Kombe - pie with cheese and green onions

Name: Kombe - pie with cheese and green onions - Sabrina I.
Ingredients: Dough: 600 g flour 250 ml milk 200 ml water 1 packet of fresh yeast 1 pinch of salt Filling: telemea cheese (I didn't weigh it but I think I used 350-400 grams) green onion tops Additionally: 100 g bu

Appetizers - Kombe - pie with cheese and green onions by Sabrina I. - Recipia

Kombe – cheese and green onion pie I made this pie after craving it for a few days. The dough does not need to rise before assembling, which shortens the preparation time a bit, and after it is wrapped, it needs about an hour to proof. The result is a flaky pie on the outside, with separate layers and a savory filling of cheese and green onions. The recipe is simple, but you need to roll the layers as thin as possible and place them carefully. The amount of cheese and onion can be adjusted to taste. We prefer pies with less filling, so we used about 350-400 g of cheese. Quick Info Preparation time: about 35-45 minutes, excluding proofing and baking Resting time for yeast: 20 minutes Proofing time after assembly: 1 hour Baking time: 25-30 minutes Total time: approximately 2 hours and 15 minutes to 2 hours and 30 minutes Servings: 8-12, depending on how large you cut the pieces Difficulty: easy to medium Recipe type: savory pie, suitable for breakfast, snack, or packed lunch Ingredients For the dough 600 g flour 250 ml warm milk 200 ml warm water 1 packet of fresh yeast 1 pinch of salt For the filling 350-400 g cheese, approximately Green onion tops, to taste For brushing and wrapping 100 g butter or margarine 5 tablespoons oil 1 egg, for brushing the pie Preparation method 1. Put the warm milk and water in a bowl. Add the crumbled fresh yeast and stir with a spoon until it dissolves well. 2. Let the mixture sit for 20 minutes. No other ingredients are needed at this stage. 3. After 20 minutes, add the flour and salt. Knead until you get a smooth dough that no longer sticks to your hands. If it is too sticky, add a little more flour gradually. 4. The dough does not need to rise before rolling. Divide it into three equal pieces. 5. Grate the cheese on a large grater. Wash the green onion tops, let them drain, and chop them finely. 6. Put the butter or margarine together with the oil in a small bowl and melt them in the microwave. Mix, then set the mixture aside while you prepare the layers. 7. Sprinkle flour well on the work surface and roll out the first piece of dough as thin as possible. Place the sheet on the table and brush it with half of the butter and oil mixture. 8. Roll out the second piece of dough, also as thin as possible, and place it over the first sheet. Evenly sprinkle the grated cheese and chopped green onion tops. 9. Roll out the last piece of dough. Place it over the filling and brush the surface with the remaining butter mixed with oil. 10. Wrap the pie, following the pattern used to create the layers. Carefully turn it over and place it in a baking dish. 11. Use a baking dish of about 32 x 24 cm. After placing the pie in the dish, cut it into portions. 12. Let the pie proof for an hour. It is important to let it rest in the dish before baking, even if the dough was not allowed to rise at the beginning. 13. Beat the egg and brush the surface of the pie. 14. Place the dish in the preheated oven at high heat. Bake the pie for about 25-30 minutes, until it is nicely browned on top. 15. Let it cool slightly before serving, so the filling is not too hot when you cut it. Why I make the recipe often I like that the dough does not need to rise before rolling. This way, the preparation is simpler, and most of the waiting time is the proofing in the dish. The pie is also suitable when I need something savory for several people, as it can be easily cut into portions and served both warm and after it has cooled. The filling easily adapts to what I have on hand. I usually put more or less cheese depending on how salty it is and the preferences of those eating. Tips The milk and water should be warm, not hot. If they are too hot, the yeast may not work properly. Knead just until the dough becomes non-sticky and easy to roll. There is no need to add too much flour, as the sheets should remain as thin as possible. The work surface should be well floured when rolling out the dough. Thin sheets help achieve the layers specific to this pie. If the cheese is very salty, use less salt in the dough and adjust the amount of cheese. In the source recipe, the filling was used in a moderate amount, but you can add more if you prefer richer pies. For a thinner pie, use a slightly larger dish than the 32 x 24 cm one. Substitutions The cheese can be replaced with another type of cheese, depending on what you have available. It is important to consider how salty the chosen cheese is. Butter can be replaced with margarine, as specified in the original recipe. The mixture of butter or margarine with oil is used between the layers and on top of the last layer. Variations The pie can be made with just cheese, without green onions. Another option is the combination of cheese and spinach. If you have leftover chicken breast and vegetables, you can use them as filling, provided they are already cooked before placing them between the layers. In this case, the filling should not be too wet, so the sheets do not become overly soggy. You can also modify the amount of cheese or green onion tops. For a more subtle filling, use about the amount indicated in the recipe; for a heartier pie, you can increase the amount. Serving ideas The cheese and green onion pie can be served warm, as soon as it has cooled enough to be cut, or cold. It is suitable for breakfast, as a snack between meals, or in a packed lunch. It can be served alongside fresh vegetables. It does not need a complicated side dish, as the dough and filling are already substantial. Frequently asked questions 1. Does the dough need to rise before being divided? No. After kneading, the dough is divided directly into three pieces and rolled out. Proofing occurs after the pie is assembled and cut into portions, for about an hour. 2. How much cheese is used? The recipe uses about 350-400 g of cheese, but the amount is not strict. You can add more or less, according to taste and how salty the cheese is. 3. What dish is suitable? A dish of approximately 32 x 24 cm was used. If you want a thinner pie, a slightly larger dish is recommended. 4. Can only butter be used, without oil? The recipe indicates a mixture of 100 g butter or margarine and 5 tablespoons of oil. This is spread between the layers and on top. To maintain the texture achieved in the recipe, it is better to stick to this mixture. 5. How do I know when the pie is baked? It is ready when the surface is nicely browned. In the preheated oven, baking takes about 25-30 minutes, at high heat. Nutritional values The values below are estimates and were calculated for a pie divided into 10 portions, using approximately 375 g of cheese and butter instead of margarine. Per serving: Calories: approximately 450-520 kcal Protein: approximately 15-18 g Carbohydrates: approximately 45-50 g Fats: approximately 22-28 g The exact amount varies depending on the type of cheese, the fat percentage of the milk, the choice of butter or margarine, and the size of the portions. Cheese can also bring a significant amount of salt, especially if it is aged or very salty. Storage and reheating After cooling, store the pie covered in the refrigerator. It is best in the first few days when the sheets are still pleasant and the filling retains its texture. For reheating, you can place it in the oven until warmed through. It can also be eaten cold, without reheating. Avoid overheating, as the dough can dry out and the cheese can become firmer.

Kombe - pie with cheese and green onions

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