Pies bombs with tomatoes and cheese

Step-by-step cooking

1. Step 1:

   

   Ingredients.

2. Step 2:

   

   Preparing the dough for the Bomb pies. Pour 1 cup of boiling water into a cup, stir in salt, sugar, vegetable oil.

3. Step 3:

   

   Then gradually add flour and knead the dough. Flour may need less or more, so you do not need to pour it all at once.

4. Step 4:

   

   Cover the dough with cellophane or a towel and leave for 30 minutes.

5. Step 5:

   

   Preparing the filling. Mash the cheese or cottage cheese with a fork, if you use cottage cheese, then it will need to be salted. Add garlic, passed through a garlic press, then finely chopped herbs. Stir well so that the garlic and salt are evenly distributed. Add grated cheese (if there is none, you can do without it).

6. Step 6:

   

   Cut tomatoes into rings 5 mm thick. Choose tomatoes of such a size that they freely pass into the glass with which you will cut the pies.

7. Step 7:

   

   Divide the dough into 2 parts, dust the table with flour and roll out the dough 2-3 mm thick. We spread tomato circles on the dough layer at a distance of about 2 cm from each other.

9. Step 8:

   

   Distribute the filling of cheese or cottage cheese on all circles of tomatoes.

10. Step 9:

    

    Take the second part of the dough and cover the filling. At the same time, we do not stretch the dough, we need it to run freely between the filling, you can press the dough with your fingers in the places between the filling. If the upper part is strongly stretched, then when cutting out the edges will disperse, and it will be difficult to blind them. Since tomatoes will give juice and the edges will be moist.

11. Step 10:

    

    Take an ordinary faceted glass and cut out the pies. The dough itself sticks well, so the edges close tightly when cutting. The remains of the dough are collected in a lump, kneaded and rolled out again into a layer - we lay out the filling in half, cover with the second half. Repeat until the end. The blanks are laid out on a flour-dusted surface.

12. Step 11:

    

    Heat vegetable oil in a frying pan and reduce the heat to medium. We spread the bomb pies, and fry them on both sides. It is better to cover the pan with a lid, because if the juice flows from the filling, so that the oil does not spray.

13. Step 12:

    

    We spread the finished pies on napkins or a towel so that they absorb excess oil.

14. Step 13:

    

    The bomb pies are ready! Let them cool slightly, as the dough may be warm on top, and the tomatoes inside are hot and you can get burned. Call everyone to the table, bon appetit!