20 servings

For the dough:
6–7dl flour
2 tsp cardamom
1dl oil
2dl milk
1dl sugar
1 tsp salt
1 pack of dried yeast (12g)

For the filling:
227g tinned pineapple slices
250g cottage cheese
1dl sour cream
0.5dl sugar
2 tbsp vanilla sugar
egg for brushing

Mix cardamom and flour in a bowl. Add oil so that the dough turns into a crumbly mix. Blend milk, sugar and salt and heat to hand warm. Add yeast, pour into the flour mixture and knead into a smooth dough. Shape the dough into a bar, divide into twenty pieces and roll into balls. Place the balls on a baking tray, cover with a towel and allow to leaven for about an hour.

Drain the pineapple slices and dry with paper towel. Mix the rest of the filling ingredients. Dip the bottom of a glass in flour and press hollows in the centre of the leavened balls, prick them with a fork and brush the sides with lightly beaten eggs. Place 1–1.5 tbsp of filling on each pie. Cut the pineapple slices into smaller pieces and put a pineapple piece on each pie.

Bake in the oven at 225 ºC for 10–12 minutes. Allow to cool before serving.

30–35 servings

For the dough:
2.5dl kefir
1 pack of dried baker’s yeast (12 g)
2 eggs
0.5 tsp salt
1dl sugar
1dl cooking oil
11–12dl flour

For the filling:
1.5–2kg cabbage
2 big onions
100g butter
0.5dl light-coloured sugar syrup
2 tsp salt
1 tsp black pepper
1 tbsp marjoram
2 tbsp vinegar (10%)
An egg for brushing

Pour the room temperature kefir into a bowl. Add yeast, lightly beaten eggs, sugar, salt and oil. Mix thoroughly and knead in flour. Cover with a towel and let it leaven in a warm place for about 2 hours. For the filling, shred the cabbage and onions finely. Melt butter in a pot and add cabbage and onions to sauté for 45 minutes. Season with salt, syrup, pepper and marjoram. Add vinegar and allow to cool.

Divide the dough into two halves and roll both parts into rectangles. Place one rectangle on a baking tray, cover with the filling and top with the other rectangle. Press the sides well together. Prick the dough with a fork and brush with egg.

Bake at 225 ºC in the lower part of the oven for 20–30 minutes.

8–10 servings

For the pastry:
3dl flour
0.25 tsp salt
15g butter
2 tbsp sugar
1 egg
milk for brushing
flour for rolling
butter to grease the baking dish

For the filling:
50g butter
750g apples
1 tsp cinnamon
Juice of 1 lemon
1–2 tbsp honey

Sift the flour and salt into a bowl. Cut butter and rub it into the flour. Add sugar and the egg and blend until smooth. Put it in the fridge while preparing the filling. To prepare the filling, peel and slice the apples. Melt butter and cook apples in melted butter for 3 to 4 minutes. Add cinnamon, lemon juice and honey and heat for another few minutes.

Place the apples in a 22 to 23cm diameter baking dish greased with butter. Roll out the pastry on a floured surface and place it on the apples in the dish. Brush the pastry with milk and prick holes with a fork.

Bake the pie at 200 ºC for 20 to 25 minutes.

12 servings

200 g cottage cheese
1 dl sour cream
3 eggs
2 dl flour
100 g melted butter
250 g grated cheese
150 g smoked ham
½ tsp salt

Mix the melted butter, sour cream, cottage cheese, lightly beaten eggs, chopped ham, flour, salt, and grated cheese. Lift the dough into a 26-cm diameter pie pan, and sprinkle with remaining cheese.

Bake at 200 degrees for 35 minutes.

8-10 servings

Shell:
200 g butter
100 g grated cheese
1 dl 10% sweet cream
5 dl flour
2 tsp baking powder

Filling:
250 g mushrooms
2 tbsp butter
1 sweet red pepper
200 g grated cheese
2 dl 10% sweet cream
4 eggs
1½ tbsp oregano
1 tsp black pepper
1½ tsp salt

Mix the soft butter with the grated cheese, sweet cream, and flour mixed with baking powder. Mix into an even dough. Press the dough into a 26-cm diameter pie pan covered with baking paper.

Chop the mushrooms and brown for 2-3 minutes in butter. Chop the sweet pepper into cubes. Place the mushrooms, sweet pepper and grated cheeses in layers onto the dough. Mix the sweet cream, eggs, and seasoning. Pour onto the pie.

Bake in a 200-degree oven for 30-35 minutes, until the filling has coagulated.