Kartofdzhin - Ossetian potato pie. Kartofdzhin - Ossetian pie with potatoes and cheese Kartofdzhin Ossetian

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, dilute 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 (at 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.

Filling closing process

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. Make a small through hole in the middle of each workpiece. Place the preparations on a baking sheet lined with parchment.

The main thing is not to forget to make a hole

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

Knead the dough. Melt the butter and cool to room temperature. Stir yeast in 120 ml of drinking water, stir sugar in milk. Sift the flour and salt into a bowl, make a well in the middle, and pour in both liquids. Add melted butter. Knead soft dough. Transfer to a clean bowl, cover with cling film and leave to ferment for 1.5-2 hours, depending on the room temperature. After 45 minutes from the start of fermentation, punch down the dough.

To make the filling, boil the potatoes in their skins until tender, about 25 minutes. Drain the water, peel the potatoes and mash with butter until smooth.

Separately, mash the cheese and add to the potatoes along with sour cream, add salt and stir. You can add thyme.

Knead or roll the dough into a flat cake 7–10 mm thick. Place the filling in the middle and smooth it out. Then, gathering the ends of the dough, pull them to the middle, connect and pinch.

Level the surface of the cake by kneading it so that you get a round cake of even thickness. Transfer to a sheet of baking paper. Make a cut in the center of the cake to allow steam to escape. Cover with film and leave to proof for 30 minutes.

Place the baking sheet in the middle of the oven. Preheat oven to 200°C. Carefully transfer the cake along with the paper to a hot baking sheet and bake for 20-25 minutes. Remove the pie from the oven and immediately brush with butter. Serve warm.

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!!!

I prepared the dough according to Lena’s recipe, I really like 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.

Preparation:

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

Sift the flour into a bowl and mix with salt. Make a small depression and pour in the yeast, the rest of the milk (or water), and knead the dough, gradually adding butter.
The dough should be soft enough, but not sticky to your hands. The main thing is not to overfill the dough with flour, so it’s better to add 350 grams at once, and then add as needed.
Cover the bowl with the dough with a towel and leave to rise in a warm place.
It should increase by 2 times.
While the dough is rising, prepare the filling.

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 each piece of dough or roll it out 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

then gently knead with your handsinto a thin cakewith a diameter of approximately 30 cm. Make aa small round hole, approximately 2-3 cm in diameter, to allow steam to escape.

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.

• 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 “Kartofgin” hot.

Flat pies with various fillings are very popular in Ossetian cuisine. Such pies are prepared mainly in a round shape, with a diameter of 30-40 cm and a height of 1.5-2 cm, but there are also triangular-shaped pies.

In the past, Ossetian pies were prepared only from unleavened dough, but today, with an abundance of ingredients, the recipe for pies is very diverse. Ossetian pies are characterized by a large amount of filling and a thin layer of dough. I propose to prepare an Ossetian flatbread pie with potatoes and cheese - kartofgin. No one will refuse such a pie. Airy dough and delicate potato and cheese filling will not leave you indifferent.

To prepare the Kartofjin flatbread pie, we will need the following ingredients.

First of all, peel and wash the potatoes. Cut into four parts and boil until tender.

Now let's do the dough. Sift wheat flour into a deep container. Add salt, sugar, dry yeast and mix with a whisk.

Combine kefir of any fat content with sunflower oil and add to the flour mixture. Mix with a spoon until the dough becomes thick.

Place the thickened dough on a dusty board and mix with your hands. The finished dough should not stick to your hands. Cover with a towel and place in a warm place for 50-60 minutes.

Mash the finished potatoes with a potato masher to a puree consistency. Add sour cream and grated suluguni cheese or other pickled cheese. Mix well.

Add chopped greens. Mix. If necessary, add salt and pepper. Let cool.

Punch down the rested dough and cut into three parts. We knead each part and form a ball.

Roll out into a thin layer. It is most convenient to do this on parchment. Dust the parchment with flour if necessary. Take a third of the filling, form a ball, place it in the center of the flatbread and press down a little.

Gather the edges to the top and pinch well. Flatten the flatbread with your hands.

Roll out into a thin layer. Diameter - 30-40 cm. Make several cuts in the center to allow steam to escape. Or you can make a small round hole in the center. Bake the Ossetian pie Kartofdzhin at a temperature of 180 degrees for 50-60 minutes.

Potato gin is ready. Grease hot flatbreads with butter.

Bon appetit!