Pie with meat in Ossetic

Dough:

500 g wheat flour
what kind of flour should I choose? we'll show

300 g yogurt, milk, or water

7 g dry yeast

1 egg

1 tbsp. vegetable oil

1 tbsp. sugar

1 tsp. salt

Filling:

700 g beef or lamb

2-3 garlic cloves

black pepper

salt

Dissolve in warm water, yeast, add a little flour and sugar, mix the batter, remove it to ferment in the heat.

When it will be in 2 times more, sift slide the flour in the center to make a hole, pour in the batter, egg, add the remaining sugar and salt, knead the dough.

Knead it in the oiled tanks until it stops sticking to your hands, coat the surface of the dough with oil, clean heat for fermentation, making 2 obminski until it will wander.

Divide the dough into 3 parts, each roll into a ball, to give again to come.

Finely chop the meat, pepper and salt, add passed through the press garlic, rubbed with salt, a little water and stir.

Roll each ball in the centre lay the stuffing region to collect over the filling, a little roll and put the pies on a greased baking sheet, making in the center of each hole for steam to escape.

Prepared pie with meat in Ossetic at a temperature of 230 degrees for about half an hour.

Grease the pie in Ossetic oil before serving, cut into pieces.