Composition / ingredients
Cooking method
1. Beet tops are washed, dried, crushed with a knife. Suluguni cheese is three on a coarse grater. Garlic is cleaned, passed through a press. Combine all the prepared ingredients in a bowl, mix. Filling cooking!
2. Puff pastry is divided into two parts, larger and smaller. We roll out most of it into a layer giving it a round shape, then place it in a baking dish pre-lined with parchment, using a fork we make punctures around the perimeter of the dough.
3. We spread the filling on the dough, level it with an even layer, pepper and salt to taste. The edges of the base are lifted and applied to the filling so that a kind of rim is obtained. A smaller part of the dough is also rolled out thinly and we cover the pie with it, connecting it with the rim, gently pinching it. From the scraps of dough, you can cut out a decoration for a pie in the form of flowers.
4. Lubricate the surface of the pie with beaten egg and send the form to the oven preheated to 200 degrees, bake for 20-25 minutes.
Help yourself!
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Puff pastry - 400 kcal/100g
- Puff pastry, unleavened - 337 kcal/100g
- Suluguni - 290 kcal/100g
- Salt - 0 kcal/100g
- Beet leaves - 12 kcal/100g
