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.

Cook: 35 minutes

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

Directions

In a saucepan or saucepan, mix water, tomato juice, a pinch of salt and vegetable oil. Bring to a boil.
Sift the flour into a bowl. Stirring occasionally, pour the hot tomato mixture into the flour in parts and knead the dough.
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).
Divide the tomato dough into 10-11 equal balls.
Rub the cheese with large shavings (if you wish, you can finely chop it with a knife).
Roll the balls of dough into thin layers.
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.
We turn over to the other side.
Put some of the grated cheese on half of the cake.
Cover the filling with a free edge and blush on both sides for about half a minute.
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.
To soften the crust, the still hot cakes can be greased with a piece of butter.
Tomato cakes with cheese filling are ready. We serve them hot.

Bon Appetit!

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