Ossetian pie with pumpkin and cheese filling

Nasjin, otherwise Ossetian pie stuffed with pumpkin, is a traditional dish that came from the Caucasus. There are various combinations of fillings for these baked goods, ranging from sweet cherries to potatoes and onions. The uniqueness of this product is that it can be served in different ways. Both as an appetizer, served with hot soup, and as an independent dish, if you serve tea or coffee with it.

1. Calories
   191,43 kcal
2. Protein
   10,49 gram
3. Fat
   11,6 gram
4. Carbohydrates
   20,86 gram
5. ~ Time
   1 H 40 Min
6. Pepper
7. Complexity

Products per 3 serving:

1. Pumpkin

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   200 g
2. Wheat flour bakery

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   1.25 cup = 162.5 g
3. Water

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   0.5 cup = 100 g
4. Dry yeast

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   0.5 tsp. = 2 g
5. Sugar

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   0.5 tsp. = 4 g
6. Salt

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   0.25 tsp = 1.75 g
7. Vegetable oil

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   1 tbsp. l. = 17 g
8. Cheese

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   200 g
9. Onions

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   1 piece = 80 g
10. Dried thyme / thyme

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    0.25 tsp = 0.5 g
11. Black pepper ground

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    to taste

Steps:

1. 
   Sift the flour into a dry container, prepare the ingredients for making the dough. Wash and peel the onions and pumpkin. Cut the onion into small cubes, grate the pumpkin and cheese on a medium-sized grater. Heat the oil in a frying pan and preheat the oven at 230°C.
2. 
   Stir sugar and dry yeast in water. Cover the container with cling film and leave for 7-10 minutes. Then, in a bowl of a suitable size, combine the sifted flour, salt and the resulting dough, knead the dough. When it stops sticking to your hands, pour in the oil and knead the dough with smooth movements for about 5 minutes. Cover everything again with cling film, wrap it in a towel and place in a warm place for 35 minutes, the dough should increase in size.
3. 
   Meanwhile, fry the onion cubes in preheated oil until light golden brown. Add the prepared onion to the grated cheese and pumpkin. Don't forget about thyme, it is very important for the correct taste of the filling. Season everything with salt and ground pepper, mix thoroughly.
4. 
   Roll out the risen dough into a flat cake with a diameter of 25-27 centimeters. Place the filling, cover it with dough and pinch the edges well. Using a rolling pin, carefully roll out the resulting ball, making sure that the dough does not tear. The thickness of the cake should be approximately 1 centimeter. Make a small hole for steam to escape, then the integrity of the structure will not be compromised. Place the workpiece on a baking sheet and place in a preheated oven for 12-15 minutes at a temperature of 230 °C.
5. 
   For a beautiful presentation, brush the surface of the pie with a small amount of melted butter using a pastry brush. Additionally, decorate it with sprigs of herbs.