Sweet collapsible pie with green onions, corn and herbs. The dough is airy, delicate, almost weightless. Lots of juicy, fresh filling... cheese crust... Very tasty! This rosy, Sunny, fragrant pie will rightfully take its rightful place on the festive Easter table. Try it!
In warm milk, beat the egg (C0), add powdered sugar, vanilla (I use powdered sugar with vanilla flavor), salt, yeast and sifted flour. Add finely chopped green onions and knead the dough until smooth.
Since flour from different manufacturers differs in its qualities, all of its quantity should not be added at once. Perhaps the flour will need a little less. (or more)
Last of all, add the softened butter to the dough and knead the dough for 7-10 minutes.
The dough turns out to be soft, very gentle, plastic, pliable.
Put the dough in a bowl, greased with vegetable oil, tighten with cling film and put in heat for 40-45 minutes.
Prepare the filling.
Greens and onions finely chop, mix with boiled chopped egg and canned corn, salt to taste, season with pepper.
The dough after 45 minutes.
The approached dough to lay out on a working surface powdered with flour, to crumple, to divide into 8 (10-12) equal parts.
Roll out each piece into a flat cake.
In the middle of the cake to put the filling (filling do not regret!), sculpt the edges of the dough, forming a round pie.
Put pies in a baking dish (d forms 24-26 cm), cover with a napkin or linen towel and put in heat for 15-20 minutes.
Grease the pie with milk (1 tablespoon) and sprinkle with grated cheese.
Bake in a preheated oven at 180° for 25-30 minutes. Until it will turn brown.
Always focus on the features of your equipment.
To cheese did not burn during cooking, the pie should cover with food foil for 15 minutes before the end of baking.
The finished pie out of shape, put on the grill, cool.