I already gave the recipe Ossetian pies with meat, here http://www.povarenok .ru/recipes/show/821 3/ Finally, I brought the beet tops, and I immediately made my favorite pie! This dough for three pies! Ossetians usually bake three cakes. Dissolve yeast in warm water with sugar and let rise. Add water, salt, sugar, can I, egg powder, half of the vegetable oil and knead liquid dough. To give increase in volume twice, I put in the fridge overnight. Beet leaves, wash separately, water, shake the leaves dry with a towel and slice (without stalks) small strips. Add the grated cheese and 2 tablespoons of sour cream, mix everything and roll into a ball. Salt is best added before baking each pie, so the filling doesn't "drip". Add salt to taste, do not forget that the cheese is salty! The filling in these pies take the same as the test!

The dough I divided into three parts and one part roll of 20-25 cm in diameter, and on it put the filling on top and then salt, so as not to drain juice. Salt in this stuffing does not need a lot, but the toppings the more the better, the tastier it will be!

Gathered on top of the dough in a ball.

Turned and slightly flattened on top with your palms, about 20 cm in diameter, and put on a greased the pan with margarine, and I have 30 cm in diameter, the pan is already stretched to the brim and made a hole for air.

As I wrote (and who knows, I've put the recipe Ossetian pies with meat filling), they need to bake 20 minutes in already preheated oven, about 180-200 degrees, a first bottom rack for about five minutes, then move on top until Browning. Taking the cake, I greased it with butter (do not regret), it is not absorbed and need to send it inside the filling.

The thinner the dough of these pies simply taste better. These pies, of course, good hot, but cold is also possible.

BON APPETIT!!!

I have a topper on the pie has gone from about 6-7 sokolac young, but may be less. When finely crumbled bowl of her stuffing was 15-18 cm in diameter.