Ossetian pies on kefir with yeast

Name: Ossetian pies on kefir with yeast
Total time: 1 h
Yield: 12-14 servings
Cuisine: Ossetian
Ingredients: flour - 500 g + a little more for molding pies; dry yeast - 7 g; sugar - 1 tsp. l.; kefir - 250 ml; drinking water - 100 ml; vegetable oil - 1.5 tbsp. l.; egg - 1 pc.; potatoes - 700 g; cheese - 600 g; butter - 50–80 g

Cookinero 4 January 2023

Ossetian pies on kefir with yeast will pleasantly surprise fans of this famous Caucasian pastry with a particularly delicate taste and pleasant texture. Perhaps our version will seem to someone not quite authentic (the classic dough consists of flour, water, yeast and salt), but it has a right to exist, because no one has canceled the culinary fantasy. Moreover, in the arsenal of almost every Ossetian housewife there is a family recipe for a round pie, inherited from her mother, grandmother, great-grandmother. Does it make sense to compare versions and find the "most correct" one? It seems to us that no, because the main thing here is taste, not truth. Our Ossetian pies with potatoes and cheese are very convincing in this regard: they disappear from the table at an incredible speed!

How to cook Ossetian pies on kefir with yeast

Step 1

Prepare the dough of Ossetian pies. Sift the flour through a fine sieve. Mix half in a separate bowl with dry yeast, sugar and warm kefir. Cover with a towel and leave for 1 hour.

Step 2

In the risen dough, add the remaining flour, water, vegetable oil and an egg. Knead the dough thoroughly (until it is practically no longer sticky to your hands), divide into 3 parts and shape each into a ball. Cover with a towel and leave for 30 minutes.

Step 3

Prepare the filling of Ossetian pies. Peel potatoes and boil until tender without adding salt. Drain the water, mash the tubers with a crush. Grind the cheese with a blender or mash. Pair with warm potatoes.

Step 4

Lay the dough out on a work surface dusted with flour. With your hands, knead the resulting blanks into small cakes. Put in the center of each third of the potato filling with feta cheese.

Step 5

Gather the edges of the dough over the filling and seal. Gently knead again with your hands to make thick cakes. Make a small hole in the center of each.

Step 6

Heat the oven to 220°C. Line a baking sheet with baking paper. Lay one Ossetian pie and bake for about 15 minutes. Remove from pan and brush generously with melted butter. Do the same for the rest of the pies.

Ossetian pies on kefir with yeast - FAQ About Ingredients, Baking Time and Storage

Can I substitute kefir with another ingredient for the dough?

Yes, you can use buttermilk or plain yogurt thinned with a little milk as a substitute for kefir in the dough. The texture and flavor might vary slightly, but it will still work well.

What can I use instead of feta cheese for the filling?

If you don't have feta cheese, you can substitute it with ricotta, farmer's cheese, or a mild goat cheese. Adjust salt to taste as these cheeses may be less salty than feta.

How can I make these pies vegetarian-friendly?

These pies are already vegetarian as written. Just ensure the cheese you use is vegetarian (some cheeses contain animal rennet). For a vegan version, replace the cheese with a plant-based alternative and use a flax egg instead of a regular egg.

Can I prepare the dough in advance?

Yes, you can prepare the dough ahead of time. After the first rise, cover it tightly and refrigerate for up to 24 hours. Let it come to room temperature before shaping and baking.

How should I store leftover Ossetian pies?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a skillet to maintain their texture.

Can I freeze these pies for later use?

Absolutely! Once baked and cooled, wrap the pies individually in plastic wrap and freeze for up to 2 months. Reheat in the oven at 180°C until warmed through.

What are some serving suggestions for Ossetian pies?

Serve these pies warm with a dollop of sour cream or yogurt, or alongside a fresh salad. They also pair well with soups or stews for a hearty meal.

How can I make the dough less sticky when rolling it out?

If the dough is too sticky, dust your work surface and hands lightly with flour. Avoid adding too much flour to prevent the dough from becoming dense.

Can I make smaller or larger portions of these pies?

Yes, you can adjust the size. For smaller pies, divide the dough into more portions and reduce baking time. For larger pies, increase baking time slightly and ensure the filling is evenly distributed.

What’s the purpose of the hole in the center of each pie?

The small hole allows steam to escape during baking, preventing the pies from bursting and ensuring even cooking.

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