As now outside the summer and on kitchen gardens already grows a beet tops of vegetable, this pie will be very opportunely. For these pastries it is worth choosing leaves as it is possible more young – with them the stuffing turns out more gentle.
It is required to you
- - 4 tablespoons of milk;
- - 4 tablespoons of water (drinking);
- - 10 g of sugar;
- - 10 g of yeast (fresh);
- - 320 g of flour;
- - 2 tablespoons of a desi;
- - 300 g of beet leaves;
- - 100 g of feathers of green onions;
- - 200 g of cheese Adygei (fat);
- - salt;
- - black pepper;
- - hot red pepper.
Instruction
1. For the test: to add warm water, sugar and yeast to slightly warmed up milk and it is good to stir. The hill to sift flour, to make a pole, to pour in it in liquid mix.
2. Kindle, cool and pour in oil in a milk mix. To salt everything, to knead an elastic dough, to cover it, to remove to the warm place and to leave for 40-50 minutes.
3. For a stuffing: a tops of vegetable wash out and remove stalks, to cut leaves straws. Crush and mix green onions with beet. Knead and mix cheese with beet and onions mix.
4. The suitable dough a palm to knead in flat cake 10 cm in the diameter. Salt, pepper, lay out a stuffing in the center of preparation and level.
5. Taking away edges of the test, to pull together them in the center of a product, to connect and to zashchipnut well. To level a surface of pie, mashing it in round flat cake.
6. Shift pie to a baking tray, make from above in the center a small cut (through it there will be steam) and to remove a baking tray in an oven.
7. Bake pie with beet and cheese of 15-20 minutes at 200 degrees. Get a finished product from an oven and grease with a desi.