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Roll out the prepared-made dough in the form of an oval 25×30 cm and place the ready stuffing, not reaching the edge of the dough. High generously sprinkle the minced meat with grated cheese and zaschipnite dough, from the sting to the middle. Place the pie on the prepared baking sheet, seam down. Treat the surface of the closed pie with whipped yolk, garnish with the ornament minimize out of the dough and bake.
The technique of baking pies shouldn’t be troublesome, but nonetheless requires some expertise and expertise. Girls usually cook the pies, as «sticking fingers into a dough» for Ossetian males was thought-about something humiliating their honor. Thin and juicy pies with a filling that does not spill out are considered to be best. Thick pies are an indication of a cook being inexperienced.
Some cooks put together the dough for the longer term, storing it within the fridge for a couple of days. This way the process of baking pies is much faster because it eliminates the lengthy preparation time of the dough. Furthermore, the identical dough can be utilized to make homemade bread utilizing the same baking tray as for the pies.
Paste a small carrot and onion in melted butter and add 200-250 g of boiled crumbly rice, a bit of salt and pepper. Pork pulp, neck or tenderloin, finely chop or roll through a large meat grinder with a small onion. Add spices and simmer in a frying pan until cooked.
