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Wholemeal pies with cheese and dill

Wholemeal pies with cheese and dill

Crush the yeast in warm water mixed with sugar. Let it sit for 10 minutes. Beat the egg with the melted butter.

Mix flour with salt. Make a wheel in the center and add the mixture with the yeast and egg. Knead the dough until smooth. Leave it to rise for 1 hour at room temperature.

For the filling, mix to taste, urda, cottage cheese, salt and dill.

After the dough has risen, cut it into pieces as large as you want. Spread each piece of dough on an oiled surface. Put the filling in the center, cover with dough, pressing the edges. Then spread the piece of dough filled with the facalet. Heat a little oil in a pan and fry the pies.


Cheese and dill pie at Panini Maker Breville

I said I would make the most of Panini Maker Breville and I chose to prepare a recipe for Pie with cheese and dill at Panini Maker Breville.

Because I still have some cravings in the house and they always want something else and something else and sweet and salty, today I delighted them with these pies.
I was a little afraid that they would not bake inside, but it seems that I was afraid in vain.
It's all about making the pie sheet thinner and we won't have any problems.
Instead, at the first pie he gave me some cheese on the outside, it flowed a bit, but from the second I adjusted the composition and everything was ok.

  • For the dough:
  • 1 or
  • 100 gr butter
  • 200 ml of warm milk
  • 1 sachet of dry yeast
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 450-500 gr flour
  • 1 teaspoon apple cider vinegar
  • For filling:
  • 300 gr salted cheese
  • 1 dill connection
  • 1 tablespoon breadcrumbs
  • 4-5 pieces of dehydrated tomatoes

Preparation time: 50 minutes

[preparation title = & # 8221Preparation & # 8221]

Here's how to prepare the recipe for Cheese and Dill Pie at Panini Maker Breville!

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. We start to gradually incorporate 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. We 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.

Connect the appliance to the power supply, and when the green LED lights up, add the pie. We 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!


Cheese pies

In a bowl, mix 1 kg of cheese, 3 eggs, 1-2 tails of green onion and a few sprigs of dill, season with salt to taste.

Spread a sheet of lava, put a few pieces of butter, add the cheese filling on the edges and roll.

In a bowl, combine 3 eggs with 3 tablespoons of sour cream, mix until a homogeneous composition is obtained.

The lava roll is cut into smaller pieces and arranged on a tray greased with oil. Grease the pies with the mixture of egg and sour cream.

Bake in the oven, at a temperature of 180 degrees C, until nicely browned.


The dough is important

Put the flour in a deep bowl and pour salt over it.

Mix the yeast with warm water in a glass or cup until all is dissolved. Leave the yeast mixture with water to rest for about 10 minutes, then pour over the flour. You can also successfully use dry yeast, I used to Syrupy martyrs and they came out great!

Stir, add more water if necessary, until it becomes an elastic shell.

Form a ball, sprinkle a little flour on top, wrap the bowl in sheets or several towels to keep warm and leave to rise for at least 1 hour.


Make a mayo after which knead the dough well with warm milk and salt. The dough is also good for bread. It is left to grow.

I used fresh sheep's cheese, which I grated, salted well and mixed with dill put in a jar of salt in autumn.

I took a spoonful of leavened dough. I stretched it as thin as possible.


I put a spoonful of cottage cheese (cheese). I grabbed the dough from a corner and spread it out. I put it over the house. I continued modeling.


Oil in the hot pan and put the pie face down.


While filling other pies, pay attention to the one in the pan. I only return it when it's golden.
Good appetite!


Pan-fried pies with cheese, onion and dill

Chef Catalin Scarlatescu's cake. Rolls with ham, cheese and cheese, a good appetizer, quick and easy to make. This is a savory pie with lots of fresh dill. These appetizer rolls with cream cheese and dill are very effective, they will look very good among. Cake with poppy seeds, cream cheese and lemon - simple, good, refreshing. Here is Chef Scarlatescu's secret sarmale recipe. See what Scarlatescu Mihaela (scarlatescum) discovered on Pinterest, the largest collection of ideas in the world. The best panels of Scarlatescu Mihaela. Peas with garlic and dill.

Bread Recipes, Macaroni And Cheese, Brunch. See also wonderful recipes for Pancakes with cheese and dill! You can also add parsley or dill if you like or if you like.

Then grease it with the broth and add the cheese well on the whole surface. This is about the same with these Scarlatescu pies that they have. Ribbon pie with spinach and buffalo cheese 8 lei.

Simple, cheese and onion pie, that's what Aunt Ani used to call these wonders and can be made with cabbage, potatoes or combinations. Ads about filtered results To show the most relevant results, we've omitted some entries that are very similar to the 30 displayed. If you want, you can repeat the search, also showing the omitted results.


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

Fluffy peasant pies with cheese & # 8211 a kind of fluffy croissants filled with cheese and greens.

The recipe in my mother's notebook was called & # 8220 fluffy country cheese pie & # 8221 and was presented as two rolls of cheese and greens that were made as long as a tray.

I preferred to make them small, individual, easy to eat for breakfast or as a package at school or at the office. If you do not have time to eat breakfast for sure on the way to the bus station or even in the car, a peasant cheese pie will saturate you and you will be able to start the day with energy and desire to work.

The fluffy peasant pies with cheese are easy to make, any beginner in the kitchen will manage to make the dough and shape it. Even its kneading does not require special techniques or long time. The pies come out very fluffy, although, when they are taken out of the oven, they give you the impression that they are hard. The secret is to cover them with a thick kitchen towel, immediately after they have been removed from the oven, until they cool.

Fluffy peasant cheesecakes are better in combination with salted cheese with cheese and dill or parsley. I also made some with sweet cheese and salted cheese, but they remain duller, drier. In conclusion, telemea + cheese (or mozzarella) is the perfect combination in terms of taste, the one with cottage cheese remains valid for those on various diets in which you have forbidden the consumption of cheese / mozzarella.

Peasant pies from my mother's notebook known and appreciated by those who tried them are also the ones with pumpkin (sweet version).

The weather outside invites me to turn on the oven and I think that today I will make another round of peasant pies with cheese. I don't know how you can get through the days with gray skies, with low temperatures and rains in which even the puppy can't get out of the house, but I manage to make them more beautiful by preparing something good in the oven. It's like the oven is my sun.

And this is exactly what I will do today, when the temperatures have dropped from 30 ° to 13 ° and the gray and oppressive sky wants to ruin my good mood.

Peasant pies are very good. I hope you will try them too.

This time I will put green onions next to the cheese and I will give up dill or parsley. I think they will be even better in a pizza version (with sausages, cheese, pitted olives and slices and homemade ketchup).

While these peasant cheese pies will be baking, I will prepare a spicy Bavarian cream cheese for my husband called obatzda. If you haven't eaten this cream cheese yet, you must try it!

While I was preparing the dough, I had a power failure, so the dough was left to rise for 90 minutes, but I assure you that there is no need for such a long time. After 60 minutes he was so tall that he had little left and came out of the bowl.

To keep these peasant cheese pies fresh until the next day, you can put them in a box that closes tightly or cover them with a kitchen towel and then put them in a plastic bag (that's how I keep the bread).

Now I leave you the list of ingredients and how to prepare fluffy peasant cheesecakes and don't forget to cover them when you take them out of the oven for the first 20-30 minutes:

INGREDIENT:

1 teaspoon hot salt

30 g sour cream is left at room temperature for 30 minutes

670-700 g flour (depending on the size of the eggs)

70 g butter at room temperature & cut into cubes and leave for at least 30 minutes at room temperature

For the filling:

1/2 link dill or parsley

1 egg yolk mixed with 2 tablespoons milk

I put in a bowl water, oil and slightly warm milk. I added sour cream, salt, sugar and yeast and mixed.

I beat the egg whites with a little salt in a bowl and poured them over the liquid ingredients, stirring until the composition was homogenous.

I added flour in 2-3 tranches, I kneaded the dough a little, then I put the butter cubes and I kneaded the dough until they were perfectly incorporated, and the dough did not stick to my hands.

I covered it with a towel and let it rise for 60 minutes, but as I wrote in the introduction for reasons that did not affect me, the dough rose for 90 minutes.

During this time I prepared my cheeses. I grated the telemeau and the cheese and mixed them with green parsley and a beaten egg yolk, but I also prepared 4 pieces with sweet cheese + telemea, to test this type of filling as well.

You can put dill or green onions instead of parsley.

I broke pieces of equal size from the dough, but you can weigh the dough and divide it into 10 or 12 pieces of equal quantities.

I spread the dough by hand in rectangles. I put 1 tablespoon of cheese, then I folded the pies taking the edges and bringing them inside over the cheese, then I rolled them.

I placed them in the oven tray with the rolled end at the bottom, under the pate. I kept a considerable distance between the pies because they swell during baking.

I greased the patties with beaten yolk with 2 tablespoons of milk then I sprinkled sesame and poppy seeds.

I baked them in the preheated oven at 180 ° C for 30 minutes.

As soon as I took them out of the oven, I put them on a grill, but I covered them with a thick kitchen towel.

I invite you to watch my recipes prepared in video format on the YouTube channel.


Cheese pie

Cristina119 participated in our contest with an appetizing Cheesecake If you want to win a wonderful cake offered by eTorturi.ro, register here.


ingredients

2 yolks,
400 grams of flour 000,
1 pinch of salt,
100 ml carbonated mineral water,
125 ml fat yogurt,
For packaging:
175 grams of butter or margarine,
30 grams of flour.
For the filling, we mixed the following homogeneously: 500 grams of salted cheese,
500 grams of sweet warp,
1 bunch of finely chopped dill,
5 eggs.


Method of preparation

From yolks, mineral water, salt powder, yogurt and 400 grams of flour, knead a smooth and elastic dough (if necessary, add 1-2 tablespoons of flour). The dough is placed on the work surface greased with oil and divided into 2 equal parts. Knead the margarine or butter with the flour (30 grams) until it is incorporated & # 8211 flour has no other role than to make the fat adhere better to the dough. Take a piece of dough and spread it on the work surface greased with oil in a square sheet. Half of the amount of butter or margarine is evenly distributed over the entire surface of the sheet, then cut two cuts on each side of the square, without completely detaching them. Fold in the middle & # 8211 first the smaller squares in the corners: Each time cover with the opposite side to the previously folded one. Once the corners are gathered in the middle, continue folding with the remaining squares in the middle of the sides, each time covering a square already folded with its opposite. Repeat the process for each piece of dough (spreading, greasing, wrapping). Then, each piece of packed dough is placed on a tray with the side to which the folds were made down, wrapped and left for 15 minutes in the refrigerator. After 15 minutes, place it on the work surface well greased with oil, with the part on which the folds were made upwards, lightly grease (with a brush) with oil and this surface and spread the dough again in a square shape, making notches. identical. Fold identically and refrigerate for about 30 minutes. After this time, roll out the dough (same as the second fold, greasing with oil) in a sheet of the required size (I made the pie in a 40/28 cm tray). I rolled the sheet on the rolling pin and rolled the rolling pin over the tray, thus placing the dough in its place. I perforated from place to place with a fork (so as not to swell excessively when baking) and I placed the filling on top. I placed the second sheet on top and cut the raw pie into pieces of the desired size, then I finished with egg yolk. I put the pie in the preheated oven at 200 degrees and baked it until it browned nicely (45 & # 8211 50 minutes).


1. Pt. filling: Put the milk to boil, when it boils add the semolina in the rain, stirring constantly, until it has the consistency of a polenta. Set aside and allow to cool.

2. In a bowl, mix the semolina homogeneously with freshly heated milk, cheese, eggs and chopped dill.

3. From flour, salt, vinegar and warm water, knead a smooth, elastic and non-sticky dough. The water will be added a little, as much as is needed for an ideal dough consistency - neither hard nor soft.

4. Roll out the dough and leave it to rest for 30 minutes, then divide it into 10 balls as equal as possible (I have more balls because, in fact, I made two pies).

5. Take a ball of dough and flatten it with the rolling pin, obtaining a circle of about 20 cm. diameter. Grease the surface of the circle with lard - there is no need to skimp, the dough will contain much less fat than a normal puff pastry, French dough, instead it will be very fragile and tasty, the taste of lard will not be found in the final preparation.

6. Next, proceed in the same way with the other dough balls, superimposing the circles on top of each other, each being greased with lard, the last, however, with a smaller amount, just so as not to dry the dough (repeat, see two "towers" of dough because I made two pies).

7. Cover the "tower" of dough with a foil and leave to rest for 15-20 minutes.


It's time to turn on the oven as well, setting the temperature at 190 degrees Celsius.

8. After the rest time, the "tower" of dough is spread with the rolling pin - a little more delicate workmanship, because the layers tend to slip. In order for the operation to be successful, the stretching begins with the twister in the middle and moves towards the edges, pressing gently.

9. Spread the dough in a sheet about 50 cm in diameter, which is cut edges, and in the middle is placed all the filling, which is given the shape of a circle with a diameter of 25-30 cm.

10. Cover the filling, pulling the edges of the dough towards the center.

11. Carefully turn the pie over on a baking sheet lined with baking paper.


Grease the surface of the pie with beaten egg. After I greased the pie, I also shaped some seasonal decorations from the cut edges, beef leaves and a grape, which I placed on top and brushed with egg.

12. I baked the pie in the preheated oven at 190 degrees Celsius, until it browned nicely (about 25-30 minutes).
Good appetite!


Video: Υγιεινή και διαφορετική ανοιχτή πίτα με φύλλο ολικής αλέσεως (November 2021).