Suluguni is a popular Georgian cheese prepared in a special brine. It has a sour milk, slightly salty taste, and has a moderate specific smell. It is actively used by chefs for baking various pies and pastries. In our article we will look at several simple recipes. These recipes are described in detail, are easy to execute, and can be prepared by housewives even with little culinary experience. A novice pastry chef can handle them in less than 1 hour. Once you try to cook a Georgian or Ossetian pie, its recipe will firmly become part of your diet.
Recipe No. 1 “Ossetian pie with suluguni cheese”
This recipe is very simple, the pie cooks quickly and is almost impossible to spoil. For this recipe you will need the following set of products:
- Instant yeast - 20 gr.
- Butter - 30 gr.
- Wheat flour - 1 kg.
- Suluguni - 300 gr.
- Drinking water - 400-450 ml.
- Sour cream 20% fat - 200 gr.
- Green onion - 50 gr.
- Fresh dill - 20 gr.
- Sugar and salt to taste (don't forget that the cheese is salty)
- A little spice for your taste.
Step 1
Mix the yeast with sugar and pour 200 ml of warm water. Let's let them rise. Add salt to taste to the sifted flour, add yeast. Pour in the remaining water and knead into a soft and elastic dough. To prevent the dough from becoming too liquid, add the remaining water gradually.
Step 2- preparing the filling.
Grate the cheese on a coarse grater, mix with herbs, add sour cream and mix the filling thoroughly again. The filling is ready.
Step 3— formation of the Ossetian pie.
It is more convenient to form the cake directly on parchment paper. Take the dough and roll out the pancake about 5 mm thick. Place the prepared filling with herbs and sour cream in the center. Raise the edges of the dough, secure them and carefully roll out the pie with a rolling pin. Transfer the finished pie to a baking sheet.
Step 4- baking a pie.
Place the pie in an oven preheated to 200 degrees for 15 minutes. For this recipe, you can use dough either yeast-based or prepared with kefir. You just need to monitor the baking process. The kefir dough reaches readiness a little faster.
Be sure to try another recipe for layer cake with suluguni cheese. This Georgian recipe is a real find for lovers of puff pastry. No one will remain indifferent to the combination of crispy puff pastry, suluguni and greens.
Recipe No. 2 "Layer pie with suluguni"
We will need the following ingredients:
- Puff pastry without yeast - 500 grams
- Chicken eggs - 2 pieces
- Suluguni cheese – 250 grams
- 1 bunch of onions (50-70 grams)
Step 1- prepare the ingredients for the filling.
Grate the cheese on a coarse grater, separate the whites from the yolks. Finely chop the green onions. In a bowl, combine cheese, herbs and egg whites. Leave the yolks for greasing.
Step 2- prepare the dough.
Pre-defrost the puff pastry. Roll out the dough on parchment paper. If the dough consists of two plates, then roll out one at a time to a thickness of 0.5 cm. If you have one plate, roll out a little, divide into two parts and also roll out to 0.5 cm.
Step 3- form a pie.
At this time, turn on the oven to heat up. Carefully place the bottom layer of dough along with the parchment onto a baking sheet. Place the filling of cheese and herbs in the center, distribute evenly over the dough, retreating 1-2 cm from the edge of the dough. Cover the top with a second layer and pinch the edges. You can press them down with a fork for reliability and beauty. Coat the pie with yolk and place in the oven.
Step 4- cooking.
Bake the pie for 20 minutes at 180 degrees C. A tender and juicy pie with sticky suluguni is ready. Layered pie with Georgian suluguni can also be made from yeast dough. The difference is that before putting it in the oven, you need to let the cake rise at room temperature. You will remember the taste of such a layered pie with suluguni for a long time.
Fans of puff pastry baking should definitely make puff pastries with ham and suluguni cheese.
Recipe No. 3 "Puff pastries with ham and suluguni cheese"
Required ingredients:
- Puff pastry – 500 grams
- Ham - 150 grams
- Suluguni cheese - 150 grams
- Onion - 1 piece
- Parsley - 1 bunch
- Chicken egg - 1 piece
- Butter - 30 grams
- Salt to taste
- Black pepper to taste.
Step 1- prepare the filling.
Chop the ham and onion into small cubes. Fry in butter. Leave a little butter for greasing the pie. Finely chop the parsley and add it to the pan with the onion and ham. Fry for another minute and remove from heat. Grate the suluguni on a coarse grater. Mix cheese with ham, onions and herbs, add salt and pepper to taste.
Step 2- test preparation.
Defrost the dough. We divide each plate into 4 squares. The thickness of the dough should be at least 0.5 cm. Depending on the thickness of the dough, the cooking time for our puff pastries varies: + - 5 minutes.
Step 3- formation of pies.
Cover the baking sheet with parchment and grease with butter.
Place a tablespoon of filling in each square. We pinch opposite corners in the middle one by one to create a square envelope. The photo shows various options for forming pies.
Place the puff pastries on a baking sheet.
Step 4- cooking.
Place the pies in the preheated oven. Cooking temperature 200 degrees. Cooking time 35 -40 minutes. Cook until the crust is well browned.
The next layer cake will surprise you in its own way. Snail pie made from puff pastry, suluguni and feta cheese is another Georgian recipe, the preparation of which does not take much time and as a result the pie turns out to be unusually tasty, juicy and very aromatic.
Recipe No. 4 “Snail pie” or “Layer pie with cheese”
Required ingredients:
- Puff pastry without yeast - 400 grams
- Suluguni cheese - 200 grams
- Cheese cheese - 100 grams
- Dill - 10 grams
- Yolk - 1 pc.
- Mix of ground peppers to taste
- Sesame seeds - 0.5 tsp.
- Chicken egg - 1 pc. for lubrication
- Vegetable oil - 0.5 tsp. for lubricating the mold
Step 1- preparing the filling.
Mash the cheese to form a homogeneous crumbly mixture, add coarsely grated cheese, finely chopped dill, pepper and yolk. Mix everything well. The filling is ready.
Step 2- test preparation.
The previously defrosted dough must be cut into three equal strips. Then we roll out each strip in width and length, 0.5 cm thick. Approximately 7 cm in width and 40 cm in length. Place the filling in each strip along the center, leaving 1 cm edges. Pinch the edges. We will get three tubes. We connect them together and fold the pie in the form of a spiral on a floured board. Then we take a mold greased with vegetable oil, cover our snail with it and turn it over, pressing the board tightly against the mold. After our cake is in shape, grease it with yolk and sprinkle with sesame seeds.
This recipe is universal: suitable for both a festive table and a family dinner. Bon appetit.
There are many recipes for pies and other baked goods, and each recipe is ideal in its own way. Spices and herbs will help highlight their taste. The dough can be used either with or without yeast, puff pastry or regular dough with kefir. The filling can be added to suit any taste. Cheese pie is quite popular among fans of Georgian cuisine. For those who like a less savory taste, the cheese filling can be replaced with regular cottage cheese - the cottage cheese filling is no less tasty. Puff pastries with curd filling are very similar to cheese filling, the difference is that the cottage cheese is less salty, so the taste of the puff pastries is softer. Try these recipes and you will find the perfect recipe for yourself, according to which your pie will 100% meet all your taste preferences.
He suggests taking ready-made puff pastry so as not to waste valuable time, and using budget cheese and the most affordable greens as a filling. To accompany the hot pie, Lara recommends preparing her signature spicy chicken gravy. However, the pie is good without it.
PIE RECIPE WITH SULUGUNI CHEESE AND GREEN ONIONS
What do you need:
- 2 large bunches of green onions
- 1 large bunch of dill
- 4 eggs
- 4 sheets of puff pastry
- 30 ml milk
- 500 g suluguni
- 100 g flour
Spicy Chicken Gravy:
- 500 g minced chicken
- 1 can of tomatoes in their own juice
- 1 onion
- 3 cloves garlic
- 1 chili pepper
- 1 tsp cumin seeds
- 1 bunch of cilantro
- 1 tsp Sahara
- 50 ml olive oil
- salt, pepper - to taste
How to make a pie with suluguni cheese and green onions:
Chop the onion and dill, grate the suluguni on a coarse grater. Add 3 eggs.
Dust the work surface with flour and roll out the dough. Place half of the dough on a rimmed baking sheet lined with parchment. Add the filling and distribute it evenly. Cover with a second layer of dough. Pinch the edges.
Take the yolk of the remaining egg, mix it with milk, beat it a little and brush the pie.
Bake in an oven preheated to 200°C for 30 minutes.
For the spicy chicken gravy: Finely chop the onion, garlic and cilantro.
In a frying pan heated with olive oil, fry the onion, add garlic, cumin and minced chicken. Cook for a few minutes, then add cilantro, finely chopped chili pepper (those who like especially spicy tastes may not deseed the pepper), salt, pepper and sugar. Mix.
Chop the tomatoes and add to the pan along with the liquid. Cook for a couple more minutes.
Place the sliced pie on a large platter and top with the spicy chicken gravy. Serve immediately!
This version of pie with suluguni cheese was inspired by Georgian cuisine...
Yeast dough can be almost anything: store-bought, your traditional one, or according to a recipe from the website, but preferably with butter and/or sour cream in the composition. It is very convenient to place eggs for filling when they are cut into halves, but you can add them whole, as well as crumbled into small pieces.
For the suluguni pie, prepare the ingredients according to the list for the recipe.
Knead the yeast dough and leave it to rise at room temperature, covered to prevent it from drying out.
Using fast dry yeast, in half an hour it will be almost ready for use.
During this time, you can and should prepare the filling. Boil the eggs and cool in cold water.
Then cut the eggs into two halves. Just grate the suluguni cheese.
Roll out the dough into a rectangular layer about 5 mm thick and a length... six eggs, i.e. half eggs))
Place the grated cheese in an even thin layer over the entire surface, and the egg halves along the edge of the dough, stepping back slightly from it.
Roll the dough with the filling and egg into a roll.
Turn seam side down and shape the pie into a ring. Press down slightly to form a round shape around the egg filling. Leave to proof for 10-15 minutes.
Bake this ring-shaped pie in a preheated oven at 180-200 degrees for about 20 minutes, and after baking, cover it with a towel for a few minutes.
Pie with suluguni cheese is ready.
Bon appetit!
The first thing you need to do is knead the pie dough. To do this, mix kefir, milk, sour cream and yeast in a bowl. The ingredients should be at room temperature. Sift the flour into a bowl, then add the sugar. Take a wooden spatula and knead the dough with it. If it is too sticky, add a little flour.
Place the dough on the table, continue to knead it, sprinkling with salt and flour. Form a ball, which should then be covered with cling film, after placing it in a bowl. It must remain proofing for at least twenty minutes.
While the dough is proofing, prepare the filling. To do this, boil the eggs hard, peel them and chop them as finely as possible. Wash and chop the green onions. Grate the suluguni on a coarse grater. Place all ingredients in a bowl, add pepper and mix thoroughly.
Divide the dough into three equal pieces to make three pies. Roll each piece into a layer. Place the filling of suluguni, herbs and eggs in the center, pinch the edges of the dough, folding it into a “bag”. Sprinkle the dough with flour and roll out the cake using a rolling pin into a flat cake.
For a cheese pie you will need puff pastry - any kind, both yeast-free and yeast-based, will do. The cooking technology will be the same, with the exception of the final stage. The yeast cake will need to be given extra time to rise before going into the oven. You can experiment with the filling, for example, replace dill with finely chopped cilantro or add other cheese at your discretion.
Total cooking time: 50 minutes
Cooking time: 40 minutes
Yield: 6 servings
Ingredients
- puff pastry without yeast - 400 g
- suluguni – 200 g
- feta cheese – 100 g
- dill - 10 g
- yolk - 1 pc.
- mixture of ground peppers - 1-2 chips.
- sesame - 0.5 tsp.
- egg - 1 pc. for lubrication
- vegetable oil - 0.5 tsp. for lubricating the mold
Preparation
For the filling, I chopped the suluguni on a coarse grater and mashed the feta cheese with a fork, added finely chopped dill and a couple of pinches of ground pepper. For juiciness, I added 1 yolk and stirred.
The dough was previously defrosted (I used ready-made yeast-free dough). I cut the layer into 3 strips.
I sprinkled the board with flour and rolled out the dough so that the strip became a little wider - you need to work with the rolling pin in one direction, from the center to the edges. I got blanks 7x40 cm.
I placed the filling on the strips, leaving about 1 cm free from the edge. And I pinched the edges. The result was tubes with filling inside.
I connected the tubes together, twisting them in a spiral, not very tightly, loosely, so that the dough could grow in the oven and bake well. The result was a snail pie.
I greased the mold with vegetable oil (form diameter = 23 cm). She covered the cake with the pan and overturned the board on herself in one sharp movement.
This way the cake was in shape, and all the seams were tucked at the bottom.
Brush the top with a beaten egg and sprinkle with sesame seeds. If you are using yeast dough, then leave the cake to proof for 20 minutes. If the dough is yeast-free, you can bake it right away.
I sent the form to a hot oven, preheated to 180 degrees. Bake for 40 minutes until golden brown. Cooled in the form.
This is how a ruddy and very tasty puff pastry pie with cheese turned out. All you have to do is wait until it cools down and you can cut it into portions. Bon appetit!
