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 Collapsible Pie with Carrot and Ginger Recipe
This pie is probably perfect-autumn filling-carrot and ginger root. Warming, fortifying and supporting the immune system. The pie is very tasty.
Course Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Dutch Cuisine
Keyword For Beginners, Medium
Cook Time 140 minutes
Servings
Ingredients
Dough:
Filling:
Course Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Dutch Cuisine
Keyword For Beginners, Medium
Cook Time 140 minutes
Servings
Ingredients
Dough:
Filling:
Instructions
  1. I prepare all the products.
    I prepare all the products.
  2. In a large bowl, mix the flour with fast-acting dry yeast. Add sugar and salt. Stir. I pour in warm water and warm milk. I add sunflower oil.
    In a large bowl, mix the flour with fast-acting dry yeast. Add sugar and salt. Stir. I pour in warm water and warm milk. I add sunflower oil.
  3. I knead the dough. It should be soft and elastic. Knead it for about 10 minutes. I put it in a clean dish, tighten it with cling film and put it in a warm place for an hour. During this time, the dough will increase in size by 2-3 times.
    I knead the dough. It should be soft and elastic. Knead it for about 10 minutes. I put it in a clean dish, tighten it with cling film and put it in a warm place for an hour. During this time, the dough will increase in size by 2-3 times.
  4. While the dough "fits" I make the filling. Carrots are cleaned, rinsed in water and grated on a coarse grater. I clean the ginger and grind it in a blender.
    While the dough "fits" I make the filling. Carrots are cleaned, rinsed in water and grated on a coarse grater. I clean the ginger and grind it in a blender.
  5. I grate the processed cheese on a large grater.
    I grate the processed cheese on a large grater.
  6. Pour 3 tablespoons of sunflower oil into a preheated frying pan. Put the carrots and fry for 2-3 minutes. Then add the ginger and fry for another 1-2 minutes. Cool.
    Pour 3 tablespoons of sunflower oil into a preheated frying pan. Put the carrots and fry for 2-3 minutes. Then add the ginger and fry for another 1-2 minutes. Cool.
  7. In a bowl, mix the roasted carrots with ginger and melted cheese. Salt to taste. Stir. The filling is ready.
    In a bowl, mix the roasted carrots with ginger and melted cheese. Salt to taste. Stir. The filling is ready.
  8. I knead the dough that comes up, divide it into 8 equal parts.
    I knead the dough that comes up, divide it into 8 equal parts.
  9. Each part is rolled out with a rolling pin in a small circle (about 4-5 mm thick). I put the filling in the center. I collect the edges and secure them. It turns out a ball with a filling. I turn it seam down.
    Each part is rolled out with a rolling pin in a small circle (about 4-5 mm thick). I put the filling in the center. I collect the edges and secure them. It turns out a ball with a filling. I turn it seam down.
  10. Similarly, I form all 8 parts of a collapsible pie.
    Similarly, I form all 8 parts of a collapsible pie.
  11. The form (22-24 cm in diameter) is slightly lubricated with sunflower oil. In the center I put one ball, the rest around.
    The form (22-24 cm in diameter) is slightly lubricated with sunflower oil. In the center I put one ball, the rest around.
  12. I make notches on the top of the balls with a sharp knife. I smear the cake with sweet water.
    I make notches on the top of the balls with a sharp knife. I smear the cake with sweet water.
  13. Bake the pie in a preheated 180 degree oven for 35 minutes. Then I sprinkle it with hard cheese, grated on a fine grater. And bake for another 5 minutes.
    Bake the pie in a preheated 180 degree oven for 35 minutes. Then I sprinkle it with hard cheese, grated on a fine grater. And bake for another 5 minutes.
  14. Collapsible carrot and ginger pie is ready.
    Collapsible carrot and ginger pie is ready.
  15. Bon Appetit!
    Bon Appetit!
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