The combination of dough with cheese has long won its niche in cooking, the cuisine of many peoples of the world consider such pies as their traditional. Therefore, there are thousands of options for such baking, here are two not tricky and quick to prepare a recipe.
Baking with hard and Adyghe cheese
Ingredients:
- flour - 0.6 kg;
- Adyghe cheese - 100 g;
- cheese hard - 100 g;
- dry yeast - 1 tbsp. a spoon;
- water 380 g;
- sour cream - 1 tbsp. a spoon;
- vegetable oil - 130 ml;
- egg - 1 piece;
- salt - 10 g;
- beet tops;
- butter.
Preparation
It is necessary to put water on the heating, it is done because in a warm environment the yeast will start to work faster and, accordingly, your dough will fit. But do not heat water above 35-40 degrees, otherwise you will get the opposite effect, since yeast in more hot water will simply perish.
The flour must be sifted in advance, this procedure will also save you many troubles, such as lumps in the dough and accidentally got into it small debris. Combine the flour with yeast, salt and sugar, then mix it well with hands. But then you can enter the egg, and after sour cream, these two ingredients will make your dough much tastier and more tender. After you bring the consistency of the dough to the perfect homogeneity, you must carefully, in small doses to enter warm water and of course continue to mix. And again kneading the dough to a perfectly homogeneous mass, you can enter the following ingredient, namely vegetable oil, and now do not mix the dough, but grind your hands thus getting rid of all the lumps formed. The dough itself should be very elastic.
Now the dough can be covered and left for an hour and a half, until the increase in volume in half. After make of it 3 equal balls, roll them in a flour and set aside for the time of preparation of a stuffing. Crush the hard cheese with a finer grater, and adygeya grate the largest. At the top, remove the stems from the beginning, and then cut it with strips. Then mix the ingredients of the filling and form from a part of this mass a ball equal to one of the balls of dough. After that, already on the table or the rolling board, start stretching one of the balls of the dough with your hands, then you need to use the rolling pin, since it is necessary to roll out the roll rather thinly. Now lay out the formed ball of fillings on the dough circle and pick up the edges of the dough and patch it up, just as if you were making khinkali. Turn out the cake, put on top of the board, turn over and again grasp your hands. After that, the cake is cooked for 7-10 minutes in a preheated oven.
Fast-paced baked puff pastry with suluguni cheese
Ingredients:
- dough flaky - 0,2 kg;
- Suluguni cheese - 150 g;
- cilantro;
- parsley;
- chard;
- dill;
- green garlic;
- green onions;
- wild garlic;
- spinach;
- egg - 1 piece;
- vegetable oil - 60 g;
- salt;
- pepper;
Preparation
If you have purchased frozen dough, then it is naturally subject to defrosting. And at this time, prepare the filling. Suluguni finely cut with a knife, because it is unlikely to rub it.
The composition of the mix of greens, of course, can be changed at will, tuning to your taste. It must be cut, but not very finely, before grinding, necessarily removing the stems from chard. After the greens, beat the egg, pour the cheese and spices, but be careful with the salt, since the suluguni can be quite salty, then just shake it well. Dough unfold and one half of it, necessarily stepping back from the edges, lay out the filling, cover with the second half of the dough, and then just patch the edges with hands. Such a cake is cooked in the oven for only a third of an hour at a temperature of 180 degrees.