Ossetian pie with chicken and cheese - recipe with photos
Ossetian pies with chicken cannot be attributed to the traditions of the cuisine of this Caucasian republic, simply because different fillings for these delicious flat pies were popular in the region. The cult dish was prepared with meat, potatoes, various herbs... The most important thing is an abundance of fresh Ossetian cheese in the filling. But nothing can stop us from cooking pies according to our own taste preferences.
Information
Ingredients
- Butter3 tablespoon
- Yeast1 teaspoon
- Kefir2 cup (250ml)
- Wheat flour3 cup (250ml)
- Salt0.5 teaspoon
- Chicken drumstick5 piece
- Vegetable oil3 tablespoon
- Suluguni cheese400 g
- Onion1 piece
- Thyme1 teaspoon
- Paprika1 teaspoon
- Carrots1 piece
- Bay leaf1 piece
- Allspice1 teaspoon
Directions
Heat 2 cups of kefir to a temperature higher than room temperature (35-40 degrees), dissolve yeast in it, gradually adding flour and knead the dough until it becomes elastic and slightly sticky. Add ½ tsp of salt and vegetable oil at the end. Knead the dough vigorously and for a long time. Place it in a bowl greased with oil, cover it, and leave it in a warm place for 1 hour.
Rinse the chicken drumsticks, put them in a saucepan and pour water so that it only slightly covers the chicken. Bring it to a boil.
Peel the carrots and onions. Remove the foam from the chicken broth and add the vegetables.
Season the broth with bay leaves, dried thyme, and allspice. Reduce the heat and simmer until the chicken is cooked. Cool the chicken in the broth.
Separate the chicken into fillets. Do not drain the broth. Finely chop the chicken fillet, add paprika, and season with salt according to taste.
Grate the cheese on a large grater, add to the chicken. Pour in a few spoonfuls of broth to make the filling juicier, but not wet.
From the risen dough, form three balls, flatten each into a pancake, and place the chicken filling in the middle.
Pinch the edges of the pancake carefully, neatly, and firmly over the filling.
Gently flatten the resulting ball with the filling into a pancake. Transfer it to a baking sheet or mold, and slowly stretch it into a thin, round layer.
Cut a round hole in the middle for steam to escape and bake for 20 minutes in a preheated oven at 220 degrees Celsius. Immediately, brush the finished pies with butter.
