Savory cheese pies

Name: Savory cheese pies - Daiana K.
Ingredients: Dough: 500 g flour; 1 egg; 1 packet of dry yeast; 1/2 teaspoon salt; 1/2 pack of butter; 150 ml warm milk; 3 tablespoons oil; 1 egg for brushing. Filling: 350 g salty cheese (I used drier cow telemea); 1 tablespoon sour cream; 1 egg.

Appetizers - Savory cheese pies by Daiana K. - Recipia

Cheese pies are made from a leavened dough, kneaded with butter, milk, and a little oil. The filling is simple: grated telemea cheese, sour cream, and an egg. The dough requires two rising stages, and the pies are first baked at high heat, then at low heat until golden brown. They are suitable for breakfast, a snack, or a family meal. Quick Info Total Time: not specified exactly; includes kneading, two rising stages, and baking. Preparation Time: about 30 minutes for kneading and preparing the filling, plus the time needed to shape the pies. Rising Time: until the dough doubles in volume, then an additional 30 minutes after shaping. Baking Time: not specified exactly. The pies are kept for 2-3 minutes at high heat, then baked at low heat until golden brown. Servings: the number depends on the size of the pies. Difficulty: medium. Recipe Type: leavened cheese pies, suitable for breakfast or a snack. Ingredients For the dough 500 g flour 1 egg 1 packet of dry yeast 1/2 teaspoon salt 1/2 pack of melted butter 150 ml warm milk 3 tablespoons warm oil For finishing 1 egg a pinch of salt For the filling 350 g salty cheese; drier cow telemea cheese was used in the recipe 1 tablespoon fatty sour cream 1 egg Preparation Method 1. Prepare the dough Sift the flour into a large bowl, then mix it with the salt and dry yeast. Add the melted butter and the beaten egg, then start pouring in the warm milk, a little at a time. Gradually incorporate the milk until you get a non-sticky, not too soft dough. The liquid is added more easily this way, without forming a dough that is too soft. 2. Knead the dough Pour in the 3 tablespoons of warm oil and knead the dough for 30 minutes. This is an important step for the dough to become elastic and easy to shape. After kneading, cover the bowl with kitchen towels and let the dough rise in a draft-free place. Wait until it doubles in volume. The time may vary depending on the kitchen temperature, so the volume of the dough is the safest indicator. 3. Prepare the filling Grate the cheese and put it in a bowl. Add the fatty sour cream and the egg, then mix well until the mixture is homogeneous. Drier telemea cheese is suitable for this filling because it does not release too much liquid into the dough. If the cheese is very salty, the taste should be taken into account when preparing the rest of the recipe. 4. Prepare the trays and the oven Line the trays with baking paper. Preheat the oven before finishing shaping the pies, so that it is well heated when you put them in to bake. The recipe does not specify the exact oven temperature. The indication is that the pies should go into high heat for the first 2-3 minutes, then be left at low heat to brown. 5. Shape the pies Tear or take pieces of dough and form squares with your fingers. In the middle of each square, place a teaspoon of filling. Join the corners of the dough over the filling so that it is covered. Gently press the seams so that they do not open during baking. 6. Let the pies rise for the second time Place the pies in the prepared trays, leaving a distance of about two fingers between them. Cover them and let them rise for another 30 minutes. This step helps the dough to puff up before baking. There is no need to place them too close together, as they can increase in volume in the tray. 7. Brush and bake Beat the egg designated for brushing together with a pinch of salt. Gently brush the surface of the pies without pressing on the risen dough. Put the trays in the hot oven and bake the pies at high heat for 2-3 minutes. After that, reduce the heat and continue baking at low heat until the pies are golden brown. The final baking time is not mentioned in the original recipe, so watch the color of the dough. When the surface is browned, the pies are ready. Why I make the recipe often I love the recipe because it uses a simple filling and does not require many ingredients. The telemea, sour cream, and egg are prepared quickly, and the dough can be shaped into small forms, suitable for serving. The pies are filling and can be prepared for several people. The salty cheese gives enough flavor, and the dough with butter and milk remains more tender than one made with just water. Tips and variations Tips The milk should be warm, not hot. In a liquid that is too hot, the yeast may lose its rising power. Add the milk gradually. The flour can absorb liquids differently, and the goal is to obtain a soft, non-sticky, and easy-to-knead dough. Respect the kneading time of 30 minutes. The dough must be well worked before the first rising. The rising should be done in a draft-free place. The most important sign is that the dough doubles in volume, not a fixed number of minutes. Do not put more filling than can easily fit in the middle of the dough. A teaspoon is enough for the edges to be well joined. Substitutions In the recipe, drier cow telemea cheese is used. You can use another salty cheese with a similar texture, but the amount of salt and the consistency of the filling may vary. If the cheese is wetter than the telemea used in the original recipe, the filling may become softer. It is better not to add more sour cream until you check the consistency of the mixture. Variations The shape of the pies can be kept simple by joining the four corners as described in the recipe. The size can vary, but the amount of filling placed in each piece must also be adjusted. You can make smaller pies for snacks or larger ones, using the same filling and closing method. The recipe does not include other ingredients in the filling, so changes should be made without altering the balance between cheese, sour cream, and egg. Serving ideas The salty cheese pies can be served warm, after cooling slightly, or at room temperature. They are suitable for breakfast, as a snack between meals, or alongside other simple dishes at a family meal. Frequently asked questions Why should the dough be kneaded for 30 minutes? Long kneading helps develop the structure of the dough. In the end, it should be non-sticky and elastic enough to be stretched and shaped with fingers. How long should the dough be left for the first rising? The recipe does not set an exact number of minutes. The dough is left in a draft-free place until it doubles in volume. The duration depends on the room temperature and the activity of the yeast. Can I use wetter cheese? Yes, but the filling may become softer and harder to seal in the dough. The recipe was made with drier cow telemea cheese, which is easier to grate and mix with sour cream and egg. When are the pies brushed with egg? The pies are brushed after the second rising, just before being placed in the oven. The egg is beaten with a pinch of salt and spread over the surface of the dough. At what temperature are the pies baked? The exact temperature is not mentioned in the recipe. The indication is that they should be placed in the hot oven at high heat for 2-3 minutes, then baked at low heat until browned. Nutritional values The values are estimates and depend on the type of telemea, the exact amount of butter from half a pack, and the number of pies obtained. For the entire amount of dough and filling, roughly calculated with a 200 g pack of butter, the recipe can have approximately: 3,600-3,900 kcal 130-145 g protein 390-420 g carbohydrates 170-190 g fats These values include the egg used for brushing, but cannot be exactly divided per serving without knowing the final number of pies and the weight of each. The telemea and the salt added to the dough also contribute to a high sodium content. Storage and reheating The pies are stored in a covered container after they have completely cooled. Because they have a filling of cheese, sour cream, and egg, it is recommended to keep them in the refrigerator if not consumed the same day. When reheating, they can be heated briefly until pleasantly warm. Do not overheat them, as the dough may dry out, and the cheese filling may change texture. The pies are also good at room temperature, especially if stored properly.

Savory cheese pies

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