Ossetian meat pie in the oven - step-by-step recipes

Ossetian meat pie in the oven - step-by-step recipes

Hello, guest! I am constantly looking for the latest recipes so that I don’t get tired of the same thing. Now I have Ossetian meat pie. And I will recommend these couple of options for you. This pastry is not at all difficult to make. Moreover, if you have already prepared homemade pizza, then no questions will arise here either.

The calorie content of this dish is 176 kcal per 100 grams. But that's for beef innards. To reduce this indicator, take minced chicken or turkey. And if you have yeast dough ready, then baking will not take much time.

The insides can be different: with cheese or meat, vegetables or herbs. And the same with berry fillings. Fydzhin is a minced meat pie. We will bake it now.

Content:

The recipe dates back many centuries and has cult significance in Ossetia. This dish is served at feasts and on weekdays.

Ossetian fidzhin pie cooked in the oven

Any pies are considered successful if the dough is thin and soft, and there is a lot of insides. If, on the contrary, they say that the hostess is inexperienced.

Experience in this matter can only be gained through practice. Pamper your loved ones with baked goods more often. And every time the result will be better.

We will need:

• Flour - 350 gr
• Dry yeast - 11 g
• Salt and sugar - 10 g each
• Vegetable oil - 30 ml
• Warm water - 0.2 liters
• Butter 20 gr

• Minced beef - 400 gr.
• Garlic cloves - 2-3 pcs.
• Small onions - 2 pcs.
• Pepper and salt to taste
• bunch of cilantro
• Butter - 20 gr.
• Water - 1/3 cup

Manufacturing:

1. Pour a glass of water into a deep bowl. Add sugar, salt, dry yeast, vegetable oil and mix thoroughly. The water should be warm, but not hot. Otherwise, the dough will not rise.

2. Then gradually add flour, without ceasing to work with the whisk. If there seems to be little flour, add more. This may happen due to various circumstances. For example, different moisture content of flour.

But don't go overboard with flour! Let the dough be more liquid than stiff.

Very cool dough will become hard after baking.

3. Next, pat a little flour onto the board and transfer the mixture from the bowl. Knead by hand until you get a homogeneous “ball”. Place it in a bowl, cover with a kitchen towel and leave to rise in a warm place. The space must be warm, because the dough does not like coolness.

4. In the meantime, you can start making the inside. Place the ground beef in a deep bowl, add pepper and salt to it. In fact, you can use any meat that suits your taste.

5. Rinse the cilantro, chop finely and add to the meat. You can also use other greens.

Most Ossetian dishes contain such a unique spicy herb as cilantro. Not always common for our fellow citizens.

6. Peel and rinse the onions and garlic. Cut the onions into cubes, and pass the garlic through a press or finely chop. The insides of Ossetian pies cannot do without these spicy ingredients.

7. Now mix the minced meat, chopped cilantro, chopped onion and garlic. Add a third of the glass with water to make the inside juicier and mix thoroughly again. Ready! And we just have to wait for the dough to rise).

8. Divide the risen dough into two equal parts. And roll each of them across the shape. Place the first one in the form in which we will bake our delicious pie.

9. Place the filling on this part, leaving approximately one and a half to two centimeters of space on the sides. In order to make it easier for us to connect the two parts of the pie in the future.

10. Fold the second part in half twice and create notches from the middle. See how it was made in the photo below.

11. Then unfold and cover the part given to us with the filling. Then fold the edges of the dough tightly. In other words, stick together so that the inside “doesn’t escape” and the dish is beautiful.

12. Place in an oven preheated to 200-220 degrees for 20-30 minutes. Watch for the brownness of the pie, because the power of the ovens may vary.

The smell from the oven is such that it is impossible to forget that there is a cake being baked there. When you take out the finished dish, cover it with a towel for 10 minutes. Let him get some rest. Now you need to carefully grease the top and edges with butter, so it will be even tastier and more tender. Serve and treat your loved ones!

How to cook Ossetian meat pie at home (video)

Another very nice recipe for making this delicious pie from the creator Max Hripkov. Watch the video in which he very appetizingly teaches and demonstrates how to make your own pie. You will certainly want to cook according to this recipe.

• minced beef - 600 g,
• onion - 1 piece,
• garlic cloves - three pieces,
• salt and pepper to taste,
• a bunch of fresh cilantro,
• water - 70 gr.

And for the dough the following ingredients:

• flour - 400 gr,
• water - 200 ml,
• yeast - 4 grams,
• salt and sugar one teaspoon each.

It's all so tasty and simple! Amaze your guests and family with this beautiful dish of Caucasian cuisine. They will be very pleased.

And I thank everyone who cooked with me! And if you are just going to bake an Ossetian meat pie, then click on the social network buttons. This way the recipes will remain on your page.

Savory Ossetian meat pie: TOP 4 recipes

• Tips and subtleties of manufacturing
• Pie with meat and cabbage in a frying pan
• Meat pie with kefir
• Pie with meat and cheese without yeast
• Meat and potato pie on water
• Video recipes

Once you buy an Ossetian pie, you will fall in love with it from the first bite. That’s why almost all housewives want to repeat this culinary masterpiece on their own in their own kitchen. And this may not be very difficult: the dough is very ordinary, the inside can be completely different, and the product is prepared very quickly. But still, this surprisingly tasty pastry has its secrets. In this material we will learn all the intricacies of making an Ossetian pie with meat inside and share the TOP 4 most delicious recipes.

Tips and subtleties of manufacturing

• Traditional Ossetian pie is round in shape, like a disk.
• Inside the pie there is an interior for which any food is used: meat, cabbage, cheese, wild garlic, potatoes, cheese...
• A real Ossetian pie is filled with minced beef or trimmed meat. The products are stewed with spices in a frying pan in sunflower oil.
• Meat is often supplemented with other products to taste. The most popular additive is cheese. Usually, Caucasian pickled cheeses are added to Ossetian pies: Adyghe, Suluguni, feta cheese, Imeretian. It is cut into pieces or grated on a large grater.
• The main secret of production is more inside and less dough: for 500 g of dough you need at least 600 g of inside.
• Yeast for the Ossetian pie is only needed “alive”. Specifically, they give a fluffy dough.
• The correct dough is uniformly elastic and very plastic. Steep dough will make the finished pie hard, and liquid dough will not be able to be rolled out.
• Roll out the pie dough into a narrow flat cake, but it must be fluffy.
• The filling is placed in the middle of the flatbread, the edges of the dough are gathered in the middle and the workpiece with minced meat inside is turned into a “knot”, which is rolled out with a rolling pin or kneaded into a flatbread with your hands.
• Traditional products are baked in a classic open oven at a temperature of 300°C. But at home, pies are cooked in a conventional oven or in a frying pan on the stove..
• There is a special form for baking Ossetian pie - fydzhyn. Usually it is 24 cm in diameter and 4 cm in height. But it may be of a different size. And in its absence, the pie is prepared in the oven on a baking sheet or in a springform pan.
• If the cake becomes very puffed up during cooking, pierce it with a toothpick in 4-5 places, otherwise the inside will come out.
• The baked goods are served blazing hot, with butter smeared on top to remove dryness. The pie is cut into 8 pieces and eaten only with your hands.

Pie with meat and cabbage in a frying pan

If you don’t have enough time, but want to cook something tasty and satisfying, make an Ossetian pie with meat and cabbage in a frying pan. This, of course, is not an ordinary pie, but it also turns out very tasty.

• Calorie content per 100 g - 482 kcal.
• Number of servings - 5
• Production time - 1 hour

Ingredients:

• Flour - 500 g
• Butter – 25 g
• Dry yeast - 10 g
• White cabbage – 500 g
• Water – 100 ml
• Drink – 150 ml
• Vegetable oil – 50 ml
• Meat - 700 g
• Ground pepper - to taste
• Salt - 0.5 tsp.
• Sugar - 0.5 tbsp.
• Cheese - 200 g

Making a pie with meat and cabbage in a frying pan:

1. Pour the drink and water at room temperature into the bread machine. Add vegetable oil and butter cut into pieces, also at room temperature. Next add flour, salt, sugar and yeast.
2. Turn on the device to the yeast dough making mode. If you don’t have a bread machine, knead the dough by hand so that it is elastic and soft.
3. Divide the finished dough into 3-5 equal parts.
4. For the inside, boil the meat and grind through a meat grinder.
5. Finely chop the white cabbage and fry in a frying pan in vegetable oil until cooked.
6. Grate the cheese on a large grater and combine with twisted meat and fried cabbage. Season with salt and pepper. Mix everything well and divide the filling into parts equal to the number of parts of the dough.
7. Flatten each piece of dough into a round cake and place the meat filling on it.
8. Lift the edges of the cake and gather it around the inside so that a bun comes out, which you can knead with your hands into a narrow pie.
9. Heat a clean and dry frying pan and place the tortilla with the inside on it. Bake it until done, covered over low heat.
10. Grease the finished Ossetian pie with meat and cabbage in a frying pan with butter and place in a stack on top of each other.

Meat pie with kefir

Ossetian meat pie with kefir turns out delicious and is eaten with pleasure. If you prepare Ossetian meat pie without kefir using ayran, then do not add soda to the dough.

Ingredients:

• Wheat flour - 400 g
• Drink – 220 ml
• Soda - 3 g
• Dry yeast - 2 tsp.
• Large salt - 1 tsp.
• Vegetable oil - 60 ml
• Minced beef – 400 g
• Onion - 1 pc.
• Cilantro - 1 bunch
• Garlic - 3 cloves
• Ground dark pepper - to taste

Making meat pie with kefir:

1. For the dough, combine a drink at room temperature with soda, stir and wait until foam forms. Then add flour, add salt and yeast and stir. Pour in vegetable oil and knead into an elastic dough. Cover it with a towel or cling film and leave to rise for 40 minutes.
2. Divide the dough into 5 parts, roll them into a ball, sprinkle with flour and leave for 15 minutes. Then roll them into round cakes.
3. For the inside of the minced meat, season with salt and ground pepper. Add finely chopped onions with cilantro and garlic passed through a press.
4. Place the meat filling in the center of the dough ball and pinch the edges in the center. Then roll out the cake and make a hole in the center to allow steam to escape.
5. Bake the Ossetian meat pie with kefir in the oven at 200°C for 35-40 minutes.
6. Place the finished products in a stack on top of each other, greasing each with butter.

Pie with meat and cheese without yeast

Ossetian pie with meat and cheese without yeast is very satisfying and will impress all eaters with its inimitable taste. This recipe is ordinary, because... baking without yeast. Therefore, the pie is prepared very quickly.

Ingredients:

• Serum – 400 ml
• Flour - 850 g
• Salt - a pinch
• Soda - 0.5 tsp.
• Minced pork and beef - 0.5 kg
• Onion - 2 pcs.
• Cheese - 200 g
• Seasoning - to taste

Making Ossetian pie with meat and cheese without yeast:

1. Pour whey at room temperature into a saucepan and heat to a temperature of 37°C. Add soda and stir. Bubbles immediately form on the surface.
2. Add salt and sifted flour to the whey and knead into a soft dough.
3. Roll out half of the dough and place on a baking sheet.
4. Salt, pepper and season the minced meat to taste. Add finely chopped onions and grated cheese. Stir everything well.
5. Place the meat filling on a layer of dough laid out on a baking sheet and cover it with the second half of the rolled out dough. Pinch the edges of the dough and make a few holes on top to allow steam to escape.
6. Place the pie in a preheated oven at 180°C for 40 minutes.

Meat and potato pie on water

Despite the fact that the dough for the Ossetian pie with meat and potatoes is kneaded in water, it comes out tasty and satisfying. The dough itself is elastic, soft and easy to work with.

Ingredients:

• Wheat flour - 500 g
• Water – 200 ml
• Milk – 200 ml
• Yeast - 2 tsp.
• Vegetable oil - 60 ml
• Sugar - 1 tsp.
• Salt - 0.5 tsp.
• Minced beef - 600 g
• Onion - 1 pc.
• Ossetian cheese – 100 g
• Potatoes - 300 g
• Cilantro - bunch

Making Ossetian pie with meat and potatoes on water:

1. For the dough, pour warm water and warm milk into a bowl. Add sugar, crumble yeast and stir. Leave it in a warm place for 15 minutes so that the mixture rises during this period of time.
2. Then add flour to it, pour in vegetable oil and knead a not very tight dough. Cover it with a towel and let it rise for an hour.
3. For the inside, boil the potatoes, grate the Ossetian cheese, finely chop the cilantro and onions. Add ground beef to the ingredients, add salt to taste and stir.
4. Roll out the risen dough thinly and place the filling on the resulting flatbread. Lift the edges of the dough, connect in the center and knead the flatbread to form a narrow pie.
5. Make several cuts on top to allow steam to escape, and place the cake on a baking sheet.
6. Place the Ossetian pie with meat and potatoes on water on the lower level of a preheated oven at 200°C and bake for 10 minutes. Then raise the baking sheet to the upper level and bake for another 5 minutes.
7. Grease the finished product with oil.

Video recipes for making Ossetian meat pie.

Fydzhyn (Ossetian meat pies)

Turkey with pumpkin in the oven

Pie for tea. Jellied lavash pie with cottage cheese

Cupcake “Zebra”

Potatoes with mushrooms in the oven. Potato Casserole / Gratin

Apple Pie with Sour Cream

• February 23
• Easter

Ingredients

general information

Total production time

5 h

Active production time

1 hour minutes

Complexity

Average

Number of servings

Step-by-step recipe with photos

Prepare the dough .
Opara. Pour warm milk into a cup (temperature

30-35°C) and dissolve 1 teaspoon of sugar in milk.
Crumble the yeast into the milk and mix well until the yeast is completely dissolved.

Place the dough on

10-15 minutes in a warm space - during this period of time the dough should rise with a “cap”.

Pour the suitable dough into a large bowl.
Add the drink, sour cream, egg (products should be at room temperature), and a pinch of salt.

Mix everything well.

Add flour evenly and lubricate your hands with vegetable oil, knead the dough.

Advice. The dough comes out viscous and is not very comfortable to knead. But when he approaches, he becomes soft and obedient.

Cover the dough with a clean cotton towel or cover the bowl with cling film and put it in a warm space for

Prepare meat filling .
Pass the meat, onion and garlic through a meat grinder.
Add freshly ground dark pepper, red pepper and salt to the minced meat.
Mix the minced meat well. Add a few tablespoons of broth and mix well again (the finished minced meat can be put in the refrigerator to steep).

Divide the dough into 3 equal parts

Place one part of the dough on a table dusted with flour and lightly knead it to form a flat cake (do not make the flat cake narrow, otherwise the dough will tear).
Place 1/3 of the meat inside in the middle of the flatbread (it is better not to distribute the filling over the flatbread, but to lay it out in a small mound).

Gather the edges of the flatbread towards the center and seal well. The inside should be inside the cake.

Dust the cake with a lot of flour.

Gently knead the cake from the center to the edges.

Advice. To form Ossetian pies, it is very convenient to use 2 round wooden boards. Place the flatbread with the inside on one board dusted with flour and gently knead it from the center to the edges. Then the cake is covered with a second round board and carefully turned over so that the board that was on top is at the bottom, and the cake is turned over accordingly. Now we remove the top board, dust the flatbread with flour and knead again from the center to the edges. Thus, you can twist the cake a couple of times until you get a cake of the right size. The flatbread is kneaded quite thinly, its diameter is about 30-40 cm.

Make several cuts on the surface of the pie to allow steam to escape, being careful not to cut through the pie. Usually the cuts are made in the form of some kind of pattern.

Thus, prepare the remaining 2 pies, dividing the dough and filling equally.
Place the empty baking sheet in the oven preheated to

230°C and let it warm up perfectly.
Place the cake on a hot, lightly floured baking sheet (if it is difficult to place the cake on a hot baking sheet, place it on a cool one).

Place the baking tray with the cake on the lower level of the oven and bake

10 minutes.
Then carefully move the pan to the highest level (but not to the highest level) and cook some more.

5-7 minutes.
3-4 minutes before the pie is ready, you can pour 2-3 tablespoons of broth into the holes in the pie.
Brush off excess flour from the finished pie with a brush, transfer the pie to a plate and generously grease with butter.
Prepare the remaining pies in the same way, grease any pies with butter and stack them on top of each other.
When serving, three pies folded together are cut immediately.

Bon appetit!

We also created a Telegram channel. Join and share with friends!

Ossetian meat pie

Typically, Ossetian meat pie, called Fydzhin, is made from beef. But you can also use other meat (for example, lamb). Each housewife has her own recipe for Ossetian pie, and each one believes that hers is the most correct. In general, let's create delicious pies and eat them with pleasure!

• Total cooking time – 2 hours 0 minutes
• Active cooking time – 0 hours 30 minutes
• Cost – average cost
• Calorie content per 100 g – 208 kcal
• Number of servings – 3 servings

Choose where to save the recipe:

Would you like to keep this recipe for yourself?
Select where:

How to cook Ossetian meat pie

Ingredients:

• Wheat flour – 500 g
• Drink – 200 g
• Milk – 100 g
• Yeast – 20 g {live}.
• Chicken egg – 1 pc. average.
• Sugar – 1 tbsp. no slide.
• Salt – 2 pinch(s)
• Vegetable oil – 2 tbsp.
• Lamb – 1 kg
• Onions – 220 g
• Garlic – 3 teeth.
• Chili pepper – 0.3 pcs.
• Broth – 100 g or water.
• Cilantro – 1 tbsp. optional.
• Salt - to taste
• Dark pepper - to taste
• Butter – 30 g for greasing finished pies.

Manufacturing:

I wrote three portions, but! Naturally, these are three Ossetian pies that can feed six or snack on all 10 people.

Since the longest dough is yeast dough, we’ll start with that. All ingredients must be selected from the refrigerator in advance.

I use {live} yeast all the time. You can always change to dry active or instant. Look on the package how many are needed for 500 grams of flour.

I keep the yeast in the freezer, so take it out, cut off the required amount and defrost it at room temperature.

Opara. Add sugar, 1 tablespoon of flour, 100 grams of warm milk to the yeast and stir everything well. Let our dough stand in a warm place for about 20 minutes. During this period of time, a large cap of small bubbles appears. That's it, you can knead the dough.

Sift flour into a bowl. Personally, 500 grams is enough for everything - for the dough, dusting the table and the dough itself. Despite all this, it remains a little sticky, but I no longer add additional flour.

To the flour (I have about 450 grams) add the drink (room temperature), an egg, a couple of pinches of salt, the dough and knead the dough well. At the end, pour in a couple of tablespoons of vegetable oil and mix thoroughly for a couple more minutes. If you see that the dough is quite (!) sticky, add 1 tablespoon of flour until it becomes sticky.

That's it, cover the bowl with the dough with a towel and send it to a warm space to rise. I put it in the oven with the light on, which heats it (the oven) to 28-30 degrees - the best temperature. After an hour, my dough had risen approximately three times in size.

At this point it's meaty inside. Peel the onions and garlic. Pass the last one through the press.

In theory, the meat should be finely chopped, but I just twisted it in a meat grinder with large holes together with the onion. The meat must be quite fatty. I'm at about 20%.

Remove seeds from chili pepper and finely chop. I have it, eight cm, I took the third part.

Add crushed chili to the minced meat, salt, a little dark pepper, broth (I used lamb, you can just water) and cilantro. I have fresh frozen cilantro.

Mix the minced meat well. If suddenly your meat is not fatty, then add a piece of fresh lard or add 50 grams of butter. but fatty meat is better.

Mix the minced meat well and divide into three equal parts.

Turn on the oven at 200 degrees.

We take out our dough, knead it, take it out of the bowl and divide it into three equal parts.

Sprinkle the table with flour, knead a portion of the dough into a thin pancake and place a “ball” of minced meat in the middle.

Next, we stretch the ends of the dough onto our minced meat ball and connect at the top. Try to create it so that there is no air inside. Pinch the top well.

At this point, we need to carefully level and flatten our future cake. We do this by hand. Turn over and flatten again. I always start with my hands and finish with a rolling pin (and sprinkle it with a little flour). If you rush, you will tear the dough. My diameter is something like 30 cm.

I always line the baking tray with baking paper. Transfer the pie to a baking sheet, create a small hole in the middle, only in the top layer of dough. You can also create a pattern on the dough itself with a knife or scissors for the best steam release.

Bake in a preheated oven. 20 minutes is completely enough. Naturally, the baking time depends on the characteristics of your oven, but if it was heated in advance, it cooks quickly. While one pie is in the oven, roll out the next one.

Take out the finished pie, place a second one in its space and put it back into the oven. Grease the entire surface of the hot pie with butter. I get about 10 grams.

Cover the top of the Austin pie with a larger bowl to keep warm. Roll out the 3rd pie. Place the second one out of the oven on the first one and again grease it with oil and cover it with a bowl. Well, the third one goes into the oven. Then literally the same thing - put it on top of the two ready-made ones, grease with oil and serve.

I have one pie with meat and two with cheese. With cheese, by the way, they always look neater and more attractive. Minced meat, naturally, took a third of the indicated norm.

A proper Ossetian meat pie will have a narrow layer of dough.

They are eaten with their hands and always served with broth. Although, for example, cheese ones are not bad with tea. A very filling and fatty dish. One downside: it’s hard to put down