Before I proceed to the recipe, I must mention that the pie on the original photo had some green filling, spinach with cheese, I suppose, but I used a different one as some of my family members don't like spinach at all. :)
And don't let the huge number of steps scare you! :) It looks complicated, but if you follow the instructions carefully and take some time to do it, you won't have any problems doing it. :)
So, here is the list of the ingredients needed...
for the dough:
- 750g flour
- 1 teaspoon salt
- 2 1/2 teaspoon baking powder
- 300ml kefir (or liquid yogurt)
- 8 tablespoons oil
for the filling:
- 6 potatoes (smaller)
- 3 leek stalks (medium-sized)
- 2 eggs
- 2 tablespoons sour cream
- 150-200 g white cheese
- salt and pepper to taste
- Prepare the dough first. Combine flour with salt and baking powder. Add kefir and oil and knead until you get a smooth and unsticky medium-hard dough. Add some cold water if necessary (not more than 50 ml). Cover with some kitchen cloth or a foil and let it rest at room temperature until you prepare the filling.
- Cook the potatoes. Drain, let them cool a bit and grate them.
- Meanwhile, chop the leeks. Use both the white and the light green part of it. Heat some oil (2-3 Tbsp) and cook the leeks until completely soft and tender. Let it cool slightly.
- Beat the eggs using a whisk. Add sour cream and combine. Add grated potatoes, cooked leeks and crumbled white cheese and mix until fully combined. Add some salt and pepper to taste. This is how the filling looks like-creamy and delicious :) In fact, you can use any other filling to taste, but make sure it's thick and quite firm.
6. Take the smaller part and roll it out to 2-3 mm thickness. Make sure it stays more or less round. Put some parchment paper into a big baking pan (like the one that comes with the oven) and place the rolled-out dough onto the paper. It will be much easier to work directly into the pan than to move the whole pie into the pan later.
Mark two concentric circles onto the dough. I used a 26 cm round baking pan for the bigger one and a small round bowl for the smaller one (app. 10 cm). Be careful not to cut out the dough. You just need to press slightly so that you mark where to put the filling later. See the photo below..
7. Put some of the filling in a pile in the middle of the smaller circle (the inner one). Make a ring around that pile (that is, in the middle of the bigger circle) using the rest of the filling. Look at the photo below to understand it better.
I put 3 full tablespoons of ajvar onto the bigger circle before I put the filling just to make a higher color contrast, but you can totally skip this.
9. Now mark the bigger circle and cut out the excess dough. Stick the two dough sheets by pressing the edges with a fork.
12. When you have finished twisting, sprinkle the pie with some sesame and caraway seeds, or any other to taste (or neither, if you don't like them) and your pie is ready for baking! :)
13. Heat the oven to 250°C and reduce to 200°C when you put the pie inside. Bake until it gets a brownish crust. I needed about 30 minutes.