Transylvanian cheese pies

Name: Transylvanian cheese pies - Constantina B.
Ingredients: DOUGH 800g flour 500ml warm water 40g yeast 5 tablespoons oil 1 teaspoon sugar salt FILLING 300g sheep cheese 3 tablespoons sour cream 1 egg oil for frying

Appetizers - Transylvanian cheese pies by Constantina B. - Recipia

Transylvanian Cheese Pies When I make Transylvanian cheese pies, I usually prepare the same dough for multiple fillings. From the quantity below, I made eight pieces the size of a tennis ball: four were filled with cheese, and the rest with sauerkraut. The cheese pies are simple to make, using sheep cheese mixed with sour cream and an egg, then fried in a pan over medium heat. They are best enjoyed while still slightly warm. Quick Info Preparation time: about 25 minutes, not including rising and frying Rising: 1 to 1.5 hours, plus an additional 15 minutes Total time: at least 1 hour and 40 minutes, plus frying time; exact duration not specified Servings: 4 cheese pies from half the dough; the total amount of dough yields about 8 pieces Difficulty: medium Recipe type: traditional fried pies, suitable for a family meal Ingredients For the dough 800 g flour 500 ml lukewarm water 40 g yeast 5 tablespoons oil 1 teaspoon sugar Salt For the filling 300 g sheep telemea cheese 3 tablespoons sour cream 1 egg For frying Oil Preparation method 1. Prepare the dough Place the flour in a bowl and add the yeast, sugar, salt, oil, and lukewarm water. Knead until the dough becomes smooth, then transfer it to a floured surface and continue kneading for about 10 minutes. The dough should be well combined and easy to work with. If you are following the recipe along with sauerkraut pies, this dough is used for both fillings. 2. Let the dough rise Place the dough in a bowl, cover it with a towel, and let it rest in a warm place for 1 to 1.5 hours. The duration depends on how warm it is in the room. The dough needs to rise before shaping. 3. Prepare the cheese filling Grate the sheep telemea cheese and place it in a bowl. Add the sour cream and egg, then mix until the mixture becomes smooth. The filling should be firm enough to be placed on the dough and sealed without spilling over the edges. 4. Divide the dough After it has risen, divide the dough into pieces about the size of a tennis ball. This amount yields around eight pieces. For the cheese pies, use four, and the rest can be filled with sauerkraut, as I did. 5. Roll out the dough pieces Flatten each piece on a floured surface and roll it out into a round shape. It doesn’t have to be perfect, but it’s important that the dough is thin enough to fold over the filling. 6. Fill and seal the pies Place the cheese filling on one half of the dough. Fold the free side over the cheese and seal the edges well. You can press the edges with a fork to ensure the filling doesn’t leak during frying. I also tried to make one pie in a wallet shape, but after folding the dough, it wouldn’t roll out anymore. In the end, I only managed to make one pie this way. 7. Let the pies rise again Set the formed pies aside and let them rise for another 15 minutes. This step is done before frying. 8. Fry the pies Heat oil in a non-stick pan and fry the pies on both sides. The heat should be moderate, not too high, so that the dough cooks through before the outside browns excessively. When they are nicely golden, remove them to absorbent paper to get rid of excess oil. Serve warm. Why I make this recipe often I love that the same dough can be divided between multiple fillings. If I’m making sauerkraut pies, I can also prepare some with cheese at the same time without changing the dough recipe. The filling of telemea, sour cream, and egg comes together quickly, and the pies are perfect for both a family meal and a simple lunch. Tips and Variations Tips The water for the dough should be lukewarm, not hot. It’s important to respect the kneading time of about 10 minutes for the dough to be well combined and easy to roll out. Let the dough rise in a warm place, covered with a towel. Depending on the temperature in the kitchen, it may need an hour or an hour and a half. Seal the edges well with a fork. If there are any gaps, the filling may leak during frying. The right heat is one of the most important aspects of this recipe. If the heat is too high, the pies will brown quickly on the outside while the dough inside may remain uncooked. Don’t add more filling than the dough can easily seal. An overloaded pie is harder to seal and may come apart while frying. Substitutions Sheep telemea is the cheese used in the original recipe. If it is very salty, the final flavor will be more intense, and the mixture won’t need additional salt. It’s not advisable to substitute sour cream or egg if you want to maintain the exact consistency of the filling. They mix with the cheese to form the filling mixture. Variations The same dough can also be used for sauerkraut pies. In this recipe, half of the dough pieces were used for cheese, and the other half for sauerkraut. The pies can be shaped simply by folding one half of the dough over the filling, or you can try the wallet shape. However, the folded shape may be more difficult to roll out, as the dough doesn’t spring back to the desired shape as easily. Serving Ideas The pies are served warm, immediately after being removed from the absorbent paper. The cheese filling is flavorful enough to be served plain, without any additional toppings mentioned in the recipe. Frequently Asked Questions How many cheese pies does this recipe yield? From the total amount of dough, around eight pieces can be made. In the presented recipe, four pieces were filled with cheese, and the other four with sauerkraut. If you use all the dough for this filling, the final number depends on the size of the pieces and how much filling you put in each. Why should they be fried at medium heat? So that the dough cooks through on the inside. At too high a heat, the outside browns before the inside is cooked. Can I prepare the pies in a shape other than half-moon? Yes. The simple shape is achieved by rolling out the dough, placing the filling on one half, and folding the other half over it. You can also try the wallet shape, but the folded dough may become more difficult to roll out. How long should the dough be left to rise? The first rise lasts between one hour and one and a half hours, in a warm and covered place. After the pies are formed, they should rise for about 15 more minutes. How can I use the other pieces of dough? The leftover dough can be used for sauerkraut pies. The dough recipe is the same, so you can prepare two types of pies from a single batch. Nutritional Values The values below are estimates and may not be accurate, especially due to the amount of oil absorbed during frying and the fact that the dough is divided between cheese and sauerkraut pies. For one cheese pie, calculated from half the total amount of dough and the cheese filling divided into four pieces, the estimate is: Calories: approximately 430–520 kcal Protein: approximately 16–19 g Carbohydrates: approximately 60–70 g Fat: approximately 15–22 g The final amount varies depending on the size of the pie, the type of telemea, the fat content of the sour cream, and how much oil the dough absorbs during frying. Storage and Reheating The pies are best enjoyed warm, right after frying. The original recipe does not specify a method for storage or reheating, so it is preferable to consume them fresh when the dough and filling have the right texture.

Transylvanian cheese pies

Tags

Categories