Cottage cheese pies
We prepare simple, quick, hearty and tasty fried patties made from cottage cheese dough with a filling of brine cheese and greens.
Flour wheaten – 160 g + for work with the test
Cottage cheese 0-5% – 200 g
Egg of chicken – 2 pcs.
Sugar – 1 tbsp.
Salt – 0.5 tsp.
Soda – 0.5 tsp.
Brynza / pickle cheese – 300g
Dill / parsley – 0.5-1 bunch (15-30 g to taste)
Salt – to taste
Vegetable oil – for frying
- 205 kCal
- 40 min.
Soft, curvy and ruddy cottage cheese patties are a simple but very tasty dish that will help out at any time of the year and will be ready to serve on the table after 30-40 minutes. Cooked on the basis of cottage cheese, without yeast and oil in the composition, the pastry dough does not require insisting and turns out to be light and non-capricious in work, and pies – lush, airy and soft.
Since the dough itself has a neutral taste, the pie filling can be selected as salty or sweet. Today, as one of the options I propose to prepare a simple and quick savory version of pies – with brine cheese and fresh herbs as a filling. Let’s start ?!
To prepare, you will need the ingredients listed in the list.
Combine the eggs, salt and sugar and beat for 1-1.5 minutes, until the sugar dissolves.
Add the cottage cheese and grind the mixture for another 1-2 minutes with a submerged blender, until smooth. Alternatively, in order for the curd not to feel as a separate lump in the dough, it can be wiped through a sieve or pierced beforehand in a separate container to a pasty state.
In the resulting mixture, add 160 grams of sifted wheat flour and 0.5 tsp. soda.
Mix the ingredients, gently blend the mixture and form the resulting dough into a bowl. It is not necessary to knead carefully the dough, because from this it will become more rigid and pies will be worse to rise. For the same reason, it is not worth adding more flour to the dough at this stage.
Move the dough to a flour-poured work surface and divide into 7-10 pieces, depending on the desired size of the patties. I divide the dough into 7 parts weighing 50-60 grams, we get 7 large pies, about 20 centimeters in length, respectively.
For the filling, mix grated cheese (Feta cheese, Suluguni, Adyghe cheese, brynza) and finely chopped fresh greens. Add a little salt to taste.
Align a portion of the dough with a palm to a thickness of about 0.5 centimeters and add a serving portion. The dough will remain slightly sticky, so during work, lightly sprinkle the dough and the working surface with flour.
Connect the edges of the dough, tighten it firmly and form a patty.
Turn the patty with the seam down, gently press and flatten the palm to a thickness of approximately 1 cm. Repeat the procedure with the remaining filling and dough.
Heat a little vegetable oil over medium heat and put the patties in a frying pan, leaving a bit of free space, as during the frying process the pies will increase in volume.
Fry the patties from two sides to a golden color (about 3 minutes on each side).
Cottage cheese pies are ready.