Leaf pie with leek ZELNIK

Preparation steps

• Preparation of the filling
• Peel a squash, grate it and chop finely.
• When the leeks soften, remove from the heat and add the eggs and shredded cheese. Stir well and set aside.
• Test preparation
• In a deep bowl, put flour / previously sifted /, dry yeast, salt and sugar and mix well to dry / easiest with a wire for manual beating eggs /.
• In the middle of the flour, open the hollow and pour in little by little warm water. Knead a soft dough, gradually adding water.
• Divide the finished dough into two parts, so that one part is bigger / it goes down / and the other smaller / up /.
• Stretch the larger part into the crust / stretch it as thin as possible to make it even more leafy / and coat with margarine / you should use about 2/4 of the margarine / so fold the crust into packets / I explained in the recipe for Pogaca. Open the nylon bag (or it can be in al-foil), flour it / so that the dough does not stick / bend it and put it in the fridge for about 20 minutes.
• Do the same with the other part of the dough, just use 1/4 of margarine for this crust / the rest of the last 1/4 goes to the top of the pie before baking /. Wrap it in the same way in a nylon bag / or al-foil / and leave in the fridge.
• Grease the baking tray with margarine, a little more margarine.
• On a table sprinkled with flour, spread the crust the size of a baking sheet and a little more / for the height of the side of the baking sheet /, then cover the baking sheet.
• Do the same with the other packet of dough, only you stretch this dough bigger and thinner / so that it can fold /.
• Arrange the filling in the tray and cover it with the crust from the second dough, creating a crease from the crust with the application itself. Picture from the recipe Pie with young nettles .., wrinkled
• Make the edges of the pie by wrapping a roll with a crease around the whole pie by folding the dough (which is an excess of the size of a baking tray) around the index finger.
• Cover the finished zelnik with cubes of margarine / the remaining 1/4 of the margarine / and place in a preheated oven at 180C-200C / depending on the strength of the oven /. , the pie should be cut-moved, then because for sure well baked and from the bottom / .Take it out and cover with a cloth napkin to cool a bit.
• Here’s what it looks like when the pie is baked and set in a baking sheet.
• Baked pie crust.
• The appearance of the end-rolled pie crust.