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Closed cottage cheese pie
1 serving
From yeast dough prepared by the opar method, balls are formed, which are allowed to disintegrate for 5- 8 minutes, and then rolled out into round cakes. Mince is placed on the middle of the cake, the edges are connected, giving it an oblong shape. The moulded pies are sutured down on a sheet pre-lubricated with vegetable oil and allowed to disintegrate. Before baking, the pies are greased with egg. Pies can be baked round in the form of cheesecakes.
From yeast dough prepared by the opar method, balls are formed, which are allowed to disintegrate for 5- 8 minutes, and then rolled out into round cakes. Mince is placed on the middle of the cake, the edges are connected, giving it an oblong shape. The moulded pies are sutured down on a sheet pre-lubricated with vegetable oil and allowed to disintegrate. Before baking, the pies are greased with egg. Pies can be baked round in the form of cheesecakes.
flour - 620 g, sugar - 25 g, margarine - 15 g, melange - 30 g, yeast - 15 g, salt - 6 g, water - 0.24 l, fat - 3 g
