How to cook Ossetian pie with cabbage and mushrooms

Ingredients

For the dough:

- milk – 200 ml;
- flour – 350-400 grams;
- dry yeast – 1 teaspoon;
- sugar – 1 teaspoon;
Sol – 1 tsp.

For the filling:

- milk – 100 ml;
- fresh cabbage – 300 grams;
- fresh or marinated mushrooms – 200 grams;
- eggs – 2 pieces;
- onions – 1 head;
- vegetable oil;
Sol.

For the filling use any mushrooms, but using frozen is not recommended: they are usually watery and does not have a strong taste.

Cooking pies

To prepare the filling, first sauté in vegetable oil the chopped onions. Be careful not to overcook the onions, it is very easy to burn. Then boil the mushrooms and finely chop. Add the mushrooms to the onions and fry on low heat for three to four minutes. There add well-washed and finely shredded cabbage, season with salt and cook the stuffing over low heat until tender cabbage, about 25-30 minutes.

For the dough, lightly warm the milk, then add dry yeast. Shiver when dissolved, add to the mixture the sugar, mix thoroughly. Then start to add the flour, constantly stirring to avoid lumps. Knead a tight dough and then cover it with a towel and leave in a warm place.

The dough is well "got up", try not to lift the towel and don't put the dough in a draft.

When the dough "rise" (approximately 50-60 minutes), place it on a floured table and flatten with a rolling pin the size of your bakeware. Lubricate the form of butter and place in it the dough. Part of the test, leave behind, and then lay out the filling evenly and fold the edges of the dough towards the middle, so that the filling does not leak to the form.

Then, whisk eggs with milk, salt mixture and pour it into the pie filling. Preheat the oven to 180 ° C and put in a pie. After 30 minutes, unable to get out of the oven ready flavored flan with mushrooms and cabbage, which is a separate dish and is perfect for any tea party.

Can decorate the flan with strips of dough. When you prepare dough, take a small supply that divide into stripes or cords and place them on the dough in the shape of the grille before you put the pie in the oven.