What to cook a pie from Adyghe cheese. Pie with Adyghe cheese is a delicate fragrant pastry. Recipes for open and closed pies with Adyghe cheese. Ossetian pie with cheese, herbs and spinach

All Caucasian peoples are widely used for baking. Ossetian pies, Adjarian khachapuri and Abkhazian achashi have long gained well-deserved popularity all over the world. And today we want to tell you how to cook tasty pie with Adyghe cheese, which will be enjoyed by your guests and family members.

Layer cake in a slow cooker

The rich taste of the filling, crispy crust and unforgettable aroma of this pastry are guaranteed to win the hearts of your loved ones. Layer cake with Adyghe cheese is prepared very simply and looks great on holiday table. Read the recipe below:

• Lavash sheets stack on top of each other.
• Grate 250 grams of hard and 150 grams of Adyghe cheese. Mix it with chopped herbs, one chicken egg, two tablespoons of sour cream and spices to taste.
• Place half of the filling in the center of the top sheet and fold over the edges - you should end up with a circle that fits the bowl of your slow cooker.
• After that, spread the rest of the filling in a thick layer on top of the pie and again fold the edges towards the center so that there are no holes on the surface.
• Turn on the appliance and put a few small pieces on the bottom of the bowl butter. Then place the pie seam side down and set to Bake for 20 minutes.

Put the finished pastries on a plate, cut into portions and serve on the table with tea or as an addition to vegetable salad.

with Adyghe cheese

This pastry is perfect for welcoming guests. In addition, you can easily prepare it for breakfast or evening tea. How to cook quick pie with Adyghe cheese? Read the delicious recipe here:

• 125 grams salted butter room temperature mix with half a glass of sour cream.
• Add two cups of sifted flour and a teaspoon of mustard powder to the products.
• Knead a dense dough, gather it into a ball, wrap it in cling film and refrigerate for a quarter of an hour.
• Grate 300 grams of Adyghe cheese and 50 grams of cheese.
• Cover the springform with parchment.
• Remove the dough from the refrigerator, separate two-thirds and roll it out so that you can cover the bottom of the mold and the sides.
• Place the layer in the mold and pierce it in several places with a fork.
• Lay out the filling, sprinkle it with French herbs and walk along the surface with a rolling pin.
• Close the pie with the remaining dough and pinch the edges. You can also pierce the top of the pie with a fork to prevent bubbles from forming.

Bake a delicious cheese pie for 40 minutes, then cut it into portions and serve.

Adjarian khachapuri

We offer you the option of preparing this delicious dish at home. To bake a pie with Adyghe cheese, follow our instructions:

• Knead the dough from 300 grams of flour, five grams of yeast, 90 grams vegetable oil and a pinch of sugar. Put it in a warm place and wait until it rises.
• Divide the dough into balls the size of a medium apple.
• Flatten the blanks with your hands, put them on a baking sheet and wrap the edges, giving the shape of boats.
• Crush Adygei cheese (300 grams) with your hands and fill the pies.
• Preheat the oven to 180 degrees and place a baking sheet with blanks in it. Cook them for ten minutes.
• When the dough is browned, you need to get the boats, break the eggs and put them directly on the surface of the pies.

Place the cake in the oven for another seven minutes. After that, Adjarian khachapuri will be ready, and they can be served at the table.

Achma lazy

If you are waiting for guests, and there is absolutely no time for preparation, then our recipe will help you out. Here you can read how to make a pie with Adyghe cheese and herbs:

• Whisk six eggs with 700 ml of milk, salt, chopped dill and parsley.
• Add 500 grams of grated Adyghe cheese to the mixture.
• Put a sheet of pita bread on a baking sheet and grease it with the filling, then put another sheet on top of it and repeat the operation. You should get only seven layers, and on top there should be pita bread. Don't forget to leave some filling for greasing.
• Cook achma in a preheated oven for half an hour, and ten minutes before it is ready, you need to grease its surface with the remnants of the cheese-egg mixture.

When the cake has cooled down a bit, it needs to be cut and served.

Khachapuri homemade

Each housewife makes these pies in her own way, changing and supplementing classic recipe. Today we want to invite you to cook a real Caucasian pie with Adyghe cheese in your kitchen. Read the recipe here:

• Prepare the dough from 250 ml of milk, a teaspoon of yeast, two tablespoons of sugar, three glasses wheat flour, chicken egg, salt and pepper to taste.
• When the dough is ready, roll it out, grease it with oil and roll it into a roll. After that, the workpiece should be twisted into a bundle and left alone for half an hour.
• For the filling, finely chop the greens and mix it with 180 grams of cottage cheese. Add here one protein, 300 grams of Adyghe cheese and 100 grams of suluguni.
• Divide the dough into equal parts and roll out the cakes. Put the filling in the center of the first piece, and connect the edges in the center. Gently roll out the pie with a rolling pin. Do the same with the rest of the products.

Put khachapuri on a baking sheet and put it in a preheated oven for a quarter of an hour. Ready pies brush with oil and serve immediately.

Pie with eggplant and Adyghe cheese

Your loved ones will certainly appreciate the combination of the taste of baked vegetables and soft cheese. You can cook pastries according to the following recipe:

• Cut the eggplant in half, sprinkle with salt and sugar, drizzle olive oil, wrap in foil and send to bake in the oven. Send fresh tomatoes there.
• Sift 300 grams of flour, mix it with a chicken egg, four tablespoons of vegetable oil and a little salt.
• Knead the crumbly dough with your hands, and then transfer it to a form covered with parchment. Carefully form the bottom and sides of the future pie.
• Slice thinly for the filling. bell pepper and grate 300 grams of Adyghe cheese.
• Combine cheese with chicken egg, milk, sour cream, mustard, salt, herbs and garlic. The filling should be thick enough.
• Remove the skin from eggplants and tomatoes, mix the pulp and put it on the dough.
• Next, carefully lay out the filling and decorate the surface of the cake with fresh pepper.

Send the form to the oven for 40 minutes. Ready-made pastries are very tasty in cold and hot form.

Pie with Adyghe cheese and tomatoes

One more original recipe useful for meeting guests:

• Mix 250 grams grated cheese, four tablespoons of spicy tomato sauce and one yolk.
• Roll out the puff pastry thin enough and place on a parchment-lined baking sheet.
• Brush the surface of the pastry with the cheese filling, leaving the edges intact.
• Cut the tomatoes into thin circles, lay them close tightly to each other, salt and pepper.

Bake the treat until cooked through for about ten minutes. After that, the cake should be cooled, cut and served to guests.

Conclusion

Layer cake with cheese (Adyghe) - very tasty and hearty meal. Cook it for your family for the holidays and weekdays. We are sure that they will be grateful to you and will ask for more more than once.

Hello! Today I will tell and show you how to bake open pie with Adyghe cheese and mushrooms. What I like about this recipe is that it has an unusual egg-free dough with fresh carrots, as well as a large amount of delicious cheese and mushroom filling. 😀

Let's take:

for the test:

• 180 ml of warm (possibly sour) milk;
• 2 cups of flour;
• 200 gr grated fresh carrots;
• 4 table. l. vegetable oil;
• 2 table. l. Sahara;
• 0.5 tsp. l. salt;
• baking powder sachet.

For filling:

• 500 gr of Adyghe cheese;
• head of onion;
• about 300 grams of frozen mushrooms (champignons).

As often happens in the ones I publish, describing them is much more difficult than cooking. 😳 So do not be afraid of a detailed description, it will not be difficult to cook this open pie with Adyghe cheese. And you need to start with the preparation of the filling.

The given quantity of products for a mold with a diameter of 26 cm and a rim height of 5 cm

Filling for an open pie with Adyghe cheese

To do this, clean the onion, cut it into quarter-rings and fry in vegetable oil until slightly golden. Then add frozen (well, or fresh, which is also good) mushrooms and simmer them until tender.

Usually I do it first under the lid, and when the mushrooms are almost ready, I keep it on fire for a while without a lid to evaporate excess moisture.

When the mushrooms are ready, set them aside to cool, and on a coarse grater, three Adyghe cheese in a deep container.

When the mushrooms have cooled, you will need to add them to the cheese, salt and mix. For decoration, you can leave three or four mushrooms aside.

While the mushrooms are cooling, it is quite possible to start preparing the dough.

Dough without eggs for an open pie with Adyghe cheese

Here, the first thing you need to do is peel a fresh carrot and grate it on a fine grater in a bowl in which you will start the dough. I measured it with a regular mug. Although, I think if there is a little less or more carrots, this will not greatly affect the result. 😉

Add salt, sugar, milk and vegetable oil to the carrots.

We mix. Then add a glass of flour and a bag of baking powder, mix the mass again. While the dough is not too thick, you can do it with a spoon, and then you have to mash it with your hands. 😉

The result should be such a thick dough, which we roll out with a rolling pin on a table lightly sprinkled with flour. Remember that the dough needs to be rolled out into a circle of a slightly larger diameter than the baking dish, since the sides for the future open pie with Adyghe cheese and mushrooms will be formed from it.

You can already turn on the oven to heat up to 180 ° C.

We spread the dough in a mold greased with vegetable oil. Let's not forget the sides. 😉

As you can see, I didn't roll out the dough too thin.

Then we pour our prepared filling inside. We distribute it evenly, you can “press” the cheese a little so that the sides are slightly higher than the filling itself. We spread the mushrooms set aside for decoration in the center of our pie and put it in the oven.

After half an hour, we take out the form and thoroughly grease the dough with a piece of butter. You can “walk” a little on the cheese itself. 😉

Then we send the cake for another 15-20 minutes in the oven.

When the edges of the pie start to lag behind the mold (look at the photo above), when the dough itself is well browned, our open pie is ready.

It remains only to wait until the pastry has cooled so that it can be safely removed from the mold and served.

By
Published: 2017-07-15
Total time: 1H
Calories per serving:
Fat per serving:
Ingredients: Thinly sliced Adyghe cheese, mushrooms, onions, carrots, flour, vegetable oil, milk
Price:
directions:

The recipe for an open pie with Adyghe cheese and mushrooms will appeal to everyone ...

Step 1: prepare the dough, oven and mold.

1.5–2 hours before cooking, put on the kitchen table puff pastry. Once it has thawed, preheat the oven to 200–220 degrees Celsius and grease a heat-resistant form or non-stick baking sheet with a thin layer of butter.

Step 2: prepare the filling.

Then we wash a couple of bunches of greens under cold running water and shake off excess liquid from it over the sink. After that, lay out on a cutting board, finely chop with a sharp kitchen knife and transfer to a deep bowl.

Grind there with your hands or rub Adyghe cheese on a fine or medium grater. Add sour cream, one egg, to taste salt and black ground pepper. We carefully grind these products with a tablespoon until a homogeneous consistency - the filling is ready!

Step 3: form the pie.

Next, on the kitchen table, very carefully unfold the puff pastry in full length and divide it into 2 equal parts. We send one layer to the prepared form or baking sheet and level it with our fingers so that there are no tubercles.

We spread the filling on top of it, distributing it with a tablespoon in an even layer over the surface of the dough. Then we cover it with a second layer of semi-finished flour and pinch the edges on the sides so that there are no gaps.

Further we do on the surface yet raw pie cuts with a knife or punctures with a table fork. Now the air accumulating inside the product will calmly come out and the pastry will not swell.

After that, lightly beat the chicken egg in a small bowl, use a baking brush to grease the top layer of the dough with it and proceed to the next step.

Step 4: bake the cake.

We put the form or baking sheet in a preheated oven for 20-25 minutes. After the required time has elapsed, we put kitchen gloves on our hands, rearrange the browned pastries on a cutting board, previously placed on the kitchen table, and cool the finished product to room temperature. Then we cut the cake into portions, arrange them on plates and serve to the table.

Step 5: serve the pie with Adyghe cheese.

Pie with Adyghe cheese is served warm or chilled as an appetizer or main course.

If desired, each serving is supplemented with cream, sour cream or delicate sauces. Also, along with this dish, you can serve a salad of fresh vegetables. Enjoy!
Bon Appetit!

Butter can be replaced with margarine, or you can do without them altogether and simply cover the forum or baking sheet with a sheet of baking paper;

You can add any spices that are used for dishes from cottage cheese or vegetables to the filling: paprika, allspice, coriander and many others;

Sometimes a set of greens is supplemented with cilantro and green onions.

Calories: Not specified
Cooking time: Not specified

Sometimes you want to cook unusual dish to be simple and tasty at the same time. It is not always possible to choose a recipe that easily combines all our wishes. Because, as a rule, if the dish is tasty, then you need to tinker with its preparation, and from simple ingredients, and even very quickly, only scrambled eggs can be cooked. Although, of course, if you delve into cooking, it turns out that such simple recipes quite a lot, and the dishes are incredibly tasty.
This is especially true when it comes to baking, because usually everything is clear here: we prepare the dough, stuffing, form products and bake. But to simplify these processes and get a delicious pie, you need to know the recipes. Ossetian pie with cheese and herbs, the recipe with the photo of which I offer, just turns out appetizing, tasty, satisfying.

It is slightly different from the traditional one, which is prepared by Caucasian housewives. Which, however, is quite natural, since it is very difficult to get a recipe for a real Ossetian pie dough, because it is precisely by the ability to bake such fragrant pies from the finest tender dough and the thriftiness of a girl in the Caucasus is determined. It is very important not only to knead the dough correctly, but also to add the right amount of toppings from cheese, herbs, potatoes, meat. As a rule, the fillings take the same amount as the dough, then the cake is unusually tasty and juicy.
Today we will cook such an Ossetian pie stuffed with milk cheese, for example, Suluguni or Adyghe, with the addition of finely chopped parsley and green onions. This traditional cheese filling is very popular for such pies.



Ingredients:
for the test:
- premium flour - 250 g,
- yeast (dry) - 2 tsp,
- oil (sunflower deodorized) - 2 tsp,
- whole milk - 130 ml,
- granulated sugar - 1 tsp,
- salt (sea, table) - 1 tsp
For filling:
- milk cheese (suluguni) - 300 g,
- sour cream - 50 g,
- green onion - 30 g,
- butter - 30 g,
- fresh parsley - 30 g.

Recipe with photo step by step:

We heat a little milk (50 ml), pour it into a small bowl, pour yeast and granulated sugar into it, mix and leave for 10-15 minutes.




Pour the dough, the remaining milk with salt, vegetable oil into a bowl with sifted flour.




Cover it with a damp towel and leave for 40 minutes.




Grind the cheese with a grater. Add finely chopped greens and sour cream to it.






And mix thoroughly.




We roll out our dough with our hands and put the filling on it.




We turn the dough so that the filling is inside. We press it with our hands, cover with a towel and let it stand for 3-5 minutes.




Then we crush the cake with our hands to make a large thin cake.






We make an incision in the shape of a cross to release hot air and put the cake in the oven for 25 minutes at a temperature of 200 degrees. I additionally smeared the cake with a beaten egg.




We take out the Ossetian pie with cheese and herbs from the oven, coat it with butter.




Bon Appetit!




Also prepare

Pies with Adyghe cheese are juicy, satisfying and incredibly tender.

Adyghe cheese itself ready stuffing.

It is enough just to grind it and mix with herbs.

Pie with Adyghe cheese - the basic principles of cooking

Pies with Adyghe cheese can be closed or open. Baking dough is used puff, shortbread or prepared on the basis of fermented milk products. If there is no time to mess with the dough, the pie can be made from pita bread.

Depending on the filling, the Adyghe cheese pie can be sweet or savory. For a sweet pie, sugar, raisins, dried apricots or fresh fruit are added to the shredded cheese. The filling for the salty pie is prepared with herbs, vegetables and even meat. So that the filling does not turn out dry, sour cream and eggs are added to it.

The prepared dough is rolled out into a layer, the Adyghe cheese filling is laid on it and covered with a second layer of dough. Bake until golden brown at 200 C.

Pie with Adyghe cheese is served instead of bread for first courses or for dessert if the pastries are sweet.

Recipe 1. Pie with Adyghe cheese from puff pastry

Ingredients

250 g puff yeast dough;

30 ml of vegetable oil;

200 g of Adyghe cheese;

• a bunch of fresh dill;

  black pepper and salt;

Cooking method

1. Ready dough completely defrost, roll it out slightly and cut into strips six centimeters wide.

2. Adyghe cheese large three. Rinse the dill greens and finely chop. Add it to the cheese and stir. Salt and pepper to taste.

3. Lay out in the middle of each strip cheese filling and tightly close the edges of the dough. Should be a sausage.

4. Lubricate the round baking dish with oil and put our sausages in it in the form of a spiral. Brush the surface with beaten egg and sprinkle with sesame seeds. Bake in an oven preheated to 180 C for half an hour. Serve instead of bread or with any drinks.

Recipe 2. Open pie with Adyghe cheese and tomatoes

Ingredients

eight large tomatoes;

400 g of ready-made puff pastry;

egg yolk;

100 ml spicy tomato sauce;

salt and ground pepper;

250 g of Adyghe cheese.

Cooking method

1. Coarsely rub the Adyghe cheese and transfer it to a deep bowl. Add to it the yolk and spicy tomato sauce. Mix well.

2. Completely defrost the finished puff pastry and roll it out slightly. Cut out a circle equal to the diameter of the shape. We transfer it to the form, having previously covered it with parchment. We make low sides.

3. Lubricate the dough with the cheese mixture, leaving the edge free, about two centimeters wide.

4. Rinse the tomatoes, wipe with napkins and cut into thin circles. We spread them on top of the cheese filling in a circle overlapping. We pepper and salt. We put in an oven preheated to 190 C for 35 minutes.

Recipe 3. Spiral pie with Adyghe cheese

Ingredients

Dough

milk - 160 ml;

flour - four glasses;

drinking water - 50 ml;

table salt;

a mixture of peppers;

dry active yeast - 5 g;

sunflower oil - 50 ml;

semolina - 20 g.

Filling

Adyghe cheese - 250 g;

kitchen salt;

two bulbs;

a mixture of peppers;

parsley - a bunch.

Cooking method

1. We combine milk with water and heat the mixture to a warm state. Pour the yeast into the milk, mix and leave for ten minutes. Then salt and season with freshly ground pepper mixture. Beat in the egg, add semolina and mix. Sift the flour little by little and knead soft dough. We collect it in a ball, place it in a bowl and cover with a clean towel. Let's keep it warm. Then we crush it and let it rise again.

2. Cut the Adyghe cheese into small pieces. Remove the husk from the onion and chop finely. We pass on sunflower oil, seasoning with salt and a mixture of peppers, until transparent. Rinse parsley, dry and finely chop. Add onion fry and greens to the cheese. Mix carefully.

3. Divide the dough into three parts. Roll each into a rectangle. Place a third of the filling in the center. We connect the edges and pinch them tightly. Lubricate the round shape with oil. We put our roll in the center and twist it with a spiral. We connect the ends of the rolls and lay out the rest of the rolls in the same way. We tuck the tip of the latter under the base of the pie.

4. Put in the oven for 35 minutes. We bake at 180 degrees. Grease the surface of the finished hot cake with butter.

Recipe 4. Pie with Adyghe cheese and cottage cheese

Ingredients

Dough

a bag of French dry yeast;

melted butter;

a quarter cup of sugar;

four glasses of flour;

a quarter cup of warm water;

a pinch of kitchen salt;

two glasses of matsoni;

two eggs.

Filling

300 g of Adyghe cheese;

salt;

80 g sour cream;

300 g fine-grained fat cottage cheese;

parsley, basil and mint.

Cooking method

1. Dissolve sugar in warm water, add yeast and mix. Leave until bubbles appear on the surface.

2. Add eggs, matsoni and salt to the yeast mixture. We shake. Gradually add all the flour and knead the dough. We collect it in a ball, place it in a bowl and sprinkle with flour. Cover with a clean towel and leave warm to rise. After a couple of hours, we crush it and leave it to come up again.

3. Grind the cheese into large chips. Rinse the greens and finely chop. Add to cheese. We also send cottage cheese and sour cream here. Mix well. We taste, if necessary, salt.

4. Divide the dough into two parts. One must be larger than the other. We roll them into koloboks and leave them covered with a towel so that the dough comes up. Roll out most of it into a circle. We transfer it to a round baking sheet, making sides. We spread the cheese filling on the cake and distribute it over the entire surface. We roll out the second part of the dough, and cut out small holes. We cover the filling with it and tightly pinch the edges of the pie.

5. Bake at 260 C for 20 minutes. Then we take out the cake and generously grease with butter. Cut into slices and serve with any drinks.

Recipe 5. Pies with Adyghe cheese and spinach

Ingredients

packaging of puff yeast dough;

150 g of young Adyghe cheese;

100 g frozen spinach.

Cooking method

1. We rub the Adyghe cheese on a coarse grater. Defrost spinach and add to cheese. We mix.

2. Completely defrost the dough, cut it into four parts and roll it out. We spread the cheese-spinach filling on two rolled plates and cover it with rolled dough. Pinch the edges tightly. Brush with beaten egg and poke a few holes with a fork. We spread the pies on the deco lined with parchment.

3. Send for a quarter of an hour in the oven and bake at 180 degrees. Serve with hot or cold drinks.

Recipe 6. Pie with Adyghe cheese and eggplant

Ingredients

Dough

a quarter of a pack of butter;

150 g sour cream;

400 g flour;

baking soda;

5 g sugar.

Filling

800 g eggplant;

chopped greens;

300 g of Adyghe cheese;

two cloves of garlic;

200 g of cheese;

salt and freshly ground pepper.

Cooking method

1. Wash the eggplants under the tap, wipe with a towel and prick in several places with a fork. We put it on a baking sheet and send it to the oven for half an hour. We bake at 200 C.

2. Then we cool the eggplants and remove the peel from them. Finely chop the pulp.

3. Coarsely rub one hundred grams of hard cheese. Knead Adyghe cheese with a fork. We put both types of cheese in a deep plate, add chilled baked eggplants and garlic squeezed through a press. We pepper and salt the stuffing. Add greens and stir.

4. Remove the butter from the refrigerator in advance so that it becomes soft. We combine it with sour cream and an egg. Beat with a mixer until smooth. Mix flour with soda, salt and sugar. We gradually introduce the dry mixture into the liquid. Knead soft dough. We pinch off a small part. Roll both parts into balls.

5. Roll out most of it into a thin circle. The remaining cheese is cut into bars and spread them along the edge. We wrap the cheese from the edge into the dough and form a side. In the center we lay out the cheese-eggplant filling. From the smaller part we make flagella and lay them on top of the filling in the form of a lattice. Lubricate the surface of the cake with water and sprinkle with sesame seeds.

6. Put the pie on a baking sheet covered with parchment and put in an oven preheated to 180 C for forty minutes. Serve both cold and hot, cut into slices.

To make the cake tastier, add to the filling, in addition to the Adyghe, other types of cheese.

You can add the onion to the filling raw, finely chopped, or fry until golden brown.

The more greens in the filling, the tastier the cake will turn out. You can use dill, basil, parsley, etc.

To prevent the filling from being dry, put sour cream and eggs into it.

Pie can be cooked not only in the oven, but also in a slow cooker.

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