Baked pies

Name: Baked pies - Iasmina I.
Ingredients: I had: 800 g flour; 50 g yeast (I had two; each weighing 25 g); warm water (as much as the flour needs); a tablespoon of salt; a pinch of sugar. Filling: 100 g salty sheep cheese; a bunch of fresh dill; one egg.

Appetizers - Baked pies by Iasmina I. - Recipia

These pastries are made from a simple yeast dough, filled with salty sheep cheese and fresh dill. The dough should rise for about 40 minutes, then it is divided into pieces, rolled out thinly, and filled one by one. Before baking, each pastry is brushed with oil and placed on a tray. The salty cheese is sufficient for flavor, and the dill gives the filling a fresh aroma. QUICK INFO Preparation time: approximately 50-60 minutes, not including the time needed to shape all the pastries Rising time: approximately 40 minutes Baking time: approximately 30-40 minutes for each tray Total time: approximately 1 hour and 20 minutes for the first tray, plus the preparation and baking time for the remaining pastries Servings: the number is unspecified; it depends on how large the pieces of dough are Difficulty: easy Recipe type: oven pastries with leavened dough INGREDIENTS For the dough 800 g flour 50 g fresh yeast, that is two cubes of 25 g each 1 tablespoon salt A pinch of sugar Warm water, as needed for the flour For the filling 100 g salty sheep cheese 1 bunch of fresh dill 1 egg For brushing Oil, with no specific amount indicated in the original recipe PREPARATION METHOD 1. Preparing the dough Place the flour in a large bowl and add the salt and sugar. Dissolve the yeast in a little warm water, then pour the mixture over the flour. Start kneading and gradually add the rest of the warm water, as needed to obtain a cohesive dough. The amount of water may vary depending on the flour, so it's better to add it gradually. Knead until the dough is homogeneous, then cover the bowl and let it rise in a warm place for about 40 minutes. There is no need to complicate the dough. Knead it a little, let it rise, and then it can be rolled out. 2. Preparing the filling Grate the salty sheep cheese. Rinse the dill, shake off the water, and chop it with a knife. Put the dill over the grated cheese and mix well. The filling should be evenly distributed so that each pastry receives both cheese and dill. 3. Rolling out the dough After the dough has risen, break off a piece and roll it out with a rolling pin into a thin sheet. No exact size is specified, but the sheet should be thin enough to be filled and folded. In the center of the sheet, spread the beaten egg using a brush. Over the egg, place the cheese and dill filling. About two tablespoons of filling were used for one pastry. 4. Closing the pastry After placing the filling, bring each corner of the sheet towards the center and close the pastry. Gently press with your hand so that the filling stays inside. After closing, roll out the pastry again with the rolling pin. Do this carefully, without pressing too hard, especially if the sheet is very thin or the filling reaches close to the edges. 5. Placing in the tray Brush the pastry with oil and place it in a tray lined with parchment paper. Continue in the same manner with the remaining dough and filling. In the original recipe, the pastries are placed as they are prepared, without a separate resting time after filling. 6. Baking Put the tray in the oven and bake the pastries for about 30-40 minutes at medium to low heat. The time may vary depending on the oven and the thickness of the pastries, so it is useful to check them towards the end of the baking time. When they are done, remove the tray from the oven and continue with the next batch, if not all the pastries fit in a single tray. WHY I MAKE THIS RECIPE OFTEN It is a practical recipe when I have salty cheese and dill on hand. The dough has few ingredients, and the filling is prepared very quickly. The fact that the pastries are baked in the oven makes them easy to prepare in batches without having to cook them one by one. They are suitable for a simple meal, for a packed lunch, or to be served while still fresh. The amount of filling can be adjusted depending on the size of the pastries without changing the composition. TIPS The water for the yeast should be warm, not hot. Since the recipe does not specify the exact amount, add the water gradually until the flour comes together into a dough that is easy to knead. The sheep cheese is salty, so there is no need for additional salt in the filling. The salt in the dough remains at the indicated amount. If the sheet is rolled out very thin, work more carefully when gathering the corners and when rolling out the pastry after filling. The pressure should be enough to close it, but not so strong that it pushes the filling out. For even baking, try to make the pastries with a similar thickness. The time of 30-40 minutes is indicative and applies to the pastries prepared in that tray. SUBSTITUTIONS In the basic recipe, salty sheep cheese is used. If you have another type of cheese, it may change the taste and salt level, so it is good to keep this in mind before adding more salt to the composition. Fresh dill is part of the original filling. No alternative quantity or other herbs are indicated, so it is recommended to keep it for the taste of the recipe. VARIATIONS You can make the pastries larger or smaller, depending on how much dough you break off for each piece. The amount of filling mentioned in the recipe is approximately two tablespoons for one pastry. If you prepare pastries of different sizes, keep in mind that the thicker ones may need a longer baking time than the thinner sheets. However, do not change the temperature indicated in the recipe, which is medium to low heat. SERVING IDEAS The pastries can be served after baking, as a snack or as part of a simple meal. They are also suitable for packing, especially after they cool down. The main flavor comes from the combination of sheep cheese and dill, so they do not need a complicated garnish. They can be placed on the table as is. FREQUENTLY ASKED QUESTIONS How much water is added to the dough? The recipe does not specify an exact amount. Water is added gradually after the yeast has been dissolved until the flour turns into a cohesive and easy-to-knead dough. How long should the dough be left to rise? The dough is left for about 40 minutes in a warm place. This is the time indicated in the recipe for rising. Can unsalted cheese be used? The recipe is designed for salty sheep cheese. If you use a less salty cheese, the final taste will be different. The amount of salt in the dough remains the same; no additional amount is indicated for the filling. How much filling is put in one pastry? In the original recipe, about two tablespoons of the cheese and dill mixture were used for each pastry. The amount may vary depending on the size of the sheet. Why is the pastry rolled out again after being closed? After the corners are gathered and the pastry is pressed with the hand, it is rolled out again with the rolling pin to achieve the desired shape and thickness before baking. NUTRITIONAL VALUES The values are approximate and cannot be accurately calculated for a serving, as the final number of pastries, the amount of water, and the amount of oil used are not specified. For the entire composition, excluding oil and dill in significant quantities, the estimate is approximately: 3,300-3,500 kcal Carbohydrates: approximately 600-620 g Proteins: approximately 105-115 g Fats: approximately 35-45 g The oil used for brushing increases the energy value and fat content, depending on how much is used. For values per piece, it is necessary to count the pastries obtained and divide the total by their number. STORAGE AND REHEATING The pastries can be stored after cooling in a covered container, but the recipe does not specify an exact storage duration. Since they have leavened dough and a cheese filling, it is preferable to consume them as fresh as possible. When reheating, heat only the amount you plan to serve. The pastries can be placed back in the oven until heated. If stored too long, the dough may lose its texture achieved immediately after baking.

Ingredients

I had: 800 g flour
50 g yeast (I had two
each weighing 25 g)
warm water (as much as the flour needs)
a tablespoon of salt
a pinch of sugar. Filling: 100 g salty sheep cheese
a bunch of fresh dill
one egg.

Baked pies

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