Wednesday, February 15, 2012

Shepherd's purse cheese pie - recipe (including photos)

  • 400 grams of wheat flour
  • 250 milliliters of warm water
  • 200 grams of fresh cheese
  • 10 grams of yeast
  • 3 eggs
  • 5 spoons of sugar
  • 1-2 spoons of olive oil
  • vanilla sugar
  • the zest from 1 lemon
  • 1salt

Mix the flour with the yeast, warm water, 1 spoon of sugar, the zest from half of the lemon and salt.
Mix the dough with the olive oil until well incorporated.

Let the dough rest for almost 1 hour.
Make little balls and spread them on the table one by one.

Mix the fresh cheese with 2 eggs, the remaining zest, vanilla sugar, and the remaining sugar.

Put the cheese in the middle of the dough sheet and fold the egdes of the dough above the cheese.


Beat the last egg and brush it over the little pie.

 Put the pie in the oven at medium fire for 30 - 40 minutes.


The original recipe can be found here



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