Pies with cheese and egg
4 servings
60 minutes
Cheese and egg pies are a cozy treat from Russian cuisine, with a crispy golden crust and tender filling. Their history goes back to traditional home recipes where using simple, accessible ingredients was important for creating hearty and aromatic dishes. The taste of these pies combines the creamy tenderness of cheese and the softness of boiled egg, while the kefir dough adds a special lightness and airiness. They are perfect for a cozy family tea time, breakfast, or snack. They can be served with fragrant herbal tea or a delicate sour cream sauce that highlights the rich flavor of the filling. These pies not only delight with their taste but also bring warm memories of home comfort and traditions.
1
Add unslaked baking soda to the kefir and set aside for about twenty minutes. Bubbles will appear on the surface, meaning the soda is reacting.
- Soda: 0.5 teaspoon
- Kefir 3.2%: 200 ml
2
Next, pour in sunflower oil and add flour.
- Sunflower oil: 50 ml
- Wheat flour: 300 g
3
Use flour to bring the dough to a consistency that doesn't stick to your hands. Divide into 2 parts.
4
The filling can be anything; I suggest a very simple and tasty option — boiled egg with cheese. Cut the egg into cubes, grate the cheese, add a little salt, and if there's fresh greenery, you can add that too.
- Chicken egg: 2 pieces
- Russian cheese: 150 g
5
Roll out both halves of the dough into approximately equal layers. Use a cup to mark the size of the future pies on one layer. Place the filling in the marked circles.
6
Cover with a second layer of dough, cut out pies with the same cup on top, the egg and cheese filling will be inside, and the edges will be well sealed.
7
Fry them in a large amount of sunflower oil until golden brown.