Pickle pie

1. Milk should be at room temperature, not cold and not hot. Pour it into a large deep bowl. Add yeast to the milk, pour granulated sugar and salt. Mix everything thoroughly. Next, add the melted and cooled butter to the milk, stir again.

2. Sift the wheat flour and gradually, in parts, add it to the liquid mixture. We begin to knead the dough with our hands. Knead it until it becomes homogeneous. In the process, we lubricate our hands with vegetable oil so that the dough does not stick to them. The dough should become quite smooth, soft. We form a ball from the dough, put it on the bottom of the bowl, tighten it with cling film on top and put it in the heat for 20 minutes.

3. At this time, we prepare the filling, for which we cut the pickles into small cubes. Cucumber cubes are laid out on a sieve to drain excess liquid. While the cucumbers are on a sieve, we clean the hard-boiled eggs. They should be cooled down.Cut the eggs into cubes. Pre-washed and dried green onions finely chop. Three cheese on a grater. In a large bowl, mix together cucumbers, green onions and grated cheese. Add ground black pepper and stir the filling again.

4. We extract the dough, spread it on the work surface, dusted with flour. Divide the dough into 2 parts, form a ball from each. Roll out the dough into 2 layers, one of which is laid out in a baking dish lined with parchment. We distribute the filling evenly on the dough. Cover the top with a second layer of dough and pinch the edges. Sprinkle the cake with sesame seeds.

5. We put the form with the pie in the oven preheated to 220 degrees for 25-30 minutes - until ruddy.

After removing the pie from the oven, let it stand for 5 minutes and serve it to the table.

Bon appetit!