A La Ossetian pies "of Cabucgayan"

Description

After making and tasting at least once Ossetian pies, you can't stop... love for life! At least in my family, Ossetian pies - it's always a celebration, even on weekdays... I decided this time to experiment, and prepare a lean yeast dough and two toppings. The basis is the cabbage filling "Qaboos (g)cagina", but I added a pic and changed a Lenten pie. Because ritual cakes must be an odd number (often three), I have two nepolnoi pie filling... but in vain! The lean version was better!

Ingredients

Water

400 ml
Yeast

1 tsp
Sugar

1 tsp
Flour

500 g
Vegetable oil

3 Tbsp
Cabbage

600 g
Figure

100 g
Coriander

1 tsp
Vegetable oil

2 Tbsp
Cheese

2 Tbsp
Feta

70 g
Sugar

1 Tbsp
Tomato paste

1 Tbsp
Butter

2 Tbsp
Olive oil

1 Tbsp

Cooking

The steps will be much, do not worry... beginners... will be useful In 50 ml of warm water add 1 tsp sugar and dry yeast, stir, leave for 3 min.

Add 2 tsp of flour, stir, leave for 15 min.

Here's a "cap" activated...

Sift in bowl the flour (first - 500g)

Add 1 tsp salt, mix, make inside the hole (well)

In the middle of the hole add the yeast removed the foam. In a Cup add the lukewarm water to make 200 ml.

Add the entire mixture (yeast/water) in the hole of flour

Gently knead with a fork, in a circle, moving from the edges to the center.

When the edges are still half of flour, and in the middle of the already viscous mass, add another 200 ml of water at room TEM-ry. Continue to collect the dough, gradually interfering with the flour. The dough should get sticky.

Well knead the dough, gradually adding 3 tbsp raises. oil. Knead the dough approx. 15 min., until it starts to move away from the walls of the bowl (depending on gluten content of flour, it may need a little more)

As a result of kneading: the dough is well moving away from bowl but still sticks to the hand, but when stretching, it falls in the bowl...

Cover the dough with film and leave at room TEM-re for 1.5 hours.

That's the way it went up... the Dough to press down.

Filling. Shred cabbage, press down, season with a little salt. In the pot heat the oil, fry the cabbage, add a little water, simmer until soft (depending on variety - up to 20 minutes). At the end of the season with ground coriander.

In parallel to put to otvarivanija Fig. I opted for rice cakes "Orient" from the Mistral. He also brewed approx. 20 min.

Cooked rice and Kale (without the liquid) mix well.

Cabbage with rice to distribute palcam (number equal to the count of pies), about 3-4 tbsp In the topping for vegetable pies add the tomato paste and sugar. In nepolnym stuffing to pies - grated cheese (I had feta, and Emmentaler).

Stuffing mix well and make balls (approximately the size of a kids fist).

Cutting Board sprinkled with flour. Oblate divide the dough into pieces (I have three parts), to form balls, crushing the dough inside, cover with plastic wrap.

Preheat the oven to 220* (250*) P. a Formable first pie. Stretch the dough with your hands into a pancake

Put in the center of the bun filling.

Raise edges of dough and like to clip them at the top like a knot, like to clip.

Flip the bun seam side down and gradually stretch your hands, moving from center to edges, until the bun doesn't turn into a pancake (about 24-26 cm). To do in the middle of the cut hole.

Bake the pie in a hot electric oven for 5 min. on the lower level, and then approx 7 min on the upper level, under the grill. Baking time will depend on Your oven. The result - here's a beautiful pie!