetian cheese on a coarse grater. Combine, then add salt and pepper.

4. 4

   Step 4

   After the dough has risen, you need to knead it several times — 2-3 times. The last time, do not use flour; instead, grease your hands with clarified butter.

5. 5

   Step 5

   Divide the dough into 4 pieces. Roll each piece into a 1 cm thick round. Place the filling in the center, then pull up the edges and pinch them together. Flip the pie seam-side down and roll gently with a rolling pin.

6. 6

   Step 6

   Grease the baking pan with butter and dust with flour. Place the pies on the pan, make several holes in each for steam to escape, and let them rest for 20 minutes.

7. 7

   Step 7

   Bake these pies in an oven preheated to 180 degrees for 30 minutes.

8. 8

   Step 8

   Remove the baked pies from the oven and brush them with butter.