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Print Recipe
Cheese Pies in a Pan Recipe
Today I come to you with a recipe of very simple and delicious pies. Yeast dough, universal, suitable for both frying pan and oven. For example, I did so. It's without eggs and butter. And the filling can be chosen absolutely any. It does not need a long time to knead, the approach 2 times you need only 1.5 hours. We liked these pies very much, I will come back to the dough recipe again and again. And warm are the pies I like best in the pan in butter. They turn out as if just cooked.
Cook Time 180 minutes
Servings
Ingredients
Cook Time 180 minutes
Servings
Ingredients
Instructions
  1. Flour must be sifted. I divide it roughly in half. In one part I add sugar, salt, yeast. All mix well.
    Flour must be sifted.
I divide it roughly in half. In one part I add sugar, salt, yeast. All mix well.
  2. To flour with sugar, yeast and salt add WARM milk and begin to knead the dough. When all is well has been on 2-3 of call add second half of flour. In prescription I pointed out 900-950 grams. Flour have all different. Someone will need a little more, someone less. Do not rush to add all at once. Leave grams 50-70.
    To flour with sugar, yeast and salt add WARM milk and begin to knead the dough. When all is well has been on 2-3 of call add second half of flour.
In prescription I pointed out 900-950 grams. Flour have all different. Someone will need a little more, someone less. Do not rush to add all at once. Leave grams 50-70.
  3. Introduced oil and knead the dough. After its addition, the dough will become more elastic, pliable and then you can conclude - you need more flour, or not. It is very important not to hammer the dough with flour.
    Introduced oil and knead the dough. After its addition, the dough will become more elastic, pliable and then you can conclude - you need more flour, or not.
It is very important not to hammer the dough with flour.
  4. The dough should be soft, homogeneous, elastic and slightly simmer in the hands. I shift it into a container oiled with vegetable oil and put in a warm place for an hour. The dough should grow and double.
    The dough should be soft, homogeneous, elastic and slightly simmer in the hands.
I shift it into a container oiled with vegetable oil and put in a warm place for an hour. The dough should grow and double.
  5. Meanwhile, I'll make the stuffing. I have a kilogram of cheese, 4 species in equal proportions and one egg. The stuffing can be take absolutely any. It can be potatoes with cheese, herbs, eggs, and cabbage, and minced meat, and sweet filling. In General, the presence and desire.
    Meanwhile, I'll make the stuffing. I have a kilogram of cheese, 4 species in equal proportions and one egg.
The stuffing can be take absolutely any. It can be potatoes with cheese, herbs, eggs, and cabbage, and minced meat, and sweet filling. In General, the presence and desire.
  6. The egg shook and all is well mixed. Filling is ready!!!
    The egg shook and all is well mixed.
Filling is ready!!!
  7. Coming up the dough knead. If it sticks to your hands, grease them with vegetable oil. And clean again in a warm place for 30 minutes.
    Coming up the dough knead. If it sticks to your hands, grease them with vegetable oil. And clean again in a warm place for 30 minutes.
  8. For convenience, I divided the filling into 6 equal parts, used the kitchen scales. And formed balls. The dough is also divided into 6 equal parts, rounded, and covered with a film that is not air.
    For convenience, I divided the filling into 6 equal parts, used the kitchen scales. And formed balls. The dough is also divided into 6 equal parts, rounded, and covered with a film that is not air.
  9. Roll out each piece of dough in diameter about 22-25 cm. Put in the center of the ball filling and collect the type of khinkali. Slightly I level hands and then a rolling pin I roll out to the diameter necessary to me. I was starting from the size of my pan. You can roll a little more. The dough will be thinner, I think it will only taste better. But carefully, so that the dough does not break and the filling does not flow out.
    Roll out each piece of dough in diameter about 22-25 cm. Put in the center of the ball filling and collect the type of khinkali. Slightly I level hands and then a rolling pin I roll out to the diameter necessary to me. I was starting from the size of my pan. You can roll a little more. The dough will be thinner, I think it will only taste better. But carefully, so that the dough does not break and the filling does not flow out.
  10. So I did with all 6 pieces. First formed all the pies, spread them on plates, sprinkled with flour, and then baked.
    So I did with all 6 pieces. First formed all the pies, spread them on plates, sprinkled with flour, and then baked.
  11. Fried in butter, and you can also vegetable. On each side for 5 minutes under the lid. When turned over, fried side smeared with melted butter.
    Fried in butter, and you can also vegetable. On each side for 5 minutes under the lid. When turned over, fried side smeared with melted butter.
  12. And also when already fried from all sides, also smeared with melted butter. Here are a ruddy, handsome work.
    And also when already fried from all sides, also smeared with melted butter.
Here are a ruddy, handsome work.
  13. For a good example, 3 things I've baked in the oven. Perhaps for some reason you do not eat fried and you will be interested in the result. Baked on parchment, oiled, in a preheated oven to 170 degrees, about 15 minutes. But it is better to focus on the rosy, Golden crust. I did not grease the top, but you can either egg or milk.
    For a good example, 3 things I've baked in the oven.
Perhaps for some reason you do not eat fried and you will be interested in the result.
Baked on parchment, oiled, in a preheated oven to 170 degrees, about 15 minutes. But it is better to focus on the rosy, Golden crust.
I did not grease the top, but you can either egg or milk.
  14. And also at the end of each well was missed with butter while they are still hot. The smell was... I can't put it into words.
    And also at the end of each well was missed with butter while they are still hot.
The smell was... I can't put it into words.
  15. Here are each of the cuts. The dough on the pan, is well risen, evenly cooked, flushed. It is very soft, gentle.
    Here are each of the cuts.
The dough on the pan, is well risen, evenly cooked, flushed. It is very soft, gentle.
  16. As you can see, in the oven the dough is lush, airy, also very soft, tender.
    As you can see, in the oven the dough is lush, airy, also very soft, tender.

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