• sugar	20 grams
• salt	to taste
• onion	1 small
• water	600 milliliters
• butter	50 grams
• All-purpose flour	750 grams
• olive oil	75 milliliters
• Black pepper	to taste
• potatoes	350 grams
• garlic	3 cloves
• fresh dill	to taste
• active dry yeast	10 grams
• fresh parsley	to taste
• ground meat	1 pound
• spinach	150 grams
• salt (for dough)	10 grams
• flour (for dusting)	100+ grams
• Adyghe cheese (for potato filling)	300 grams
• Adyghe cheese (for cheese-spinach filling)	500 grams
• butter (for brushing baked pies)	as needed

ABOUT THE DOUGH: This amount makes 3 large pies or 6 medium pies

PREPARE THE DOUGH

1. In warm water, dissolve yeast and sugar. Let sit several minutes until yeast activates.

2. Add flour and salt. Knead dough for about 10 minutes. Dough will be soft and slightly sticky — this is correct.

3. Transfer dough to a bowl if kneading on the table. Add olive oil to the dough. Knead until oil fully combines with dough.

4. Cover bowl with lid or plastic wrap. Place in warm area for 11/2 - 2 hours.

5. Every 30 minutes, gently deflate dough, cover again, and let rise. Total: deflate dough 2 times and after the 3rd rise, shape pies. To prevent sticking, lightly oil hands with olive oil.

POTATO & CHEESE FILLING

Peel potatoes and boil in salted water until fully tender.

Mash potatoes using fork, potato masher, or grinder.

Let cool slightly.

Grate cheese.

Add butter and salt to taste.

Mix thoroughly.

Shape filling into a ball. For 2 smaller pies, divide into 2 balls.

SPINACH & CHEESE FILLING

Wash spinach, dry well, and finely chop.

Grate cheese on coarse grater.

Add salt to taste.

Mix thoroughly and shape into a ball.

MEAT FILLING

Peel and finely chop onion.

Peel garlic and press or finely mince it.

Wash parsley and dill, dry well, and finely chop.

Combine ground meat, onion, garlic, parsley, and dill.

Add salt and black pepper to taste. If filling feels too thick, add a little water. If using lean beef, add a little softened butter for juiciness.

Shape filling into a ball.

ASSEMBLE AND BAKE

6. Preheat oven to 485 degrees Fahrenheit (250 degrees Celsius).

7. Dust work surface lightly with flour.

8. Divide dough into 3 pieces for large pies or 6 pieces for smaller pies

9. Shape dough into balls. Keep hands lightly oiled to prevent sticking. Do not overload dough with flour — dough should stay soft and “alive.”

10. Cover dough balls and let rest 5 minutes.

11. Dust baking sheet with flour.

12. On lightly floured surface, gently stretch one dough ball into a round large enough to wrap around filling ball.

13. Place filling ball in center.

14. Carefully pinch dough closed around filling so no gaps remain and no air stays trapped inside.

15. Dust sealed top lightly with flour.

16. Using gentle pressing motions, flatten into thick round about 2 inches (5 centimeters) thick.

17. Transfer to prepared baking sheet.

18. Continue flattening carefully on baking sheet until pie becomes about 1/2 inch (1 centimeter) thick.

19. Make a small hole in center for steam. For meat pies, also make several small slits.

20. Bake 18–20 minutes until golden brown. Baking time depends on oven — watch color more than exact time.

21. Brush hot pie generously with butter.

22. Repeat shaping and baking with remaining pies.

TIPS:

ADYGHE CHEESE SUBSTITUTE :

farmer cheese + mozzarella combination

OTHER FILLING IDEAS:

- pumpkin and cheese

- beet greens and cheese

- wild herbs and cheese

- mushrooms and onion

- chicken and mozzarella

- cabbage and meat

- bacon and potato

- roasted peppers and cheese

- broccoli and cheddar

- smoked sausage and cheese

- ricotta, spinach, and herbs

SERVING IDEAS

- pair with yogurt sauce or kefir

- delicious with soups and grilled meats

Ossetian Pies