Ossetian pies

First of all, you need to put a dough, for this we mix warm milk with 2 teaspoons of flour, yeast and 1 teaspoon of sugar. Let stand for 15 minutes until foam appears.

Sift the flour into a bowl, pour in the yeast, add sour cream, egg, kefir and salt. We mix everything until a homogeneous consistency.

We send the dough to the refrigerator for an hour and a half, or until it becomes 2 times more.

In the meantime, you can prepare the filling. For fatchina, grind the meat with onion, garlic and pepper, add black ground pepper and salt. Minced meat should be soft enough, if necessary, you can add water or broth. For sugarjin, the filling is not more difficult to prepare, the cheese must be grated or finely chopped, you can also pass it through a meat grinder. The tops must be washed and very finely chopped. Mix beetroot tops with cheese.

Turn on the oven to warm up to 200 degrees.

We take a ball of dough and press down a little, put the filling on it and close it with dough. Pinch the dough firmly so that the filling does not fall out. With gentle movements, knead the resulting ball into a pancake. Make a hole in the middle and bake until the top of the cake is browned.

While the first cake is baking, form the second one.

We take out the cake, put it on a suitable dish and grease with melted butter. Cover the pie with a large bowl.