Ossetian pies with potatoes and cheese. Potato gin. Kartofdzhin - Ossetian pie with potatoes Kartofdzhin recipe

• Mix sugar, flour and yeast in a glass, pour water. Set aside for 15 minutes. Sift the flour, make a well in the center, pour in the diluted yeast, water, add salt, and knead the dough. Add vegetable oil and place in a warm place. Knead the dough. Prepare the filling.
• Boil the potatoes and mash them until smooth. In a separate container, mash Ossetian cheese, transfer to potatoes, pour in milk or sour cream, add salt and stir. Form into flat cakes 1 centimeter thick. Place some previously prepared minced meat in the center.
• Fold the edges of the dough into an envelope so that the filling remains inside. Level the surface of the cake, turn it over and roll it out a little. Repeat this procedure several times until the cake becomes round and even in thickness. Place the pie on a heated frying pan.
• Make a hole in the center of the pie on top. This will prevent steam from accumulating and the cake will not fall apart. Cook until a specific smell appears and the dish is browned. Brush with butter and serve immediately. Eat traditional Ossetian “Kartofdzhin” hot.

Oh, these Ossetian pies!!! No matter what filling you cook them with, they are still incredibly delicious!!! Previously I cooked with beet tops and cheese, my favorites))) But, since beet tops are no longer in season, I decided to try them with other fillings.
Kartofgin - pies with potatoes and cheese. In my opinion, the most successful and delicious baked goods with potatoes!!! The pies turn out soft, tender, and creamy in taste!!! MMMM!!! My family and I really enjoyed it!!! Help yourself too, I highly recommend it!!!

Dough:

• 400-500 gr. flour
• 1.5 cups of milk or water (250 ml glass)
• 1 tsp dry yeast
• 3 tbsp. vegetable oil
• 1 tsp Sahara
• 1 tsp salt, with a small slide

Filling:

6-7 medium potatoes

200 gr. Ossetian cheese (can be replaced with Adyghe, Suluguni, or feta cheese)

100 ml. warm milk

50 gr. butter

Salt, black pepper to taste

• Butter for greasing pies, approximately 100 g.

Dough. Dissolve sugar and yeast in half a glass of warm milk (water). Place in a warm place until a “cap” forms.

Filling. Potato peel, cut, add water and boil until tender. Drain all the water and mash into a smooth puree. Add milk and butter and stir.
Grate the cheese and a coarse grater andmix with potatoes puree. Add salt and pepper to taste. Stirand the filling is ready.

Forming pies.Knead the risen dough, sprinkle it with a little flour, and divide into three equal parts. Knead or roll out each piece of dough into a flatbread and put it stuffing in the middle(also divide the filling into three equal parts). It is important that the dough ball be the same size as the filling!!!

Gather the edges of the dough towards the center and pinch

Place the cake on a baking sheet (I have a round pan with low sides with a diameter of 28 cm), lightly sprinkled with flour, and bake in a well-heated oven at maximum temperature7-10 minutes, until lightly browned on top.

Kartofdzhin is a fragrant, soft Ossetian pie made from yeast dough mixed with milk with a rich, but not bulging potato and cheese filling. The dish is popular far beyond Ossetia. In many Russian cities (including Moscow) it is considered a healthier alternative to Italian pizza. If you have all the ingredients, preparing an Ossetian potato pie will not be difficult even for a novice housewife. The whole process will take approximately 2 hours.

Ingredients for 3 servings:

• wheat flour – 800 grams;
• milk – 250 ml;
• water – 200 ml;
• potatoes – 500 grams;
• Ossetian cheese (can be replaced with feta cheese or suluguni) – 500 grams;
• vegetable oil – 80 grams;
• butter – 100 grams;
• dry yeast – 5 grams;
• salt - half a tablespoon.

Recipe for Ossetian pie with potatoes and cheese

1. Mix 700 grams of flour, dry yeast and salt in a deep bowl.

2. In a separate bowl, stir up hot boiled water, 200 ml of milk and 50 grams of vegetable oil. Wait until the mixture cools to a temperature of 40-45°C, then pour into the flour.

3. Knead soft dough, grease with vegetable oil, cover with a towel and leave for 40-50 minutes in a warm place (with room temperature). Cover the risen dough again and leave for 20-30 minutes again.

4. Peel the potatoes and cook without salt. Mash into a puree. Cut the cheese into small pieces.

5. Mix cheese with potatoes, gradually adding 50 ml of milk. The filling should be of a uniform consistency; for this, the mixture can be passed through a meat grinder.

6. Divide the dough into 3 equal parts (according to Ossetian custom, a pair of pies is served only for mourning).

7. Sprinkle the table with flour, knead each piece of dough with your hands until it forms a flat cake, do not roll it out!

8. Place the filling in the middle of each flatbread (the amount is exactly the same as the dough).

9. Raise the edges of the tortillas up and carefully pinch them so that the potato filling does not fall out.

10. Roll the resulting balls again with your fingers and palms to flat cakes with a diameter of 25-30 cm.

Attention! Do not roll out with a rolling pin, otherwise the dough will tear.

11. In the middle of each workpiece, make a small through hole. Place the preparations on a baking sheet covered with parchment.

12. Preheat the oven to 220-270°C. Bake for 20-25 minutes (until golden brown). Grease the finished Ossetian potato pies with butter.

I suggest you classic recipe kartofdzhin, a traditional Ossetian pie with potatoes and cheese. A very affordable recipe, and the result will exceed all your expectations! Pleasantly surprise your family!

Personally, I simply adore all kinds of pastries, and therefore I always try to try something new - either Turkish or Moldavian cuisine. Pies were baked all over the world! So I couldn’t miss this recipe for making potato gin! Moreover, as I said, all the ingredients are very accessible and can be found in every home. If, say, you can’t find Ossetian cheese during the day, I replaced it with suluguni, and even with regular processed cheese, - it turned out delicious! In the same way, if you don’t buy whey, you can replace it with a mixture of milk and boiled water (mix in equal proportions). In short, experiment, because now you know how to make potato gin! Potato gin at home - try it too!

Number of servings: 4-5

A simple recipe for potato gin of Ossetian cuisine step by step with photos. Easy to prepare at home in 2 hours. Contains only 282 kilocalories.

• Preparation time: 9 minutes
• Cooking time: 2 hours
• Calorie Amount: 282 kilocalories
• Number of servings: 6 servings
• Occasion: For lunch

• Complexity: Simple recipe
• National cuisine: Ossetian cuisine
• Type of dish: Baking, Pies

Ingredients for eleven servings

• Flour - 700 grams
• Boiled potatoes - 300 grams
• Yeast - 10 Grams
• Butter - 80 grams
• Ossetian cheese - 500 grams (can be replaced with suluguni)
• Sugar - 1 teaspoon
• Salt - 2 teaspoons
• Vegetable oil - 2 tbsp. spoons

Step-by-step preparation

1. We heat half the whey and raise the yeast in it. When it starts to bubble, add sugar and 50 grams of flour. Leave until the cap rises - about 15 minutes.
2. Add the remaining whey, flour, salt and sunflower oil. Knead the elastic dough, cover with a towel, and leave to rise for an hour.
3. In the meantime, prepare the filling. Grate the cheese and grind the potatoes into a puree. Combine and stir until smooth. You can add salt, pepper and seasonings if you like.
4. From the risen dough we form three koloboks - traditionally three pies are made.
5. We form a flat cake from each ball and place the filling in the center.
6. We seal the edges with a “bag”, but very carefully so that there are no extra holes.
7. Turn over and roll out with a rolling pin into a thin cake. We make a small hole in the center of each pie for air.
8. Bake each for 15-20 minutes in a preheated oven. Place a piece of butter in the center of each pie, where the hole is. Ready!