I do everything by eye, so the proportions are given only approximately, please forgive me... : (This amount should be enough for three pies. For reference, I note that in Ossetia odd number of cakes prepared for holidays and even for wakes and funerals. One pie serves a patient, for example, if you are going to visit in the hospital. We will prepare three pie like on holiday :) For these pies is a very good recipe for yeast-free kefir test that I gave earlier. It's a classic, old-fashioned technology. Is yogurt good to use the serum (warm, room temperature or slightly warmed, but not hot!). The egg can be put, can not put (I personally do not put). Well, you can also add baking soda on the tip of a knife. Someone adds a couple of tablespoons of sour cream, in General, variants of the test set. You can also use the classic yeast dough, but correct - it is on the serum, water or yogurt (more in line with tradition). First, turn on the oven - it should be warmed up by the time the cake is cut. Heated to about 200-220 degrees. Sift flour slide (possible twice, for best oxygen saturation), immediately prisolit. Sprinkle a little baking soda. In the slide, make a small indentation in a thin stream pour in warm whey, kefir or water. Knead quite stiff dough (or use ready-made according to the recipe given by me earlier). So it is not sticking, you can lubricate it with vegetable oil or sprinkle (lightly) with flour. Cover with a cloth or a towel and allow it to rest for about 30 minutes. While the dough is resting, prepare the stuffing. Beef should be beef, otherwise it will not Ossetian pie, and something else. So, skip the beef using a large meat grinder. Add the finely chopped onions, garlic, red pepper and black salt, can be a bit of dried thyme, it goes well with meat. Thyme pre-RUB between your palms to a powder to let the aroma and pour in the stuffing. Onions and garlic to spare! The more the better. The secret: the meat was juicier, add a little broth or water depending on the diet you or not :-) With broth, of course, calorie. But tastier! Mix well, let stand 30 minutes, so the meat has time to brew and to soak up the flavors of the spices.

So, proceed to the modeling of the pie. To shape he will be in two parts (I hasten to note that all the other Ossetian pies, except meat, baked of one piece, but more on that later). Divide the dough into two unequal parts. The lower part will be of course thicker, and therefore test her need more. Roll out the cake thickness of about 0.5-0.7 cm (keep in mind, the filling is juicy, the dough should not break and leak!). Pellet size should be larger than the pan, that is, the edge must extend past the edge of the pan, as if slightly drooping. Be sure to round baking sheet, greased with vegetable oil. Spread the stuffing evenly distributed throughout the area of the pellet, the edges of the dough hang down. Of meat to spare! (experience: in the oven it uvarivaetsja, that is, "upacaya", and becoming smaller. So mince it is advisable to put a thick layer of, well, as budget allows). That is, adhere to the principle of "dumpling" - the dough is thin, the toppings are twice and even three times more.

From the remaining piece of dough roll out to top the cake - it should be smaller than the baking sheet and thinner than the lower.

Connect the top to the bottom using zasypaniya. Hanging edges of the bottom pellet cover the corner and semipaved them together.

Then thumb and forefinger make a cross tucks to give the cake form and dock the dough even better.

In the middle of the cake make a neat incision with a knife, then with scissors cut out patterns on the sides. Note: the cuts are only in the top pellet, not "injure" the bottom!

And yet - decorate with scissors, like the snowflakes cut out of napkins... be creative! I at this time made a rather simple incisions, without pathos.

Sent in a pre heated oven, first at the bottom and after 7 minutes, when the cake off of the pan (the pan for a chat here and there and define, whether behind the cake from the bottom), put in the middle to slightly browned, another 15-20 minutes. Will not overdo! The longer the pie in the oven, so it becomes harder. About the middle of baking into the center hole of the cake to add a little hot water or broth, a couple tablespoons. Gently and gradually so it does not leak!

The finished cake very gently remove from pan and spread on a flat surface, ensure that the bottom or the walls are not torn, or spilled juice and lost the unique flavor and aroma. Grease with butter (preferably clarified) butter from all sides - from above and from the sides, and a neat bottom, cover with plastic and towel. It needs a little lie down to become softer. The same is done with the second and third pie. Eat pie with your hands :))) For this cut (and the best separates, with undisguised delight), the upper crust and dipping it in the juice!! (see last photo). First agrisem around the entire upper crust. To swallow greedily caveman and start filling. You can now use a knife and fork. Try not to pierce bottom of the cake, which now serves as a platter! So, piece by piece, dipped in the resulting juice, quietly to destroy the whole pie and wonder, such rapid disappearance. Bon appetit! :)