Pies with tomatoes and feta cheese
10 servings
60 minutes
Pies with tomatoes and bryndza are a true culinary treasure of Ukrainian cuisine. They are based on simple yet soft dough, with a delicate filling of aromatic bryndza, fresh tomatoes, and spicy garlic, complemented by herbs. The history of this dish is rooted in the traditions of rural celebrations where simple ingredients were transformed into exquisite treats. Fried to a golden crust, the pies have an appetizing crunch while the inside features a juicy filling with a slight tang from the tomatoes and a salty taste from the bryndza. They are served hot, often with homemade sauces or sour cream, enhancing the flavor even more. These pies make an excellent treat for family gatherings or cozy evenings, filling the home with aromas of warmth and comfort.
1
Slice the tomatoes into rounds. Mash the cheese with a fork (if using cottage cheese, add salt), press the garlic through a garlic press, add the chopped herbs, and mix.
- Tomatoes: 5 piece
- Feta cheese: 200 g
- Garlic: 2 cloves
- Green: to taste
- Salt: to taste
2
Dissolve sugar and salt in water (boiling water), add vegetable oil. Add flour. Knead a soft dough. Let the dough rest for 30 minutes.
- Water: 1 glass
- Sugar: 1 teaspoon
- Vegetable oil: 4 tablespoons
- Wheat flour: 3.5 glasss
3
Roll out half of the dough into a large thin layer. Place tomato slices on the dough at least 3 cm apart. Add the filling on top of the tomatoes.
- Tomatoes: 5 piece
4
Roll out the second layer of dough and cover the first one with filling. Use a glass of suitable diameter to cut out pies along the contours of each tomato slice, doing this for all pies.
5
Fry the pies in a large amount of hot vegetable oil on both sides.
- Vegetable oil: 4 tablespoons
6
Place on a paper towel to remove excess oil.