Ossetian kefir pies with yeast

Step-by-step preparation

Cooking time: 3 hr 15 mins

1. STEP 1

   

   How to bake Ossetian pies with kefir and yeast in the oven? Prepare all the necessary ingredients. Warm up the water a little. It should be pleasantly warm, but not scalding, otherwise the yeast in it will subsequently die. Read about all the intricacies of working with yeast in a separate article (link at the end of the recipe).

2. STEP 2

   

   Mix warm water with yeast and 1 tbsp. flour and stir until smooth. Leave the dough for 20 minutes until a light “cap” appears and bubbles form.

3. STEP 3

   

   Sift flour mixed with salt into a convenient container. You can do this twice, thanks to this the flour will be enriched with air, and the dough will rise better.

4. STEP 4

   

   Make a funnel in the flour, pour in the dough and mix lightly.

5. STEP 5

   

   Warm the kefir slightly in the microwave at medium power or in a saucepan on the stove. Pour slightly warmed kefir into the flour mixture. Add vegetable oil, this will make the dough softer and more elastic.

6. STEP 6

   

   Mix everything first with a spoon, then continue kneading with your hands. Add a little more flour if necessary. The dough should stick to your hands a little. You don't need to add too much flour, otherwise the dough will turn out tight. Cover the bowl with the dough with a towel to prevent it from drying out, and leave it in a warm place to rise for about 1.5 hours.

7. STEP 7

   

   Meanwhile, prepare the filling. I made different fillings for each pie.

8. STEP 8

   

   To prepare the meat filling, peel the onions, rinse with cold water so that they do not sting your eyes and chop finely.

9. STEP 9

   

   Heat vegetable oil in a frying pan. Read about how to choose the ideal frying pan, as well as how to choose the right oil, in separate articles, links at the end of the recipe. Place the minced meat with onions in a frying pan, add salt, black pepper, basil and fry with frequent stirring until cooked.

10. STEP 10

    

    Wash the parsley, dry and finely chop.

11. STEP 11

    

    For the curd filling, combine cottage cheese, grated Adyghe cheese, part of the parsley and mix. You can add salt if desired. Take natural, high-quality cottage cheese. Read about how to choose cottage cheese for the dough in a separate article, link at the end of the recipe.

12. STEP 12

    

    For the cheese filling, grate the suluguni on a coarse grater, combine with the remaining chopped parsley and mix.

13. STEP 13

    

    In 1 hour 20 minutes my dough rose very well.

14. STEP 14

    

    Punch down the dough and place it on a table sprinkled with flour. Divide the dough into 3 parts.

15. STEP 15

    

    Leave the dough under the towel to rise for another 30 minutes. Turn on the oven to 200 degrees.

16. STEP 16

    

    Sprinkle the table well with flour and place one piece of dough on it. Mash it with your hands into a round cake. You should not use a rolling pin. Yes, there is no need for it, because the dough is very soft, pliable, and easy to work with. Place the meat filling in the middle of the flatbread.

17. STEP 17

    

    Raise the edges of the flatbread above the filling and seal it like a bag.

18. STEP 18

    

    Carefully, so as not to tear the dough, knead the ball into a flat round pie. Make a hole in the middle of the pie for steam to escape. Similarly, form pies with curd and cheese fillings.

19. STEP 19

    

    Place the pies on a greased baking sheet or oiled parchment. I only got 2 pies, I baked the third one separately. You can choose the right parchment paper by reading a separate article about the features of parchment, the link is at the end of the recipe.

20. STEP 20

    

    Bake the pies in an oven preheated to 200 degrees for 20-25 minutes until golden brown. The exact time depends on your oven. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe. Immediately generously grease the finished pastries with butter. Serve the pies hot or cooled, cut into wedges. Bon appetit!