Since now it's summer in the yard and beet tops are already growing in the gardens, this pie will be very useful. For this baking, you should choose the leaves as young as possible - with them the filling turns out to be softer.
It is necessary
- - 4 tbsp. l. milk;
- - 4 tbsp. l. water (drinking);
- - 10 g of sugar;
- - 10 g of yeast (fresh);
- - 320 g flour;
- - 2 tbsp. l. butter;
- - 300 g of beet leaves;
- - 100 g of green onion feathers;
- - 200 g of Adyghe cheese (fat);
- - salt;
- - black pepper;
- - hot red pepper.
Instructions
Step 1
For the dough: add warm water, sugar and yeast to slightly warmed milk and stir well. Sift flour with a hill, make a hole, pour the liquid mixture into it.
Step 2
Melt the butter, cool and pour into the milk mixture. Salt everything, knead an elastic dough, cover it, remove to a warm place and leave for 40-50 minutes.
Step 3
For the filling: rinse the tops and remove the stems, cut the leaves into strips. Chop green onions and mix with beets. Mash the cheese and mix with the beet-onion mixture.
Step 4
Knead the dough that comes up with the palm of your hand into a cake 10 cm in diameter. Season the filling with salt, pepper, place in the center of the workpiece and level.
Step 5
Taking the edges of the dough, pull them to the center of the product, connect and pinch well. Smooth the surface of the cake by kneading it into a round cake.
Step 6
Transfer the cake to a baking sheet, make a small incision in the top in the center (steam will escape through it) and remove the baking sheet in the oven.
Step 7
Bake a pie with beets and cheese for 15-20 minutes at 200 degrees. Remove the finished product from the oven and grease with butter.
