Beets are often used in the kitchen - in borscht and salads. Not everyone knows that leaves can also be eaten. How to cook a pie with tops so that it turns out tasty and satisfying?

Ingredients

Yeast 45 grams Milk 120 milliliters Sugar 15 grams Kefir 220 milliliters Sour cream 50 milliliters egg 1 piece(s) Salt 1 tbsp. Flour 30 tbsp beet tops 1 kg Bulb 1 head Cheese 700 grams spread 70 grams

• Number of servings: 1
• Cooking time: 40 minutes

Pie with beet tops “Ossetian”

Ingredients:

Live yeast – 45 g;

Milk – 120 ml;

Sugar – 15 g;

Kefir – 220 ml;

Sour cream – 50 ml;

Egg – 1 pc.;

Salt – 1/3 tbsp. l.;

Flour – 3.5 tbsp;

Beet tops – 1 kg;

Onion – 1 head;

Cheese – 700 g;

Spread – 70 g.

Preparation

Heat the milk to 35 degrees and mix with sugar and yeast. Place in a warm place for 20 minutes. The dough should double in size. Separately combine kefir, salt, egg and sour cream. Pour the mixture into the dough and stir.

Add flour and knead the dough until it reaches a soft consistency. Set aside in a warm place and cover with a cloth. Wait until it doubles in size.

Cut the onion into pieces and fry with the addition of spread. Add beet leaves, cutting them. Fry and add salt and pepper at the end. Grate the cheese and add to the mixture.

Cut the dough into 3 similar pieces, roll each of them out. Place one layer on a baking sheet and top with the filling, pinch the edges. Bake for half an hour at 180 degrees. Repeat with each rolled out piece. Grease the top with butter (to make the dough soft).

Beetroot pie should be eaten warm. Thanks to the oil, it will become tender and soft. Serve with tea.

Beetroot pie with cheese

Components:

Any dairy product – 200 ml;

Water – 150 ml;

Sunflower oil – 75 ml;

Spread – 50 g;

Flour – 2 tbsp;

Sugar, salt, yeast - 0.5 tbsp. l.;

Curd mass and cheese – 300 g;

Beet tops – 1 bunch.

Preparation

First of all, you need to prepare the dough - combine water and sugar, add yeast. After 15 minutes, add kefir, salt and 2 types of oil. Sift the flour and knead the dough. Leave in a warm place for 60 minutes.

Wash the tops and cut into pieces, combine with cheese and cottage cheese. If desired, you can add herbs and pepper. This will serve as the filling.

Cut the dough into 3 pieces and roll each one out. Place the filling in the middle of the pancake and pinch the ends of the dough. Bake in the oven for 15 minutes. at 250°.

Do the same with the remaining tortillas. After baking, coat with spread. You can also add the spread to the middle of the flatbread to make the filling tastier.

Beetroot pie recipes are attractive due to their simplicity. It's easy to prepare and the taste is unforgettable. The filling has a sour taste - this is the highlight of the pie.

Dissolve the yeast in warm water with sugar and wait a little, then add kefir. Pour the resulting mixture into a bowl with sifted flour and knead the dough. Place it in a pan, grease the bottom with oil, and leave to rise for an hour. Then knead the dough and let it stand for another 15-20 minutes.

While the dough is rising, let's make the filling. Wash the beet leaves and greens thoroughly and chop finely. Grate the cheese. Combine these ingredients, add sour cream, a little salt and mix well.

Divide the dough into 3-5 parts. The number of pies must be odd, since Ossetians bake an even number of pies only for funerals - otherwise it is considered a bad omen. Flatten each part of the dough into a flat cake with your hand and place part of the filling in its center.

Gather the edges of the flatbread around the filling in the form of a bag and pinch the edges. Now turn the ball with the filling seam side down, you can immediately place it on a baking sheet, and gently mash it into a flat pie. The thinner the better. Make a small hole in the center to allow steam to escape. Preheat the oven to 220 degrees and bake the pie for 15 minutes. While the pie is still hot, generously grease it with butter and serve immediately.

Admit it, who can indifferently pass by a ruddy puff pastry? In my Soviet childhood, one of the most desired delicacies in “Kulinaria” (a cafe-store that sold confectionery) were fluffy Hungarian cheesecakes. Remember this? A satisfied mouth, smeared in puff pastry flakes and powdered sugar, and also an extraordinary rapture when you get to the curd filling, placed in exactly the right proportion so that the wet cottage cheese does not interrupt the delicate crunch of the cheesecake. Ah, my dear beloved GOST and the unforgettable taste of childhood! Little did I know then that I would get to taste Hungarian cheesecake perfected in the form of Turkish baklava?

Interesting, right? A similar result of crispy layers, a similar principle at the base - flour and sooooo much butter, but a completely different technique. In Turkey the dough yufka, better known to the world under the Greek name phyllo, rolled out into a “fabric” without a single hole, so thin that you can read a newspaper through it. Then the yufka is laid in layers, which are generously coated with melted butter. This creates the basis for baklava, and also for delicious savory pies with curd or vegetable filling, which are called burek.

How is classic puff pastry made? A stick of butter is wrapped in a similar dough made from flour and water (with the addition of yeast, if we are talking about croissants) and then the whole thing is rolled out according to a certain strict pattern so that the butter and dough become one.

But the principle that creates the delicious crispy layers in the end is the same. In a hot oven, the butter melts and reaches a boil, releasing a small amount of steam that lifts the dough, separating layer by layer. Considering that baklava is much older than Napoleon cake, I am inclined to believe that the French took a proven principle and simply lowered the bar in terms of skill. They replaced the filigree rolling of thin dough with simpler, but numerous operations of rolling out the dough with several freezing times in between. This means that puff pastry comes from the very region where I live now.

I never cease to be amazed at the similarities and, at the same time, subtle differences in different cuisines of the world. The more I travel, look into the kitchens of women from different countries and study the culinary traditions of different parts of the world, the more I am convinced that, on the one hand, there is a common basis that unites them all, and on the other, each of them remains unique.

For example, before it never occurred to me to compare pancakes and chapatis, until in Morocco I saw how a very thin dough similar to phyllo (in Morocco it is called warka) is made according to the principle of pancakes - that is, they are not rolled out, but made liquid and pour a thin layer onto the frying pan. Then pancakes are essentially the same thin bread as chapati or lavash. The only difference is that for the latter the dough is rolled out, and for pancakes it is poured with a ladle. Ukrainian lazy dumplings are similar to Italian ones, Georgian khinkali are similar to Chinese dumplings, Indian ones are similar to our porridge. This list can be continued endlessly.

And the culinary world is just one of the manifestations of our big world, where the same principle of simultaneous similarity and difference operates. We are all tiny pieces of the Higher Consciousness, which means we all have something in common. Having lived in 6 countries, and worked and communicated with people from more than 50 countries, I have had the opportunity to come into contact with so many life stories and destinies, but I cannot help but notice how they are all united by the same desire! Each of us strives with all our hearts to realize our nature, serve our purpose, and find an application for our talents. We all understand that there is something much larger and higher than us, some goal, rhythm, law, truth or God. We may call it different things, but our hearts strive for one thing. If we manage to take a step forward, then we feel unbridled happiness and community with the world around us, and if we mark time or go backwards, then melancholy, a nagging feeling of dissatisfaction and loneliness appear in our hearts.

And with this commonality, each of us is a unique personality with our own strengths, talents, abilities and nature. Imagine if we were all the same. Horror! You don’t need anyone, complete isolation and boredom - you know in advance what the other person will think, say and do, even starting communication would be uninteresting! And how great it is that we can enter into relationships and combine our strengths and talents to ultimately help each other move towards a higher goal. What am I talking about? Of course, about the layer cake.

Once I had the opportunity to observe how puff pastry was made according to all the rules. My friend Lena, who graduated with honors from a prestigious culinary school, visited me at the beginning of her practice and spent half a day making croissants. To be fair, it should be said that during this time she baked more than one tray of croissants, which were the most delicious of all that I have ever tasted, but my dears - half a day! So I vote for homemade puff pastry using Gordon Ramsay's method. Yes, the dough will not rise 5 times, but we are preparing a homemade pie for family and friends, and not an exquisite French dessert at a pastry competition.

I admit, putting as much butter in the dough as required by the recipe, I felt remorse, so in order to at least alleviate them, I replaced the flour with whole wheat. By the way, it gives a pleasant nutty flavor to puff pastry.

As for the filling, there is a lot of scope for creativity. Without further ado, I simmered the beet tops and stems in ghee with a little coriander, allspice and aromatic local thyme. You can use other available tops or greens like mustard, nettles or eventually spinach. Cheese, feta or cottage cheese can perfectly complement greens.

Final words? It's amazing how dough with so much butter can be so light and airy! You can try to reduce the butter, but then you will have to sacrifice either the layers that made it all about, or several hours of time for additional rounds of rolling and freezing (6 instead of just 2 in this recipe). Still, the beauty of this recipe is its speed. If oil really bothers you, then limit yourself to a small pile of pie and treat it to your dear and loved ones. You, such a thin, generous and talented cook, will definitely be carried in their arms.

Magnificent layer cake with beet tops

The dough can be made in advance and kept several blocks in the freezer as a preparation for unexpected guests or spontaneous tea drinking.

Preparation time: 30 minutes + 40 minutes wait
Oven/stove time: 30 minutes
Total time: 1 hour

Servings: 9

You will need:

For puff pastry:

250 g finely ground whole grain wheat flour
6.5 g (1 tsp) fine sea salt
250 g cold butter(best from the freezer)
90 g (6 tbsp) cold water

For filling:

2 tbsp. l. ghee
350 g (about 30 leaves) beet tops + stems, thoroughly washed and finely chopped
1/4 tsp. fine sea salt
1/2 tsp. ground coriander
1/2 tsp. dry thyme
1/8 tsp. ground sweet peas

Cooking process:

Prepare the dough: Sift the flour and salt into a large bowl and grate the cold butter there using a coarse grater. Using your fingertips, rub the butter into the flour, but do not stop; small pieces of butter should be visible to the naked eye. Gradually add water (you may need less or more depending on the flour) and form into a log. Don't worry if the bun is barely holding together - just wrap it in plastic wrap and put it in the freezer for 20 minutes.

Turn the dough into puff pastry: Place the bun from the freezer on a lightly floured work surface. Press to flatten it a little. Using a knife or bench scraper, smooth down the sides to create a plump square of dough. Now roll out strictly in one direction so that the length of the layer is 3 times the width, that is, into a rectangle of approximately 20 x 60 cm. Admire the marbled surface of the dough, with visible stripes of butter - beauty! Smooth out the sides again with a knife or scraper. Now fold the dough: mentally divide it into three parts and first fold the third of the dough closest to you away from you, and then cover it with the third farthest from you, tucking it towards you. Turn the bundle 90 degrees so that the length becomes width. And repeat it all over again: roll out three widths in length and fold in three. Wrap in plastic wrap and place in the freezer for 20 minutes.

Prepare the filling: Meanwhile, in a large skillet over moderate heat, melt the butter and add the spices. Place the chopped beet tops and stems into the spiced oil and stir immediately so that the spices are evenly distributed and do not burn. Add salt, stir again and cover with a lid for 3-4 minutes so that the leaves quickly soften and release liquid. Then simmer without a lid for another 5 minutes, until almost all the moisture has evaporated.

Prepare the pie: Preheat the oven to 200C. Divide the dough from the freezer into 2 equal parts. Roll out one piece on a lightly floured surface into a rectangle approximately 65 x 45 cm (and 2-3 mm thick). Place the rolled out sheet of dough directly onto the baking sheet and spread the filling evenly, leaving 1cm around the edges. Roll out the remaining dough, cover the filling with it and pinch the edges of the dough with your fingertips. Make several cuts on top with a knife to allow excess moisture to escape during baking. Bake for 30-35 minutes and serve the pie warm or cold.

Dietary and vegetarian options. Ossetian national cuisine. A very tasty, healthy and easy-to-prepare pie that will always delight you and your loved ones with its unique combination of ingredients and aroma.

Ingredients for “Pie with Beet Tops and Cheese”:

• / (highest grade. ATTENTION: the proportions are approximate, it all depends on the products) - 4 cups.
• — 500 ml
• (the recipe uses water, you can add milk) - 500 ml
• — 30 g
• (optional) - 1 piece
• (the bigger, the better)
• (the bigger, the better)
• (ideally Ossetian cheese, but if you don’t have it, you can replace it with any “live” brine (rennet) cheese)
• (for adding to the dough and greasing the raw dough so that it does not stick; in no case should you grease the finished pie with vegetable oil) - 0.5 cup.
• (taste)
• — 1 tsp.
• (taste)
• (can be low-fat or low-fat natural yogurt for those who are watching their figure) - 1 tbsp. l.

Cooking time: 90 minutes

Number of servings: 8

Recipe for Pie with Beet Tops and Cheese:

This pie is spring-summer, in the old days it was prepared when not only beet tops appeared in the garden, but also everything green that could be put into the filling. If (as an option) you add spinach, it turns out divinely delicious. But let’s still remember that the basis of the filling of this pie is beet tops.

Now is the right time to bake these pies; spring is coming, and with it vitamin deficiency. Let's reinforce ourselves with vitamins!

P.S. The quantities indicated are for approximately 5 pies, approximately 30 cm in diameter.

So, the dough. The recipe for this dough is in my recipe book, the very first one.

Again, I repeat that for any Ossetian pies you can also use yeast-free kefir dough (this is what is shown in the photo).
But more often, a pie with tops is prepared using yeast dough, so I will give its recipe here.

Dissolve the yeast in warm water with sugar and prepare the dough. The water should not be too cold or too hot, otherwise the dough will not rise. The temperature should be pleasantly warm for your hands. A little warmer than body temperature, 40 degrees, maybe 45, but no more.
After 10 minutes, add what we have: kefir, whey, milk, water or a mixture of these products, so that everything together is about 500 ml. During fasting, I prepare the dough in plain water and don’t bother. It turns out very well.
Sift flour into a large deep bowl (or better yet, twice to saturate it with oxygen, don’t be lazy), add salt immediately, make a well on top, pour the dough into it. Gently begin to knead in a circle inside the recess, gradually mixing in flour from the sides. You can add an egg if you wish (I personally don’t add it). Knead the semi-liquid elastic dough (so that it sticks to your hands, thicker than pancakes). Do not overfill the dough with flour!
Transfer the dough into a large saucepan.
First grease the bottom of the pan with plenty of vegetable oil, roll the dough in this oil and leave. Cover the pan with a towel and place in a warm place for about an hour and a half to rise. The time depends on the quality of flour and yeast, you need to watch. In no case should there be a draft in the room with the test.
After a while we look, if it’s right, knock it down a little, cover it again and leave it some more.

Then we divide the dough into portions, each of which is approximately the size of a fist (this is the future pie). Sprinkle each piece with flour, cover and leave to proof for 15-20 minutes.
Of course, the taste of the pies depends on the quality of the flour and all the ingredients in general. The fresher and better quality they are, the softer and tastier the pies are.

We sort out the beet leaves, rinse them in cold running water, shake them off, lay them out on a towel, and be sure to dry them. We cut off the stems, leaving only the leaves themselves. If you want to leave some of the stems, then, in principle, you can, but they will need to be cut very thinly and finely. Cut the leaves as thinly as possible into strips. Add the greens you have in the garden or in the refrigerator. Dill, spinach, green onions, and anything green that your heart desires will do. Well, of course, without fanaticism.

In a separate bowl, grate fresh Ossetian cheese on a coarse grater (this is ideal). If there is no Ossetian cheese, then you can have Adyghe cheese, or at worst Suluguni or feta cheese, or a mixture of these cheeses. The main thing is that the cheese should not be boiled. Only rennet (brine) cheese, and preferably very fresh. If it is too salty, then do not add more salt to the grass. If unsalted, you can add salt to the filling, but only at the very end, before making the pie, otherwise the filling will release juice, leak and tear the dough.

So, we chopped the greens and tops and grated the cheese.

Let's connect. Add 1-2 tbsp. l. sour cream. If necessary, add salt (taste). Then the filling can be rolled into a ball like this, but not too tightly.

Proportions: for two large bunches of tops - approximately 500 g. cheese (this should be enough for three to five pies).

ATTENTION: DO NOT FORGET TO PREHEAT THE OVEN TO 220-240 DEGREES. THE OVEN MUST BE VERY HOT!

Shape the pieces of dough into koloboks. If it sticks, you can grease your hands with vegetable oil. The dough should be soft and elastic. We also roll the filling into koloboks according to the number of pies, it’s more convenient.
The filling in the pie should be at least 60%. That is, there should be less dough and more filling. Experienced craftswomen manage to add even more fillings. But first, at least try 60% to 40%. It takes practice.

The dough and filling, of course, should be in separate bowls. Here in my photo the dough has not yet been divided into equal pieces, don’t let this bother you. Unfortunately, there is no other photo yet.

While we are working with the first kolobok, the rest must be covered with a towel so that they do not get airy. Take one part of the dough. Lightly flour the work surface to prevent the dough from sticking. We also sprinkle flour on the work surface. We no longer use oil. If the dough sticks during modeling, sprinkle it lightly with flour, but not too much so that the cake ends up being tough.

We make a pancake from the kolobok (you can roll it out with a rolling pin), about 0.7 cm thick). Take one of the prepared parts of the filling, roll it into a ball and place it on the pancake. If the filling turns out to be liquid, you can first squeeze it out slightly to get rid of excess juice, otherwise there is a risk that the pie will tear, especially when preparing it for the first time.

Carefully collect from the edges to the middle, go evenly in a circle

It turns out this big “dumpling”, or rather “khinkal”, round in shape:

P.S. We secure the coupling point very well so that it does not come apart. Let's check. Sprinkle the joint with flour.

We make the “dumpling” flat - spread it out evenly and carefully so that the dough does not tear (you can carefully roll it out), give it an even round shape. Quickly turn the pie over to the “ugly” side, that is, the “seam” side down, and place it on a greased baking sheet. This must be done very quickly. Flatten the pie again from the middle to the edges of the baking sheet, trying to distribute the filling evenly inside. Using a flat palm, lightly press down the dough, moving in a circle around the entire pie, from the middle to the edges. This is done so that the dough on both the top and bottom is thin and the filling is distributed evenly. Experienced craftswomen turn the cake from one side to the other and press it down 2-3 times. But for now it’s enough for us to do it once on each side; our main task is to prevent the cake from tearing, especially at the bottom.

Make a small hole in the center of the pie with your finger so that it does not swell and “explode” in the oven. Under no circumstances should you pierce the pie right through! Make a hole only in the top layer of dough!
And I repeat: for the pie to turn out beautiful, you need to put it in a baking tray with the sealed part down, so that the whole, “beautiful” part of the pie is on top (seal the “dumpling” properly so that during baking the pie does not spread and so that the filling does not leak out, and sprinkle this place with flour. And in the upper, “flat” part of the inverted pie, make a hole.

It turns out something like this:

Send the pie to the bottom shelf of the oven, preheated well to 220-240 degrees, or even more. The oven must be VERY hot! The pies bake quickly.
After about 7 minutes, check the pie - take out the baking sheet and move it back and forth... if the pie lags behind the bottom, then you can move it higher, to the middle of the oven, to brown it. If it doesn’t lag behind, hold it down a little more.

After transferring the pie to the middle level of the oven, bake for another 15 minutes (see color.) Do not overbake, it should not be too dark! As soon as it turns brown, you can pull it out. The longer we keep the cake in the oven, the tougher it becomes.

Carefully remove the pie from the baking sheet and place it on a flat plate (or on a special wooden circle). If there is too much flour left on the finished cake, shake off with a dish towel or napkin. Then generously grease the top of the pie (or maybe the bottom, carefully) with butter, or even better, melted butter. There is no need to skimp on oil, the more, the better (if you are not on a diet, of course). You can’t lubricate with vegetable oil, because it causes the pies to become stale and lose their color and taste.
Cover with cellophane and a dish towel or something else warm on top of the cellophane until the next pie is made. This way the cake will not cool down and will become softer.

The finished pies are stacked on top of each other, like pancakes. Cut like pizza into 8 pieces. Crosswise, then crosswise again diagonally.

P.S. It is considered the height of skill if the dough is thin and there is a lot of filling (like a duvet cover and a blanket).

We make pies with cheese, pumpkin, potatoes/cheese, etc. in exactly the same way. More details about other fillings in the following posts.

Bon appetit!

Addition to the recipe, note for housewives:

1. If you don’t have your own beets growing in the garden, then with the onset of spring you can look for tops in the markets or ask grandmothers. In America, beets are sold together with tops in supermarkets all year round.

2. Pies need to be made and thrown into a preheated oven quickly, they tend to leak and tear!

3. According to tradition, it is necessary to prepare an odd number of pies (most often three). If the result is even, then it is better to arrange them on different plates so that there is an odd number in each plate (for example, 3 and 1). This is due to an ancient custom: odd numbers are prepared on holidays, even numbers are prepared for wakes and funerals.

4. Ideally, the filling in a RAW pie should be slightly visible through the dough. It happens that the dough breaks, especially with “wet” fillings such as tops or pumpkin. But with certain skills, making beautiful and not torn, generally “correct” pies with thin dough and a large amount of filling is quite achievable.

5. Ready-made pies keep very well in the refrigerator for up to a week, or even more. It is better to cover them with a towel.

6. You can reheat it in the microwave, in the oven, or in a frying pan. If reheating on the stove, sprinkle them lightly with water, cover the pan with a lid and heat over low heat, then they will not dry out and will be softer.

7. Egg and milk can make the dough rubbery. Therefore, I prefer to knead the dough without eggs and use regular filtered water, or a mixture of milk and water.

8. To make pies soft, the dough should be semi-liquid, alive, moving! Don't weigh it down.

Anyone who has not tried Ossetian pies is not familiar with pies at all. I myself am Russian, I adore Russian cuisine, I am absolutely delighted with Georgian khachapuri, but having tried Ossetian pie once in Ossetia, I experienced something unimaginable. This is truly the most delicious thing that can be made from yeast dough with filling, and with any filling.

Each of the varieties of Ossetian pies is delicious in its own way and cannot be compared with anything else) In any Ossetian family, pies on the table occupy the most honorable place, this is the most basic national dish. As far as I remember, the solemnity and significance of the event on which the table is set with pies depends on their quantity.

Three pies are just what you need. And you know, any real Ossetian can bake pies, from childhood. And you need to cut pies in a special way, as I remember, the plate should not be rotated under any circumstances when cutting pies.

In general, the Ossetian people have a lot of their own traditional nuances... I respect these people very much. In Ossetia, to this day, no matter how modern the youth are, with all the gadgets and so on, a guy will never smoke in front of an older person and will never swear if an older person is standing next to him. B

Most of all, they honor, respect and treat elders, parents with great respect, and respect old age. I can talk about Ossetia for a long time, but now I want to invite you to bake an Ossetian pie: with fresh cheese or even tastier - with cheese and beet leaves.

Recipe for Ossetian Pie with Cheese and Beet Leaves

Dough:

Flour - 700 g
Dry yeast - 1/2 tbsp.
Salt without top - 1 tbsp.
Granulated sugar - 1 tsp.
Grows. butter - 100 g
Warm water
Butter for greasing the finished cake

Filling:

(1 part cheese to 2 parts beet leaves)

350 g of Ossetian cheese (the recipe specifies Ossetian cheese, but for lack of it I replaced it with unsalted cheese. It also turned out very tasty. If you eat suluguni, it will also be very, very good)

750 g chopped beet leaves

Salt to taste (I didn't add)

Mix yeast, salt, sugar and a little flour dissolved in warm water. Place the dough in a warm place for 10-15 minutes.

At this time, carefully mix the cheese and beet leaves, mashed with a fork, without crushing them so that the juice does not leak out.

Press down a little and gather the dough around.

Turn the cake over and knead it with your hands into a thinner round cake.

Place the pie on a heated (not hot) Teflon baking sheet. Flatten and make a hole in the center to allow air to escape from the cake.

Bake in an oven preheated to 200 degrees for 35-40 minutes (low mode - 20 minutes, top mode - 15 minutes).

Place the finished pie on a greased plate and generously grease the top with butter.

PIE WITH FRESH CHEESE (Uælibækh)

Dough for one pie:

flour - 300 g,
kefir - 2 glasses,
sugar - 5 g,
margarine - 30 g,
yeast - 5 g.

Ground meat:

fresh cheese - 300 g,
butter - 30 g,
salt - to taste.

Sift first or highest grade wheat flour, make a hole in the middle and pour fresh kefir into it, add softened margarine, salt, baking soda or yeast, sugar and knead into a soft dough. Place in a warm place and cover. If the dough is made with yeast, then leave it to proof for 2-3 hours until it rises. With soda - for 30-40 minutes.

Meanwhile, prepare the mince for the pies. One-day aged cheese made from fresh whole milk, squeezed out of the remaining whey, kneaded thoroughly until the cheese mass becomes buttery and equally elastic, add salt, mix well and divide into parts (according to the number of pies).

Divide the finished dough into parts and roll each part into flat cakes 0.5-1 cm thick. Place pre-prepared minced fresh Ossetian cheese in the middle of the flat cake, smooth the cheese on the surface of the flat cake 3-4 cm from the edge of the flat cake, then take the ends flat cakes, gradually pull them to the middle and connect. Using palm pressure, smooth the surface of the cake.