The first time I tried this pie was when I wanted something quick, but with salty cheese. I like that it is easy to prepare, with basic ingredients. You don’t have to spend much time in the kitchen and you don’t need an oven, just a frying pan. It’s the kind of recipe you make by eye after repeating it a few times.
Quick Info
Total time: about 50 minutes
Preparation time: 15-20 minutes
Dough resting time: 30 minutes
Frying time: 5-10 minutes/pie, depending on size
Servings: 2-3 (depends on how large you roll the dough and how much filling you use)
Difficulty: easy
Recipe type: savory snack, quick
Ingredients
300 g flour
20 g yeast (fresh)
1 tablespoon salt
1 tablespoon oil
cow telemea cheese (to taste, enough to cover the dough)
water (as needed to bind the dough and dissolve the yeast)
frying oil
Preparation method
1. In a large bowl, put the flour, salt, and one tablespoon of oil. Dissolve the yeast separately in a little warm water (not hot, just enough to activate the yeast without killing it).
2. Pour the dissolved yeast over the flour. Start mixing with a wooden spoon, gradually adding water until a dough forms that is not too hard. I don’t have an exact amount of water, I add a little at a time to see how much the flour absorbs.
3. When the dough has come together, cover it with a clean towel and let it rise for about 30 minutes in a warm place. It doesn’t rise much, but it becomes more elastic and easier to roll out.
4. Grease the work surface with a little oil. Take the dough out, place it on the surface, and roll it out as thinly as possible. If it sticks, add a drop of oil underneath.
5. Sprinkle grated telemea cheese over half of the dough, avoiding the edges, so that the cheese doesn’t leak out when frying.
6. Cover the filling with the other half of the dough, like a semicircle. Press the edges with your fingers to seal them.
7. Heat a frying pan with oil (not too much, just enough to cover the bottom). When the oil is hot, carefully lift the pie and place it in the pan.
8. Fry it over medium heat on both sides until it turns golden brown. Turn it with a wide spatula to avoid breaking.
9. Remove it onto absorbent paper or a plate. Cut and serve while still warm.
Why I make this recipe often
It’s easy to adapt and doesn’t take much time. The ingredients are simple and, most importantly, I don’t need an oven. When I want something savory and quick, this pie makes its way to the table. It’s good both warm and at room temperature.
Tips and variations
Tips
Don’t add too much water at the beginning; the dough becomes sticky and hard to roll out.
If the telemea is very salty, reduce the salt in the dough.
The easiest dough to roll out is well-rested and lightly oiled on both sides.
Substitutions
Fresh yeast can be replaced with dry yeast (about 7 g), if that’s what you have on hand.
You can use sheep or goat telemea cheese if you prefer a stronger flavor.
White flour can be partially replaced with whole wheat flour for a different taste, but the texture will be slightly denser.
Variations
You can add chopped greens (parsley, dill) directly into the filling for a bit of freshness.
The pie can also be made round or even as several small pies instead of one large one.
If you want more cheese, make the layer thicker, but be careful not to let it leak while frying.
Serving ideas
I slice it while it’s still warm and serve it simply with yogurt or buttermilk. It can also be eaten cold, but the texture is best fresh.
Frequently asked questions
My dough isn’t rising, what am I doing wrong?
If the yeast didn’t activate (water too cold or too hot), it won’t rise. Use lukewarm water and let it sit in a warm place, but not on a hot stove.
Can I use sweet cheese or another filling?
The recipe is designed for salty telemea, but you can also try sweet cheese, possibly with a little sugar, for a sweet version. However, the texture will be different, and you need to be careful not to let it leak while frying.
How do I know if the pie is done?
When it has a golden color on both sides and the edges are crispy. It depends on the thickness of the dough, but usually about 2-3 minutes on each side is sufficient.
Can telemea be mixed with egg?
In this recipe, I don’t add egg because the filling would leak more easily while frying. If you still want to, add only a little egg and mix well, but be careful with the final texture.
Can I make the dough in advance?
The dough can be made a few hours in advance and kept in the fridge, but it works best fresh. In the fridge, it rises more slowly and may be harder to roll out.
Nutritional values (estimated)
For one serving (about 1/3 of the recipe): approximately 320-350 kcal
Proteins: 10-12 g
Carbohydrates: 40-45 g
Fats: 10-14 g
These values depend on how much telemea and how much oil you use. The telemea adds salt and protein, while the frying oil increases the fat content.
Storage and reheating
The pie is best on the day it is made. If there are leftovers, it can be stored in the fridge, covered, until the next day. When reheating, place it for a few minutes in a pan without oil to regain its texture. I don’t recommend keeping it for more than 1-2 days; it loses its flavor and becomes more elastic.
That’s it – the recipe is straightforward and to the point, without complicated steps. Once you try it, it becomes easy to adapt to your taste.
Quick Info
Total time: about 50 minutes
Preparation time: 15-20 minutes
Dough resting time: 30 minutes
Frying time: 5-10 minutes/pie, depending on size
Servings: 2-3 (depends on how large you roll the dough and how much filling you use)
Difficulty: easy
Recipe type: savory snack, quick
Ingredients
300 g flour
20 g yeast (fresh)
1 tablespoon salt
1 tablespoon oil
cow telemea cheese (to taste, enough to cover the dough)
water (as needed to bind the dough and dissolve the yeast)
frying oil
Preparation method
1. In a large bowl, put the flour, salt, and one tablespoon of oil. Dissolve the yeast separately in a little warm water (not hot, just enough to activate the yeast without killing it).
2. Pour the dissolved yeast over the flour. Start mixing with a wooden spoon, gradually adding water until a dough forms that is not too hard. I don’t have an exact amount of water, I add a little at a time to see how much the flour absorbs.
3. When the dough has come together, cover it with a clean towel and let it rise for about 30 minutes in a warm place. It doesn’t rise much, but it becomes more elastic and easier to roll out.
4. Grease the work surface with a little oil. Take the dough out, place it on the surface, and roll it out as thinly as possible. If it sticks, add a drop of oil underneath.
5. Sprinkle grated telemea cheese over half of the dough, avoiding the edges, so that the cheese doesn’t leak out when frying.
6. Cover the filling with the other half of the dough, like a semicircle. Press the edges with your fingers to seal them.
7. Heat a frying pan with oil (not too much, just enough to cover the bottom). When the oil is hot, carefully lift the pie and place it in the pan.
8. Fry it over medium heat on both sides until it turns golden brown. Turn it with a wide spatula to avoid breaking.
9. Remove it onto absorbent paper or a plate. Cut and serve while still warm.
Why I make this recipe often
It’s easy to adapt and doesn’t take much time. The ingredients are simple and, most importantly, I don’t need an oven. When I want something savory and quick, this pie makes its way to the table. It’s good both warm and at room temperature.
Tips and variations
Tips
Don’t add too much water at the beginning; the dough becomes sticky and hard to roll out.
If the telemea is very salty, reduce the salt in the dough.
The easiest dough to roll out is well-rested and lightly oiled on both sides.
Substitutions
Fresh yeast can be replaced with dry yeast (about 7 g), if that’s what you have on hand.
You can use sheep or goat telemea cheese if you prefer a stronger flavor.
White flour can be partially replaced with whole wheat flour for a different taste, but the texture will be slightly denser.
Variations
You can add chopped greens (parsley, dill) directly into the filling for a bit of freshness.
The pie can also be made round or even as several small pies instead of one large one.
If you want more cheese, make the layer thicker, but be careful not to let it leak while frying.
Serving ideas
I slice it while it’s still warm and serve it simply with yogurt or buttermilk. It can also be eaten cold, but the texture is best fresh.
Frequently asked questions
My dough isn’t rising, what am I doing wrong?
If the yeast didn’t activate (water too cold or too hot), it won’t rise. Use lukewarm water and let it sit in a warm place, but not on a hot stove.
Can I use sweet cheese or another filling?
The recipe is designed for salty telemea, but you can also try sweet cheese, possibly with a little sugar, for a sweet version. However, the texture will be different, and you need to be careful not to let it leak while frying.
How do I know if the pie is done?
When it has a golden color on both sides and the edges are crispy. It depends on the thickness of the dough, but usually about 2-3 minutes on each side is sufficient.
Can telemea be mixed with egg?
In this recipe, I don’t add egg because the filling would leak more easily while frying. If you still want to, add only a little egg and mix well, but be careful with the final texture.
Can I make the dough in advance?
The dough can be made a few hours in advance and kept in the fridge, but it works best fresh. In the fridge, it rises more slowly and may be harder to roll out.
Nutritional values (estimated)
For one serving (about 1/3 of the recipe): approximately 320-350 kcal
Proteins: 10-12 g
Carbohydrates: 40-45 g
Fats: 10-14 g
These values depend on how much telemea and how much oil you use. The telemea adds salt and protein, while the frying oil increases the fat content.
Storage and reheating
The pie is best on the day it is made. If there are leftovers, it can be stored in the fridge, covered, until the next day. When reheating, place it for a few minutes in a pan without oil to regain its texture. I don’t recommend keeping it for more than 1-2 days; it loses its flavor and becomes more elastic.
That’s it – the recipe is straightforward and to the point, without complicated steps. Once you try it, it becomes easy to adapt to your taste.