Pies with Adyghe cheese are juicy, satisfying and incredibly tender.
Adyghe cheese itself is already a ready-made filling.
It is enough just to grind it and mix with herbs.
Adyghe cheese pie - basic principles of preparation
Adyghe cheese pies can be closed or open. Dough for baking is used puff, shortbread or cook it on the basis of fermented milk products. If there is no time to mess with the dough, the pie can be made from pita bread.
Depending on the filling, the Adyghe cheese pie may be sweet or savory. For a sweet cake, sugar, raisins, dried apricots or fresh fruits are added to the crushed cheese. Stuffed pie for salted pie is cooked with herbs, vegetables and even meat. To prevent the filling from getting dry, add sour cream and eggs to it.
The prepared dough is rolled into a layer, the filling from Adyghe cheese is laid on it and covered with a second layer of dough. Bake until golden brown at 200 C.
Adyghe cheese pie is served instead of bread for first courses or for dessert if the pastries are sweet.
Recipe 1. Adyghe cheese puff pastry pie
Ingredients
250 g puff yeast dough;
30 ml of vegetable oil;
200 g Adyghe cheese;
sesame;
a bunch of fresh dill;
black pepper and salt;
egg.
Cooking method
1. Thaw the finished dough completely, roll it out slightly and cut it into strips six centimeters wide.
2. Adyghe cheese is roughly three. Rinse dill and finely chop. Add it to the cheese and mix. Salt and pepper to taste.
3. On the middle of each strip, spread the cheese filling and tightly close the edges of the dough. It should be a sausage.
4. We grease the round baking dish with oil and put our sausages in the form of a spiral into it. Lubricate the surface with a beaten egg and sprinkle with sesame seeds. Bake in an oven preheated to 180 C for half an hour. Serve instead of bread or with any drinks.
Recipe 2. Open pie with Adyghe cheese and tomatoes
Ingredients
eight large tomatoes;
400 g of ready puff pastry;
egg yolk;
100 ml of hot tomato sauce;
salt and ground pepper;
250 g of Adyghe cheese.
Cooking method
1. Coarsely rub the Adyghe cheese and transfer to a deep bowl. Add the yolk and hot tomato sauce to it. Mix well.
2. Completely defrost the finished puff pastry and roll it out slightly. Cut a circle equal to the diameter of the shape. We transfer it to the form, covering it with parchment first. We make low sides.
3. Lubricate the dough with the cheese mixture, leaving the edge free, about two centimeters wide.
4. Rinse the tomatoes, wipe with napkins and cut into thin circles. We spread them on top of the cheese filling in a lap circle. Pepper and salt. We put in the oven preheated to 190 C for 35 minutes.
Recipe 3. Spiral cake with Adyghe cheese
Ingredients
Dough
milk - 160 ml;
flour - four glasses;
drinking water - 50 ml;
common salt;
egg;
a mixture of peppers;
dry active yeast - 5 g;
sunflower oil - 50 ml;
semolina - 20 g.
Filling
Adyghe cheese - 250 g;
table salt;
two onions;
a mixture of peppers;
parsley is a bunch.
Cooking method
1. Combine milk with water and heat the mixture to a warm state. Pour yeast into milk, mix and leave for ten minutes. Then salt and season with freshly ground pepper mixture. We beat in the egg, add semolina and mix. Sift a little flour and knead soft dough. Put it in a bowl, place in a bowl and cover with a clean towel. Leave to approach warmly. Then we squeeze and let it rise again.
2. Adyghe cheese is cut into small pieces. Remove the peel and finely crumble from the onion. We passer in sunflower oil, seasoning with salt and a mixture of peppers, until transparent. Rinse the parsley, dry and finely chop. Add onion frying and greens to the cheese. Gently mix.
3. The dough is divided into three parts. Roll each into a rectangle. In the center, lay out a third of the filling. Connect the edges and pinch them tightly. Lubricate the round shape with oil. We put our roll in the center and twist it with a spiral. We connect the ends of the rolls and lay out the remaining rolls in the same way. Turn the tip of the last under the base of the pie.
4. Put in the oven for 35 minutes. Bake at 180 degrees. Lubricate the surface of the finished hot cake with butter.
Recipe 4. Pie with Adyghe cheese and cottage cheese
Ingredients
Dough
bag of french dry yeast;
melted butter;
a quarter cup of sugar;
four glasses of flour;
a quarter cup of warm water;
a pinch of kitchen salt;
two glasses of yogurt;
two eggs.
Filling
300 g Adyghe cheese;
salt;
80 g sour cream;
300 g of fine-grained fatty cottage cheese;
parsley, basil and mint.
Cooking method
1. Dissolve sugar in warm water, pour in the yeast and mix. Leave until bubbles appear on the surface.
2. Add eggs, yogurt and salt to the yeast mixture. Shake it up. Gradually introduce all the flour and knead the dough. We collect it in a bowl, put in a bowl and sprinkle with flour. Cover with a clean towel and leave warm to make the dough fit. After a couple of hours, we crush it and leave it again to approach.
3. Grind the cheese into large chips. Rinse greens and finely chopped. Add to the cheese. We also send cottage cheese and sour cream here. Mix well. We taste, if necessary, salt.
4. Divide the dough into two parts. One must be larger than the other. We roll them into koloboks and leave them, covering with a towel, so that the dough comes up. Roll out most of the circle. Transfer it to a round baking sheet, making the sides. We spread the cheese filling on the tortilla and distribute it over the entire surface. We roll out the second part of the test, and cut out small holes. Cover them with the filling and pinch the edges of the cake tightly.
5. Bake at 260 C for 20 minutes. Then we take out the cake and generously grease with butter. Cut into slices and serve with any drinks.
Recipe 5. Pies with Adyghe cheese and spinach
Ingredients
packaging of puff yeast dough;
egg;
150 g of young Adyghe cheese;
100 g of frozen spinach.
Cooking method
1. We rub Adyghe cheese on a coarse grater. Defrost spinach and add to cheese. Mix.
2. Thaw the dough completely, cut it into four parts and roll it out. On two rolled plates we spread cheese and spinach filling and cover it with rolled dough. Pinch the edges tightly. Lubricate with a beaten egg and make a few punctures with a fork. We spread the pies on the parchment decorated with deco.
3. We send it to the oven for a quarter of an hour and bake at 180 degrees. Serve with hot or cold drinks.
Recipe 6. Adyghe cheese pie and eggplant
Ingredients
Dough
a quarter packet of butter;
egg;
150 g sour cream;
400 g flour;
salt;
baking soda;
5 g of sugar.
Filling
800 g eggplant;
chopped greens;
300 g Adyghe cheese;
two cloves of garlic;
200 g of cheese;
salt and freshly ground pepper.
Cooking method
1. We wash the eggplants under the tap, wipe with a towel and prick in several places with a fork. Put on a baking sheet and send for half an hour in the oven. Bake at 200 C.
2. Then we cool the eggplants and peel them. Finely chopped flesh.
3. Coarsely rub one hundred grams of hard cheese. Knead the Adyghe cheese with a fork. Put both types of cheese in a deep plate, add chilled baked eggplant and garlic squeezed through a press. Stuffing pepper and salt. Add greens and mix.
4. Remove the oil from the refrigerator in advance to make it soft. We combine it with sour cream and an egg. Beat with a mixer until smooth. Mix flour with soda, salt and sugar. We gradually introduce the dry mixture into the liquid. Knead the soft dough. We pluck off a small part. Roll both sides into balls.
5. We roll out most of it into a thin circle. Cut the remaining cheese into bars and spread them along the edge. Wrap the cheese from the edge into the dough and form a side. In the center we spread the cheese and eggplant filling. From the smaller part we make flagella and spread them on top of the filling in the form of a lattice. Lubricate the surface of the cake with water and sprinkle with sesame seeds.
6. Put the pie on a baking sheet covered with parchment and put in the oven preheated to 180 C for forty minutes. Serve both cold and hot, cut into slices.
Adyghe cheese pie - tips and tricks
To make the pie tastier, add other types of cheese to the filling except Adyghe.
You can add the onions to the filling raw, finely chopped, or fry until golden brown.
The more greens in the filling, the tastier the pie. You can use dill, basil, parsley, etc.
So that the filling is not dry, put sour cream and eggs in it.
Pie can be prepared not only in the oven, but also in the slow cooker.
