All charm of fast cheese pies consists in their exclusive nutritiousness, easy for comprehensibility and simplicity of preparation. The stuffing to them can be taken practically any. Especially well taste of cheese vegetables and herbs emphasize, for example, spinach.
There are several options of preparation of tasty and quick nourishing cheese pies. They can be both opened, and closed. For example, snack cheese spinach and ham pie turns out very tasty. 130 g of flour, eggs, on 250 g of sour cream and a grated cheese, 150 g of ham, 50 g of vegetable oil, 200 g of leaves of spinach and on a half of a teaspoon of baking soda and salt of a fine crushing are necessary for its preparation.
In capacity it is necessary to shake up to a condition of homogeneous mass of egg, sour cream, vegetable oil, salt and baking soda. It is necessary to add to the received mix gradually previously sifted flour, adding it in the small portions, and constantly mixing dough. In weight it is necessary to add a grated cheese, spinach leaves, the ham cut in cubes to the last turn and to mix everything once again.
If there is no desire to enter a meat component into structure of pie, ham can be excluded from the recipe.
The baking dish needs to be oiled or margarine and to lay out in it dough. It is necessary to bake cheese pie not less than half an hour at a temperature about 180 wasps. It is simple to check its readiness – to pierce pie a toothpick enough. If at the same time it remained dry, so pie is ready.
It is possible to make fast cheese pie differently, using several types of cheese and cottage cheese in its recipe, and having made it open. Cheese and cottage cheese spinach pie requires packing of yeastless puff pastry, 200 g of low-fat cottage cheese, 100 g of cream cheese, on 50 g of parmesan and brynza, 150 g of spinach, 3 eggs, on one bunch of a sorrel and parsley, vegetable oil and salt to taste.
The recipe of this pie can be altered, proceeding from the available products. So, parmesan is easily replaced with any other cheese of firm grades.
At first it is necessary to prepare greens. In the warmed frying pan in vegetable oil to bring small cut spinach and a sorrel to a soft state. At the last minute it is necessary to add so small cut parsley. A minute later to remove a frying pan from fire and to give to greens the chance to cool down. At this time creamy cottage cheese and brynza should be mashed in homogeneous mass and to add to it some egg. In the last turn it is necessary to mix in greens. The baking pan should be oiled and to accurately lay on it a little rolled puff pastry. Over the basis of pie it is necessary to lay out a stuffing and to create sides of future pie. In conclusion pie needs to be strewed with grated parmesan and to put in an oven. It is necessary to bake it about half an hour in well warmed oven at a temperature of 180 degrees. It is necessary to serve such pies cooled down therefore right after preparation they need to be cut on pieces to accelerate this process. At the expense of the cheese which is their part, they cool down long enough. They can act as in the form of an independent dish, snack, and in the form of a garnish. Especially well cheese pies are combined with chicken dishes including with chicken broth, or with the vegetable salads which are perfectly emphasizing their taste.