Fydjin with Wagyu and Hatch

Ossetian pies are thin, round, closed pies with assorted fillings that combine feta-like cheese and chopped raw and cooked vegetables — potatoes, cabbage, beet leaves, beans, squash, chives, etc. The pie’s name reflects the vegetable part and makes its flavor. Three piled Ossetian pies are a centerpiece of a festive table in Ossetia. Ossetian pies can be served as a meal or a heavy appetizer for a wine-tasting party.

The dough for Ossetian pies is very soft, wet, and sticky. Its consistency is the same all over Ossetia, with variations in liquid ingredients. When baked, the dough becomes a deliciously creamy crumb. My recipe is an adaptation of locally available ingredients.

In my version of Fydjin — Ossetian pie with ground beef — I cook half of the filling, let it cool, and mix it with the raw half for a reason. If all the ground meat is raw, it becomes a piece of cooked meat swimming in its juices after the baking. When we cook half of the meat, it can later absorb the juices oozing from the raw meat. Thus we end up with evenly distributed juicy meat in the pie.

Featuring: Butler’s Gold flour by Barton Spring Mill

Ossetian pies https://whi.sk/8i5oi

Sakharajin and Kabuskajin Ossetian Pies

for the dough |2 pies|

400g Butler’s Gold flour
5g Instant Yeast, SAF
2 tsp kosher salt
2 tsp sugar
220ml water
100g sour cream
1 egg, large
2 Tbsp avocado oil, spray

for the filling |2 pies|

1 lb Texas wagyu beef, ground
1 lb Texas Angus beef, ground
1 onion, diced
5 garlic cloves, diced
3 Hatch peppers, charred, peeled, diced
3 tsp salt
1 tsp black pepper

1 tbsp butter for melting on the top of the pies

Preheat oven with baking pans at 425F. Bake for 10 min on the lower shelf and 10 min on the top shelf.