Stern
Corn roll pie with spinach and cheese
Category: Bakery
Ingredients:
Dough:
50 g finely ground polenta
50 ml milk
200 ml potato broth
1 tea spoon of salt
1 table. a spoonful of sugar or honey
10 g fresh yeast
50 grams of mayonnaise (I have a homemade one)
350 gr flour
Filling:
200g frozen spinach leaves
200 gr carrots
200 gr of hard cheese
2-3 feathers of green onions
some parsley
1-2 table. sour cream spoons
salt, pepper to taste
herbs-seasonings as desired (nutmeg, curry, paprika ...)
Cooking method

Mix milk with potato broth. Soak polenta in half liquid for 4-6 hours. Crumble yeast into a bucket of HP, add sugar, add polenta, pour in the remaining liquid, add flour, salt, add mayonnaise. The "dough" mode - 1 hour 50 minutes - 22 minutes heating, 20 minutes kneading, 1 hour 7 minutes. proofing. The gingerbread man is absolutely normal.

If the dough does not rise to the edge of the bucket during proofing, wait another 20 - 30 minutes.

filling

Defrost spinach, dry, chop finely. Grate the carrots on a fine grater. Very finely chop the green onion and parsley, grate the cheese on a coarse grater. Mix everything, add sour cream, seasonings, mix thoroughly, bring to taste.

Now those who don't have the time or inclination to tinker simply divide the finished dough into two. One piece is rolled out and placed in a baking dish so that the edges hang down. Spread the filling on the dough, cover with the second part of the dough, pinch the edges, make punctures with a wooden skewer and put in a warm place for proofing until doubled.

Those who are very fond of messing around make pies. Moreover, pies can be baked and fried with equal success.

Those who are able to tinker a little roll the dough into a large rectangle, lightly grease the dough with vegetable oil and spread the filling around the edge.

Corn roll pie with spinach and cheese

We twist it into a roll as tightly as possible, pulling the dough towards ourselves. We pinch the edges and connect the roll into a ring. For beauty, we make shallow cuts and put them in a warm place (oven 30 °) until doubled. Bake at T180 ° (convection 160 °) until golden brown.

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May @
Stеrn, maybe I'm asking a stupid question, but tell me what polenta is
Mila007
maybe I'm asking a stupid question, but tell me what polenta is

Sorry, I'll fit. If I am not mistaken, then this is a type of semolina, Small such corn grits. Or not? Stella will correct if I'm wrong.
Crochet
Quote: Mila007

If I am not mistaken, then this is a type of semolina, Small such corn grits.

Mila007
Make no mistake, she is the one.
BlackHairedGirl
Stеrn Stella, well, very picturesque ... I wanted to cook! Please tell me, I have corn flour here, unadorned. Won't she fit into this recipe?
Stern
Quote: BlackHairedGirl
Please tell me, I have corn flour here, unadorned. Won't she fit into this recipe?

It will, of course! Of course, you do not need to soak it. Just follow the kolobok.
I really liked the light corn spirit combined with cheese and spinach.
Nataly_rz
It's really delicious! Baked with corn flour.One drawback: ate so quickly that it was not possible to photograph the cut

luchok
I'm not really fond of messing around, but I'm not particularly friendly with rolls, so I have pies:
delicious ......highly
Stella, thanks
the rest swallow your saliva ... well, or run to the stove

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