Tomato Cakes with Cheese Filling

A simple recipe for choux pastry with tomato juice. The stuffed cakes are fried in a pan, and there are two ways to do this. Thin cakes with cheese are perfect for morning coffee or tea, and even for first or second courses instead of bread.

Summary

Ingredients

• Wheat flour – 250 g + for kneading
• Tomato juice – 100 ml
• Water – 100 ml
• Vegetable oil – 2 tbsp + for frying cakes
• Salt – a pinch
• Cheese (Adyghe) – 150 g

For filling (optional):

• Butter – 20 g

Instructions

1. In a saucepan or saucepan, mix water, tomato juice, a pinch of salt and vegetable oil. Bring to a boil.

   

2. Sift the flour into a bowl. Stirring occasionally, pour the hot tomato mixture into the flour in parts and knead the dough.
3. Then knead the warm dough with your hands. Perhaps it will take a little more flour. The choux pastry should be soft (like for dumplings).
4. Divide the tomato dough into 10-11 equal balls.
5. Rub the cheese with large shavings (if you wish, you can finely chop it with a knife).
6. Roll the balls of dough into thin layers.
7. Spring cakes can be made in two ways.
   Method one.
   Dry the rolled dough layer in a dry hot frying pan for about 1 minute.
8. We turn over to the other side.
9. Put some of the grated cheese on half of the cake.

   

10. Cover the filling with a free edge and blush on both sides for about half a minute.
11. Method two (in my opinion, it is much tastier this way).
    Put some of the grated cheese on a layer of rolled dough and fold it in half. Fry the cakes in a frying pan greased with vegetable oil, about 3-5 minutes on each side.
12. To soften the crust, the still hot cakes can be greased with a piece of butter.

    

13. Tomato cakes with cheese filling are ready. We serve them hot.

Bon Appetit!