Ossetian pie with pumpkin Nasjin. Recipe from the photo / Unsweetened pastries / Delicious

From the specified number of ingredients, we will get three pies with a diameter of about 30 cm.

We prepare the dough. First, let’s prepare the steam. Grind yeast in a bowl, add sugar, one tablespoon of flour and 100 ml of warm water (about 35 °C). Mix everything well and leave for 10-15 minutes.

Sift the flour into a large bowl, add salt and add the prepared dough. Mix

Then add the remaining water (150 ml) and milk (250 ml) to the flour. Milk and water should be warm. Mix again.

After that, add sunflower oil and knead a soft, slightly runny dough.

Put the dough in a large bowl (the walls of which should be greased with oil beforehand), cover with a towel and leave for 1 hour to rise.

We are preparing the filling. Cut the onion into cubes.

Peel the pumpkin and grate it on a grater with large holes.

Also grate the cheese.

Fry the onion in butter and sunflower oil until golden brown and add a little salt.

Place the grated pumpkin and fried onion in a large bowl (if desired, the pumpkin can be added to the fried onion in the pan and stewed for 5 minutes so that it softens a little). Add thyme, salt, pepper to taste and mix thoroughly.

Then add cheese, mix again. The filling is ready.

The dough that has risen must be divided into 3 equal parts, the pumpkin filling as well.
Place one part of the dough on a well-floured worktop and use a rolling pin or your hands to give it the shape of a circle, sprinkling flour if necessary. Spread one part of the filling evenly in the middle of the circle, leaving the edges of the dough free.

Gather the edges of the dough to the inside, tightly seal together and twist (like a candy wrapper).

Sprinkle flour well on top and roll out the filling with your hands from the middle to the edges. Then, being careful not to tear the dough, turn the cake over to the other side and continue shaping it, rolling it from the middle to the edges.

Take the dough with the filling with two hands and put it in a form (I have a baking sheet) and roll out the cake to the desired size. In the center of the pie, make a small hole with a diameter of 2-3 cm for steam to escape.

Bake the cake in a fully heated oven (mine is 250 °C) for 10–15 minutes. First, bake on the lower level of the oven, then on the upper level. Take the cake out of the oven, shake off the rest of the flour and brush well with melted butter. Put a piece of butter in the central hole – it will melt and partially soak the filling. In this way, bake two more pies. Ossetian pie with pumpkin “Nasjin” is ready.