Kuban Cheese Pancakes

Description

A Cossack version of khachapuri made with shortcrust pastry, traditionally enjoyed cold. In addition to Russian cheese, you can use any mildly salty cheese from the Soviet era, like Poshikhon cheese or a similar one.

Ingredients

• Wheat Flour - 15 oz
• Butter - 10 oz
• Milk - 5 fl oz
• Garlic - 1 head
• Russian Cheese - 20 oz
• Chicken Egg - 4 pieces
• Salt - 1 tablespoon

Step by Step guide

Step 1

Sift the flour and mix it with salt, then rub in the cold butter using your hands until it resembles coarse, uniform sand. If you prefer not to get your hands dirty, you can use a mixer with a paddle attachment. It's important that the butter is cold, as this makes it easier to achieve a uniform sandy texture without oily lumps that could later melt and negatively affect the dough.

Step 2

Pour milk into the cream and wheat mixture and knead the dough. The result should be a slightly shiny ball that does not stick to your hands, the table, or the bowl. If the dough is sticky, add more flour. The prepared dough should be placed in the refrigerator for half an hour to allow the gluten in the flour to undergo the necessary chemical reactions with the liquid for an elastic texture.

Step 3

Before preparing the pie, take the dough out of the refrigerator and let it sit at room temperature for a while. Roll it out and spread it in a thin layer on the baking sheet. The thinner the layer, the better the result.

Step 4

Grate the cheese using a coarse grater and mix it with crushed garlic and eggs. Evenly spread this mixture over the dough. The thicker the layer, the better the result.

Step 5

Place the baking tray in an oven preheated to 355°F for twenty to thirty minutes. Once baked, cut the pie into small rectangular pieces and allow them to cool.

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