Equipment
Ingredients
Dough
- 7 g yeast
- 21 g honey
- 150 ml warm milk
- 10 g salt
- 100 ml kefir
- 400 g bread flour
- polenta, dry
Filling
- 50 g unsalted butter
- 4 garlic, thinly sliced
- 200 g beetroot tops, thinly sliced stalks and leaves
- 100 g feta, crumbled
- 70 g raclette cheese, grated
- 4 scallion, thinly sliced
- 20 g fresh dill, finely chopped
- 1 lemon zest
Finishing
- 50 g unsalted butter, melted
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1531 kcal
- Protein
- 45 g
- Carbohydrates
- 188 g
- Fat
- 67 g
- Fiber
- 11 g
- Sugar
- 19 g
- Sodium
- 3117 mg
- Saturated Fat
- 40 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 15 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 163 mg
- Potassium
- 1377 mg
- Calcium
- 843 mg
- Iron
- 13.3 mg
- Magnesium
- 151 mg
- Phosphorus
- 740 mg
- Zinc
- 4.4 mg
- Vitamin A
- 881 mcg
- Vitamin C
- 47 mg
- Vitamin D
- 1.7 mcg
- Vitamin E
- 3.0 mg
- Vitamin K
- 406 mcg
- Vitamin B6
- 0.6 mg
- Vitamin B12
- 1.4 mcg
- Thiamin
- 1.92 mg
- Riboflavin
- 1.93 mg
- Niacin
- 13.7 mg
- Folate
- 461 mcg
- Water
- 306 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Combine warm milk, honey, and yeast in a large bowl.
Let the mixture stand for 10 minutes until it becomes frothy.
Stir in the salt, kefir, and 300g of bread flour to form a thick batter.
Cover the bowl and allow the dough to rise in a warm place for 90 minutes.
Melt 50g of butter in a sauté pan over low heat and cook the sliced garlic for 1 minute.
Add the sliced beet tops to the pan and cook for 5 minutes until wilted.
In a clean bowl, combine the feta, raclette, scallions, dill, and lemon zest with the cooked beet tops.
Form the filling into two equal balls and refrigerate until chilled.
Knead the risen dough on a floured surface, incorporating the remaining flour until smooth and non-sticky.
Divide the dough in half and roll one portion into a 30cm circle.
Place one ball of filling in the center, fold the dough edges over to enclose it, and pinch the top to seal.
Flatten the pie to a 25cm diameter, transfer to a tray dusted with polenta, and cut a small steam vent in the center.
Cover with a damp towel and let the pies prove for 30 minutes.
Preheat the oven to 230°C (445°F).
Bake the pies for 10-13 minutes until they reach a deep golden brown.
Brush the hot pies immediately with the remaining 50g of melted butter before serving.
Chef's Notes
- For a deeper flavor, cook the finishing butter in a pan until it turns brown and smells nutty (beurre noisette) before brushing.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Wrap tightly in plastic and foil.
Reheating: Reheat in a 180°C (350°F) oven for 5-8 minutes until warmed through.
Troubleshooting
Pie bursts or leaks filling during baking
Cause: Steam vent was not cut or edges were not sealed tightly
Fix: Cannot be fixed once baked; serve as is.
Prevention: Ensure a clear hole is cut in the center and pinch the dough gathering firmly.
Dough is too sticky to handle
Cause: High humidity or excess moisture in kefir
Fix: Add more flour 1 tablespoon at a time until dough is manageable.
Prevention: Gradually add the reserved 100g of flour during the kneading stage.
Cultural Context
Ossetian pies are a staple of the Caucasus region, historically served in groups of three to represent the sun, earth, and water.
