Cheese and Herb Pie
Description
The recipe won't take much time. This delicious open pie with a shortcrust base and a tender, aromatic filling is perfect for a small family lunch. It goes wonderfully with light vegetable soups or cream soups. This fragrant, slightly salty pie is also delicious served with a cup of sweet tea. The recipe for cheese and herb pie is simple—you'll definitely succeed. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients for the pie. The butter should be soft, at room temperature. Use thick sour cream, preferably homemade.
- 2
Step 2
Let's proceed to preparing the dough. Rub the soft butter with the egg, salt, dried herbs, and half of the cumin. If you don't like cumin, you can omit it.
- 3
Step 3
Add flour to the resulting mixture.
- 4
Step 4
And knead a pliable shortcrust dough. Roll it out into a sheet about 4-5 mm thick. Cut out a circle 23-24 cm in diameter and place it into a baking pan lined with parchment paper.
- 5
Step 5
From the leftover dough scraps, you can make a simple edge, or you can cut the dough into triangles.
- 6
Step 6
Carefully attach the dough triangles to the pie base, resulting in the following appearance.
- 7
Step 7
Prepare the filling. Crack the eggs into a bowl, add sour cream, dried herbs, pepper, and cumin. Mix and beat with a fork.
- 8
Step 8
Grate the cheese on a fine grater, wash the herbs, dry them, and finely chop. Add to the egg-sour cream mixture and mix well. If the cheese is not very salty, add a pinch or two of salt.
- 9
Step 9
Pour the filling into the pastry base and smooth it out.
- 10
Step 10
Bake the pie in a preheated oven at 180 degrees for 30-35 minutes. Then let it cool down, and only after that remove it from the mold.