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–+ servings

Ossetian cheese and herb kefir-dough pie

Prep Time 30 minutes
Cook Time 50 minutes
Rising time 2 hours
Total Time 3 hours 20 minutes
Servings 4 servings
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Ingredients

Kefir dough

  • 320 g all-purpose flour
  • 250 ml plain milk kefir Unsweetened; bring to room temperature before using.
  • 7 g instant dry yeast
  • ½ tsp salt
  • 50 g butter Soften before adding to the dough.

Cheese and herb filling

  • 150 g mozzarella Drain and coarsely grate; use with feta in place of Ossetian cheese.
  • 150 g feta Drain before weighing, then crumble.
  • 50 g fresh dill Remove tough stems before weighing.
  • 100 g spring onions
  • 50 g sour cream Keep refrigerated until needed for the filling.

For shaping and brushing

  • 20 g all-purpose flour For dusting hands and the work surface; use only as needed.
  • 50 g butter Soften; use half on each baked pie.

You will need

  • Mixing bowls
  • Kitchen scale and measuring spoons
  • Measuring jug
  • Knife and chopping board
  • Coarse grater
  • Baking tray that fits a 25 cm pie
  • Baking paper
  • Oven
  • Pastry brush
  • Food thermometer

Instructions

Make the dough and filling

  • Mix the 320 g flour, yeast and salt in a bowl. Add the kefir and 50 g softened butter, then knead into a smooth, soft dough that feels slightly sticky.
  • Cover the bowl and leave in a warm place for 90–120 minutes, until the dough has doubled in size.
  • Wash the dill and spring onions, dry thoroughly and chop finely. Mix with the drained, grated mozzarella, crumbled feta and sour cream. Taste the filling; the feta should make it salty enough without extra salt. Cover and refrigerate until ready to fill the pies.

Shape and bake

  • Preheat the oven to 200°C (400°F).
  • Divide the risen dough and filling into two equal portions each. Cover and refrigerate the second portions while you shape the first pie.
  • Lightly dust your hands and work surface with the 20 g flour for dusting. Press one portion of dough into a circle about 30 cm across and mound half the filling in the centre, leaving the edges clean.
  • Gather the edges of the dough over the filling and pinch them together firmly in the centre to seal.
  • Set the filled dough seam-side down on a tray lined with baking paper. Gently flatten to about 25 cm across and about 1.5 cm thick, making sure no part exceeds 2 cm thick and the seam is pressed as thin as the rest. Make a small hole in the centre of the top crust to let steam escape.
  • Bake for 20–25 minutes, until the top and underside are golden and there is no wet, raw dough around the steam hole. Shape the second pie while the first bakes, then bake it in the same way; the two pies need 40–50 minutes of oven time in total.
  • Spread each pie with half of the remaining 50 g softened butter as soon as it comes out of the oven. Cut into wedges and serve warm.
    • The two pies serve 4 people in total.

Storage and safety

Put leftovers in a shallow covered container and refrigerate at 4°C (40°F) or below within 2 hours, or within 1 hour if the room is above 32°C (90°F). Eat within 4 days. Reheat to 74°C (165°F) throughout, using a food thermometer to check.