Ossetian pies from the leaves of beets and fresh cheese

Ossetian pies from the leaves of beets and fresh cheese

This cake is prepared in the summer when the gardens in full swing in the growth of beet tops. The younger the beet leaves, the more tender it turns filling. Now, by the way, if there is a good supermarket next to a cake can be prepared in the winter: you just need to replace the tops chard leaves, which are sold in packages all year round.


flour – 300 g
milk – 100 ml
drinking water – 100 ml
butter – 30 g
fresh yeast – 10 g
sugar – 1 tsp
butter for greasing
For the filling:
sour cream, as needed – 50 g
green onion – 100 g
ghee – 1.5 tbsp
salt, black and red hot pepper
beet leaves – 350 g
fresh cheese – 200 g


For the test in a little warm milk, add warm drinking water, yeast and sugar, stir. Sift the flour hill, in the middle, make an indentation, pour the resulting liquid. Add the melted butter and ostuzhennoy. Season with salt and knead a soft dough. Put in a warm place, cover and leave for 40-50 minutes to approach.

For the filling, remove the tops from stalks, cut into julienne leaves. Chop green onions, mix with leaves.

Mash a fresh cheese with a spoon or your hands, mix with leaves and onions. If low-fat cheese, add the melted butter and sour cream, if necessary, but do not add salt. Season with salt and pepper stuffing immediately before laying the dough.

Palm knead the dough into a flat cake of 7-10 mm thickness. In the middle put the stuffing, level. Then, taking the end of the test, pull the middle of them and connect

Smooth out the surface of the pie, stretching it so as to obtain a round cake. Top middle make an incision in the dough to allow steam to escape.

Bake the tart in a preheated 200 ° C oven for 15-20 minutes. Remove from oven and immediately brush with butter.

P.S. The filling is mixed directly before preparing the cake. If it turns watery, it is not necessary to add the sour cream. If on the contrary, it increases the amount of sour cream.

Bon Appetit!

Ossetian pies from the leaves of beets and fresh cheese

Ossetian pies from the leaves of beets and fresh cheese1

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