Ingredients
Dough:
- 400 gram Flour wheat / Flour
- 150 ml Milk
- 100 ml Water
- 1 teaspoon Dry yeast
- 30 gram Sugar
- 0,5 teaspoon Salt
- 2 tablespoons Sunflower oil
Filling:
- 400 gram Carrot
- 2 pieces Processed cheese
- 30 gram Ginger root
- 3 tablespoons Sunflower oil
- 10 gram Cheese hard
- Salt to taste
Instructions
- I prepare all the products.
- 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.
- 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.
- 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.
- I grate the processed cheese on a large grater.
- 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.
- In a bowl, mix the roasted carrots with ginger and melted cheese. Salt to taste. Stir. The filling is ready.
- I knead the dough that comes up, divide it into 8 equal parts.
- 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.
- Similarly, I form all 8 parts of a collapsible pie.
- The form (22-24 cm in diameter) is slightly lubricated with sunflower oil. In the center I put one ball, the rest around.
- I make notches on the top of the balls with a sharp knife. I smear the cake with sweet water.
- 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.
- Collapsible carrot and ginger pie is ready.
- Bon Appetit!