Sheep cheese pies, salad, and dill

Name: Sheep cheese pies, salad, and dill - Valentina P.
Ingredients: 250 g sheep cheese; a smaller salad; a bunch of dill; 500 g flour; 25 g dry yeast; 200 ml water; 40 g butter; a pinch of salt; one egg; thyme; cumin

Pasta/Pizza - Sheep cheese pies, salad, and dill by Valentina P. - Recipia

Sheep cheese pies with green salad and dill are made from a simple, yeast dough and a fresh, salty, and aromatic filling. I prepared most of them in the oven, while I made four pieces in a pan. The baked version is easier to prepare in larger quantities, but the pan-fried option is also a good choice when you want more browned pies. Quick Info Total time: not specified in the original recipe; includes kneading, rising, filling, and baking time Preparation time: not specified Baking time: approximately 30 minutes Servings: the number of pies depends on the size of each and is not specified Difficulty: easy to medium Recipe type: savory pies, suitable for breakfast, snacks, or a simple meal Ingredients For the dough 500 g flour 25 g dry yeast 200 ml warm water 40 g melted butter a pinch of salt thyme, to taste For the filling 250 g sheep cheese a small salad a bunch of dill For finishing one egg cumin, for sprinkling Preparation method 1. Preparing the dough Put the flour in a large bowl. Add the salt, yeast, and thyme, then mix the dry ingredients. Pour in the warm water and start kneading. When the dough begins to come together, add the melted butter and continue kneading until well combined. If the dough is too soft and needs more flour, add it gradually. It’s better to add flour slowly than to overload the dough at once and make it too tough. Cover the bowl and let the dough rise. The original recipe does not specify the exact duration, so the time depends on the room temperature and how the yeast works. 2. Preparing the filling Grate the sheep cheese on a coarse grater. Wash the salad and let it drain well, then chop it into strips. Wash and chop the dill. In a bowl, combine the cheese, salad, and dill. Mix until the ingredients are evenly distributed. No additional seasoning is needed, as the sheep cheese already has a salty taste, and the dill and thyme provide the necessary aroma. 3. Forming the pies Once the dough has risen, break off pieces large enough to form a disc. Flatten each piece by hand, as the original recipe suggests. Place filling in the center, then fold the dough over the cheese, salad, and dill. Seal the edges by pressing, so the filling stays inside. After closing the pie, gently press with your palms to flatten it a bit more. Repeat with the remaining dough and filling. 4. Baking Place the pies on a baking tray lined with parchment paper. Beat the egg and brush the surface of each pie. Sprinkle cumin on top. Put the tray in the oven and bake the pies for about 30 minutes. The original recipe does not specify the oven temperature, so watch for the browning of the dough and remove the pies when they are baked and golden on the surface. The original recipe also included four pies made in a pan. The exact cooking method for this variant is not mentioned, but the dough and filling can be used this way if you want to try both options. Why I make the recipe often It’s a practical recipe when you need something savory, homemade, without a complicated filling. The dough is made from a few ingredients, and the combination of sheep cheese, salad, and dill is tasty enough without sauces or additives. The pies are also suitable for using up a small leftover salad from the fridge. The salad just needs to be washed, dried, and chopped, with no separate preparation. Additionally, the same filling can be divided between baked and pan-fried pies, as I did. Tips and variations Tips The water for the dough should be warm, not hot. Water that is too hot can affect the yeast. If the salad remains wet after washing, the filling may become too watery. Let the leaves drain and then chop them. Sheep cheese can be more or less salty. For this reason, it is advisable not to add salt directly to the filling before tasting it. Do not put an excessive amount of filling in a single pie. The edges need to be able to be pressed and sealed well; otherwise, the filling may leak out during baking. The pies are flattened with palms after being sealed. Do this carefully so as not to tear the dough and expose the filling. Substitutions In the basic recipe, the cheese used is sheep cheese. If you have very salty sheep cheese, it can be combined with a less salty cheese, but the final taste will change. Thyme and cumin serve different roles. Thyme is added to the dough, while cumin is sprinkled on top at the end. They can be omitted if you don’t like them, but the recipe will not retain the original flavor exactly. Variations You can prepare all the pies in the oven or make some in a pan, as the original recipe was tested. For the pan-fried variant, no specific duration or method is indicated here, as they do not appear in the original recipe. The size of the pies can be changed. If you break off smaller pieces of dough, you will get smaller pies, and if you use larger pieces, the pies will be more substantial. Baking time may vary with size, so it is useful to watch the appearance of the dough. Serving ideas The pies can be served warm, immediately after baking, but they are also good after cooling. They can be served at breakfast, as a snack, or alongside a simple salad. The filling is already flavorful and salty, so no complicated additions are needed. If you prepare more pieces, you can serve both baked and pan-fried ones on the same table to compare the textures. Frequently asked questions 1. Can I use another type of cheese? The recipe is built around sheep cheese, but it can be replaced with another salty cheese if that’s what you have on hand. The taste and saltiness will be different, so the filling should be checked before forming the pies. 2. Is it mandatory to put salad in the filling? The salad is part of the original composition and adds volume and freshness. If you remove it, you will get pies with cheese and dill, but not the same recipe. 3. How do I know if the dough has risen? The recipe does not provide an exact time for rising. The dough is left covered until it increases in volume, and then it can be divided and filled. The duration varies depending on the temperature in the kitchen and the yeast. 4. Can I make all the pies in a pan? The source mentions that four pieces were tried in a pan, but it does not provide the steps and time needed for this variant. For a clear and complete procedure, the version described here is the one baked in a tray. 5. Can I prepare thinner pies? Yes, after being filled and sealed, the pies are pressed with palms to stretch them. However, the dough should be stretched carefully so that it does not tear around the filling. Nutritional values The values are approximate and refer to the entire amount of dough and filling. They may vary depending on the type of flour, how fatty and salty the sheep cheese is, and the amount of egg left on the surface of the pies. For the entire recipe: Calories: approximately 3,000-3,300 kcal Proteins: approximately 100-115 g Carbohydrates: approximately 390-420 g Fats: approximately 105-120 g It is not possible to accurately calculate the nutritional value for a single pie without knowing how many pieces are made and how much each weighs. If the pies are divided into pieces of different sizes, the values per serving will also differ. Storage and reheating The pies are best fresh when the dough is still tender. If there are leftovers, store them in a covered container after they have cooled. Reheating should be done until the pies are warm again. The texture may be less tender than immediately after baking, especially if they have been stored for a longer time. The original recipe does not specify an exact storage time, so it is preferable to consume them as soon as possible.

Sheep cheese pies, salad, and dill

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