Puff Pastry Hand Pies with Cheese and Onion
Description
Homemade baked goods for tea. For the pie filling, you can use sautéed yellow onion instead of green onion — it turns out very tasty too. Be sure to make puff pastry pies with cheese and onion using this recipe and delicious baked goods. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Gather all the ingredients for making homemade laminated yeast dough.
- 2
Step 2
In a large bowl, rub the yeast with your fingers and add the sugar.
- 3
Step 3
Add the warm milk and whisk all the ingredients until the yeast is fully dissolved.
- 4
Step 4
Sift 100 grams of flour into the yeast mixture and stir everything with a whisk.
- 5
Step 5
This will be the sponge. Cover the bowl with the sponge with a kitchen towel and leave it on the counter undisturbed for 30 minutes.
- 6
Step 6
After half an hour the sponge has risen; add 50 g melted butter and whisk until combined.
- 7
Step 7
After that, sift the flour in portions, mixing it in first with a spoon and then with your hands.
- 8
Step 8
You need to knead a soft dough that does not stick to your hands. Shape the dough into a ball in the bowl. Cover the bowl with plastic wrap and leave it in a warm spot in the kitchen to rise for 1–2 hours.
- 9
Step 9
You should have 300 g of butter left, and by this point it should be soft. Spread all of the softened butter onto a rectangular piece of baking parchment.
- 10
Step 10
Cover the butter with a second rectangular piece of parchment and roll it out with a rolling pin to form a rectangular slab of butter between the parchment sheets. Refrigerate this butter slab between two parchment sheets for 1 hour.
- 11
Step 11
The dough has risen and is ready for the next steps. It has increased greatly in volume and become light and airy.
- 12
Step 12
Dust the work surface with flour and roll out all the dough with a rolling pin into a sheet about 7 mm thick, in a rectangular shape.
- 13
Step 13
Place a slab of butter on the sheet of dough.
- 14
Step 14
After that, cover the butter layer with the free portions of the dough layer.
- 15
Step 15
So that the butter is completely enclosed by the dough.
- 16
Step 16
Now roll out the dough very carefully with a rolling pin.
- 17
Step 17
Then fold this rolled-out sheet over the third dough sheet first and cover on top with the free third dough sheet.
- 18
Step 18
Wrap the folded dough in plastic wrap and refrigerate for one hour — the dough needs to chill thoroughly.
- 19
Step 19
Take the dough out of the refrigerator and roll it out with a rolling pin, lengthening it.
- 20
Step 20
As last time, first fold one third of the sheet and cover it with the second third of the sheet.
- 21
Step 21
Wrap again in plastic wrap and refrigerate for 1 hour.
- 22
Step 22
Repeat everything you did with the dough above 2–3 times; after the final chill in the refrigerator, your laminated yeast dough is ready for further use.
- 23
Step 23
These are the ingredients for the pie filling — cheese and onion.
- 24
Step 24
Grate the cheese on a coarse grater.
- 25
Step 25
Wash the green onions under running water and finely chop them.
- 26
Step 26
Combine the cheese and onion in a bowl and mix — the pie filling is ready.
- 27
Step 27
Roll the prepared dough into a rectangular sheet about 4–5 mm thick and cut into squares.
- 28
Step 28
Place 2–3 tsp. of filling on one side of each dough square; make 3–4 cuts on the free side of the dough.
- 29
Step 29
Cover the filling with the free side of the dough and seal the edges with a fork, forming a turnover.
- 30
Step 30
Place all the pierogi preparations on a baking sheet and brush each one with a mixture of beaten egg yolk and 2 teaspoons of water. Bake the pierogi in a preheated oven at 180 degrees for about 20 minutes.
- 31
Step 31
Serve the finished pies hot at the table so the melted cheese in the cross-section stretches appetizingly when you cut into them.
- 32
Step 32
Remove from the oven and serve warm or cooled.