Description
For lovers of cheese and dishes out of the oven.
Ingredients
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Flour
450 g
-
Salt
0.5 tsp
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Chicken egg
2 piece
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Water
200 ml
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Butter
100 g
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Cheese
500 g
Cooking
Knead the dough from flour, water, salt and one egg (that's the minimum - you can add more eggs, but proportionally increase the amount of flour or reduce the amount of water). Generally one would be good dumpling dough that you like. Leave in the fridge to rise for under a wet linen cloth. You can take the finished dough for lasagna, but I prefer freshly made.
While the dough settles, prepare the filling.
Grate cheese on a coarse grater, beat the egg, salt, stir. If desired, cheese and eggs you can take more. For my taste the specified number is optimal.
Take the dough out of the fridge, tear off a piece, roll out a thin layer with a thickness of about millimeter.
Next, cut into two pieces and boil in salted water with a spoon of vegetable oil.
Boiled batter with a slotted spoon spread on a plate to cool slightly, but did not stick together. If you have kitchen tongs this stage can be avoided :) and I put the hot dough in a greased form.
It looks something like this. I have a small detachable form for two, so the dough spread out in one layer. If you use a large baking dish - lay the pastry layers overlap, you could not see the bottom of the form. At least the bottom layer :) If the dough breaks - not terribly close with another slice.
On the dough spread the filling and a little butter. Beyond the edge of the form scraps of dough can bend inward, putting the contents under and to the piece. And you can leave, forming thereby a kind of "bumpers".
So lay out all the dough. Well, or until the filling is :) Sprinkle a last layer of dough with the stuffing, put in hot oven or under the grill. Our achma is ready when cheese is melted and slightly browned crust. 10 minutes at 180 degrees.
The result is like this :) My husband ate for the evening, and I got only one piece :) But I don't mind :)
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