Ossetian pie with mushrooms and cheese – a recipe with step-by-step photos
Ossetian pies with mushrooms are essentially nonsense, as no one in Ossetia ever bakes such pies. The fertile Ossetian land and cultural traditions have historically formed completely different taste preferences. The classic fillings include juicy meat, hearty potatoes, abundance of greens, and many others. But in recent years, Ossetian pies have become so popular with everyone, even those who have never been to Ossetia, that they have undergone such changes and adaptations, adapting to more familiar and widespread tastes.
Information
Ingredients
- Butter3 tablespoon
- Vegetable oil5 tablespoon
- Wheat flour500 g
- Kefir0.5 l
- Yeast1 teaspoon
- Suluguni cheese400 g
- Salt1 teaspoon
- Mushrooms500 g
- Thyme0.5 teaspoon
- Black pepperon taste
- Mushrooms2 piece
Directions
First, prepare the dough. I have been loyal to one recipe for many years: dissolve yeast in warmed kefir (temperature not exceeding 45 degrees), add flour (may require a little more flour), ½ tsp salt, mix thoroughly and knead for a long time, then add 3 tbsp vegetable oil, cover with plastic wrap or a towel and set aside in a warm place for 1 hour. Wipe and finely dice the mushrooms.
Heat 2 tbsp vegetable oil in a deep frying pan and stew the mushrooms covered. Crush two dried white mushrooms almost into powder in a mortar.
Once the mushrooms release enough liquid in the pan, add the crushed white mushrooms, dried thyme, salt and pepper to taste, and cook, stirring occasionally, until all the liquid evaporates.
The finished mushroom filling should only contain oil, with no remaining liquid. Let the filling cool.
Grate the cheese on a large grater. I use imeretinskiy, ossetinskiy, and recently tried suluguni for baking - it's a great melting fresh cheese. Add it to the mushrooms.
Preheat the oven to 220 degrees. Divide the risen dough into 3 parts, shape each into a ball, and let it rise for another 20-30 minutes. Flatten our balls into flat cakes.
Place one third of the mushroom filling in the middle of each cake.
Raise the edges of the cake over the filling and pinch them together like a little bag.
Carefully and thoroughly flatten and stretch the bags with your hands into a flat thin cake (28-30 cm). Place it in a mold, make a hole in the middle for steam to escape, and bake for 15-20 minutes. Then generously brush the finished and still hot cake with butter.
