Baked pie on a stone slab

Name: Baked pie on a stone slab - Ilona G.
Ingredients: For the dough we need: 1 kg flour; 2 large eggs; 50 g fresh yeast; 200 ml warm milk; 1 teaspoon sugar; salt; 2 tablespoons oil. For the cheese filling: 300; 350 g cheese (feta; telemea; burduf cheese; etc.); fresh dill; green onion tops; salt; pepper. For the cabbage filling: 1 kg white cabbage; 1 tablespoon oil; salt; pepper + oil for greasing + a baking tray.

Appetizers - Baked pie on a stone slab by Ilona G. - Recipia

Baked Pie on Stone: A traditional delicacy, full of flavor and aroma Preparation time: 30 minutes Rising time: 60 minutes Baking time: 4 minutes per pie Total: Approximately 90 minutes Number of servings: 8 pies Introduction Baked pie on stone is a recipe that evokes beautiful memories and moments of conviviality, often associated with family meals or gatherings with friends. This simple yet characterful recipe brings together various textures and flavors, making it ideal for a hearty breakfast or a savory snack. In the following lines, I will guide you step by step in preparing this delicious pie, offering you useful tips and information about the ingredients. Necessary ingredients For the dough: - 1 kg of flour (preferably type 550, for a fluffier texture) - 2 large eggs (make sure they are at room temperature) - 50 g of fresh yeast - 200 ml of lukewarm milk (not hot, to avoid killing the yeast) - 1 teaspoon of sugar (helps activate the yeast) - Salt (1 teaspoon) - 2 tablespoons of oil (preferably olive or sunflower) For the cheese filling: - 300-350 g of cheese (feta, telemea, burduf cheese – choose your preferred variant) - Fresh dill (to taste, but about 3-4 tablespoons chopped) - Green onion tops (2-3 stalks, finely chopped) - Salt and pepper (to taste) For the cabbage filling: - 1 kg of white cabbage (shredded) - 1 tablespoon of oil (for sautéing) - Salt and pepper (to taste) For greasing the pies: - Oil (for brushing) - Silvoita (optional, for a richer aroma and texture) Preparing the dough 1. Activating the yeast: Start by crumbling the yeast into the lukewarm milk and adding the sugar. Mix gently and let it sit for 5 minutes until the yeast becomes frothy. This step is essential for obtaining a well-risen dough. 2. Preparing the dough: In a large bowl, sift the flour and add the activated yeast, eggs, salt, and oil. Mix the ingredients with a spatula or your hands until you obtain a homogeneous dough. If the dough seems too sticky, you can add a little flour, but be careful not to overdo it. 3. Kneading: Knead the dough for about 10 minutes until it becomes elastic and smooth. This step helps develop gluten, which will make the pies fluffy and well-structured. 4. Rising: Place the dough in a bowl greased with a little oil, cover it with a clean towel, and let it rise for 1 hour in a warm place. It should double in volume. Preparing the fillings 1. Cheese filling: In a bowl, grate or crumble the chosen cheese. Add the chopped dill and green onion tops, seasoning with salt and pepper to taste. Mix well until the ingredients are evenly integrated. 2. Cabbage filling: Cut the cabbage into thin shreds. In a pan, heat a tablespoon of oil and add the cabbage. Sauté the cabbage for about 5-7 minutes until it softens. Season with salt and pepper and let it cool. Assembling the pies 1. Preparing for baking: After the dough has risen, sprinkle a little flour on a work surface. Tear off pieces of dough (about the size of a golf ball) and roll them out with a rolling pin until you obtain thin discs. 2. Adding the filling: On each disc of dough, add a portion of the cheese or cabbage filling, leaving a 1 cm edge. 3. Folding the pies: Fold the discs of dough in half, forming a crescent shape. Press the edges with your fingers to seal the pies. You can gently press them with a fork for extra sealing and a decorative look. 4. Greasing: Brush the pies with a little oil on both sides to achieve a nicely browned crust. Baking the pies 1. Heating the stone: Heat the stone over medium heat. When it is well heated, brush it with a little oil. 2. Baking: Place the pies on the stone, baking them for about 2 minutes on each side or until they become golden and crispy. Make sure to turn them carefully for even baking. 3. Finishing: Repeat the process until all the pies are baked. Serving the pies Baked pies on stone can be served hot or at room temperature. A drizzle of sour cream on top will add a touch of creaminess and highlight the flavors of the filling. You can also accompany them with a garlic yogurt sauce or a fresh salad for a pleasant contrast. Useful tips - If you want to experiment with fillings, you can add spinach, mushrooms, or mashed potatoes to diversify the recipe. - Make sure that the filling ingredients are well seasoned; the taste of the pies depends greatly on this aspect. - The pies can be frozen: after they have cooled, you can place them in an airtight container. When you want to consume them, you can bake them directly from the freezer, adding a few extra minutes for even baking. Nutritional information Baked pies on stone are a good source of carbohydrates, proteins, and healthy fats, depending on the chosen filling. They can constitute a balanced meal, especially if served with a fresh salad on the side. One pie contains approximately 250-300 calories, depending on size and filling. Frequently asked questions - Can I use dry yeast instead of fresh yeast? Yes, you can use 15 g of dry yeast, activating it in the same way with lukewarm milk. - What other fillings can I try? You can use soy cheese, potato puree with cheese, or sautéed vegetables for a vegetarian option. - How can I store the pies? Baked pies store well in an airtight container at room temperature for 2-3 days. Conclusion This baked pie on stone recipe is not only delicious but also versatile, allowing you to explore a variety of filling combinations. Ideal for breakfast, lunch, or a snack, these pies are sure to bring a smile to the faces of your loved ones. So, I invite you to prepare them and enjoy every bite! Enjoy your meal!