Cheese pie with green onions and dill

Name: Cheese pie with green onions and dill - Mihaela C.
Ingredients: 1 kg flour; 700 g warm water; 1 teaspoon salt; 1 cube yeast; 1 teaspoon sugar; 500 ml oil; filling; 1 bunch dill; 1 bunch green onions; 500 g sheep cheese

Appetizers - Cheese pie with green onions and dill by Mihaela C. - Recipia

Cheese, green onion, and dill pie is made from a simple, yeast dough and a generous filling of sheep cheese. It is especially suitable in spring when the green onions and dill are tender and fragrant. The dough is rolled out, filled with the cheese and herb mixture, and then the pies are fried in a hot pan with oil on both sides. They are served warm, plain, or spread with sour cream and accompanied by tomatoes. Quick info Total time: not specified in the original recipe; includes kneading, rising, and frying in the pan Preparation time: not specified Cooking time: not specified; the pies are fried in the pan on both sides Servings: the number depends on the size of the formed pies Difficulty: easy Recipe type: yeast pies with cheese, green onion, and dill Ingredients For the dough: 1 kg flour 700 g lukewarm water 1 teaspoon salt 1 cube of yeast 1 teaspoon sugar For frying: 500 ml oil For the filling: 1 bunch of dill 1 bunch of green onion 500 g sheep cheese For serving: sour cream tomatoes The water should be lukewarm, not hot, for the yeast to activate. The sheep cheese can be fresh or stored in the freezer, as used in the original recipe. If frozen, it should be thawed before preparation. Preparation method 1. Prepare the dough Place the flour in a large bowl and add the salt, sugar, and yeast. Gradually pour in the lukewarm water and knead until you obtain a simple pie dough, cohesive and soft enough to roll out. The original recipe mentions a dough kneaded with flour, yeast, salt, and sourdough, but the ingredient list includes yeast along with water and sugar. To keep the noted quantities, use the yeast-based dough from the ingredient list. 2. Let the dough rise Cover the bowl and let the dough rise until it doubles in volume. The duration is not specified and may vary depending on the kitchen temperature and how active the yeast is. 3. Prepare the filling Wash the green onions and dill well, then chop them finely. Place the herbs in a bowl and mix them with the sheep cheese. The filling should be homogeneous so that the onion and dill are well distributed in the cheese. 4. Shape the pies Once the dough has risen, shape the pies and place the prepared filling in each one. Close the dough around the cheese, then prepare the pies for frying in the pan. The recipe does not specify an exact shape or size. You can make them smaller or larger, depending on how you usually work with the dough and the pan used. 5. Fry the pies Heat the oil in a pan and fry the pies on both sides until cooked and golden brown. Work carefully, as the oil must be hot before placing the pies in. Remove them as they are ready and continue until you finish the dough and filling. 6. Serve The pies are served warm. They are good plain but can be spread with sour cream and served alongside tomatoes. The combination with sour cream and tomatoes is mentioned in the original recipe and pairs very well with the salty cheese and herbs. Why I make the recipe often It is a handy recipe when I have fresh green onions and dill on hand. The dough is simple, and the filling is quick to prepare, with few ingredients. The sheep cheese provides the main flavor, while the green onion and dill make it fresher. It is suitable for a family meal and is best eaten warm. There is no need for a complicated filling, and the quantities are sufficient for a large dough made from one kilogram of flour. Tips 1. Use lukewarm water for the dough. Water that is too hot can affect the yeast. 2. Let the dough rise until it doubles in volume, not just for a fixed time interval. In the original recipe, this is the reference for rising. 3. Chop the green onion and dill finely so that the filling is easy to distribute in each pie. 4. The sheep cheese can be taken out of the freezer and left to thaw before mixing. 5. Place the pies in the pan only after the oil has heated. Fry them on both sides without letting them burn on the outside. Substitutions Sheep cheese is the ingredient used in the original recipe and gives the filling its specific flavor. If you do not have sheep cheese, it can be replaced with another available cheese, but the final taste will be different. No substitutions are indicated in the original recipe for dill, green onion, yeast, or the other dough ingredients. To maintain the characteristic flavor of the pies, it is preferable to keep the dill and green onion. Variations You can change the size of the pies, making some smaller for individual servings or some larger, depending on the pan used. The amount of herbs can be distributed differently in the filling, but the basic recipe relies on the combination of one bunch of green onion, one bunch of dill, and 500 g of sheep cheese. Serving ideas Serve the pies warm, with sour cream spread on top. Fresh tomatoes are recommended in the original recipe and can be placed alongside as a simple garnish. They are also suitable for a meal where several homemade dishes are served. Since they are fried in a pan and contain cheese, they do not need a complicated garnish. Frequently asked questions How long should the dough rise? The recipe does not specify an exact number of minutes. The dough is left to rise until it doubles in volume. The duration depends on the kitchen temperature and the activity of the yeast. Can I use frozen sheep cheese? Yes. In the original recipe, sheep cheese stored in the freezer from the previous summer was used. It is important to thaw it before mixing it with the green onion and dill. How much oil should be used for frying? The ingredient list indicates 500 ml of oil. The amount actually absorbed by the pies may vary depending on the pan, the size of the pies, and the frying method. Can the pies be made without dill? They can be made, but dill is part of the original filling and contributes to the specific taste. If omitted, the pies will have a simpler flavor, dominated by cheese and green onion. What are the pies served with? They are served warm, plain, or spread with sour cream. Fresh tomatoes are another recommendation from the original recipe.

Cheese pie with green onions and dill

Tags

Categories