The cheese rolls are not my inspiration, in fact long been watching the recipe but did not decide to do. See her new insert in the viewer (issue 1015) and dared. The result is excellent, the dough is delicious and great and wonderful stuffing (Food Easy Recipes will try and do that other wine cheese pies).
Wine cheese pies
Wine tyropitakiaGia dough
- 1 cup water vegetable oil
- 1 cup water or white wine Retsina
- 1 / 2 pound of flour farina
- 1 / 2 k.g salt
For the filling
- 150 gr. Strained yoghurt
- 150 gr. Feta
- 100 grams yellow cheese
- In a deep bowl mix all the ingredients of the dough until it becomes a soft dough that is shaped.
- We test taking one ball of dough and opening it with our hand on the bench. If no break is ready. If you need a little break flour yet.
- Cover the dough and let rest for 30 minutes.
- In another bowl rub the cheese, mix with the yoghurt and cheese yellow.
- Add the pepper and mix well.
- Take small pieces of dough the open and put the stuffing inside properly closed to prevent the spilled filling and place in buttered pan.
- Brush the cheese rolls with an egg yolk and bake in preheated oven at 180 until rodokokkinisoun (approx. 30 ')
Tips and Tricks
Cheese Pie Cooking Tips
First things first, let’s talk about making those cheese pies even more irresistible. If you’re like me and you’ve already got your go-to recipe (no need for me to share mine – you’ve got this!), these little nuggets of wisdom are going to take your pies from good to great.
- Get That Golden Crust: Brush the top of your cheese pies with a bit of egg wash before popping them into the oven. This will give you a beautifully golden and glossy finish that’s as Instagram-worthy as it is delicious.
- Cheese Matters: Don’t skimp on the quality of cheese. A good mix of sharp cheddar and creamy mozzarella can do wonders, but feel free to experiment with different types like gouda or feta for a twist on the classic taste.
- Seasoning is Key: A pinch of nutmeg or a dash of paprika can elevate the flavor profile of your cheese pies. Trust me; it’s the little things that count.
FAQs About Wine Cheese Pies
Got questions? I’ve got answers! Here are a few common queries I get from my fellow cheese pie lovers:
- Q: Can I freeze cheese pies? A: Absolutely! Just make sure they’re completely cooled before you wrap them up and pop them in the freezer. They’re a lifesaver for those busy weeknights.
- Q: What’s the best way to reheat them? A: Oven-reheating is the way to go. It keeps the crust crispy and the cheese melty. Microwave reheating might be quick, but it can make the crust soggy.
- Q: How can I prevent the bottom crust from getting soggy? A: Blind baking the crust before adding the cheese filling can help keep it crisp. Also, make sure your filling isn’t too wet. Drain any excess liquid from the cheese if necessary.
Serving Suggestions for Wine Cheese Pies
Now, let’s talk about serving these beauties. Cheese pies are incredibly versatile and can be enjoyed in so many ways. Here’s how I love to serve them up:
- With a Side Salad: A fresh green salad with a tangy vinaigrette balances out the richness of the cheese pies perfectly.
- Dip ‘Em: Serve your cheese pies with a side of marinara sauce or garlic aioli for dipping. It’s a game-changer!
- Make it a Meal: Pair a larger cheese pie with some roasted veggies or a cup of soup, and you’ve got yourself a full-on feast.
There you have it, my friends – your guide to making the most out of your cheese pie experience. Remember, whether you’re sharing them with friends or enjoying a quiet night in, cheese pies are a simple pleasure that never disappoints. Now, go forth and bake to your heart’s content!
Until next time, keep it cheesy!