Quick pie with Adyghe cheese and feta cheese
10 servings
40 minutes
Quick pie with Adyghe cheese and brine is a delicate and aromatic dish of Russian cuisine that delights with its simple preparation and rich flavor. Its base is crumbly dough with a slight mustard tang, while the filling is a harmonious blend of soft Adyghe cheese and salty brine. French herbs add sophistication and a subtle spicy aroma. This pie is perfect for a cozy home dinner or entertaining guests. Its airy structure and gentle taste pair wonderfully with a cup of hot tea or a light salad. The speed of its preparation makes it an excellent choice for those who value convenience without sacrificing quality and flavor.
1
Mix softened butter with sour cream. Add sifted flour along with mustard powder. Knead the dough well, roll it into a ball, and wrap it in plastic wrap. Then refrigerate it for 15 minutes.
- Salted butter: 125 g
- Sour cream 20% fat: 5 tablespoon
- Wheat flour: 2 glasss
- Mustard powder: 1 teaspoon
2
Grate Adyghe cheese and brine cheese. Prepare a 20 cm diameter springform pan. No need to grease with oil, as there is enough in the dough. You can line it with parchment.
- Adyghe cheese: 300 g
- Brynza cheese: 50 g
3
Take the dough. Separate 2/3 of it and roll it out to the size needed to line the bottom and sides of the mold. Place the dough in the mold, smooth it out, and prick it with a fork in several places. Add the filling and press it down slightly. Then roll out the remaining 1/3 of the dough — this will be the top layer. Sprinkle the layer with French herbs (basil, rosemary, thyme) and roll them into the dough with a rolling pin.
- Herbes de Provence: to taste
4
Place the rolled dough over the filling. Pinch the edges of the dough and cut off the excess. Then, it's better to pinch the edges again well, otherwise the layers will separate, and press down a bit on top. You can also poke the top layer with a fork to avoid bubbles.
5
Bake in the oven at 200 degrees for 40 minutes - the finished pie should be golden in color.