Fydchin (Meat Pie)
by Editorial Staff
Fydchin is an Ossetian meat pie. There are different recipes for this pie, but one thing remains unchanged – the juicy meat filling. Traditionally, for Ossetian pies, yeast dough is prepared in milk or kefir, but according to this recipe, a pie with meat is baked from the simplest dough with flour and water.
Servings: 4
Cook: 2 hours
Ingredients
For the dough:
- Wheat flour – 225 g (1.5 cups of 250 ml)
- Water (warm) – 100 ml
- Soda – 0.5 teaspoon
- Salt – 1 teaspoon (to taste)
For filling:
- Beef – 200 g
- Bulb onions – 1 pc.
- Garlic – 2-3 cloves (to taste)
- Meat broth or water – 100 ml
- Ground black pepper – 0.5 teaspoon
- or hot red pepper fresh – to taste
- Salt – 1 teaspoon (to taste)
- Vegetable oil – for lubricating the mold
- Butter for greasing the cake – 10 g
Directions
- Sift the wheat flour. Make a depression in the flour, pour warm water into it, add baking soda and salt.
- Stir with a spoon.
- Knead a not very steep dough, leave it under a towel for 20-30 minutes.
- Prepare minced meat. To do this, pass the meat through a meat grinder with a coarse grill or chop very finely.
- Peel the onion and chop finely. Peel and rub the garlic with salt.
- Add onion, garlic, pepper and salt to the ground beef. (Instead of ground black pepper, you can use a small piece of fresh hot pepper, chopped very finely.)
- Then add broth (or water). If the meat is fat, then add less liquid.
Mix the minced meat well. - Preheat oven to 200 degrees.
Knead the dough again and divide into two unequal parts – the bottom layer of the cake should be slightly larger and thicker than the top one. - Roll out most of the dough into a 0.5 cm thick circle.Roll out the smaller part of the dough into a 0.2-0.3 cm thick circle.
- Grease a frying pan or a round dish of a suitable size (slightly smaller in diameter than a large tortilla) with vegetable oil. Put a larger circle of dough for the bottom layer of the cake in the pan so that the sides are formed.
- Then evenly spread the minced meat on the dough over the entire surface.
- On a smaller circle of dough, make one hole or several cuts, for example with scissors, folding the cake in four (as when cutting out “snowflakes” from paper).
Place the top of the pie over the minced meat. Pinch the edges of the dough tightly so that no juice flows out of the cake when baking. - Put a frying pan (form) in a preheated oven and bake a pie with meat at a temperature of 180-200 degrees for 25-35 minutes (focus on your oven and the ruddy of the pie).
- Grease the finished pie with butter and leave to rest for 10 minutes.
- Then transfer to a platter and serve.
Bon Appetit!
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