Ingredients
Dough:
- 200 ml Kefir 1%
- 1 piece Chicken egg
- 100 ml Water
- 60 ml Vegetable oil
- 450 gram Flour wheat / Flour + 2-3 tablespoons for kneading on the surface
- 70 gram Oat flour
- 0,5 teaspoon Salt
- 2,5 teaspoons Sugar
- 1,5 teaspoons Dry yeast
Filling:
- 400 gram Champignons
- 120 gram Adyghe cheese
- 1 piece Onion
- 6 twigs Greens dill/parsley
- Salt to taste
- Black pepper to taste
- Vegetable oil to taste
Instructions
- Dough: in a bowl, mix kefir and water (room temperature), egg and vegetable oil. Mix it.
- Add sugar, salt, wheat and oat flour, add yeast.
- Start kneading the dough with your hands until the dough begins to come off the sides of the bowl and hands, but still remains a little sticky.
- Lubricate your hands with vegetable oil and form a ball from the dough, greasing it with oil. Cover the bowl with the dough with cling film and leave in a warm place to rise for 1.5-2 hours.
- Filling: finely chop the onion and mushrooms, fry in a small amount of vegetable oil and let cool. Add grated Adyghe cheese and finely chopped herbs. Season with salt and black pepper and mix the filling.
- The dough came up.
- Sprinkle the surface with flour, lay out the dough and knead it for 3-5 minutes.
- Divide the dough into pieces (I got 12 pieces). Roll out the piece into a rectangle (approximately 14 x 20). Place the filling in the center and make incisions.
- Alternating strips, lay them on top of the filling. The edges can be pressed with a fork.
- Place the formed pies on a baking sheet and let stand for 10-15 minutes. Then brush with beaten egg and sprinkle with sesame seeds.
- We send it to bake in a preheated 180 degree oven for 20-25 minutes until golden brown (we focus on the features of our oven).
- Bon appetit!