The pies of my childhood (with cheese)

Name: The pies of my childhood (with cheese) - Varvara E.
Ingredients: DOUGH: 1 kg of flour 400; 450 ml of warm water 50 g of fresh yeast 1 teaspoon of sugar a pinch of salt 2 tablespoons of olive oil FILLING: 600; 700 g of cheese (telemea) 4; 5 eggs salt

Appetizers - The pies of my childhood (with cheese) by Varvara E. - Recipia

Cheese Pastries – Cook with Love and Nostalgia When I think of childhood, memories of warm pastries served directly by my mother after a long day at school fill my heart with warmth. These cheese pastries are not just a recipe, but a true emotional treasure, a symbol of the love and care I have always felt. Let’s embark together on this culinary journey and recreate those unforgettable moments! Preparation time: 30 minutes Baking time: 15 minutes Total time: 45 minutes Number of servings: 12 pastries Ingredients For the dough: - 1 kg of flour (choose a high-quality flour, preferably type 000 for a finer dough) - 400-450 ml warm water (warm water helps the yeast to act more efficiently) - 50 g fresh yeast (a classic choice for fluffy dough) - 1 teaspoon of sugar (helps activate the yeast) - A pinch of salt - 2 tablespoons of olive oil (for extra flavor and elasticity in the dough) For the filling: - 600-700 g cheese (can be telemea or cheese, depending on your preference) - 4-5 eggs (add an extra egg if you want a richer filling) - Salt (if using cheese, adjust the salt quantity to taste) Preparation 1. Activating the yeast: In a bowl, add a little warm water, sugar, and fresh yeast. Using your fingers, gently mix until the yeast is completely dissolved. Cover the bowl with a cloth and set it aside for about 10-15 minutes, during which the yeast will start to bubble, indicating it is active. 2. Preparing the dough: In another bowl, sift the flour and add the salt. When the yeast mixture is ready, add it to the flour along with the olive oil. Start kneading, gradually adding the remaining warm water. Continue kneading until you obtain an elastic and homogeneous dough that easily comes off your hands. It is essential to knead well, as this will determine the final texture of the pastries. 3. Letting it rise: Cover the dough with a clean cloth and let it rise for about 1 hour in a warm place. The dough should double in volume. 4. Preparing the filling: Meanwhile, grate the cheese on a large grater. In a separate bowl, beat the eggs and mix them with the grated cheese. Add a little salt, but be careful not to overdo it, especially if you are using telemea. 5. Forming the pastries: After the dough has risen, sprinkle a little flour on the work surface. Tear off pieces of dough the size of a tennis ball and roll them out with a rolling pin until you get thin sheets. On one side of each sheet, place 1-2 tablespoons of cheese filling, then fold the sheet and seal the edges with a fork to prevent the filling from leaking during frying. 6. Frying the pastries: In a deep skillet, heat the oil. When the oil is hot (but not smoking), add the pastries, 2-3 at a time, and fry them on both sides until golden and crispy. Remove the pastries onto a paper towel to absorb excess oil. Serving Cheese pastries are served warm, but they are also delicious at room temperature. You can choose to accompany them with a garlic yogurt sauce or a spicy tomato sauce for a contrast of flavors. Another suggestion is to serve them alongside a fresh vegetable salad to balance the richness of the taste. Useful Tips - Variations: Experiment with different fillings! Add fresh dill or green onions for extra flavor. For a sweet version, try cottage cheese mixed with sugar and vanilla. - Dough care: If the dough doesn’t rise enough, check the temperature of the environment and ensure it is warm. A room that is too cold will delay the rising process. - Freezing: The pastries can be frozen. Prepare them and let them cool completely. Then, you can place them in an airtight container and freeze them. When you want to consume them, just fry them directly from the freezer. Nutritional Benefits These pastries are an excellent source of carbohydrates from flour, protein from eggs and cheese, as well as healthy fats from olive oil. Moderate consumption of these pastries can provide energy and a good intake of nutrients. However, considering they are fried, it is best to consume them in moderation. Frequently Asked Questions 1. Can I use dry yeast instead of fresh yeast? Yes, you can use dry yeast, but adjust the quantity (about 20 g of dry yeast for the equivalent of 50 g of fresh yeast). 2. How can I make the pastries less greasy? Instead of frying them, you can bake them in the oven. Preheat the oven to 180 degrees Celsius, place the pastries on a baking sheet lined with parchment paper, and brush them with beaten egg for a golden crust. 3. What drink pairs best with the pastries? A warm tea or a glass of drinking yogurt would be excellent accompaniments. Additionally, a dry white wine can add a touch of refinement to festive meals. Cheese pastries are more than just a simple dish; they are a connection to the past, a recipe that preserves memories and traditions. So, let’s prepare them together and enjoy the aroma of childhood!

The pies of my childhood (with cheese)

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