Layer pie with cheese and herbs

Layer pie with cheese and herbs

Dear cooks, I dared to offer you a recipe for a pie that does not shine with originality. Surely, the downside to this recipe is that I use store-bought frozen dough. But housewives who work like me and are obliged to combine work and caring for the family, I think they will understand me. No matter how much we want to create everything ourselves, we often don’t have enough time or energy. In addition, we are all different, and not all housewives love and can work with dough. This pie is a lifesaver. The pie is very simple and quick to make, and can be a reason for a home tea party on a weekend, and an opportunity to feed unexpected guests. I hope the taste won’t disappoint anyone either.

Ingredients for “Layer Pie with Cheese and Herbs”:

• Yeast puff pastry – 0.5 kg
• Suluguni cheese – 300 g
• Chicken egg - 4 pcs
• Green onion - 100 g
• Dill - 30 g
• Salt - to taste
• Vegetable oil - Grease the mold

Production time: 50 minutes

Number of servings: 8

Nutritional and energy value:

Recipe for “Layer pie with cheese and herbs”:

First you need to release the dough from the packaging and leave it to defrost at room temperature. At this time, grate the cheese on a large grater.

Finely chop the greens and add to the cheese.

Break the eggs into the mixture for the insides. Mix all ingredients for the inside thoroughly. Add salt with caution, since Suluguni cheese varies greatly in the degree of saltiness among different manufacturers.

From the 4 eggs indicated in the ingredients, lightly beat half of the 1st yolk separately with one teaspoon of milk to grease the pie before baking. In general, this is just an economical option. Without any hassle, you can take another egg and, without adding milk, use it to lubricate the surface of the pie.

Roll out one layer of defrosted dough on a floured surface and place on the bottom of a greased pan, so that the dough covers the bottom and sides. There is no need to grease the sides with oil to prevent the dough from slipping.

Place the filling and smooth it out.

Roll out the second layer of dough and cover the pie, pinch the edges, brush with yolk, and create a “navel” with a knife. Place in an oven preheated to 200 degrees and bake for 30 minutes.

The pie is ready, bon appetit.

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December 18, 2017 eshestakova #

December 19, 2017 volga2107 # (recipe creator)

December 19, 2017 eshestakova #

December 18, 2017 elle024 #

December 18, 2017 volga2107 # (recipe creator)

December 18, 2017 volga2107 # (recipe creator)

December 18, 2017 Irpenchanka #

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Puff pastry pie with cheese

Ingredients

Puff yeast dough – 450-500 g

Cheese “Suluguni” – 250 g

Cheese “Adygei” – 150 g

Sesame (white or dark) - to taste

• 134 kcal
• 1 hour
• 1 hour

Photo of the finished dish

Step-by-step recipe with photos

Pies with cheese insides can be found in the cuisines of various nations. They are different in design, taste and content, but they have one thing in common - they are very tasty.

I suggest making a puff pastry pie with cheese. Preparing the pie is simple, because we will use ready-made puff pastry. You can take any cheese or combine several types of cheese in the insides. If desired, the filling can be supplemented with herbs. The pie comes out delicious and juicy.

Let's prepare the necessary ingredients for the puff pastry cheese pie.

Let's start by making the cheese inside for the upcoming pie. Grate the cheese (I took “Adygei” and “Suluguni”) on a large grater. Stir; if desired, add salt and pepper to the filling.

Let's do the test. To make this pie, I used yeast puff pastry. Defrost the dough in advance. Cut any layer of dough into 3 strips.

Lightly sprinkle the table with flour and roll out each strip a little. Roll out the dough in one direction.

Place cheese filling on each strip. Carefully pinch the edges of the strips.

Grease the mold with vegetable oil or line it with baking paper. Lay out the first tube in the form of a spiral, seam side down.

Then we attach the second one to the first tube. So we lay out all the preparations.

Brush the pie with beaten egg and sprinkle with sesame seeds. Let the dough rise for about 20 minutes. If you use yeast-free puff pastry, skip this step.

Place the pie in an oven preheated to 180-190 degrees. Bake for 25-30 minutes.

Cool the finished puff pastry pie with cheese, cut and serve.

Recipe: Puff pastry pie with cheese

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Puff pastry is sold ready-made in any grocery store. Its cost is not high, and the result is consistently excellent. That is why almost all housewives and owners do not shy away from recipes using ready-made puff pastry - it is simple, quick and always successful.

Layered pie with cheese is one of the most favorite dishes made from this dough. Somehow it turned out that the cheese mixes amazingly with the unobtrusive taste of the airy dough. It is not necessary that cheese be the only component of the interior - some add mushrooms or ham, while others simply use different types of cheese, then the pie completely changes its taste.

The baked pies can have any shape: open, closed. From time to time it is formed in the form of rolls or strands. The pie can also be created entirely using small pies. In any case, in the variety of recipes for cheese puff pies, you can always find the one that is most beloved, which will take root in the home kitchen for almost all years.

Puff pastry pie with cheese and eggs

• Puff pastry – 500 g
• Chicken egg - 3 pcs.
• Hard cheese – 200 g
• Processed sausage cheese - 200 g
• Cheese - 200 g
• Spices - to taste

Grate both types of cheese into a bowl. You can add spices to taste. Break the eggs into the cheese and mix. Roll out the dough on a table with flour (you need two similar pieces) to the size of a baking sheet. Line a baking tray with baking paper or grease it, lay out the first layer of dough, and place the filling on top. Cover with a second layer of dough and seal all edges around the perimeter. Brush the top with beaten egg and bake in a preheated oven for 20 minutes.

Puff pastry pie with feta cheese and mozzarella

• Puff pastry – 500 g
• Mozzarella cheese in brine – 150 g
• Feta cheese – 150 g
• Fresh chicken egg – 1 pc.
• Greens - to taste

Grate both cheeses. Finely chop all kinds of greens, add and mix. Divide the egg into white and yolk. Set aside the yolk, add the white to the cheese and mix everything into a homogeneous mass.

Roll out two sheets of dough, place the first one on the prepared baking sheet. Place the filling on it, brush the edges with yolk. Cover with a second layer of dough and seal the edges. Brush the top with yolk and create several non-through cuts along the top of the dough. Bake in a preheated oven for no more than half an hour.

Puff pastry pie with cheese and spinach

• Puff pastry – 500 g
• Spinach – 400 g
• Feta – 100 g
• Hard cheese - 100 g
• Chicken egg - 1 pc.
• Sesame, spices - to taste

Pour boiling water over fresh spinach and place in a colander to drain. Frozen, just leave it to defrost and then squeeze out the juice. Chop into small pieces. Add egg white to spinach, grate hard cheese. Chop the feta into small pieces, add spices, mix all the filling.

Without rolling out the dough layer, cut it along the long side into 4-5 strips 3-4 centimeters wide. Carefully place the filling in a narrow row on each strip. Pin each strip on the sides. You will get dense bundles. Place the bundles on greased parchment paper, seam side down, in a spiral, lightly fastening the adjacent strips together. Grease the finished spiral with yolk, sprinkle with sesame seeds and bake for half an hour.

Puff pastry pie with cheese and champignons

• Puff pastry – 500 g
• Champignons – 500 g
• Hard cheese – 80 g
• Leek – 1 pc.
• Chicken egg – 2 pcs.
• Sour cream – 60 g
• Butter – 60 g

Wash the mushrooms, dry them and cut into slices. In a deep saucepan without oil, simmer the mushrooms until boiled. Cut the onion (soft parts) into rings and fry separately in butter. Then mix with mushrooms, season and simmer a little more. Beat eggs, add sour cream and spices.

Place the rolled out layer of dough into the prepared pan, making small sides. Place the filling on top, pour in the egg mixture and grate the cheese. Bake in a preheated oven until golden brown.

Puff pastry pie with cheese and ham

• Puff pastry – 400 g
• Ham – 300 g
• Hard cheese – 200 g
• Spinach - 200 g
• Blue cheese – 120 g
• Cream - 30 ml
• Chicken egg - 1 pc.

Cut the spinach into random pieces, place in a frying pan, pour in cream and simmer.
Cut the blue cheese into cubes and add to the spinach. Cut the ham and hard cheese into thin slices.

Place the lightly rolled out layer of dough on the prepared baking sheet and place the ham on top.
Place spinach filling on it, a few slices of hard cheese and ham again. Cover with a second layer of cheese and seal. Brush the top with egg and bake in a preheated oven for about half an hour. The pie can be baked in the form of small pies.

Puff pastry pie with cheese and pesto sauce

• Puff pastry – 400 g
• Tomato - 2 pcs.
• Mozzarella – 100 g
• Parmesan – 50 g
• Fresh basil – 50 g
• Garlic - 2 cloves
• Pine nuts – 20 g
• Olive oil – 80 ml

Without rolling out or defrosting, cut the layers of dough into a circle shape - you need two layers. Set aside to melt. Grind the basil in a blender. Add, then chop garlic, pine nuts and Parmesan cheese. Combine all ingredients together, add olive oil, mix thoroughly. Add salt to taste.

Cut tomatoes and mozzarella into thin, similar slices.
On any of the (melted) circles, place slices of tomatoes and mozzarella overlapping each other in a circle. Bake any layer on the prepared baking sheet for 20 minutes. Apply basil sauce generously to one of the hot cooked circles and cover with a second layer.

Puff pastry pie with cheese and ricotta

• Puff pastry – 300 g
• Chicken egg - 2 pcs.
• Spinach – 250 g
• Hard cheese - 100 g
• Breadcrumbs – 30 g
• Ricotta – 250 g
• Onion - 1 pc.
• Butter - 2 tbsp. l.
• Nutmeg, salt, pepper - to taste

Chop the onion and fry in butter. Cut the spinach into strips or pieces, add to the onion and simmer covered. Beat eggs into ricotta and add spices. Stir in sautéed onion and spinach mixture. Grate cheese and crackers.

Roll out a layer of dough not very thinly and place on a greased pan.
Transfer the filling, cover it with the edges of the dough so that the deepest curved sides come out. Beat the egg and brush the pie with it. Bake for half an hour in a preheated oven.

Puff pastry pie with cheese inside

Recipe contents:

• How to Choose High Quality Frozen Dough
• Puff pastry recipe
• Puff pastry pie with cheese and ham
• Puff pastry pie with Adyghe cheese
• Puff pastry pie with cheese and mushrooms
• Puff pastry pie with melted cheese
• Video recipes

Light, crispy and savory puff pastry is loved by almost everyone. It is used to make cakes, pies, pastries, cookies, with both sweet and savory innards. If you have a pack of puff pastry in the freezer, you won’t have to wait long for a tasty treat! And the most common solution is a layer pie with cheese. This appetizer will be the first to go on any festive table.

Almost all housewives adore store-bought puff pastry - products made from it turn out to be very airy and tasty, and at the same time you don’t have to waste any time on making it. This gives a lot of scope for culinary imagination. Among the abundance of savory products that can be made from store-bought puff pastry are pies, which can be created with a wide variety of insides. We will now talk about their most unusual ones with fascinating insides.

How to choose high quality frozen dough?

When you arrive at a hypermarket, pay attention to the set temperature of the chamber where the dough is stored. It doesn't have to be below -18°C. Under these conditions, the dough can be stored for up to a year. If the temperature fluctuates, this has a bad effect on the quality of the product, and if the dough is re-frozen, then the “lushness” of the product can be forgotten.

The packaging must be plastic, transparent, and hermetically sealed. The slightest ingress of water will be disastrous. Take the package in your hands and run your hand over it. The dough sheets should be rigid and not deformed. If swelling and shape changes are felt, it means the product has been defrosted and re-frozen. The dough in the package must roll from place to place and not stick to the corners of the package.

High-quality dough sheets have a rough surface and are gray or yellow in color. The presence of black spots indicates deterioration of the product.

Puff pastry can be made with or without yeast. More common in production is yeast. It is tender and the softest. Honest manufacturers write on the packaging how to prepare and handle the dough correctly, and what products it can be prepared into.

Pay attention to the composition of the yeast dough. It must contain premium wheat flour, margarine, water, salt and citric acid. It’s great if you have milk and egg powder. Does not have to be in a high-quality product: artificial colors, flavors, additives with the E index.

Baking with more layers in the dough turns out tastier. On the packaging of the semi-finished product, find the inscription with the number of layers. A good layering indicator for yeast-free dough is 256, for yeast dough - 48.

Re-freezing puff pastry is not recommended. The product does not further roll out. In order for the baked goods to be fluffy, the product must be properly defrosted. First in the refrigerator, and then 30-40 minutes at room temperature. The whole process takes about 2 hours. If you cook this in the microwave, the baked goods will not rise.

There is no need to grease a baking tray for baking frozen puff pastry, otherwise the cakes will come out very greasy.

Puff pastry recipe

• Calorie content per 100 g - 239 kcal.
• Number of servings - 1 pie
• Production time - 1.5 hours

Ingredients:

• Margarine - 200 g
• Flour - 2/3 tbsp.

Puff pastry pie with cheese and ham

Making this pie will take you almost a few minutes, and then it will be baked. Baking is good both warm and cooled.

Ingredients:

• Puff pastry without yeast - 2 layers
• Ham - 200 g
• Cheese - 200 g
• Grainy mustard - 1 tbsp.
• Greens - a bunch
• Testicles - 1 pc.

Step-by-step production:

1. Defrost the dough and roll it across the width of the mold.
2. Place one layer in a mold with sides.
3. Grease the bottom of the dough with mustard and sprinkle with finely chopped herbs.
4. Cut the ham into strips or cubes and place on the dough.
5. Cut the cheese into thin slices and place in the outermost layer.
6. You can sprinkle your favorite spices on top to taste.
7. Cover the top with the second rolled out layer of dough and pinch the edges along the sides.
8. Beat the egg and brush the pie.
9. Place the product in an oven preheated to 190°C for half an hour until a beautiful, crispy color forms.

Puff pastry pie with Adyghe cheese

Cheese with herbs and fresh tomatoes on a crispy crust - very tasty! The inside is warm, slightly curd-cheese. Since the cheese is a little fresh, the filling can be flavored and flavored with any spices and herbs.

Ingredients:

• Puff pastry – 500 g
• Adyghe cheese – 400 g
• Tomatoes - 2 pcs.
• Parsley - bunch
• Sesame - 2 tbsp.
• Refined vegetable oil - 2 tbsp.
• Salt and spices - to taste

Step-by-step production:

1. Grate the cheese.
2. Pierce the sesame seeds in a dry frying pan until golden brown.
3. Wash the parsley and chop finely.
4. Combine cheese, parsley, salt and spices.
5. Wash the tomatoes and cut into rings.
6. Roll out the dough and place in a baking dish.
7. Spread the curd filling and distribute the tomato rings on top.
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8. Cover with the second rolled out sheet of dough and make shaped cuts on it so that the filling is barely visible.
9. Brush the pie with vegetable oil and sprinkle with sesame seeds.
10. Bake the pie in a preheated oven at 200°C for 40 minutes until golden brown.

Puff pastry pie with cheese and mushrooms

Mushrooms give the pie a special taste and smell, cheese - tenderness and stringiness, and additional products - juiciness and satiety. Prepare such a pie for a festive table and please your guests with a delicious snack.

Ingredients:

• Puff pastry – 500 g
• Mushrooms – 300 g
• Hard cheese - 150 g
• Onions - 2 pcs.
• Testicles - 2 pcs.
• Refined vegetable oil - for frying

Step-by-step production:

1. Cut the mushrooms into large pieces, peel and chop the onion. In a frying pan in vegetable oil, fry the food until half cooked and lightly golden.
2. Grate the cheese.
3. Thaw the dough, roll it out and spread it on a baking sheet.
4. Place fried mushrooms on top and sprinkle with cheese. If desired, season the filling with any spices.
5. Cover the top with the second rolled out layer of sheet and pinch the edges.
6. Poke holes in the dough with a fork to allow steam to escape and brush with beaten egg until golden brown.
7. Place the pie in a preheated oven at 200°C for 20 minutes.

Puff pastry pie with melted cheese

Cheese and onion pie will be a beautiful dinner for the whole family and a wonderful appetizer on a festive table. In addition, the recipe can safely be classified as a “quick” dish.

Ingredients:

• Puff pastry – 500 g
• Processed cheese - 200 g
• Testicles - 4 pcs.
• Onions - 3 pcs.
• Tomatoes - 3 pcs.
• Hard cheese - 200 g
• Refined vegetable oil - 3 tbsp.
• Salt - to taste

Step-by-step production:

1. Peel the onion, chop it and sauté in a frying pan in vegetable oil until it turns coffee-colored.
2. Grate processed and hard cheese.
3. Beat eggs with salt.
4. Defrost the dough, roll it out, divide it into 2 parts and place one of them in a baking dish.
5. Place fried onions on the bottom and place two types of cheese on top.
6. Pour the beaten eggs over the filling, leaving just enough to brush the pie.
7. Cover the pie with the second layer of dough, pinch the edges in a pattern and grease the top.
8. Place the product to bake in an oven preheated to 180°C for half an hour.

Video recipes: