A La "Ossetian pies"

Description

This is certainly not the same cakes that are baked in Ossetia, but they are no less tasty and very similar in taste to the famous "Ossetian pies". Help yourself!

Ingredients

Milk

1 l
Water

50 g
Margarine

1 pack
Yeast

1 pack
Salt

0.5 tsp
Flour

8 cup
Green onions

1 coup
Dill

1 coup
Tops

300 g
Adyghe cheese

200 g
Butter

100 g

Cooking

Warm the milk to pour the water, salt and pour the yeast. Let them stand until the appearance of "hats". Then, this mixture was cut into small pieces, butter or margarine. I don't like margarine, for his part so I prefer the oil. The original recipe is the margarine. By the way, it is possible to use milk instead of a serum tested. The dough was not worse than milk.

Add the flour. Knead the dough. Pour the flour gradually, the quality of the flour is different, may take or more or less. I have this time gone 8 glasses. The dough should be soft, gentle and very pleasant to work with and it should stick to hands. Leave our dough to "rest" and come. Fits it very quickly.

Meanwhile, prepare a filling. Greens wash and finely chop. Sprinkle with salt (not forgetting that cheese is salty and the dough) and add the grated on a coarse grater cheese. (From me this time smoked sausage. Tasty came out with it). Add the melted butter and carefully stir (what would the greens gave the juice). All the filling is ready.

That's our tatusko as he came. It is necessary again to knead well. Divide the dough into equal number of parts. I'm 1/2 of the dough put it in the freezer (after thawing, the dough is fine "leads"), and the remaining portion was divided into 8 parts. I pies with a diameter of 20 cm You can cook them larger diameter, dividing the dough into fewer parts.

Two parts of the dough roll out the same size circles. In one circle put the stuffing.

And cover with the second circle. To seal the edges. You then "walk" through our billet rolling pin, to flatten the filling.

Bake on no well oiled and hot pan. I set one on the minimum temperature and bake until Golden brown.

Then flip to other side and bake until tender. Ready pie to grease with butter, cover with a towel and leave to cool.

I bake cakes of a small size, stacked on top of each other, cover with a towel and let cool. You can bake them in the oven and cook with different fillings. The dough will be soft, tasty, tender. The next day, too remains soft.

Bon appetit!

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