Cheese Pies in a Pan Recipe
Today I am addressing you with a recipe for very simple and delicious pies. Yeast dough, universal, suitable for both frying pan and oven. For example, I did this. It’s without eggs and butter. And you can choose absolutely any filling. It does not need to be kneaded for a long time, for an approach of 2 times you will need only 1.5 hours. We really liked these pies, I will come back to the dough recipe again and again. And I like warm pies most of all in a frying pan with butter. They turn out as if they have just been cooked.
Servings
6
Cook Time
180minutes
Servings
6
Cook Time
180minutes
Ingredients
Instructions
  1. The flour must be sifted. I divide it roughly in half. In one part I add sugar, salt, yeast. Mix everything well.
  2. Add warm milk to the flour with sugar, yeast and salt and start kneading the dough. When everything is well mixed, add the second half of the flour for 2-3 sets. In the recipe I specified 900-950 grams. Flour is different for everyone. Someone will need a little more, someone less. Don’t rush to add everything at once. Leave 50-70 grams.
  3. We introduce the oil and knead the dough. After adding it, the dough will become more elastic, pliable and then you can conclude whether you need more flour or not. It is very important not to clog the dough with flour.
  4. The dough should be soft, homogeneous, elastic and slightly browned in the hands. I put it in a container greased with vegetable oil and put it in a warm place for an hour. The dough should increase in volume and double in size.
  5. In the meantime, I’ll prepare the filling. I have a kilogram of cheese, 4 types in equal proportions and one egg. You can take absolutely any filling. It can be potatoes with cheese, herbs, eggs, cabbage, minced meat, and sweet filling. In general, the presence and desire.
  6. Beat the egg and mix everything well. The filling is ready!!!
  7. Knead the dough that has come up. If it sticks to your hands, lubricate them with vegetable oil. And again remove to a warm place for 30 minutes.
  8. For convenience, I divided the filling into 6 equal parts, used kitchen scales. And formed balls. The dough is also divided into 6 equal parts, rounded and covered with a film that is not airy.
  9. Roll out each piece of dough with a diameter of about 22-25 cm. Put the filling in the center of the ball and assemble it according to the type of khinkali. I level it slightly with my hands, and then roll it out with a rolling pin to the diameter I need. I was starting from the size of my frying pan. You can roll out some more. The dough will turn out thinner, I think it will only taste better. But carefully, so that the dough does not break and the filling does not leak out.
  10. So I did with all 6 pieces. First, we form all the pies, put them on plates sprinkled with flour, and then bake.
  11. It is fried in butter, or you can also use vegetable oil. Bake on each side for 5 minutes under the lid. When turning over, the fried side is smeared with melted butter.
  12. And also, when they are already fried on all sides, also lubricate with melted butter. Here is a ruddy, beautiful work.
  13. As an illustrative example, I will give 3 dishes that I baked in the oven. Perhaps for some reason you don’t eat fried and you will be interested in the result. Bake on greased parchment in a preheated 170 degree oven for about 15 minutes. But it is better to focus on a ruddy, golden crust. I didn’t lubricate the top, but you can either egg or milk.
  14. And also at the end of each hole we smear with butter while they are still hot. The smell was like this… I can’t put it into words.
  15. Here are each of the cuts. The dough in the pan rose well, baked evenly, browned. She is very soft, gentle.
  16. As you can see, in the oven the dough turns out lush, airy, besides very soft, tender.
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