Ossetian Pies

Name: Ossetian Pies
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Ingredients: 400 g bread flour; 5 g Instant Yeast, SAF; 2 tsp kosher salt; 2 tsp sugar; 220 ml water; 100 g sour cream; 1 egg (large); 2 tbsp sunflower oil; 160 g beet leaves (finely chopped); 10 g chives (finely chopped); 10 g cilantro (finely chopped); 180 g Feta cheese; 200 g cabbage (finely chopped); 50 g onion (finely diced); 1 tsp sunflower oil; 1 pinch kosher salt; 1 pinch black pepper (freshly ground); 50 g walnuts (toasted, finely chopped); 115 g Feta cheese; 90 g chives (finely chopped); 60 g ramps (finely chopped)

17 steps

Prep:2hCook:30min

Ossetian pies are thin round closed pies with assorted fillings that are a combination of feta-like cheese and chopped raw and cooked vegetables — potatoes, cabbage, beet leaves, beans, squash, chives, etc. The vegetable part is reflected in the name of the pie and makes its flavor. Three piled Ossetian pies are a centerpiece of a festive table in Ossetia. Ossetian pies can be served as a meal or a heavy appetizer for a wine tasting party. Walibah — cheese only Kartofdjin — potatoes + cheese Tsaharadjin — beet leaves + cheese Kabushkadjin — cabbage + cheese Davondjin — chives + ramps + cheese Nashdjin — pumpkin + cheese Fidjin is a pie with ground meat and doesn’t have any cheese in it.

Updated at: Thu, 17 Aug 2023 04:03:45 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

119

High

Nutrition per serving

Calories1631.3 kcal (82%)

Total Fat79.1 g (113%)

Carbs174.5 g (67%)

Sugars13.2 g (15%)

Protein56.7 g (113%)

Sodium3840.9 mg (192%)

Fiber11.1 g (40%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

Instructions

for the dough

Step 1

Mix all ingredients for the dough except oil. Knead it long enough to form gluten. Stand mixer with flat beater are the best for this job. Add oil when the dough is almost ready and finish kneading by forming a soft ball.

Step 2

Give it 2-3 hours (depends on room temperature) for rising. Its volume should triple. At this point, the dough can be refrigerated in a closed container for later baking. It will keep for up to 4 days.

Step 3

Prepare the fillings. See instructions below.

Step 4

Ossetian pies are baked two at a time on two racks. They are baked on naked stone or in shallow heavy-bottom pans. What is good for baking pizza is good for baking Ossetian pies. I prefer pans. Preheat the oven to 450F with two 12" pans in inside. Do not shape pies until your oven is ready.

OvenPreheat

Step 5

Divide the dough to 2 portions. Because its moisture content is very high, this super wet dough requires generous flour dusting. Flatten a portion of dough gently with your palms. Place a ball of filling in the center and flatten it.

Step 6

Carefully pack the filling inside the dough.

Step 7

Gently flatten the dough with filling inside into a thin 1/2" disk, carefully flipping it 2-3 times. Take a pan out of the oven and transfer a shaped pie into it. Be careful! The pan is very hot! Make a hole in the upper layer of dough in the center of the pie. The vent hole allows steam to escape during the baking. Start baking on the lower rack. In 5 minutes, move it to the upper rack and bake for another 5 minutes. You may need to adjust timing for your oven.

Step 8

The pie is ready when it is golden brown. After you take it out the oven, you might want to remove any extra flour from the surface. Any culinary brush will do the job. Than, apply some melted butter to soften the crust. Let it rest for a few minutes and it is ready to serve.

for Tsaharadjin filling

Step 9

Wash beet tops, every leaf individually. Pat them dry with paper towels. Separate stems and greens and finely chop them.

Step 10

Heat a skillet with 1 tsp of vegetable oil. Sauté chopped stems first, than add greens and wilt them. Let the cooked beet tops cool down to room temperature.

Step 11

Add other chopped herbs or greens and crumbled cheese. Mix everything well with your hands. Keep refrigerated in a covered container.