Hello Friend how are you? I'm Esbieta. The pie Osetia enjoys a lot of fame and popularity
in all the post-Soviet space. And it rivals with pizza very successful. What is meant
for empanada osetia are actually 3 empanadas of different fillings. That they go one over
of another and that the three together represents the sun, air and earth, that is, the most holy
trinity. It's a very old friends dish. Already in the legend of the heroes of nartos,
dating from the 13th-14th century, it is mentioned the empanada osetia. And look, to survived
through the centuries. And it's not surprising because everything good endures. So today
I'll show you how to prepare this little gem.
According to the Ossetian customs the first piece of the empanada is served to the smallest diner.
The empanada osetía comes out very soft, tremendously juicy and delicious. Take double the filling
that of mass. It is made with osetio cheese, meat and the cheese mixed with different vegetables
of sheet.
To prepare the empanada you will need the next ingredients:
500 g of all-purpose wheat flour 10 g fresh yeast or 3.3 g dry
350 g of water 6 g of sugar
5 g of salt 1 tbsp of oil
Filling 2
580 g of fresh cheese
(I put 250 g of traditional fresh cheese and 150 g of Feta cheese, 45 g of cheese type
Fedta and 125 g of mozarella)
Filling 1
200 g of leafy vegetable (without stems) 380 g of fresh cheese
cilantro or parsley to taste salt to taste
(I put 200 g of chard, 250 g of cheese traditional fresh and 130 g of Feta)
Fillers 3
500 g of meat (whichever you want) 1 medium onion
1-2 garlic dienets salt to taste
spices to taste
butter to spread the empanadas
Ossetian cheese is a cheese that comes in brine and it has enough flavor. To replace it I have
mixed traditional cheese with feta cheese and mozzarella cheese. But you can use the
cheese that you like.
Put a glass 50 g of warm water.
Add the yeast. You can use both the fresh As with the dry, the quantities are in the
ingredients.
Add the sugar. Sugar is to feed the yeast, not to sweeten the dough.
Remove and leave the mixture at rest until the yeast is activated.
Pour the remaining water. If it's hot, put cold water and vice versa.
Add the yeast.
Sift the flour.
Add the salt.
Remove.
Add the oil and stir.
Close the container and leave the dough at rest 20 minutes, so that they get wet properly
the flour particles.
Pour the dough on the table clean and dry and massage it until it becomes smooth and uniform.
You can knead the dough in the mixer. Would about 10 minutes at first speed.
I have been slow to knead the dough for about 8 minutes. You can take more time or less, according to
the quality of your flour and the ability to knead that you have.
Spread the container with a little oil.
Put the dough inside and let it rise doubling its size.
Meanwhile I will prepare the fillings.
Fillers 1
One of the fillings carries cheese and vegetables of sheet. The vegetable that I am going to put are
chard. I remove the stems because they are too thick. I use chard because they are from the
same family as the red beet, whose leaves put to the empanada the osetios. Can
also put spinach. Finely chop the leaves.
Chop a few sprigs of cilantro or parsley.
Crumble cheese or cheeses. I put the Fresh cheese and feta cheese but put the cheese,
or the cheese mixture, that you like the most.
Mix all the ingredients and form one ball.
It is preferable to do it with your hands, to so that the filling has more consistency.
Filling 2
Here I have traditional cheese, mozzarella, feta cheese and imitation feta cheese, for
so my cheese pie has a flavor multi-faceted.
Crumble cheese or cheeses and form a ball.
Fill 3
To make the meat filling first peak the onion and garlic with spices.
I add the meat, the salt and pick everything together. The freshly minced meat retains all its
juices And that's the reason why I like it do on your own
If you can not chop the meat at home, you They bite her in a butcher shop.
My meat is turkey but with the mixture of pork and beef the pie is left
very rich.
Make the filling a ball.
Once the dough has doubled in size return it to the table and weigh it.
Divide it into 3 pieces of the same weight.
Round the pieces of the dough.
Leave them at rest for 10 minutes.
In the oven put baking sheet.
Turn the oven to the maximum temperature. If the maximum temperature your oven has
they are 250 ° C then at 250 ° C and if they are 300 ° C so put 300ºC. Put the heat only from below.
If you do not have function just from below, put the one above and below.
Take the first piece and stretch it in a circle a little bigger than the stuffing ball.
Before putting the cheese ball in the dough dry it with a paper napkin.
Form the empanada as I show it.
Stretch it in a circle of 26-27 cm.
Make a small piece in the center of the pie hole for the steam to come out.
Put it in the oven and bake it for 7 - 10 minutes. After 4 minutes of baking put the grill.
Remove the empanada from the oven.
Return the heat only from below.
Spread the empanada with butter or oil.
In the same way make the remaining empanadas.
The transparent juice of the meat pie reveals that the meat is perfectly cooked
and that is deliciously juicy.
The dough of the pie is also good cooked but without drying.
And that is what the essence of empanada consists of Ossetia, which is baked the just and necessary time
to be made but to stay juicy to the maximum.
Serve the empanadas at once.
Although they serve the three together they eat one to one. A very thin dough and a lot of stuffing.
At home the one I like the most is chard with cheese. It is an ideal way to eat chard
or spinach. You can make only one pie, dividing all the ingredients of the dough
in 3 and choosing the filling that suits you the most.
From the nutritional point of view it is a empanada very beneficial. Do not stop preparing it.
Tell me in the comments what you think the recipe.
And, if you liked it, share it in the networks social with your friends.
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new.
Until next time.
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