Cheese and dill pies - memories from my childhood
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For the dough, we put 100 ml of milk to heat together with the sugar. We don't heat it too much, it just needs to be warm. Add the yeast and let it rest for 10 minutes.
Sift the flour together with the salt, and in the middle of it we make a hole, where we add the milk, warm water and start kneading. Depending on the type of flour, you may need more milk. I added another 50 ml, and I got an elastic and soft, but non-sticky dough. Finally add the oil and knead a little more. Leave to rise in a warm place for an hour.
For the filling, It's simple. Mix the sheep's cheese, which should be homemade, with the finely chopped dill. Instead of sheep's cheese, you can use homemade grated and salted cheese, or dill urda for the lighter version, even cow's cheese I think would go with a little salt.
From the raised dough we form 8 approximately equal balls. We stretch each ball and give it a round shape. In the middle we put the cheese, form the pie and fry it in hot oil. We do the same with everything.
Speaking of hot oil ... yes it was hot, but it was just like that on the bottom of the pan because I don't like oily foods. Due to this, I didn't even have to take them out on the absorbent wipes.
They are very hot, but they also go cold in case of need. I also use to grease them with a little cream, so that they slide better :))
Even though this is a long-known dish, I still haven't gotten bored of it. I consume it with pleasure, and with the thought of the beautiful times of yesteryear. Aaa, and of course for the recipe I have to thank my grandparents, but also my mother who took it in turn, and revealed it to me too. I also serve you with pleasure with the best pies, made by me this time!