Ossetian-Style Beef Pie with Almond Dough
Beef supplies protein, iron, and vitamin B12, while cottage cheese, eggs, and mozzarella make the almond dough filling. Baking leaves the crust tender and the beef center juicy.
Grate the mozzarella (70 g). Combine the 9% cottage cheese (200 g), eggs (100 g), and mozzarella, then blend with an immersion blender until smooth.
Mix the almond flour (90 g), psyllium (10 g), baking powder without starch (7 g), xanthan gum (1 g), table salt (3 g), and black pepper (1 g), setting some seasoning aside for the filling. Fold the dry mixture into the cottage-cheese base and leave the dough to stabilize for 30 minutes.
Divide the dough in half and roll each piece into a circle about 25 cm across.
Season the ground beef (250 g) with the remaining salt and pepper. Finely chop the onion (40 g) and parsley (10 g), then combine them with the meat.
Spread the filling over the first dough circle, leaving a clear edge. Cover with the second circle and seal the edges. Make a small vent in the center and brush the top with egg yolk (18 g).
Bake at 180 °C until golden and the beef filling is fully cooked.
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