A pie with shank and cheese is such a joy. Simple recipes for pies with shredded cheese and cheese from yeast, leaf, shortbread, jellied dough. Laurentian pie with shank and cheese How to prepare a pie with shank and cheese

Shredded cheese and cheese are often called French due to the presence of grainy mustard, which gives it a piquant relish. This pie is prepared simply and quickly, so it can be classified as “linear” herbs.

Please note that the filling of the pie is made from ready-made ingredients (so it’s all so smooth and comes out), the skins are mixed with salt, and the dough is leavened with yeast-free yeast (so it’s a thin ball in the pie), as a result the pie comes out salty . If you don’t care for relish, there are options: add fresh herbs to the filling (for example, sprinkle the shred with finely chopped crop), change the amount of grainy mustard, replace the shred with boiled meat or chicken yu (either cut the meat into thin slices, or crumbly coat , like for salad), you can try replacing hard cheese with soft, pickled, fresh cheese. Boil the relishes, choose what suits you best. The quantity of ingredients is indicated in the large sheet, you can use half.

Required:

• Yeast-free leaf dough (we buy ready-made frozen) – 1 kilogram
• Shred (can be pressed, can be replaced with boiled cowhide or chicken) – about 500 grams
• Cheese – 200-250 g (to be used during slicing)
• Mustard is grainy (it’s grainy, there’s no other way) – 100 to 250 grams for your taste
• Chicken egg - 1 piece
• Oliya or margarine - about 10-15 grams (grease the sheet, if you don’t use it )
• Fresh greens (behind the bananas and of your choice, we haven’t put any yet) – about 50 grams, you can replace it with 1-2 teaspoons of dried “herbs”

Preparation:

The dough can be frozen at room temperature (of course, if you, like us, buy ready-made frozen dough that you prepared the dough yourself, this period is skipped).

The shank is cut into thin pieces. If you bought the cheese not in slices, it can also be cut thinner.

Half (or rather 2/3 of the dough) is poured into a layer that is larger than the size of your deck: the edges of the dough will hang from all four sides, then we will fold the edges of the dough that are hanging on filling.

The rolled out dough is folded and transferred to the deco, spread with margarine or butter or covered with a baking paper, and there it is heated (you can see how it works , Before speaking, the dough from that recipe is also suitable for this pie).

According to the dough (naturally, in this part, which lies on the sheet, and not along the edges, which hang down), we thinly spread the grainy mustard.

Then we put thin shreds into one ball.

Place siru pellets on top of the shank.

The dough that has been left over to the size of your deck is folded, transferred to the deck, and heated so as to cover the filling. Then we burn the edges of the bottom layer of dough that are hanging, so that our pie appears closed and on the sides (watch our video recipe!).

We cover the pie with an egg (after mixing the egg whites with the egg whites first).

Make sure there are cuts in the top ball of dough to allow steam to escape (we trim the scissors under the cutting edge until the pie, so as not to pierce the bottom ball of dough).

I think cheese and shank are most often valued as ingredients for sandwiches, and especially for salads. And it’s not enough, sir, to know that with these wonderful products you can make savory and aromatic pies.

Moreover, there are a lot of different recipes and from now on you can choose the most suitable option for yourself.

With a small amount of shank and cheese you can make a great pie and please your entire homeland.

Are you ready?

Pie with shank and cheese - basic principles of preparation

The base of the pie is dough. You can knead it yourself or it’s ready to add. Sometimes you can make a linen pastry on the basis of a loaf, lavash or white bread. Pies with shredded cheese and cheese are open and closed. How to formulate the vib depends on the recipe.

What kind of dough can you make a pie with:

Leaflet;

Drizhzhovy;

Pisochny;

Fresh.

You can very well see pies made from rare dough, which means you need to rely on kefir, sour cream and mayonnaise. The filling is added directly to the mass and mixed, then everything is poured into the mold and boiled. These recipes are especially suitable for a slow cooker.

The pie shredder can be customized either way, or cut into cubes or strips. Sir can be cut or simply grated, preferably with a large grater. Other ingredients can also be added to the filling: tsibula, chasnik, eggs, dairy products and various vegetables. Well, don’t forget about spices, salt, pepper and aromatic herbs can be added to the filling.

Recipe 1: Pie with Shredder and Shvidky cheese

To prepare a sweet pie with shank and cheese, you need a total of 40 hvilins. When you have to go out fresh, fresh, and get together in one minute. Sir Vikorist, whatever it is.

warehouses

100 g boroshna;

100 g milk;

1 tsp. rozpushuvacha;

50 g of rosemary oil;

3-5 pins of green cibul;

120 g shank;

100 g siru.

Preparation

1. Cut the shred and cheese into small cubes and place in bowls.

2. Wash the eggs and stir until the ingredients have been resolved. You can put other greens, for example, parsley, behind the tubs. The vipka will be even more fragrant.

3. Add the mixture well and stir the mixture with a spoon.

4. Break an egg into a glass and add milk and olive oil. Beat with wine. Salt it.

5. Add the mixture, mix it, pour it into the mold and knead for about 25 minutes. The temperature can be set to 190-200 degrees. We focus on the color of the pie crust.

6. Remove the finished pie, cool, cut and refrigerate!

Recipe 2: Pie with shank and cheese “Zalivny”

The special thing about the jellied pie with shredded cheese is its very juicy and tender filling. To savor this option, we recommend the pizza. Add Syrah to the filling, and you can coat the eggplant in olive oil first.

warehouses

300 g shank;

250 g siru;

2 cibulini;

250 g boroshna;

120 g vershkova butter.

For filling:

200 g vershki;

Salt, pepper.

Preparation

1. You need to rub the top butter in a warm place until it softens and does not melt. Mix it with beans, rub it with your hands, add salt and add the egg. Knead the dough, remove the bun and put it in the refrigerator for a year.

2. Clean the cibulini and chop it finely. Add a shred, cut into cubes or strips, half of the grated cheese and herbs. Mix the filling and add the kill.

3. For filling, simply beat eggs topside, salt and pepper. If you add any spices, you can add a special clove to the clock.

4. Remove our dough from the refrigerator. Flatten into a round layer and transfer to a baking dish. The size of the crust must be larger than the diameter of the container by 5 cm, so that the sides come out.

5. Place the filling on the dough and level it with a spoon. Fill with eggs and tops. We're squealing for what we've lost.

6. Beep for 45 minutes|minutes| at 180 degrees. If the sourdough crust on the pie burns too much before an hour, you can cover the pan with foil or parchment.

Recipe 3: Pie with shank and cheese from ready-made sheet dough

To prepare such a pie with shredded cheese, you need yeast-free sheet dough, about soft. If the package contains 400 or 450 grams, then it’s okay, just pick up the glasses as long as you don’t open the new packaging.

warehouses

200 g siru;

500 g leaf dough;

200 g shank;

Bunch of spinach;

150 g vershkov.

Preparation

1. Chop the spinach and place it in a frying pan. Add the tops, let it boil and add the grated cheese. Mix well. As soon as the filling thickens, it immediately becomes wet.

2. Cut the shank into thin slices and combine with chilled cheese filling.

3. A smooth, straight-cut layer of sheet dough is placed in the center of the filling.

4. The sides of the dough are cut into slices. You can choose a curly bottom. We lift the mixture from the different sides and intertwine it on top of the pie. Brush the top with egg.

5. It vibrates around 180 degrees. Before slicing, the pie must be cooled so that the cheese accumulates.

Recipe 4: Pie with shank and cheese on kefir

Another version of a very sweet and simple pie with shredded cheese. Instead of kefir, you can substitute any fermented milk product: fermented baked milk, sourdough, sour milk and sour cream diluted with water.

warehouses

200 g siru;

1 bottle of kefir;

0.5 tsp. Boroshna;

0.5 tsp. rozpushuvacha;

1 bottle of Boroshna;

250 g shank;

Preparation

1. Break eggs into a bowl, add salt, stir with a whisk.

2. Pour in kefir, mix and add thoroughly with fluff. Place the dough in the oven. It will be possible to add it rarely (like sour cream), so that’s how it works.

3. Cut the shredded ham into cubes, add three cheeses and put everything into the dough and mix. You can add some greens.

4. Lightly grease the mold with some fat and sprinkle with breadcrumbs. We put the dough in the oven for the first time. Baking at 190 degrees.

Recipe 5: Yeast pie with shredded cheese and cheese

To prepare the dough, you can use dry or raw yeast. In the remaining case, the quantity is greater in 3 times the specified mass in the recipe. Don't forget that the yeast dough needs to stand, which will be added later.

warehouses

10 g dry yeast;

2.5 bottles of Boroshna;

2 tablespoons cucru;

0.5 spoons of salt;

1 bottle of milk;

100 g vershkova butter.

For the filling:

350 g shank;

150 g siru;

Bunch of cybula.

Preparation

1. Dissolve yeast in milk, add zuccor and boroschna. Stir and remove for 15 minutes.

2. Beat one egg vigorously, then pour it into a milk mix, add melted top butter, mix well, and knead the dough. We pay more for consumption. Masa must be soft, lest it stick to your hands. Let the dough sit for a year in a warm place, cover the animal with a serving dish.

3. Cut the shank and tsebul, mix with grated cheese.

4. Divide the dough into 2 different parts. Place a large amount of dough in the pan and use your hands to form the base for the pie with sides.

5. Add the filling.

6. From a small piece of dough, heat it up, cut it into sour cream and place it on top of the pie, forming a mesh. The end of the skin patch needs to be firmly pressed against the edge of the base.

7. Let the pie rise in a warm place for another 20 minutes, then brush with the egg that is left over, and bake for 20 minutes.

Recipe 6: Ice pie with shank and cheese from a loaf

This recipe does not require any dough; all you need is a good, rich, plump loaf. The baguette won't work.

warehouses

450 g shank;

250 g solid siru;

2 tomatoes;

150 grams of olia;

Salt, pepper;

200 g milk.

Preparation

1. Tomatoes and shreds need to be cut into thin circles. Syre is just a trio, the greens are detailed.

2. Eggs need to be mixed with milk and sprinkled with pepper. You can replace the milk with a few tops.

3. Cut the loaf with cloves and coat the skin with top butter. We place the pieces in a greased form along the stake, straight. It’s your little flower’s responsibility to leave.

4. Between the loaf rolls, place a mug of shredded tomato. Whatever you eat, you can add one product and the cake will still be delicious.

5. Pour milk filling over the top and add grated cheese.

6. Now bake until oven. Readiness is determined by appearance. The top of the pie should be browned, the cheese will spread on the surface and the empty mixture should be placed between the loaf rolls.

Recipe 7: Pie with shank and cheese in a multicooker

A wonderful recipe for a pie with shredded cheese and cheese for lucky multi-cookers. It turns out that it’s so easy to indulge in these savouries! The dough is prepared with mayonnaise.

warehouses

300 g shank;

250 grams of mayonnaise;

2.5 bottles of Boroshna;

100 g siru;

Grinding of salt;

1 sachet of rozpushuvach (10 g);

Pepper pods;

Preparation

1. We break the eggs and then add the egg whites.

2. Mix the mixture with mayonnaise, beat the whites in a foam and pinch of salt. Mix the mixture carefully, so as not to precipitate the whites.

3. Mix well with fluff, sift and add to the paste.

4. Cut the shred into cubes and add grated cheese.

5. Take the dough and divide it into two different parts. The larger quantity is placed on the bottom of the lined multicooker bowl.

6. Add the filling.

7. The dough that is left over is soft and we put it into the beast, bringing the edges together. After opening the pot, close the lid and cook in the baking mode for 50 minutes.

A tight dough is easier to work with, it is more pliable and you can bake whatever pie you want. If the dough is weak, it will come out softer, more fluffy, and will not become stale. When preparing pies, it is important to find the golden middle and not to overload the beard mixture.

It’s not a good idea to throw away the syrah that was lost after the Holy Day from the meat products. Navia has lost her extravagant look. Just put all the pieces in a bag (or container) and freeze. Soon you will have the filling for the pie (or for pizza and hot sandwiches) on hand.

The sifting process allows the product to sour, shake the dough lightly and shake. Be especially careful when mixing yeast dough.

Do you have any doubts about yeast? To check the potency, you can simply dissolve the yeast in a warm room, as indicated in the recipe, add some zucchini and let it stand for 15 minutes. A foam cap may appear on the surface. If it is not there, then the yeast is inaccessible. If the kick is weak, try increasing the strength by 50%.

Fresh types of dough do not have a garish color, and the dough comes out pale. To ensure that the pie is greased and has a hot crust, you can add a spoonful of cinnamon paste while kneading.

Hello, my dear readers! Today we will have a delicious post about how to prepare a pie with cheese and shredded cheese. How do you like this? Unexpected? Moreover, I will give you not one, but 2 recipes! They smell similar, but one of them has a few more components, and, obviously, it turns out to be stronger. And it’s even easier to prepare the stench, using the latest technology of your favorite rare dough, as long as you don’t need to smell anything.

What I am telling you, read the cooking recipes, and you will understand everything yourself.

(1 option)

Now I’ll give you one option for preparing a pie with cheese and shredded cheese, which has more ingredients. Especially my family needs this option better. For this preparation we need to come

Ingredients:

• 1 bottle of Boroshna
• 300 g sour cream
• 100 g mayonnaise
• 2 eggs
• 200 g shank
• 150 g siru
• Carrots 1 pc.
• Cybula 1 pc.
• 1 teaspoon soda
• 1 tablespoon 9% otstu
• 1 teaspoon salt
• 2 tablespoons of rosemary oil

Preparation:

To prepare a pie with cheese and shredder for 1 option, you need to prepare the first stuffing .

Peel the carrots and grate them.

Clean the fish and cut it into slices.

Stew carrots and cybulae in olive oil.

Cut the shredder into cubes.

Grate the syre (hard varieties of fruit) into fine graters.

Now we're ready rarely dough .

To do this, you first need to beat the eggs with a fork, add sour cream and mayonnaise. Mix everything.

Extinguish the soda and add what has come out to the sumish.

Mix well and stir thoroughly.

Add a spoonful of olive oil and stir. That's it, the dough is ready.

Lightly grease the baking pan with olive oil and pour half of our rare dough into it.

We put a tavern on top.

Place cheese on the tavern.

And for the beast we put out some carrots and zibulya.

Fill the filling with half of the rare dough that is left over.

Now we put the mold in the pre-heated oven and check until ready. I have about 25 hvilins.

The pie comes out delicious and delicious! I know that half of humanity especially loves such pies.

Try it, I’m sure you’ll like it!

And now I’ll give you another option for preparing a pie with cheese and shredded meat. This is an even simpler recipe.

(Option 2)

Ingredients:

Preparation:

Mix eggs with sour cream.

Whisk together the beans, baking soda, salt, and stir.

Add olive oil and stir.

Cut the shredded sir (preferably the hard ones) into cubes.

Mix the shredded cheese into a medium mixture and stir.

Grease the baking dish with olive oil and pour the prepared mixture into it.

Place this pan behind the preheated oven and bake the cake until ready.

As you know, this recipe for making a pie with cheese and shredder is even simpler. And it can be delicious!

Choose which pie with shank and cheese suits you best.

And I, as always, pay attention to your comments. Is it possible that you are already preparing a pie with shredded ribs and cheese, but are there other recipes? It would be nice for me and my readers to know.

I still. If you liked the idea of ​​​​preparing pies from rare dough, you may enjoy these other recipes:

You can find these and other recipes, as well as without red fruits and other useful materials for the whole homeland, at.

I look forward to welcoming you back to my heart."

Laurentian or Lorraine pie, or in other words quiche, is a popular type of freshly baked pies with unsweetened filling from France. This pie is delicious because it is easy to finish and quick to prepare, and the filling can be anything that pleases your soul - meat, cowbass or other meat delicacies, as well as delicious vegetables and siri. You can choose from hundreds of different filling options, whether for vegetarians or for meat eaters, and get a wonderful result. The secret of the Laurentian pie lies in the deliciously flaky shortbread dough, the richness of the top-egg filling and the appetizing syringe of the beast. Well, those located between these main components simply complement and enhance the perfect harmony of relish.

Today I will show you how to use this original French pie to make use of the extra sliced ​​meat that was lying around, for example, after the Christmas feast. In our house, it often happens very thickly - you buy meat delicacies in stock, and guests load up on salads and all sorts of snacks, and then end up with a mountain of slices, which are already too fast, and cost 2-3 times more expensive for an hour. for fresh meat. The Laurentian pie is a miraculous way to sweeten all your wealth. For this, you can take one type of cut, or you can eat 2 - 3 cut meat delicacies in pie, both in raw form and lightly brushing them on the oil. This advance heat treatment will not only add a juicy, savory flavor to the meat slices, but will also help protect them in the event that they have already begun to poop.

Along with meat delicacies, you can add vegetables or mushrooms to the filling for your taste, the eggplant is first boiled, greased and brought to readiness. You can use products that were lost after the Holy Day preparations, for example, canned corn and peas, kvass and mushrooms, olives and black olives. Also great for filling are cibula, cibula-leek, tomatoes and bell pepper. For lovers of diet and proper food, you can enjoy the brown version of Laurence pie with cauliflower or broccoli. Go ahead, experiment and enjoy a variety of flavors!

How to prepare Laurentian pie - a recipe for shortbread pie with shredded cheese, cheese and top filling with topping photos

INGREDIENTS:

• 250 g boroshna
• 125 g softened vershkov butter
• 1 egg
• 3 tbsp. l. drive
• a grain of salt

• 250 g shank/ham/carbonade
• 1 great bell pepper
• 1 great cibul
• 2 tbsp. l. roslin oil

• 2 large eggs
• 250 ml vershkov 33%
• 125 g syru (solid or still solid)
• 125 g mozzarelli
• salt, pepper, basil, oregano

PREPARATION METHOD:

1. To prepare the Laurentian pie with shredded cheese, sift thoroughly in a deep bowl or the bowl of the food processor.

2. Add a top of butter, egg, salt and water to the mixture.

Please! Once the butter has softened, cut it into small cubes and leave at room temperature for 30-60 minutes. Whenever you have time, the oil can be rubbed on a warm radiator or lightly heated in a micro-furnace oven on low heat.

3. Knead the stiff dough by hand or in a food processor using the hook attachment. It is not recommended to knead shortbread dough for a long time. Once all the flour and dough have been added to the chest, roll out the bagel from it, bake it in grub and put it in the refrigerator for 30 minutes.

4. While the dough is cooling, prepare the filling for the Laurentian pie. To do this, clean the tsibula and cut into thin slices.

5. Peel the bell pepper and cut into thin strips.

6. Lightly salt the vegetables and coat them over medium heat for 8 - 10 minutes until golden brown.
7. While the vegetables are being coated, cut the shank or other boiled-smoked meat delicacy (okist, carbonate, neck) into long cubes.

8. To prepare the filling for the Laurentian pie, grate two types of syrah and place in a bowl.

For this pie, you can take one type of syrah to suit your taste - Russian, Dutch, Kostroma, etc. But it will be more suitable for your taste if there is a combination of two or three syrahs, which clearly differ from each other. Mozzarella, Parmesan, and black cheese can add an original savory note to the sophisticated composition of the Laurentian pie.

9. Add eggs and fatty tops to the sieves.

10. Add salt and spices to the filling and stir thoroughly until smooth.

Spices can be added according to your taste, but as it is important to choose, a safe option would be a mixture of French (Provencal) or Italian herbs.

11. Cool the dough and spread it on a lightly sprinkled flour|boroshny| the surface is a little larger than the diameter of the mold.

12. Roll out the dough, carefully wrap it on a rocking chair and transfer it to the mold, creating small sides. I used a tart pan with low fluted sides, 25 cm in diameter. It is not necessary to grease the pan with olive oil, since the dough can hold a lot of olive oil and it does not stick to the pan.

13. Place greased zucchini and bell pepper onto the dough and distribute evenly along the bottom.

14. Place taverns on the vegetables.

15. Pour the pie for the beast with egg-sourd mixture.

16. Bake the Laurentian pie at 190 ° C in the oven for 25 - 30 minutes until golden brown.


Cool the finished pie in the pan for 10 - 15 minutes until the filling accumulates, after which it can be cut into portions and served. A very tasty Laurentian pie with shredded shredded cheese and ready-made cheese!

How to make a childish Laurentian pie.

Laurentian pie is a great source of calories. The shortbread dough is mixed with a lot of oil and flour and it’s impossible to change anything here. Then you can pour the whole mixture onto the filling instead of the filling. For a dairy version of the filling, it is good to use boiled chicken fillet and turkeys, cauliflower and broccoli, fresh tomatoes and bell peppers. To change the calorie content of the filling, you can brown the tops with 20% fat content, or in a smaller quantity, otherwise the cake will be rare. Low-fat cheeses and fresh mozzarella also give preference.

If you would like to pamper your household with something delicious, then immediately bake a simple and sweet pie with cheese and shredder. There are about 35 khvilins to prepare. Would you like to know what you can earn for wages? In fact, what comes out is a wonderful vipka: light, tender, rich. Before speaking, if you don’t have a shredder on hand, you can happily taste sausages, cowbass, and carbonate. Is the chicken or fillet boiled? Miracle! Come with the meat. It bakes right away with an invisible dough just like a bang. So, definitely try to make such easy treats for your family or friends!

Cooking hour – 35 hvilin.

Number of servings - 6.

warehouses

To make a simple and delicious pie for 35 bucks, we need basic products that we can easily find on hand. Well, why go to the warehouse of such a drink? The list will appear soon:

• syre – 200 g;
• shank – 250 g;
• chicken sire egg - 4 pcs.;
• rozpushuvach for dough - 2 tsp;
• sour cream with a fat content of at least 20% - 300 g;
• well - if necessary (as much as “take” the dough);
• Oliya – for oiling the mold;
• salt for relish.

How simple and sweet pie with cheese and tavern for 35 hvilins

There are no shortage of tricks in preparing a simple and rich pie with cheese and shredded cheese. You can learn the recipe from the photo from your uninformed gentleman.

Prepare all necessary products.

Cut the shredded ham into small cubes (you can cut it into strips, whichever you prefer).

Coarsely grate the syre.

Note! It is often tasted to taste like cheese with a neutral taste. However, there is no more sense in this regard, since this means the extraction of maximum obligation. If you value intense flavor first, then choose a type of syrah that can clearly complement the entire culinary composition and give it a special gastronomic chic.

Make dough. For this purpose, break raw chicken eggs into a bowl. Add a little salt (here focus on the taste of the shank and syrah, so as not to overdo it). Mix the fluff for the dough. Spice up the sumish with sour cream. Mix thoroughly.

Shine well. For a number of stages, please send them to the dough.

Increase your respect! It’s amazing that the consistency of the cream is the same as thick and rich sour cream.

Stir shavings and shreds into the dough. Mix the warehouse thoroughly.

Note! There is no need to add everything at once - add a little of this and that.

Cover the form with parchment paper. Oil it with oil. You can also use silicone containers or cookware with non-stick coatings. Whip the dough. Razvnyat. Place the tavern on top. Cover everything with cheese and place in the oven for about 25 minutes. Bring temperatures to 180-200 degrees. Ready to test with a wooden skewer or cheesecake.

It’s so simple and quick to prepare a crisp and tender pie with shredded cheese and cheese. Just 35 hvilins - and you have a wonderful snack on the table, midday or just an appetizing snack. With tea we go with a bang. You can take it for a picnic. Success with these blessings of guarantee!