Skimmed milk (slightly sour milk is better) 300 ml
Wheat flour 400 g
Vegetable oil 2-3 tbsp. l.
Sugar (sand) 1 tbsp. l.
Dry yeast 1 tsp
Salt 1/2 tsp
Eggs (for filling) 4-5 pcs
Baltic cheese (for filling) 100 g
Green onion (feather) (for filling) 1 bunch
Provencal mayonnaise (for filling) 2 tbsp. l.
Salt (for filling) to taste
Dissolve the yeast in warm milk. Add salt and sugar.
Add flour and vegetable oil.
Leave to rise for 1 hour.
Roll out the dough into a layer and put on a baking sheet greased with vegetable oil.
In a bowl, combine grated cheese, grated boiled eggs and finely chopped green onions. Salt a little.
Place the filling on the dough and distribute.
Pinch the edges of the cake and add the mayonnaise in droplets.
Put the cake in an oven preheated to 180 degrees C for 25-30 minutes, until golden brown.
Cool slightly and cut into portions. Our delicious cheese and egg pie is ready and ready to be served.