Shangi with cheese
6 servings
30 minutes
From the book by Oksana Putan "Favorite Russian pies"
1
Grate the hard cheese on a coarse grater.
- Hard cheese: 80 g
2
Place the soft cheese in a bowl and mash it well with a fork.
- Soft cheese: 250 g
3
Divide the dough into 6 parts. If you are using frozen dough, first let it thaw well at room temperature.
- Yeast dough: 500 g
4
Then knead it and leave for at least half an hour to rise again.
5
Roll each piece of dough into a small round flatbread.
6
Place the flatbreads on a baking sheet lined with parchment paper.
7
Spread the soft cheese filling over the flatbreads.
- Soft cheese: 250 g
8
Moisten your fingers with water and spread the cheese evenly over the surface of the dough, leaving a 1 cm margin from the edges.
9
Sprinkle grated hard cheese on top of the flatbreads.
- Hard cheese: 80 g
10
Let the flatbreads rest at room temperature for 20 minutes for a slight proofing. This will make the dough softer after baking.
11
During the proofing time, preheat the oven to 220 degrees. Place the shanghas in the oven. Bake for 12-15 minutes.
12
During baking, the edges of the dough should brown, and the top layer of cheese should melt. Remove the finished shangy from the oven, transfer to a plate, and serve hot.
