Sift the flour into a deep bowl. Add salt, sugar and vegetable oil to boiling water. Stir and immediately pour into flour. Quickly knead the dough with a spoon, then knead it with your hands (the dough turns out soft and tender). Cover the dough with cellophane and leave it to rest for 30-40 minutes.
To prepare the filling, grate the cheese on a fine grater, add salt, and add chopped herbs and garlic. Mix.
Divide the “rested” dough into 2 parts, roll each into a thin round cake. Cut the tomatoes into circles (each tomato - 3-4 circles). Place the circles on the flatbread at a distance of 2-3 cm from each other.
Place the prepared cheese filling on top of each tomato slice (generally).
Heat a sufficient amount of vegetable oil in a saucepan (preferably as for deep frying). Post our "Bombs".
Fry over medium heat on both sides until golden brown.
Serve ready-made, incredibly tasty and juicy “Bombochki” pies with tomatoes to the table to the delight of your loved ones. These pies are delicious both hot and cold.
Enjoy your meal!
Pies “Bombochki” with tomatoes and cheese– is a classic option for preparing these quick, juicy and very tasty deep-fried pies. By purchasing fresh tomatoes and some cheese, you can prepare delicious pies for your family at any time of the year. The recipe for “Bombs” is quite young, but, nevertheless, it has already managed to win the hearts of both novice and experienced housewives.
The pies got their name because of their peculiarity. When you bite into them, they explode like bombs with delicious tomato juice and cheese. “Bombochki” pies with tomatoes and cheese can be prepared using feta cheese, suluguni, hard cheese, cottage cheese and even processed cheese. With any of these cheese filling options, Bombochki pies will turn out tasty and juicy. But you can change not only the type of cheese, but also the filling in general. On the Internet today you can find many recipes for bomb pies with potatoes, meat or various fillings, ranging from cabbage to rice or sausage.
Now let's move on to the recipe and see how to prepare “Bombochki” pies with tomatoes and cheese step by step with photos.
Ingredients:
- Water – 1 glass,
- Salt – 0.5 teaspoons,
- Vegetable oil for dough – 4 tbsp. spoons,
- Wheat flour - 2 cups,
- Hard cheese – 100 gr.,
- Processed cheese - 2 pcs.,
- Dill – 20 gr.,
- Garlic – 1-2 cloves,
- Mayonnaise – 2 tbsp. spoons,
- Tomatoes - about 3-4 pcs.,
- Sunflower oil for frying pies – 500 ml.
“Bombochki” pies with tomatoes and cheese – recipe
“Bombochki” pies with tomatoes and cheese. Photo
“Bombochki” pies got their name due to their round shape, which they hold due to the filling (as a rule, a ring is used as a “skeleton”; it turns out very tasty, quite unusual, but not very healthy, especially when it comes to cooking on In a frying pan, “Bombochki” pies come out with less calories, but they are still difficult to call dietary, although sometimes you can indulge in fried ones.
Recipe: “Bombochki” pies with cheeseTo prepare the dough you will need 3 cups of flour, 200 ml of boiling water, a teaspoon of sugar and salt (without a slide) and a quarter cup of vegetable oil. Eggs are not used in this recipe, which makes the rolling process easier. The dough turns out to be plastic and easy to deform. It should be noted that the dish is prepared quite quickly: if you urgently need a tasty treat, you can safely use this recipe. “Bombochki” pies will be ready in literally 30-40 minutes.
The filling consists of 5 medium-sized tomatoes, 200 g of cheese (feta cheese is ideal), a small bunch of herbs and garlic to taste.
Prepare the dough first, since it will need to sit for some time. Dissolve salt and sugar in hot water, add butter and add sifted flour. Next, the dough is wrapped in film and left while the filling is prepared. For it, knead the cheese with a fork, add chopped herbs and garlic. The tomatoes are washed and cut into rings about half a centimeter thick.
Next, the dough is divided into 2 equal parts, one of which is rolled out not too thin so that it can withstand the pressure of the filling. The tomato rings are laid out so that there is a distance of several centimeters between them. Place cheese on top of each, roll out a second layer of dough and cover the first one. Next, using a glass or glass slightly larger in diameter than a tomato, circles are squeezed out. To prevent the filling from coming out, it is better to lightly press the edges with your fingers.
The finished pies need to be fried in vegetable oil on both sides. They are served warm, with tea, juice or other drinks.
The dough in this case is prepared according to the same principle as in the previous version, but the filling will be slightly different. For it you will need the same tomatoes (5 pcs.), 150 g of hard cheese, the same amount of fresh champignons, a small onion, herbs, garlic, salt and vegetable oil.
After the dough is ready, you need, as in the previous recipe, to cut the tomatoes into rings. The cheese is grated on a coarse grater, mixed with chopped herbs, and the champignons are finely chopped and fried in vegetable oil, adding salt. Roll out half the dough, lay out tomatoes, mushrooms on top, and then cheese and form pies. They are then fried and served immediately.
Recipe: “Bombochki” pies made from puff pastry with cottage cheese
To make delicious baked goods also healthy, you should abandon the frying pan and replace it with the oven. For those who, despite all the advantages of the previous options, consider them unacceptable due to frying, we can recommend this recipe. “Bombochki” pies made from ready-made puff pastry are made very quickly. You will need about 500 g for 5 tomatoes and 200 g of cottage cheese. You also need a bunch of herbs, garlic, salt, pepper and the yolk of 1 egg.
The pies are formed in the same way as in the two previous options. For the filling, use tomatoes in rings and cottage cheese, mixed with herbs and garlic, salted and peppered. Bake them for 15 minutes in a fairly hot oven, brushing them with yolk on top.
Before you prepare the tomato bombs, you will need to prepare all the necessary ingredients for the filling. Tomatoes go very well with any cheeses and herbs, so you can add spices for the filling to your own taste.
Salty cheese such as feta cheese will need to be mashed with a fork or grated.
You can take regular cottage cheese or any fermented milk cheese. For the filling you can use mozzarella cheese, cottage cheese, feta cheese, feta cheese or any other cheese according to your taste.
Garlic and herbs should be finely chopped with a knife and mixed with cheese. Parsley or dill can be chopped in a blender along with garlic and cheese - this way the filling will immediately mix and be homogeneous.
The filling should be mixed well and set aside.
The water for the dough needs to be heated - it is best if it is boiling water.
In a convenient bowl where you will knead the dough, mix salt and sugar, pour boiling water, add vegetable oil and gradually add flour. The amount of flour may vary slightly - add gradually and knead to form a soft dough.
Bomb pies with tomatoes and cheese can be cooked in about 20 minutes, when the dough has rested a little.
Divide the prepared dough into two parts.
Roll out one half of the dough into a large layer, several millimeters thick.
To ensure that the tomato and cheese bomb pies are the same shape, you can use a medium-sized glass or cup.
Place tomato slices on the rolled out dough, 3-4 centimeters apart.
Place a filling of cheese and herbs on each tomato ring.
The second part of the dough should also be rolled out as thin as possible and covered with it the first layer with the filling.
The diameter of the glass or cup should be slightly larger than the tomato rings.
Carefully cut out the pies using a glass - gently press along the contour of each tomato ring and turn in a circle.
Pour vegetable oil into a frying pan and heat it to a boil. To check if the oil is hot enough, throw a crumb of bread or flour into the oil - the oil should sizzle.
Fry the pies on both sides in hot oil until cooked. You can cook pies in a deep fryer.
To remove excess fat, the finished pies will need to be placed on a paper towel or placed in a colander and allowed to drain.
You can make tomato bombs in the oven. To do this, you will need to place the prepared pies on a greased baking sheet.
To make the pies brown and have a golden crust, you can brush their surface with beaten egg.
If you cook pies in the oven, do not forget to preheat it to 180 degrees.
From the choux pastry that was used to make pies, you can prepare other delicious dishes. If you have some dough left. You can make fruit pies using apricots or peaches for the filling.
This dough will make delicious pasties and other pies fried in oil.
Great pies can be made with anything - they are equally delicious hot or cold.
If you like your pies crispy, serve your bombs as soon as they're ready. When the pies cool, the dough will become much softer and more tender.
Bon appetit!
These original tomato pies are made from delicate crispy dough and are simply delicious. It's a number one hit with kids lately. I am happy to share a new recipe for delicious bomb pies with tomatoes and cheese. Look at the photo, what unusual things!
With choux pastry you can make bomb pies with different fillings, such as potatoes, chicken, mushrooms or apricots or peaches. These pies can be either fried in oil or baked in the oven. To do this, place the bombs on a baking sheet covered with parchment and bake them at 180 degrees.
Ingredients:
For the choux pastry:
premium wheat flour 3 cups
purified water (boiling water) 250 ml
refined vegetable oil 4 tbsp. l.
fine table salt 1 tsp.
granulated sugar 1 tsp.
For filling:
ripe fleshy small tomatoes 5 pcs.
hard cheese or feta cheese 200 g
fresh parsley 3-4 sprigs
dill 3-4 sprigs
garlic 2 large cloves
fine salt to taste
ground black pepper pinch
Number of servings: 6 Cooking time: 75 minutes
Recipe
Step 1: Prepare the dough for the bombs
In a dry deep bowl in which we will knead the dough, pour 1 teaspoon of fine salt and granulated sugar.
Boil 250 ml of purified water. Pour boiling water into a bowl with salt and sugar. Stir until the dry ingredients are completely dissolved. Then add 4 tablespoons of odorless sunflower oil.
Now let's start adding sifted wheat flour into the dough. For this recipe we will use premium flour. We will add it in small portions, mixing the ingredients with a spoon so as not to burn ourselves.
When the dough has thickened, transfer it to a work surface lightly dusted with flour and begin kneading to obtain a homogeneous, elastic dough. Cover the finished dough with a dry towel or wrap it in cling film to rest. After 20 minutes the dough can be rolled out.
Step 2: Three-hard cheese for bomb pies with tomatoes
Grate a piece of hard cheese. It is advisable to use a grater with small holes, then the filling will hold its shape better.
Step 3: Slice the tomatoes for the filling
Let's wash the tomatoes. Let's cut off the place where the stalk is attached. Cut the tomatoes into half-centimeter thick slices. It is better to choose meaty vegetables with little juice inside.
Step 4: Mix ingredients for filling
In a separate deep bowl, mix finely chopped dill and parsley with grated hard cheese. Add two large cloves of garlic, passed through a press.
Add a little pepper and mix the filling.
Step 5: Roll out the dough
Divide the rested dough in half. Roll out one part of the choux pastry into a large layer several millimeters thick.
Step 6: Add the filling
Now place tomato circles on the dough at a short distance from each other to make it easier to cut out the pies. Salt the tomatoes a little.
Now put the filling of cheese, herbs and garlic on top of the tomato. To make it more convenient to spread the filling on the tomatoes, you can press it a little with a fork. Then the filling will keep its shape and not crumble.
Step 7: Cover the dough with the filling with a second layer of rolled out dough
Roll out the second part of the dough in the same way. It should be the same size as the first part. Carefully cover the filling with dough.
Step 8: Cut out the bomb pies
Using a glass or other utensils of a suitable size, cut out the pies. Choose dishes of such a diameter that there is some free space around the edges of the pies.
Then pinch the edges of each patty with a fork so that they do not open during frying.
Step 9: Fry bomb pies with tomatoes and cheese
Pour vegetable oil into a frying pan or deep fryer. The thickness of the oil should be approximately 1-1.5 centimeters. When the oil is very hot and begins to boil, carefully place the pies into it. Fry the bombs until golden brown on both sides.
Place the finished bomb pies with tomatoes on napkins to remove excess oil.
Step 10: Submission
Serve the tomato pies hot.
Bon appetit!
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