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Cheese and dill pies

Cheese and dill pies

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From this quantity we get six large pies, but of course if we make them smaller we will enjoy more ... anyway they are very tasty and disappear quickly from the plate!

Sift the flour into a large bowl and place the yeast in the middle, the yolks, salt, sour cream, warm water and just two tablespoons of oil in total. We start to homogenize the ingredients and bind the dough, at this point if we feel in hand that we still need it we can add a little warm water (but I don't think it will be necessary) then we add a tablespoon of oil (the remaining one) and knead for five minutes. Let the dough warm while resting while preparing the filling.

For the filling we will mix all the ingredients.

Divide the dough into 12 balls.

We will spread each ball of dough by hand on a surface greased with oil so that it does not break. On one of the sheets we put the filling, taking care that the edges of the dough remain free, then we superimpose another sheet of dough, pressing carefully to join the edges. I made two by two sheets and I didn't start frying until I finished preparing all the dough.

Heat the oil in the pan and fry only one pie at a time. Remove the pies on absorbent paper napkins and then transfer them to the tray.

Enjoy your meal!

Cheese and dill pie

cheese pie is the best known. Whether it is sweet or salty it is just as good. This is a savory pie with lots of fresh dill.

Method of preparation:
In a bowl, mix the fresh cheese, grated Telemea cheese, sour cream and eggs. Season as appropriate depending on how salty the Telemea cheese is, add a tablespoon of semolina and finely chopped fresh dill.

Grease a form / tray 21 & # 21521 cm. The pie sheets are divided in two, the first half of the sheets are placed, each greased with olive oil. Add the cheese filling over the sheets and cover with the rest of the pie sheets.
Carefully portion into squares, then add the egg yolks diluted with milk on top. Place in the oven heated to 170 ° C for approx. one hour.


It took:
250ml warm water
1 sachet of dry yeast (7g)
1 or
450g white wheat flour (or more, if the dough is still sticky, depending on the flour)
I only used 1/3 of this pie dough! The rest can be frozen or a homemade pizza can be made.

200g homemade cheese
3-4 green dill threads
3-4 green onion leaves

I put the yeast in warm water and mixed a little. I left it like that for 5 minutes. Flour and I incorporated it over the water with yeast, adding the egg. I kneaded and added the flour until the dough stuck to my hands and was slightly elastic. I left it to rise until it doubled in size (covered with a kitchen towel).
House cheese was made earlier. I crushed it and mixed it with dill and chopped onion. I separated the bowl into 4 parts.
I lined the worktop with flour. I took 1/3 of the leavened dough and divided it into 4. I spread it in a round shape and in the middle I put cheese mixture, I folded it like a lap at the waist, then I spread it with the rolling pin. I repeated 3 times.
I heated a non-stick pan greased with sunflower oil (if there is excess oil, wipe it with a paper towel) and I put the pies in turn, leaving each side for a few minutes, until browned.
The fire was medium, I greased the pan in front of each pie.
Homemade cheese can be replaced with another type of cheese.
Good appetite!


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Method of preparation

Because I still have some cravings in the house and they always want something else and something else and sweet and salty, today I made some pies with cheese and dill, just good to take in the school or work package.

For the dough, rub the butter with the salt and sugar until it foams, then add the egg, mix, add the vinegar, then dilute everything with warm milk and start gradually incorporating the flour mixed with the dry yeast.

I used a small yeast sachet from Dr. Oetker.

Knead an elastic and slightly soft, but non-sticky dough, which you leave to rise for 30 minutes, covered so that no crust forms.

If the yeast is good, it will grow immediately, but it also depends on the flour used.

I use country flour, I got used to it and I didn't need another one.

For the filling, crush the cheese with a fork and mix it with chopped dill, chopped tomatoes and a tablespoon of breadcrumbs.

As I said in the introduction, at the first pie the cheese melted and kind of came out, then from the second I added breadcrumbs.

If I was making the pie in the oven, I would add semolina, but I was afraid that the semolina would not be prepared on the appliance and you would gnash your teeth.

Divide the dough into four, as well as the cheese and spread two thin sheets of 2-3 mm, which we fill with cheese and glue the edges well.

I made the pies as big as the size of the appliance tray.

We connect the device to the power source, and when the green LED lights up, we add the pie, close the lid and leave it for two rounds of program.

Okay, let's check and see how long it bakes.

I kept them that way, two rounds and they baked very well.

We have to keep in mind that the edges also ripen, and don't be afraid that they are outside, because they really ripen.

They are very good, especially served with fresh vegetables!

In the cheese composition you can add red onion, chopped scales.

This Panini Maker Breville is very useful, it does a lot and I still haven't tested everything I set out to do!

Method of preparation

Mix the flour, yeast and sugar well in a work bowl, add warm water little by little and knead them until smooth. Cover the pot, leave it in the kitchen, in a warm place, to ferment for about 10-15 minutes.
Melt the butter over low heat and then add it over the dough, in streams, little by little, together with the oil (the 5 tablespoons). Then add the yolks and salt, knead a little and leave to rise again, just like the first time, but this time for an hour.
We make from the dough 12 balls that we will spread by hand, on a surface greased with oil.
Prepare the filling by mixing the Focsani Cream or the grated cheese, with the beaten egg whites and the finely chopped dill.
If necessary, add a little more salt (I have not added).
After spreading the pie dough, put 1-1 and 1/2 tablespoon of the filling in the middle and pull the edges of the dough over the filling. We press with our hand until we have the pie the size of the tray in which we will bake the pies.
Put a non-stick pan to heat on the fire, on low heat and bake the pies on both sides. If the pan is good, it does not need to be greased, the oil on the pie dough is enough.
Bake the pies on both sides until they are all nicely browned.
Serve the pies as such or greased with sour cream on top.
Good appetite and. to pies before! That we just don't eat from them every day.

Rufous pies with cheese and dill

Try making these pancakes from cottage cheese and dill. It will only take you 30 minutes to prepare them. For a Sunday meal, served with a salad of fresh vegetables, they will be great.

Filling for 4 pies:

  • 400 gr. cow's cheese or
  • 200 gr. sheep cheese and 200gr. cow cheese
  • 50 gr. of cheese for the filling
  • 2 eggs for the filling
  • 2 eggs for greased
  • 6 tablespoons milk
  • 100 g of cheese
  • Salt
  • Dill
  • Grease oil

Video: Cheese and dill pies in puff pastry (August 2022).