Gurian Pie Recipe

Dough preparation (kneading) • In warm milk (possibly in water) (500 ml), dissolve yeast and sugar. Let it sit for 10 minutes until the yeast starts to act and froze. • Put the flour in a large bowl, make a dip in the middle, pour in the yeast mass and add salt. • Knead a soft, elastic dough. At the end of the zelvi, apply melted butter or oil to your hands so that the dough is well processed and removed from the dish. • Cover the jam with a cloth and put it in a warm place for 1.5 hours, until the dough has doubled in volume.

Preparation of Contents • Cook the eggs (6 pieces) well (about 10 minutes from boiling). Cool, peel and cut into 0.5cm thick rings. • Grind the cheese well by hand or grind it on a coarse grater. • If the cheese is dry, add 50 grams of soft butter to make the stuffing juicy.

Pie assembly and wrapping • Divide the puffed dough into 6 equal parts (teams). • Roll each node to a thickness of about 0.5 cm. • Distribute the cheese evenly over one half of the dough. • Stack one chopped boiled egg on the cheese. • Cover the other half of the dough, give it a crescent shape and tie the edges tightly with your fingers or give it the shape of a spinning rope.

Baking • Line a baking sheet with parchment paper or grease a little oil and arrange the pies. • Let the baked pies sit on a plate for 15-20 minutes to re-ventilate. • Before baking, brush the mixture of egg yolks (1 piece) and milk (25 ml) on top (for a beautiful, glossy color). • Bake in a preheated oven at 190 degrees for 25-30 minutes until the surface is a nice golden brown. Once removed from the oven, cover the pies with a clean cloth to make the dough softer. Serve warm.