Among the great variety of cheeses, the one that stands out the most is usually mozzarella. This type of cheese is different from the rest of the representatives of this sour-milk diaspora. The fact is that we recoup mozzarella in bags with liquid, the cheese inside is divided into small balls without characteristic holes. For
the first time mozzarella was mentioned in a European cookbook of 1570
.
This fermented milk product was produced at the papal court. There it was customary to pluck small pieces from a large piece of cheese and eat them.
Now we use mozzarella for various culinary products and baked goods. We will tell you how to make delicious pies with this sour-milk product.
Ingredients for cheese pies:
- potatoes – 400 g;
- mozzarella – 200 g
- sugar – tbsp;
- cottage cheese – 150 g;
- yeast – 8 g;
- vegetable oil – 30 ml;
- salt – tsp;
- flour – 650 g;
- egg – pcs.
Preparation of cheese pies:
In boiling water send peeled potatoes to cook until soft. Pass through a sieve potato broth, we need 200 ml of liquid.
Potatoes turn into mashed potatoes, gradually pouring the broth into the mass. Create potato opara, pour yeast and sugar into the mashed potatoes. Leave the mixture under the lid for 15 minutes until the components react.
Break the egg into the opara, salt the mass and mix well. Gradually sift flour into the puree, knead the dough. Pour oil over the lump, continue kneading
for a
couple of minutes.
Leave the dough under a film in the heat for 60 minutes, then divide the
lump
into 12 equal portions. Combine the cottage cheese and mozzarella in a separate bowl.
Stretch each lump with your hands into a small thick flatbread, where you put the filling. Seal the edges of the flatbreads to make pies.
Dip the flattened patties into hot vegetable oil in a skillet. Fry on a lower than medium heat until golden on both sides.
In addition to mozzarella, you can add suluguni to the filling.
Cheese is a must for these airy, juicy pies.
