Step 5 – Flour a clean floor and roll out one of the balls to round 20cm/8inches in diameter making the edges of the circle slightly thinner than the centre. Place the filling within the centre after which pinch and collect the sides up sealing the edges tight. Turn over and place in one of the tins after which along with your palms gently press out to suit the tin and make an even circle. Reduce out a small circle in the centre to vent the pie. Bake for 25 minutes or until golden. Brush immediately with melted butter and serve.

Kefir and water are poured right into a cup, add butter, salt, sugar, half of flour, yeast, knead the dough and put it for half-hour in a heat place to make it rise. Whereas the dough will go up, the filling is being ready. Take 200 grams of Ossetian or Adyghe cheese and grate it. If there isn’t any cheese, then it is advisable take the same quantity of cottage cheese and combine it with melted butter, which it’s worthwhile to take one hundred grams. To the cheese is added a large amount of finely chopped greens: 350 grams of spinach or sorrel and 50 grams of onions, dill and cilantro. It stays to combine all the things and the filling is prepared!

1. Combine all free substances in a deep bowl.

2. Regularly add the butter and phantom (I don’t have any sugar content), whisking with a whisk until the dough seems like thick bitter cream.

3. Grease a baking dish with vegetable oil and sprinkle with oatmeal. Put the dough and easy with a spatula.

4. Bake in a preheated oven for 45 minutes at 180 * C.

5. Put the completed dessert on a platter and sprinkle with coconut. See also:.

The classic Ossetian pie within the outdated days was prepared only from unleavened dough with various fillings. With the event of the culinary business and the emergence of an increasing number of new ingredients, the recipe has regularly changed and now we’ve a huge stock of recipes for making Ossetian pie. There are recipes in which you can freely use eggs, yeast, butter, milk.

If desired, you’ll be able to add milk to the water – it will likely be tastier. Here opinions differ. Some imagine that milk should be small, whereas others advise taking the same amount of liquids. When the dough turns into semi-liquid, add half a stack of vegetable oil to it and continue to knead. At the tip of kneading, the bowl is covered and site (http://hackfabmake.space) placed in heat for about two hours. Then the base is again kneaded with flour added, since Ossetian pie can only be prepared from elastic, however not sticky dough. If it sticks to your hands, add flour and knead just a little extra.