Mozzarella Pie
Description
The recipe won't take much time. Mozzarella pairs very well with various ingredients. You can bake pies with it using fish or mushrooms. My favorite version is with greens. This time, I decided to use sorrel for the mozzarella pie. By the way, you can use either frozen or fresh sorrel. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the yeast dough: first make a starter by dissolving yeast, one tablespoon of flour, and sugar in a glass of warm water. Add the remaining sugar, eggs, salt, and half of the flour to warm kefir, then add the risen starter and knead the dough, gradually incorporating the remaining flour. The dough should be soft and not sticky to the hands. Let it rise while you prepare the filling.
- 2
Step 2
Rinse the sorrel and chop (or tear by hand) it coarsely. Mash the mozzarella with a fork and add it to the greens.
- 3
Step 3
Knead the ready-made dough and divide it into 2 parts. Roll out one part and place it into an oiled baking dish. Form high edges. Add the filling. You don't have to include suluguni, but I like its taste—it adds the right saltiness to the mozzarella. You can grate the suluguni.
- 4
Step 4
Roll out the remaining dough into a sheet, though smaller than the previous one. Make small round holes in it.
- 5
Step 5
Neatly (and as beautifully as possible) seal the edges, trimming any excess dough.
- 6
Step 6
Place the pie in a preheated oven at 180°C to bake until golden brown. Approximately 35-40 minutes, maybe less or more—check for doneness as it bakes.
- 7
Step 7
The finished mozzarella pie is very good with sour cream or garlic sauce.
- 8
Step 8
The baked goods are ready. Serve with tea.