Ramson Pie

Ramson Pie

Ramson appears before many other types of greenery. It refers to the number of products leading in the content of vitamins, macro-and microelements needed by the human body, and other useful substances. Much of the beneficial properties of bear bow, as they are called wild garlic, are preserved even after heat treatment. As soon as this plant appears in the forest, in the garden and on the market, residents of many regions try to prepare as many different dishes as possible from it. These include wild garlic pies, which are nourishing, fragrant, juicy and very healthy.

Cooking Features

Ramson stuffed pies can be made from different types of dough, so they have different cooking technologies. To obtain the expected result, it is necessary to follow the recommendations accompanying a specific recipe. However, there are a few common points, the knowledge of which is useful to the cook, regardless of which version of bear pie he is going to cook.

  • The pie will be tasty only if it is made from high-quality flour. A second-class product gives baking a gray tint and a specific flavor that no one likes. The difference in the price of high-grade flour and second-rate flour is not so great that it makes sense to save on this ingredient.
  • Flour must be sifted before connecting to other components. This is done not only in order to free the product from small litter and insect larvae. The main goal is to saturate the product with oxygen. After sifting the flour becomes light, combines well with other components, without forming lumps. The dough, kneaded on sifted flour, rises better, baking from it turns out more air.
  • When kneading dough, it is important to follow the recommendations regarding the temperature of the products used. Sometimes it is necessary to cool them, sometimes to reheat, in some cases it is enough to get them out of the refrigerator in advance so that they warm up to room temperature. It is especially important to heat up to the required temperature the products that make up the liquid basis of the yeast dough, since at low temperature the yeast is not activated, and at high temperature it can die.
  • Ramson is the most gentle and useful if it is collected before flowering. If a plant has large and dense leaves, it most likely has already faded, and there are not very many vitamins left in it.
  • Shoots of wild garlic are quite tough, and some housewives, before cooking dishes from it, blanch it for 2-3 minutes in boiling water or lightly stir fry. This manipulation is not mandatory, but it will not be superfluous if the cake you are cooking is brought to readiness in no more than 30 minutes.
  • Cheese, eggs, and some other products are often added to the filling along with wild garlic. This makes pastries more satisfying and tasty.

There are many recipes for bear-filled pastry pies, so everyone can choose the option that best suits their gastronomic preferences.

Ossetian pie with wild garlic


  • wheat flour - 0.5 kg;
  • milk - 0, 35 l;
  • dry yeast - 6 g;
  • sugar - 10 g;
  • Ossetian or Adyghe cheese - 0, 5 kg;
  • green onions - 50 g;
  • fresh dill - 50 g;
  • wild garlic - 0, 2 kg;
  • refined vegetable oil - 60 ml;
  • butter - 100 g;
  • salt - 5 g.

Method of preparation:

  • Heat the milk to about 30-35 degrees, add sugar and yeast into it, mix well. Wait for the yeast to work. This will indicate the appearance on the surface of milk froth cap.
  • In a bowl, sift flour, mix it with salt.
  • In the center of the flour heap make a well, pour into it milk mixed with yeast and sugar. Stir, scooping up the flour from the edges to the center.
  • Add vegetable oil, mix the products again.
  • Put the dough on the work surface of the table and finish the kneading process with your hands. The dough should be soft, but not sticking to the hands.
  • Put the dough in a large saucepan, cover it with a damp cloth and leave in a warm place for 1, 5-2 hours. When the dough rises, crush it with your hands and wait for the re-raising. Punch the dough again and divide it into approximately three equal parts.
  • Wash the wild garlic, green onions and dill, shake off water from them, blot the greens with a napkin. Too rough parts shoots wild garlic cut with a knife.
  • Finely chop the prepared greens with a knife.
  • Crumble the cheese with your hands or fork. If it is too tight, you can rub it.
  • Combine cheese with greens, mix. Divide the resulting mass into three parts, forming each part of the Kolobok.
  • Take one piece of dough, roll it into a tortilla.
  • Put a cheese and wild garlic bun in the center of the tortilla.
  • Pull the ends of the dough towards the center to form a closed pie. Turn it over with a seam down and with soft movements roll out into a cake with a diameter of 30-35 cm.
  • In a similar way, make cakes from the remaining dough and filling.
  • Make a hole in your steam in the center of each cake.
  • Heat the oven to 240-250 degrees.
  • Put the first cake on a baking sheet, send it to the preheated oven, setting it on the lower tier.
  • After 5 minutes, move the baking sheet to the middle tier, put the baking sheet with the second cake on the bottom one.
  • After another 5 minutes, move the first cake to the upper shelf of the oven, move the second to the center, and place the baking tray with the third cake on the lower shelf.
  • After 5 minutes, take out the first cake, move the rest above. After 5 minutes, remove the second cake, and after some time, and the third.

Hot cakes generously grease with butter, fold each other. Cut the cakes for 6-8 hours and serve the dish with them to the table.

Wildflower Kish


  • wheat flour - 0, 3 kg;
  • chicken egg - 3 pcs .;
  • butter - 150 g;
  • sour cream - 20 ml;
  • cream - 0.2 l;
  • hard cheese - 30 g;
  • suluguni - 100 g;
  • wild garlic - 100 g;
  • nutmeg - a pinch;
  • onions - 100 g;
  • salt, black pepper - to taste;
  • refined vegetable oil - how much will go.

Method of preparation:

  • Sift flour. Rub the butter on top. Chop the food with a knife to get the flour crumb.
  • Add some salt, one raw egg and sour cream.
  • Stir the dough well, trying to do it as quickly as possible.
  • Wrap the dough with cling film and put it in the refrigerator for several hours.
  • After placing the dough between two pieces of parchment, roll it into a round layer.
  • Put the dough into shape, stick it to the bottom and sides.
  • Pour a little bean into the center, send the form with the dough for 10-15 minutes to the oven preheated to 200 degrees.
  • Remove the dough form from the oven, remove the beans.
  • Free onions from the husk, cut into thin half-rings and fry in vegetable oil. Let it cool, put on the dough.
  • Wash the ramson, cut it in small pieces, put it on the onion.
  • Top with grated or finely chopped suluguni cheese.
  • In the bowl, break the remaining eggs, add cream, salt, seasonings and grated hard cheese to them. Whisk the products with a whisk.
  • Fill the filling with the resulting mixture.
  • Place the cake in the oven and cook it at 200 degrees for about 30 minutes.

The cake for this recipe is crumbly, with a soft filling. It’s hard to find someone who might not like this food.

Pie with ramson filling


  • kefir - 0, 3 l;
  • wheat flour - 0, 3 kg;
  • chicken egg - 4 pcs .;
  • butter - 120 g;
  • baking powder for dough - 7 g;
  • salt - 5 g;
  • sugar - 20 g;
  • wild garlic - 0, 2 kg;
  • refined vegetable oil - how much will go.

Method of preparation:

  • Two boiled eggs, cool, peel, finely chop with a knife.
  • Ramson, washed and dried, finely chopped.
  • In a deep frying pan, heat the vegetable oil, put the ramson into the pan and then cook it on low heat for 5 minutes.
  • Allow the garlic to cool, lightly salt it and mix with the eggs.
  • Melt the butter in a microwave or on low heat, let it cool to room temperature, mix with salt and sugar.
  • Combine butter with kefir and two raw eggs. Whip them with a whisk to get a uniform composition.
  • Mix sifted flour with baking powder.
  • Combine the liquid basis for the dough with the dry mixture, mix well so that the dough does not come across flour lumps.
  • Pour half the dough into a baking dish. Put the filling on it, pour the remaining dough.
  • Cook a cake of 30-40 degrees in an oven preheated to 200 degrees.

A pie can be considered ready when, when pierced with a toothpick, it remains dry.

With wild garlic, you can make cakes from different types of dough. If the greens are supplemented with cheese or eggs, the baking will be even more delicious.

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