Homemade Savories

Name: Homemade Savories - Violeta C.
Ingredients: 600 g flour; 25 g yeast; 50 ml water; 100 ml sweet milk; 125 g low; fat yogurt; 2 eggs; 30 ml oil; cumin; salt to taste; 250 g sheep cheese

Appetizers - Homemade Savories by Violeta C. - Recipia

This snack is made from a leavened dough with sheep cheese, yogurt, and egg. The dough is divided into two, and each part is rolled out, brushed with egg, sprinkled with cumin and grated cheese, then cut before baking. The pastries are suitable for a family meal, for a packed lunch, or for moments when you want something savory made at home. The recipe is simple, but the dough needs time to rise, and the amount of cheese provides the main flavor. Quick Info Total time: not specified; includes rising time and two bakes of 20 minutes each Preparation time: not specified in the original recipe Baking time: 20 minutes for each sheet, approximately 40 minutes in total if baked one after the other Servings: the number depends on how the sheets are portioned Difficulty: medium Recipe type: homemade pastries, savory snack, suitable for any occasion Ingredients 600 g flour 25 g yeast 50 ml water 100 ml milk 125 g low-fat yogurt 2 eggs 30 ml oil Salt, to taste Cumin, to taste 250 g sheep cheese Of the total amount of cheese, 100 g is added directly to the dough. The rest is used on top of the sheets, along with the egg and cumin. One egg goes into the dough, and the other is used for brushing. Preparation method 1. Prepare the dough Place the flour in a large bowl. Add salt, yeast, and 100 g of grated sheep cheese. Mix the dry ingredients so that the cheese is distributed as evenly as possible. Gently heat the water and milk. They should be warm, not hot. Pour them over the flour and start kneading gently by hand. 2. Add the yogurt and egg Add the yogurt and one egg over the ingredients in the bowl. Continue kneading until you obtain a homogeneous dough. There's no need for a complicated process; it’s important that the ingredients are well incorporated and the cheese remains distributed in the dough. Cover the dough and let it rise. The original recipe does not specify a specific time, so watch the dough rise, not the clock. When it has increased in volume, it is ready for the next step. 3. Work the dough with oil Grease the work surface with oil and turn the risen dough onto it. Knead it a little, then grease it again with oil. Repeat this operation once more. After these folds and short kneads, divide the dough into two equal parts. Each part will be rolled out into a sheet. 4. Roll out the first sheet Roll out the first piece of dough with a rolling pin. The sheet is placed in a tray lined with baking paper. No exact size of the tray is indicated, so roll out the dough so that it fits in the tray used, without changing the proportions of the recipe. Beat the other egg and brush the surface of the sheet well. Sprinkle cumin, to taste, then add the remaining grated sheep cheese on top. Before baking, portion the sheet with a knife. It is easier to get even pieces if you cut the dough now, not after it has baked. 5. Bake the first sheet Place the tray in the oven and bake the pastries for 20 minutes on a low heat. The time is as mentioned in the basic recipe. Since the intensity of the heat can vary from one oven to another, watch the baking of the sheet without raising the temperature above the recipe's indication. 6. Prepare and bake the second sheet Proceed the same way with the second piece of dough: roll out the sheet, place it in the tray on baking paper, brush it with egg, sprinkle cumin and grated cheese, then portion it with the knife. Bake the second sheet for 20 minutes, also on low heat. Why I make the recipe often It is a useful recipe when you want a savory snack prepared at home, without having to work separately on complicated shapes. The dough is simply divided into two sheets, and portioning before baking makes serving easier. The sheep cheese is present both in the dough and on top, so the flavor is present throughout the composition, not just on the surface. The cumin complements the savory part well, without the need for other spices. Tips and variations Tips The milk and water should be used warm. If they are too hot, the yeast may be affected, and the dough will not rise properly. Salt is added to taste, but it is good to consider how salty the sheep cheese is. If the cheese is very salty, the dough may need less salt. Do not skip the rising. In this recipe, the dough relies on yeast, and the rising stage is part of the preparation method. Grease the work surface with oil before working the dough. The repetition of greasing is provided in the recipe and helps the dough be easier to handle. Portion the sheet while it is raw. After baking, the cheese on the surface may make cutting more difficult. Substitutions The recipe is built around sheep cheese, and this is the ingredient that gives the specific flavor. If replaced, the result will not be identical. No other cheese or quantity for substitution is indicated in the original source. The yogurt used is low-fat, according to the ingredients. No alternatives for yogurt are specified, so replacing it may change the texture of the dough. Variations You can adjust the amount of cumin according to your preferences. In the basic recipe, it is sprinkled on top, along with the cheese. The pastries can be cut into larger or smaller pieces, depending on how you want to serve them. The amount of dough and the steps remain the same; only the size of the portions changes. If you want the two sheets to have the same thickness, divide the dough as evenly as possible and roll out each piece in the same way. Serving ideas The pastries can be placed on a platter and served as a snack. They are also suitable for a meal where everyone takes a piece, but also for a packed lunch or for a snack between meals. They can be served plain, as they already have cheese in the dough and on the surface. The cumin adds the specific aromatic note, and the egg forms the top layer along with the grated cheese. Frequently asked questions 1. How long should the dough be left to rise? The recipe does not specify an exact number of minutes. The dough should be left until it rises. The duration may vary depending on the temperature in the kitchen and how active the yeast is. 2. Why are two eggs used? One egg is added to the dough, along with the yogurt. The other egg is beaten and used to brush the sheets before adding the cumin and grated cheese. 3. Is all the cheese added to the dough? No. Of the 250 g of sheep cheese, 100 g is added to the dough. The remaining amount is sprinkled on top of the two sheets after they are brushed with egg. 4. Are both sheets baked at once? In the original recipe, each sheet is baked separately for 20 minutes. The first sheet is prepared and baked, then the same steps are repeated for the second. 5. When are the pastries cut? The sheets are portioned with a knife before baking. This way, the pieces are already delineated when they come out of the oven. Nutritional values The values below are estimates for the entire amount of dough and may vary depending on the type of flour, yogurt, and how fatty or salty the sheep cheese is. For the entire recipe: Calories: approximately 3,500–3,800 kcal Protein: approximately 130–145 g Carbohydrates: approximately 450–480 g Fats: approximately 120–135 g Since the number of servings is not specified, it is not possible to calculate the exact value for one piece. As a reference, if the sheets are divided into 20 pieces, one piece would have approximately 175–190 kcal, with about 6–7 g protein, 23–24 g carbohydrates, and 6–7 g fats. These are estimates, not exact nutritional values. Storage and reheating The original recipe does not specify a storage time or a reheating method. After baking, let the pastries cool before serving, so that the portioned pieces detach more easily. Because they contain cheese in the dough and on the surface, it is better to consume them as fresh as possible. Storage and reheating are not described in the basic recipe, so no exact term is indicated without additional information about storage conditions.

Homemade Savories

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