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Pies with salted cheese

Pies with salted cheese


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I left the dough at room temperature until it thawed, then I cut it into squares, they came out approx. 20 squares.

Then, I grated the salted cheese and mixed it with the yolk, with the obtained composition, I put it in the puff pastry squares and I glued them well so that the cheese didn't come out. After I finished filling them, I put baking paper in a tray and placed them nicely, not too close to each other so as not to stick, then I greased them with egg and put them in the oven. about 30 minutes until they swelled and browned nicely on top.



Pies with salted cheese

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Envelopes and & # 8220cigarettes & # 8221 with cheese

At the end of the week, I felt like some pâtés with salted cheese. And since I still had some thin sheets of pie and some cream cheese in the fridge (but it also goes with cottage cheese), I decided to make a kind of börek. I say kind of because these pastries invented by the Ottomans are usually made with yufka, some thin sheets that look like what we find in pie shops, but still different. And to keep at least some of the charm of oriental flavors, I sprinkled some negrilica on my cigarettes and envelopes.

Posted in 300-400 kcal, Aperitifs, News, Oriental dishes Tags: appetizer, cheese appetizer, cheese, sheep cheese, turkish cuisine, cream cheese, pie sheets, negrilica, appetizer recipe, borek recipe with thin sheets, cheese pie recipe, cheese envelopes recipe, cheese cigarette recipe , Turkish recipe, telemea 4 Comments & # 187

They are devoured, without being able to cool down! Pâtés or pies with salted cheese!

Each time we prepare a double portion of pies with salted cheese and there are always too few. The fine dough combines excellently with their filling. We recommend you try them!

-15 g of fresh yeast or 8 g of dry yeast

-about 525 g of flour

-500-600 g of salted cheese

-green - to taste (optional).

Other: oil - for frying.

1. Prepare the dough: mix the crushed yeast and sugar until liquefied.

2. Add hot water and 2 tablespoons of flour. Stir.

3. Cover the dough with cling film and let it "rest" for 30 minutes in a warm place. The characteristic foamy "hat" must be formed on its surface.

4.Add salt and oil. Stir.

5. Gradually add the sifted flour. Initially mix the dough with the spoon, and then knead it with your hands for 5 minutes. It must be homogeneous, soft and slightly sticky. Be careful not to soak it in too much flour!

6. Shape the dough into a ball and place it in a deep bowl. Cover it with cling film and leave it to rise for 1-1.5 hours, until it doubles in volume, in a warm place.

7. Prepare the filling: crush the salted cheese with a fork or pass it through a large grater. Add salt to taste and egg. Mix very well. If you want, you can add chopped greens.

8. Model the pies: working on the table sprinkled with flour, knead the leavened dough a little, then divide it into 15 equal pieces. Shape them into balls, cover them with cling film and let them "rest" for 10 minutes.

9. Working on the table sprinkled with flour, roll out each ball of dough into a round, thin cake.

10. Spread about a tablespoon of filling over half of its surface.

11. Cover the filling with the free half of the cake. Glue the edges of the cake very well, then spread it a little with the rolling pin, so that the filling inside it spreads evenly.

12. Fry the pies in a moderate amount of hot oil, over medium heat, for 2-3 minutes on each side, until golden brown.

13. Transfer them to paper towels to remove excess oil.

14. Serve the pies while hot. They go great with soups and broths!


Cheese pies

If you want a more spicy note, you can also add kneaded cheese. How to resist in front of some pies with cheese and puff pastry… My opinion is that they are made especially for the greedy and for the little one. When you don't have time and you want to eat something salty, I recommend you make cheese patties!

Rating: 5 & # 8211 2 votes & # 8211 50 min. With this dough you can also prepare pies with cheese, mushrooms or. PREPARATION Put the flour in a bowl and put the cold butter on the large grater over it.


FLUFFY PEASANT CAKES WITH CHEESE

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 over 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 are 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 the list of ingredients and how to prepare fluffy peasant cheesecakes and do not forget to cover them when you take them out of the oven in the first 20-30 minutes:

INGREDIENT:

1 teaspoon warped 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.


Homemade dough pies like my wife does

In notebooks or leaflets, handwritten, on torn pieces of paper from newspapers and among the articles gathered from magazines and old wall calendars (all rolled and put in a milk bag), with recipes inherited from my mother, the pates are in great honor.

An older unfulfilled promise unfortunately, until now! My children and I posed from different angles, with exposure to various lights and differently positioned screens, these wonderful gifts made by my wife's mother, but the pictures must be processed to see something clearer, the handwriting being with his pen with the pencil, whose color has deteriorated over time. So far, I have not been able to bring them to light, as a searcher would say through dusty archives. I am close to a satisfactory result, I need some more patience, as there can be no question of tobacco, giving up this sick habit many years ago.

I have to admit from the beginning! Whenever I start making dough, it's as if my hands are both on my left, plus I don't match the quantities of ingredients as they should and the pies don't come out fluffy or good-looking. But I have the solution at hand & # 8211 the dough is prepared by my wife.

Ingredients needed in the recipe. It took & # 8211 good quality flour, three null / special for cake, cold water (preferably mineral water), wine vinegar, olive oil, coarse salt, 1 packet of 250 grams of Unirea margarine. Filling & # 8211 sweet cheese, sour cream, chicken eggs / minced meat hardened together with sliced ​​onion slices / fish fillet given by the mincer and hardened together with chopped onion slices / finely chopped mushrooms together with chopped onion slices / chopped cabbage noodles , quality, etc.

Secret to a quality dough! Unirea margarine is the only one used by my wife, which led to an elastic dough and fluffy pies.

For the dough, take a 250 gram cup, filled with cold water & # 8211 a finger under the rim of the bowl, 2 tablespoons of olive oil, 2 tablespoons of wine vinegar and a coarse salt powder. The mixture of liquid (water, oil, vinegar) to fill the cup. Pour the liquid into a bowl. Gradually add flour (250 grams at first and then a little, without exceeding 300 grams) and mix with a spoon until an elastic crust is formed.

The shell is removed from the mixing bowl and kneaded until it becomes elastic, on a plate on which the flour has been spread.

Unique features in any kitchen, regardless of its size! The dough is spread out like a thin sheet, using the & # 8220facaletul & # 8221 from the endowment of any self-respecting housewife. The tool can be used as needed for & # 8220physical discussions & # 8221, which is why it is indispensable in any kitchen.

Using a knife with a wide blade or a stainless steel blade, 2-3 fingers longer and wider, spread thin slices of margarine on the dough sheet.

Fold the dough sheet in 4 and put it in the fridge in the fridge for 15-20 minutes.

The dough, taken out of the cold, is kneaded on a plate sprinkled with flour. Spread the dough sheet with the foil. Spread thin slices of margarine on the dough sheet again. Fold the dough sheet in 4 and put it in the fridge for 15-20 minutes. The operation is repeated 4 times.

To remember ! The package of margarine, 250 grams, must be divided into 4 equal parts.

Pork, minced or larger chopped mixture of pork and beef, is cooked in a little olive oil, along with finely chopped onion, in a pan with high edges. Season to taste, with coarse salt and freshly ground peppercorns.

The cheese filling, sour cream and chicken eggs are mixed with a fork until it becomes homogeneous, with a stronger consistency. If desired, you can add to the mixture a little salted sheep's cheese, given on a large grater.

The cold dough is divided into 3-4 parts. Each part of the dough is spread in the form of thin sheets, which are cut into squares.

Using a spoon, take the filling and place it on the dough squares.

The dough squares are folded, the edges are pressed with wet fingers and placed in a baking tray, on the bottom of which a parchment paper was placed.

The dough with the filling is greased using a brush, with chicken egg, beaten with a fork or with a fork.

Place the pate tray in the hot oven of the stove, at the right heat. The pies are ready when the dough has risen and browned.

The secret of baking pies! The housewife should sit around and watch the baking through the stove oven window, if she doesn't like the burnt pies. Meat pies and fish pies, more greasy in the end, can flow into the pan and will grow less than cheese pies or cabbage pies. Mushroom pies will be softer and less swollen, with the risk of leaking from the filling into the pan during baking.

Cheese pies are the most attractive. They grow homogeneously and feed majestically to the delight of professional gourmets who eat with their eyes and mouth full.

Pâtés are hot appetizers suitable for any anniversary. They are just as delicious and cold, especially those with cheese.

No guest will refuse a glass of plum brandy. No cup of boiled brandy is to be refused.

A glass of house wine from figs served cold with 2-3 hot pies is something to forget.

Bon appetit gourmet brothers everywhere, wherever you are in the world! Be inventive, be insistent, do not completely give up what you like just out of the desire to align with the predictions of nutrition. Consume any preparation, without exaggerating. With age, when the amounts of food are reduced unintentionally, being healthy, you will notice that small culinary pleasures matter more and more.


Pies with salted cheese - Recipes

They are practical and delicious and are made in two strokes and three movesi!
All you need is a piece of cheese louder, a pastry dough (French),two eggs and 2-3 tablespoons of black sesame, baking paper and a oven tray.

Grate the cheese on a large grater and mix it with an egg (beaten like an omelet).
Line the oven tray with baking paper (I no longer grease it with oil but with water).
Form delicate dough patties in the middle of which you put a spoonful of the cheese composition.
Place them nicely in the lined tray, grease them with the second beaten egg separately and then gently sprinkle a few black sesame seeds.
Then put the tray in the oven.
I'm ready in 15 minutes (in the preheated oven).

You can take 2 as a snack at work, even if you have a break between hours, say, 5 minutes: D