Pies with mizuna and cheese

[For the test:]

Pies with mizuna and cheese

Category: Bakery products

Ingredients
For the test:
premium wheat flour	240 g
wheat flour 1 s.	230 g
water	200 g
egg	1 PC.
salt	1/2 tsp
butter	50 g
For filling:
green mizuna cabbage	1-2 pcs.
cheese	50-100 g
green onion	taste
garlic (cloves)	1 PC.
salt	taste
For finishing:
egg	1 PC
sesame	taste

Cooking method

• Melt the butter and leave while kneading the dough.

• Add salt, egg, both types of flour to the water and knead the dough.
• Dust the work surface with flour and roll the dough into a thin layer, grease the surface with melted butter and roll into a roll.

• Then wrap the roll in a spiral, cover and leave for the duration of the filling. (In the photo, 1/2 portion of dough, 8 pies.)

• For the filling, rinse the mizuna under running water, dry and cut not too coarsely. If you have a mizuna variety with a strong enough taste, to remove excess bitterness, rinse the cabbage and cut into pieces about 4 cm long, transfer to a large bowl and rinse again in plenty of water, then dry and chop finely for the filling. ( In the photo, there are two varieties of mizuna - green and red.) Chop the cheese with a knife or with a grater. Peel the garlic, cut lengthwise and core (not needed), chop. Wash green onions under running water and chop finely enough. Stir the herbs with the garlic, add salt to taste and depending on the type of cheese you choose.

• Next, dust the work surface and rolling pin well with flour. Unroll the dough spiral and cut into cubes.

• Take one block, dust the sides of the slices with flour and set it on a work surface on one of these slices, the second cut is directed upwards, press the block down to give it a flatter shape.

• And roll it not too thinly into a circle.

• Put the filling of herbs and cheese on the prepared dough.

• Connecting the edges, give the future pie a triangular shape.

• Transfer the pieces to a greased baking sheet with vegetable oil.

• To finish, beat the egg and grease the surface of the workpieces, sprinkle with sesame seeds if desired.

• Bake preheated to 210-220aboutFrom oven until cooked, about 20 minutes, depending on the size of the patties you choose and the characteristics of your oven.

• Ready-made pies are quite soft with a crispy crumbling crust, spicy and spicy in taste.

The dish is designed for

12-16 pcs.

Time for preparing:

1 hour.

Note

Baking structure:
.

The original recipe of the dough from Elena Perkrasnaya, the recipe "Puffed samsa with pumpkin":

"Dough:
470 gr. flour
1 chicken egg
0.5 tsp salt
200 ml. water
50 ml fat or sl. oil. "(c)

Thanks to the author!

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[Corsica]

rinse the mizuna under running water

Corsica, the pies are cute and the dough is wonderful, but not only did I not eat such an animal, but I hear about it for the first time in my life.

[Tatyana1103]

Tatyana1103, Thank you . This type of greenery is not widespread, but, sometimes, it is found on sale growing in a pot or cut on a substrate. If desired, mizuna can be replaced with any greens to taste, and the dough is really good, with a small oil content, which is rare for false puff pastry.

and if done with a sweet filling, can sugar be added to the dough?

[Akvarel]

Akvarel, Galya, for pies with sweet filling, replace 1st grade wheat flour with premium wheat flour and cook with the filling to your liking. Adding sugar to the dough will change the structure of the finished baked goods; the sweetness of the filling should be sufficient, since the thickness of the dough is insignificant. For those with a sweet tooth, if there is still little sweetness, sprinkle the still warm pies with powdered sugar and sprinkle the pies with powdered sugar again after cooling.

Thank you very much

[Ilona]

Ilona,
We have grown this cabbage several times, but to be honest, only for decorative purposes. For salads, it seemed a bit rude, for some reason it turned out to be difficult to imagine in soup - like the same sorrel or spinach would be more attractive ...
But the idea with the filling is great, we love the green pies.
We will definitely plant, the bush turns out to be simply gorgeous, I can envy many plants for its decorativeness. It is 25-30 centimeters in diameter, about 20-25 cm high, consists of individual openwork leaves, the density of the leaves is very high, so it is enough to plant 5-6 bushes.
And, of course, the wife will make the pies (though the dough will be rolled out on me)!

[Igor]

IgorThanks for your interest in the recipe!

We have grown this cabbage several times, but to be honest, only for decorative purposes. For salads, it seemed a little rude, for some reason it turned out to be difficult to imagine in soup - it seems that the same sorrel or spinach would be more attractive ...

We grow Mizuna and Peking Cabbage in a tomato greenhouse. We sow seeds very early and by June we harvest them, so they don't interfere with the tomatoes either. Mizuna can be dived into the beds, but in the open field the greens coarsen and the leaf becomes rough. Perhaps it all depends on the variety, but it is convenient for us to grow it as the first greens, gradually cutting off from time to time, without growing to a full bush, and then we send it to freeze from the open ground.
By the way, mizuna turned out to be a rather tasty ingredient in soup or borscht:

Mizuna and Egg Soup (Corsica)

, see the recipe notes for a little more information and links to sources. In general, if you wish, you can find a recipe for every taste, the soup turned out to be quite good:

Ramen soup with beetroot chard (Corsica)

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(although the dough will roll out on me)!

.

We will definitely plant, the bush turns out to be simply gorgeous, I can envy many plants for its decorativeness.

yes, indeed, a good ornamental plant and very easy to care for.