Ossetian meat pie is very tasty

Ossetian meat pie is very tasty

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.



  1. Flour 450 g
  2. Milk 360 ml
  3. Sour cream 75 g
  4. Sugar 2 tbsp. l
  5. Salt 1 tsp.
  6. Dry yeast 7 g


  1. Stuffing 1 kg
  2. Onion 2 pcs
  3. Water to taste
  • Main ingredients: Beef, Pork, Lamb, Onions, Milk, Sour Cream, Flour, Sugar


1. Cooking the dough. Salt, sugar and yeast are added to the sifted flour. Mix by hand, pour in warm milk, add sour cream. Knead. We put on proofing for 1-1.5 hours. We kneel several times.

2. Cooking the filling. We twist the meat (beef or lamb) in a meat grinder, salt, pepper, add finely chopped onions and a little water for juiciness.

3. Form a cake. We divide the dough into three equal parts. We divide each part into two unequal parts. We roll out a larger part into a thin round layer. This will be the bottom layer. We spread ⅓ minced meat on it. Cover with a round layer of smaller piece. We pinch two layers together. Make cuts on top to let off steam. Bake for about 15 minutes at a temperature of 240 degrees. Grease the finished hot pie with butter. A total of three pies.