Quick Cheese Pies
In a large bowl, sift the flour together with the baking powder, ensuring that all ingredients are well homogenized. Add the salt, which will enhance the flavors, and the grated or crumbled cheese, to give the dough a rich texture and unmistakable flavor. Mix all the ingredients using a spatula or your hands until the mixture becomes uniform. Next, incorporate the buttermilk, which will add moisture and make the dough softer. Knead the dough a little, even if it seems sticky and soft at first. After kneading, transfer the dough to a well-floured work surface. Using the extra flour, knead the dough for 2-3 minutes until it becomes homogeneous and non-sticky on the surface, but still retains a slightly elastic consistency. Once you achieve the desired texture, let the dough rest at room temperature, uncovered, for about 10 minutes. This step will allow the gluten to relax, making the dough easier to roll out. After the resting time has passed, divide the dough into 6 equal balls. Take one of the balls and, using a rolling pin, roll out a round sheet with a thickness of 1-1.5 cm. It is important to prick it here and there with the tines of a fork to allow steam to escape during frying, thus avoiding excessive puffing of the pie. Heat a little oil in a pan over medium-low heat, and fry each pie on both sides until they become golden and crispy. Meanwhile, prepare another sheet of dough and repeat the process. After frying all the pies, place them on a plate and, as they are ready, stack them on top of each other to steam, keeping them soft and delicious. It is ideal to serve them warm, steaming, to fully enjoy their flavors and texture. If you have leftover pies, you can heat them the next day in the microwave, and they will be just as delicious, retaining their taste and aroma that will delight your taste buds. These pies are perfect as an appetizer or snack, bringing a touch of joy to every meal.
Ingredients
- 500 g flour
- 10 g baking powder
- 450 ml buttermilk (yogurt
- kefir
- sour milk)
- 250 g telemea (sheep cheese
- cheese in a sack)
- 1/2 teaspoon salt
- oil for frying
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