Ossetian Beef Pie

Ossetian pie history doesn't count for a century. The recipe has been perfected for so long. By the way, Ossetia's pies are more than pie. It's a cult food. They are presented in the holidays (inaccurate numbers) and in the mourning days (accountable) with many traditions and rituals. Three Ossetian pies, which symbolize the unity of the sun (Nebah), water and land, are most common in the holidays and in the Buddhist. On the day of mourning, it's supposed to be the sun coming in, so the number of pies becomes even. Pie starts can be different: cheese, cabbage, potato, pumpkin, beans, worms, fish, mushrooms. Ours. Ossetian pie I'll be with the beef.

For the test, we'll need:

1 kg flour
50 g vegetable oil,
20 g salt
20 g of sugar,
20 g fresh breeze (or dry - 5 g)
450 g of water.

Fresh breezes in warm water. We're laughing all ingredients, and we're good at the testo. As long as the testo fits, we're preparing a fix.

We're gonna need to fix this:

300 grams of young beef
50 g rehearsal
Sole, pepper tastes like

The beam's fine, the spices add to the porch and scrub carefully.

We're splitting the test into two parts. Spread every single layer of thin layer. On the first " close " , we're putting a fix. In the second, we cut holes (possibly put the testo down half and half again, cut out the ears like a snowflake). We'll put the top on the start and seal the pie on the edges.

Send up to 250 °C (maximum) the oven for 13-15 minutes. As soon as the fidgin's crucified, we'll get it.

Prepared pie is washing cream oil. Thanks to the oil, our pie will be blurry, and the testo will continue to be crummy and tender. In Ossetian tradition, pie cuts out the oldest family member.