Surprise pies

Name: Surprise pies
Ingredients: 500 g of flour 300 ml of warm milk 1 tbsp of sugar 100 g of cheese yeast 1 onion salt

Appetizers - Surprise pies by Catalina F. - Recipia

If I'm in the mood to whip up something quick, savory, and make use of what I already have in the fridge, I dive into making these cheese and onion pastries. I've made them a few times when I wanted something warm but didn't feel like turning on the oven. You only need a few simple ingredients, a large bowl, and a bit of patience while the dough rises. It’s nothing complicated, just pay attention to the consistency and don’t rush the proofing. Quick Info Total time: about 1.5 hours (including proofing) Preparation time: 15-20 minutes Proofing time: around 45-60 minutes, depending on room temperature Frying time: 15-20 minutes Servings: 8-10 pieces, depending on how big you make them Difficulty: easy to medium (especially if you’ve made yeast dough before) Recipe type: savory snack, homemade pastries Ingredients 500 g all-purpose flour 300 ml warm milk (not hot) 1 tablespoon sugar 100 g cheese, grated (any melting cheese works) 1 small onion, grated Fresh or dry yeast (for 500 g of flour; I used 7 g of dry) A pinch of salt A little oil (for the dough and for frying) Instructions 1. The starter. In a bowl, mix a little warm milk (about 50 ml), sugar, yeast, a pinch of salt, and a tablespoon of flour. Combine and let it sit in a warm place for 10-15 minutes until it starts to foam. If the yeast doesn’t activate at all, it’s probably old, so it’s better to try a different one. 2. The dough. Once the starter is bubbly, pour it over the remaining flour. Add the rest of the warm milk, grated cheese, and grated onion. Also, add 2 tablespoons of oil. Knead well for about 7-10 minutes until the dough is elastic and doesn’t stick too much to your hands. You may need to add a bit more flour if it seems too soft, or a splash of milk if it’s too stiff. 3. Proofing. Cover the bowl with a towel or plastic wrap and let the dough rise in a warm place until it doubles in size. In my kitchen, this takes about 45-60 minutes, depending on how warm it is. Don’t rush this step, as the pastries will be fluffier if the proofing is complete. 4. Shaping. When the dough has risen, break off pieces about the size of a small ball. Roll them out with your palm or a rolling pin on a lightly floured surface. They don’t have to be perfect in shape, just ensure they have a uniform thickness of about 1 cm. 5. Frying. Heat some oil in a pan (you don’t need a lot, just enough to cover the bottom). Fry the pastries over medium heat, 2-3 at a time, so you have space to turn them. I leave them for about 2-3 minutes on each side until they turn golden brown. Remove them to drain on paper towels. Why I make this recipe often I love that I can improvise with the filling, and the dough stays soft and flavorful from the cheese and onion. They’re easy to prepare with basic ingredients. They’re delicious when warm, but also great cold alongside a glass of milk or yogurt. Tips and Variations Tips If you have fresh yeast, use about 25 g. For a softer dough, don’t add too much flour. Don’t skip the proofing step; otherwise, the pastries will be dense. Don’t fry on high heat, as they will burn on the outside and remain raw in the middle. Substitutions You can use feta or firmer cheese instead of cheese, but the taste will be different. You can omit the onion if you don’t want its flavor. Milk can be replaced with water if you don’t have any, but the texture will be a bit drier. Variations Add finely chopped herbs (dill, parsley) for a different flavor. You can add some seeds (caraway, sesame) to the dough for a bit of crunch. They can also be baked, but the texture will be different – less airy and not quite as “fried.” Serving Ideas They are great plain, hot, but also delicious cold. They can be sliced alongside a soup, or served as a snack with sour cream. Sometimes I cut them in half and stuff them with cheese while they are still warm. Frequently Asked Questions Can I make them without onion? Yes, the onion adds a subtle flavor, but the dough works just fine without it. Can I use only salty cheese? You can, but the texture and flavor will be firmer, and the pastries will be saltier. You may need to reduce the salt. What if I don’t have fresh yeast? Dry yeast works very well. One packet (7 g) for 500 g of flour is sufficient. Can the pastries be frozen after frying? Yes, but they lose a bit of their texture upon thawing and become more elastic. Nutritional Values Estimation for one pastry (from 10 pieces, fried in oil): Approximately 200-220 kcal Protein: 7-8 g Carbohydrates: 32-35 g Fat: 5-7 g (varies depending on how much oil they absorb while frying) These are approximate; it depends on how much oil remains in the pastries and the type of cheese used. Storage and Reheating They store well at room temperature, covered, for 1-2 days. For longer storage, keep them in the fridge. You can reheat them briefly in a pan or oven, but they won’t be as fresh as on the first day. If stored longer, the texture changes, and they become drier.

Surprise pies

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