Fried cheese pies

Name: Fried cheese pies - Margareta E.
Ingredients: Dough: 600 g flour; 200 ml sour cream; 20 g yeast; 160 ml warm water; 1 teaspoon sugar; 1 teaspoon salt. Filling: 500 g grated cheese; 2 egg whites; fresh dill to taste; plus oil for frying.

Appetizers - Fried cheese pies by Margareta E. - Recipia

Sometimes, when I have leftover cheese in the fridge, I make skillet pies. I don’t even have to plan ahead. Usually, I have everything I need at home: a bit of sour cream, some yeast, an egg, dill, and of course, the cheeses that need to be used up. They come together pretty quickly and don’t make too much mess. It’s the kind of flavor that reminds me of my childhood, but without any pretensions. Quick Info Total time: about 2 hours (including rising time) Preparation time: 30-40 minutes Cooking time: 30-40 minutes (depending on the size of the pies and the skillet) Servings: about 8 medium pies Difficulty: medium Recipe type: snack, quick dinner, on-the-go meal Ingredients Dough: 600 g flour 200 ml sour cream 20 g fresh yeast 160 ml warm water 1 teaspoon sugar 1 teaspoon salt Filling: 500 g grated cheese (whatever you have on hand) 2 egg whites fresh dill, to taste Additionally: oil for frying Instructions 1. I start with the filling. I gather all the leftover cheeses, grate them, and mix them in a bowl. I beat two egg whites with a fork, add them to the cheese, and also add the finely chopped fresh dill. I mix well and set aside. 2. For the dough, I place the flour in a larger bowl and mix it with the salt. I make a well in the center. 3. Separately, I dissolve the yeast with a teaspoon of sugar and a bit of flour in some warm water. I mix until somewhat smooth. 4. I pour the dissolved yeast into the well in the flour. I also add the warm water, start mixing gently, and then add the sour cream a tablespoon at a time until fully incorporated. 5. I knead until I get an elastic dough that no longer sticks to my hands. If it needs a bit more flour or water, I adjust on the spot. I let it rise in the bowl, covered with a towel, until it doubles in size (usually takes about an hour). 6. After it has risen, I break off pieces of dough about the size of a small orange. On a floured surface, I roll each piece into an oval shape, not too thin. 7. On half of each piece, I place the cheese and dill filling. I fold the free side over the filling and seal the edges by pressing with a fork. 8. I heat oil in a wide skillet over medium heat. I place the pies in the hot oil and fry them on both sides until they are evenly golden. 9. I remove them onto paper towels to absorb excess oil. 10. They can be served warm or cold, depending on your preference. Why I make this recipe often Because I don’t complicate my life: I don’t need to go to the store specifically for ingredients, the filling can vary, and these pies keep well until the next day. They’re great for breakfast or as a snack on the go. I make quite a bit in one batch, and they disappear quickly. Tips and variations Tips If you want them not to open while frying, press the edges well with a fork. Use a deep skillet to avoid oil splattering everywhere. Don’t use very liquid filling, to prevent it from leaking while frying. Substitutions You can use any type of cheese you have on hand: telemea, cheese, ricotta, or mixed leftovers. If you don’t have dill, you can skip it or use parsley. Variations If you don’t want to fry them, you can try baking them, but the texture will be different. You can also add green onions if you like. For a richer flavor, incorporate a bit of butter into the dough. Serving ideas You can serve them as is or with cold sour cream. They also go well with a simple salad if you want something lighter. Frequently asked questions Can I use dry yeast? Yes, you can use 7 g of dry yeast instead of fresh yeast. Dissolve it the same way, with a bit of flour, sugar, and warm water. If I don’t have sour cream, can I substitute with yogurt? You can try using Greek yogurt, but the texture will be slightly different. Sour cream helps create a flakier dough. Can I keep them for several days? I recommend eating them within the first two days, as they become firmer afterward. If you store them, place them in a covered container in the fridge. Can they be frozen? I don’t recommend freezing them, as the texture of the fried dough changes after thawing. What kind of cheese works best? Anything you have in the fridge: telemea, cottage cheese, cheese, even leftover feta. The important thing is to grate it and ensure it’s not too salty. Nutritional values On average, one pie has about 300-350 kcal, depending on the type of cheese and the amount of oil absorbed during frying. Average macros per serving: 30-35 g carbohydrates, 15-18 g fats, 10-12 g protein. Values are approximate and may vary based on how thick you make the pies and the type of cheese used. Storage and reheating They keep well in the fridge, in a covered container, for up to two days. To reheat, use a dry skillet or the oven. I don’t recommend the microwave, as they become soft and lose their crispy texture. If you don’t want to eat them cold, heat them slightly on both sides in a skillet. That’s it. It’s a recipe I come back to often, especially when I need to finish off some cheese in the fridge.