Ossetian pies with meat, potatoes and suluguni
Ossetian pies with meat, potatoes and suluguni- a recipe.
for the test:
- 100 ml of milk;
- 2 tbsp. l. sour cream;
- 200 ml of kefir
- 1 egg
- 1 tsp. sugar;
- 1 \ 2 tsp. salt;
- 2 tsp. dry yeast;
- 500-600 grams of flour.
for the filling:
- 800 g minced meat (pork \ beef)
- 1 onion;
- 4 tbsp. l. warm water;
- 4 boiled potatoes;
- 200 grams of suluguni;
- 100 grams of butter;
- salt, pepper.
Traditionally, 3 cakes are prepared at once, stacked on top of each other and served to the table. The ingredients are based on 2 meat and 1 potato pie.
For dough: pour warm milk into a mug, add yeast and sugar, mix well. Leave for 5 minutes. In a large bowl pour the brew, add the egg, salt, kefir and sour cream, mix thoroughly. Gradually add the sifted flour and knead the dough. The dough turns out sticky, it's normal.Cover the bowl with a towel and ship to a warm place for 1.5 hours.
Cooking meat stuffing
Onion cut into medium cubes and fry in vegetable oil. Add onion to mince, salt, pepper, add water. Stir well.
Cooking potato filling
Mash boiled potatoes, add butter, rub cheese, salt and pepper and mix thoroughly.
When the dough has risen, knead it and knead it thoroughly with a little flour and grease your hands with vegetable oil. We divide into 3 equal parts. We make cakes with each hand, in the center of which we put meat stuffing (there should be a lot of stuffing, almost like dough). Carefully collect the edges to the center, sprinkle with flour and press with palm, gently distributing the filling from the center to the edges. As if we roll out and stretch the cake with our hands, there should be a cake with a diameter of 30-35 cm. We repeat the same with the potato filling.
Before baking in the middle, make a hole for steam to escape.
Bake the cake at a temperature of 1800C, first 5 minutes on the bottom shelf, and then 20 minutes on the middle.
Ready-made cakes are greased with a large amount of butter, piled on top of each other and cut together. Serve to the table.
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