Pies with cheese from dry yeast dough in a frying pan

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   The flour must be sifted. I divide it approximately in half. In one part I add sugar, salt, yeast. I'll mix everything well.

2. STEP 2

   

   I add WARM milk to the flour with sugar, yeast and salt and begin to knead the dough. When everything is well mixed, I add the second half of the flour in 2-3 additions. In the recipe I indicated 900-950 grams. Everyone's flour is different. Some will need a little more, some less. Don't rush to add everything at once. Leave 50-70 grams.

3. STEP 3

   

   I added the oil and kneaded the dough. After adding it, the dough will become more elastic, pliable, and then you can conclude whether more flour is needed or not. After all, it is very important not to overfill the dough with flour.

4. STEP 4

   

   The dough should become soft, homogeneous, elastic and slightly sticky in your hands. I transfer it to a container greased with vegetable oil and put it in a warm place for an hour. The dough should rise and double in size.

5. STEP 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 use absolutely any filling. It can be potatoes with cheese, herbs, eggs, cabbage, minced meat, and sweet filling. In general, according to availability and desire.

6. STEP 6

   

   I scrambled the egg and mixed everything well. The filling is ready!!!

7. STEP 7

   

   I knead the risen dough. If it sticks to your hands, grease them with vegetable oil. And I put it back in a warm place for 30 minutes.

8. STEP 8

   

   For convenience, I divided the filling into 6 equal parts and used a kitchen scale. And formed balls. I also divided the dough into 6 equal parts, rounded it, and covered it with film to prevent it from airing.

9. STEP 9

   

   I roll out each piece of dough to approximately 22-25 cm in diameter. I put a ball of filling in the center and assemble it like a khinkali. I lightly level it with my hands and then roll it out with a rolling pin to the diameter I need. I based it on the size of my frying pan. You can roll out a little more. The dough will be thinner, I think it will only taste better. But be careful so that the dough does not tear and the filling does not leak out.

10. STEP 10

    

    I did this with all 6 pieces. First, I formed all the pies, placed them on plates sprinkled with flour, and then baked them.

11. STEP 11

    

    I fried it in butter, but you can also use vegetable oil. On each side for 5 minutes under the lid. When I turned it over, I brushed the fried side with melted butter.

12. STEP 12

    

    And also, when I had already fried it on all sides, I also brushed it with melted butter. These are the beautiful ruddy ones you get.

13. STEP 13

    

    For a visual example, I baked 3 pieces in the oven. Perhaps for some reason you don’t eat fried foods and you will be interested in the result. I baked them on greased parchment in a preheated oven at 170 degrees for about 15 minutes. But it’s better to focus on a ruddy, golden crust. I didn’t grease the top with anything, but you can use either egg or milk.

14. STEP 14

    

    And at the end, I coated each one well with butter while they were still hot. The smell was... simply beyond words.

15. STEP 15

    

    Here are each of the cuts. The dough in the frying pan rose well, baked evenly, and browned. It is very soft and tender.

16. STEP 16

    

    As you can see, in the oven the dough is fluffier, more airy, and also very soft and tender.

17. STEP 17

    

    I can't say which option we liked better. They are both honestly very tasty. The dough is well baked everywhere, soft, with a lot of filling. If you want it to stretch, add more mozzarella or suluguni. And I like to heat such pies most of all in a frying pan with butter. They turn out as if they were just cooked. I hope the recipe will be useful to you. Bon appetit!!