Pie with pears and roquefort cheese

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Pie with pears and roquefort cheese

Ingredients of 6 portions

Wheat flour - 250 g
Butter - 125 g
Water - 50 ml
Yolk egg - 1 piece
Salt - 1 teaspoon
Sour cream 20%-250 g
Egg - 2 pieces
Cheese a Roquefort cheese - 125 g
Pears - 2 pieces
Pounded walnuts - 1/2 glasses


2 hours

1. To dissolve salt in water. In a bowl to sift flour. To add oil and yolk to pour in salty water and to knead smooth dough. If dough hard, it is possible to add a little more water. To create from dough sphere. To turn in food wrap and to place in the refrigerator on 30 minutes.
2. To heat an oven to 360F. On the strewed worker's the flour surfaces to roll dough with a thin layer and to shift it in a form for pastries with a diameter of 28 cm. To cover with paper for baking and from above to fill dry peas or haricot (that dough not rose) and to bake 10–15 minutes. To take out a form with dough from ovens to remove paper with peas (haricot) and to bake a basis for pie of 10-15 more minutes.
3. Pears to wash up, clear, remove cores. To cut pulp slices. To grate cheese largely.
4. On a basis for pie to lay out slices of a pear and cheese. To shake up eggs with sour cream to salt and pepper. To fill in a stuffing egg swept away weight to strew with nuts and to bake about 30 minutes. To decorate pie greens.


Bon appetit!

Pie with pears and roquefort cheese