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Once upon a time, pies had been baked without yeast, using only unleavened dough. Now the recipe is far more harking back to Russian pies: housewives put the dough in milk, yeast, including an egg and butter. And additionally it is allowed to experiment with cheese filling and replace Ossetian cheese with feta, feta cheese, Adyghe cheese, any form of onerous cheese, and they can be blended in equal proportions.
– We distribute a thicker layer within the pan, its edges ought to protrude past it
– On top we evenly unfold the pre-cooked filling, consisting of beef, onions, garlic, spices, salt
– The higher layer is formed thinner, based on tradition
– We make small cuts in it. Steam will come out by way of them: the legal guidelines of physics have to be respected and the tear of the check should be prevented, which is inevitable if the filling is «sealed» tightly
– We cover our baking with this «cap» and ship it to the oven.
I don’t even know what prevails in this pie, onion or cheese, one thing I can say for certain, it tastes stunning! Servings: 16 Substances Shortcrust pastry – 300 g Sweet salad onion (cut in half rings) – 1 pc. Shallots (lower into thin strips) – 2 pcs. Leek …
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