Savory baked goods

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Milk loaf

• 250 ml milk
• 20 g sugar
• 25 g raw yeast
• 2 tbsp vegetable oil
• ½ tsp salt
• 350–400 g flour

optional: yolk, sesame.

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Onion pie

• dough: 1 egg
• 50 g butter
• 100 g sour cream
• ½ tsp salt
• 200–250 g flour

filling: 1 kg onion, 50–70 g butter, salt;

filling: 200 ml cream 10–20%, 100 g cheese, 2 eggs, 1 tbsp flour, salt, pepper.

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Pizza with a double bottom

• dough: 200 ml water
• 7 g dry yeast
• 20 g sugar
• 5 g salt
• 30 ml vegetable oil
• 300–350 g flour
• 150 g cheese
• filling: 100 g cervelat
• 150 g tomatoes
• 100 g pickled cucumbers
• 150 g cheese
• 100 g tomato sauce or ketchup
• 50 g olives
• 1 tbsp dried herbs

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Belyashi

• dough: 400 ml milk
• 10 g dry yeast
• 1 tbsp sugar
• 50 ml vegetable oil
• 1 egg
• 1 tsp salt
• 600–700 g flour
• filling: 300 g beef fillet
• 200 g pork fillet
• 200 g onions
• 50 ml cold water, salt, pepper

also: vegetable oil.

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Chebureki

• dough: 200 ml water
• 50 ml vegetable oil
• 1 tsp salt
• 0.5 tsp sugar
• 400–450 g flour
• filling: 200 g pork fillet
• 200 g beef fillet
• 200 g onions
• 100–150 ml water, salt, pepper, herbs to taste

also: vegetable oil for frying.

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Grissini (breadsticks)

• 200 ml water
• 1 tsp sugar
• 7 g dry yeast
• 50 ml vegetable oil
• 1 tsp salt
• 350–400 g flour, vegetable oil for greasing

optional: sesame seeds, poppy seeds, dried herbs, coarse sea salt, bread sprinkling mixture.

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Garlic buns with filling

• dough: 250 ml milk
• 20 g sugar
• 25 g raw yeast
• 5–7 g salt
• 50 ml vegetable oil
• 450–480 g flour

also: 300 g cheese, 150 g ham, herbs to taste, dried garlic, dried garlic + dried tomatoes;

optional: yolk, flax seeds, sesame seeds, baking seed mix.

• Waffles with minced meat
• 120 g butter
• 2 eggs
• 100 ml kefir
• 300 g minced meat
• 50 g onions
• 2-3 cloves of garlic
• ½ tsp salt, pepper
• 10 g baking powder
• 130-150 g flour

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Vertuta with chicken fillet and mushrooms

• filling: 300 g chicken fillet
• 300 g mushrooms
• 150 g onions
• 100 g cheese
• 50 ml cream 15–25%, salt, pepper, vegetable oil

also: 400 g puff pastry, yolk, sesame seeds.

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Jellied pie with pink salmon and leeks

• dough: 250 g sour cream
• 3 eggs
• ½ tsp salt
• 10 g baking powder
• 150–170 g flour

filling: 250 g canned pink salmon in its own juice, 350 g leeks, salt, pepper;

topping: 2 tsp sesame seeds, 2 tsp flax seeds.

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Adjarian khachapuri

• dough: 400 ml milk
• 30 ml vegetable oil
• 7 g dry yeast
• 1 tbsp sugar
• 1 tsp salt
• 500–550 g flour
• filling: 250 g Adyghe cheese
• 250 g suluguni
• 50 ml water
• 100 g butter
• 5 yolks
• Puff pastry vol-au-vents with julienne
• 400 g puff pastry
• 200 g chicken fillet
• 150 g mushrooms
• 100 g onions
• 150 ml cream
• 50–70 g cheese
• 1 tbsp flour, salt, pepper, vegetable oil

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Pie with mushrooms and potatoes

• dough: 100 ml milk
• 7–10 g dry yeast
• 0.5 tsp sugar
• 1 egg
• 1 tbsp vegetable oil
• 200–250 g flour, salt
• filling: 300 g mushrooms
• 400 g potatoes
• 150 g onions
• 150 g cheese, sour cream

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Salmon and Broccoli Pie

• dough: 50 g butter
• 100 g sour cream
• 1 egg
• 200–250 g flour
• 1 tsp salt

filling: 500 g fresh salmon, 300 g broccoli;

filling: 200 ml cream 10–20%, 100 g cheese, 2 eggs, salt, pepper.

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Parmesan, Garlic, and Herb Bread

• 300 ml milk
• 7 g dry yeast
• 2 tsp sugar
• 3 tbsp vegetable oil
• 1 tsp salt
• 400–450 g flour

also: 100 g Parmesan, 3 cloves garlic, 1 tbsp dried herbs.

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Choux with liver mousse and craquelin

• dough: 100 g butter
• 250 ml water
• 4 eggs
• 180 g flour
• ½ tsp salt

craquelin: 100 g butter, 70 g sugar, 100 g flour;

• liver mousse: 300 g chicken liver
• 100 g onions
• 100 g carrots
• 2–3 tbsp sour cream, salt, vegetable oil

also: 150 g of cream cheese.

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Pesto buns

• 250 ml milk
• 7 g dry yeast
• 15 g sugar
• 5 g salt
• 50 ml vegetable oil
• 400–450 g flour

also: 150 g pesto sauce.

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Puff pastry rolls with sun-dried tomatoes and bacon

• 500 g puff pastry
• 200 g bacon
• 200 g sun-dried tomatoes
• 1 tsp dried basil
• 1 tsp dried garlic
• 1 tsp sweet ground paprika

optional: sesame, flax seed.

• Popovers
• 2 eggs
• 250 ml milk
• 30 g butter
• ½ tsp salt
• 140–150 g flour