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Fyddzhyn
Beef and onion pie
Fyddzhyn (фыдджын): Ossetian thin-crusted pie of minced beef, onion and garlic
In North Ossetia, pies come in threes, for the sun, earth and sky, and the meat pie in that stack is fyddzhyn: a thin, soft yeast crust wrapped around juicy minced beef, onion, garlic and a little chilli, with a small hole in the middle to let out steam. The Ossetian people serve it at every family gathering and feast, hot and dripping with butter brushed on as it leaves the oven, cut into wedges and eaten with the hands. A common mistake is rolling the crust thick; good fyddzhyn is all filling and the dough should be barely 4 mm. Chef's tip: add a few spoons of cold stock to the mince; it turns to steam in the oven and keeps the filling juicy.
- Total time
- 105 min
- Difficulty
- hard
- Serves
- 6
Ingredients
For the dough
- 14 oz plain flour
- 1 cup lukewarm milk
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp sunflower oil
For the filling
- 1 ⅓ lb beef mince (15% fat)
- 2 onionsvery finely chopped
- 3 garlic clovescrushed
- ½ tsp dried chilli flakes
- 1 tsp salt
- ¾ tsp black pepperfreshly ground
- ⅓ oz fresh corianderchopped
- ¼ cup cold beef stock
To finish
- 1 ¾ oz unsalted buttermelted
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Method
0/7 doneStep 1: Whisk the ¼ oz fast-action dried yeast and 1 tsp sugar into the warm 1 cup lukewarm milk, then mix with the 14 oz plain flour, 1 tsp salt and 2 tbsp sunflower oil and knead for 8 minutes into a very soft, smooth dough.
10 minStep 2: Cover and leave to rise in a warm place for 45 minutes, until doubled.
45 minStep 3: Mix the 1 ⅓ lb beef mince (15% fat), 2 onions, 3 garlic cloves, ½ tsp dried chilli flakes, 1 tsp salt, ¾ tsp black pepper and ⅓ oz fresh coriander, then work in the cold ¼ cup cold beef stock until the mixture is loose and juicy. Keep in the fridge.
8 minStep 4: Heat the oven to 425°F (400°F fan) with a baking tray inside. Divide the dough into two pieces, one slightly larger, and roll the larger into a 32 cm circle on floured baking paper.
8 minStep 5: Spread the filling over it, leaving a 3 cm border. Roll the second piece into a 28 cm circle, lay it on top, fold the edge over and pinch firmly. Press the pie flat with your palms to about 3 cm thick and cut a 1.5 cm hole in the centre.
10 minStep 6: Slide the pie, on its paper, onto the hot tray and bake for 30–35 minutes, until deep golden and a thermometer pushed in near the hole reads at least 160°F.
33 minStep 7: Brush the top generously with the melted 1 ¾ oz unsalted butter as soon as it comes out, rest for 5 minutes and cut into wedges.
5 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 29 g
- Carbs
- 52 g
- Fat
- 26 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does fyddzhyn take?
- About 105 minutes in total: 70 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of lukewarm milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
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