Fried curd pies

Fried curd pies

Category: Bakery products

Ingredients
Cottage cheese	2 packs (500g)
Eggs	4 things.
Slaked soda with lemon or vinegar	1h l.
Salt	pinch
Sugar	1.5 st. l.
Flour	8st. l. (approximately)

Cooking method

• Knead the dough from all ingredients. Since cottage cheese is of different consistency, so much flour is needed to make a plastic dough that does not stick to your hands. Roll out the dough 0.5 cm thick and cut out small circles. Put the filling on each, pinch, give them the desired shape and fry in a large amount of vegetable oil. Fry very quickly. The filling can be any, boiled meat rolled in a meat grinder plus fried onions, jam or cottage cheese. In general, any that you like. I do more with meat and at once 1, 5-2 servings.

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[Andreevna]

Andreevna, and cottage cheese - how many% fat?

[Andreevna]

Andreevna, and cottage cheese - how many% fat?

Yes, any, but better not fat-free, I make from 9%. Yesterday, for example, I made it from cottage cheese, which I took out of the freezer, I don't even know what fat content it was, I bought it by weight. I just added more flour.

The pies are really very quickly the dough is prepared.

A small addition from me.

If the filling is planned to be sweet, then 1 pack of cottage cheese can be replaced with sweet vanilla curd cheeses (such in white translucent pieces of paper, produced by Rostagroeskort).

And such pies are fried very quickly (like cheese cakes), and it is great and in a small amount of oil, it is better to turn them over during frying.

Yes, you won't be able to lose weight - I'll try tomorrow!

For this test, it is not the fat content that is important, but the so-called "hardness". That is, the main thing is that the cottage cheese is not creamy, soft, or grained, but what is sold by weight or in paper packs (when you take it out and it retains the shape of a brick).
I just take "hard" cottage cheese of the lowest fat content in the store for such pies.

Yes, you won't be able to lose weight - I'll try tomorrow! And the men are happy!

How glad they are, with meat!
Petschka, thanks for the additions. I fry them in a small, 4 small pies (bite at once) cast-iron saucepan, I like how they swell there, become pot-bellied and float in oil. Of course, if you make a larger size, then it is better in a pan, but we love small ones so much!

For this test, it is not the fat content that is important, but the so-called "hardness". That is, the main thing is that the cottage cheese is not creamy, soft, or grained, but what is sold by weight or in paper packs (when you take it out and it retains the shape of a brick).
I just take "hard" cottage cheese of the lowest fat content in the store for such pies.

Did you knead it with your hands or in HP?

Did you knead it with your hands or in HP?

I use my hands, it is very easy, effortless. And then it is not advisable to knead the dough with soda for a long time.

I use my hands, it is very easy, effortless. And then it is not advisable to knead the dough with soda for a long time.

Tomorrow I will try on the "Pelmeni" mode, there are only 20 minutes, now I can't use my hands.

I can't use my hands now.

Try it in a blender, the attachment is a knife. Several pulses for a few seconds - and you're done. The dough is not thick, excellent kneading.
Or just a mixer.
It seems to me that the dough is not a bread-baking format (so to speak)))

Today I did - oh, and delicious!
Cottage cheese - Blagoda, fat-free (what it was), instead of soda - baking powder.
Thank you!

[MariV]

MariV, I am very glad that I liked the pies. Try them next time, if you cook, give them a more round shape "at the waist" and fry them in a lot of oil, they will turn out so pot-bellied! What was the filling?

I made pies from cottage cheese dough (before this recipe) and do it on kefir. So I like kefir more. If anyone wants, I will tell you. Convenient, quick and tasty.
Kefir, a little salt, sugar, soda and knead the dough, so as not to stick to your hands and not be tight. Cut immediately. I roll it out, cut it, put the filling and close it. While some are baked, I make others.
I forgot to add: first, the kefir pies are hard, and they will stand up a little, become soft. My family members like cottage cheese less ... And we also like kefir ones on the second day, if they stay. When I make it with 1 liter of kefir, a little remains. To each his own. Let everyone choose what they like. I do not pretend that mine is better, but only provide an alternative.

[tenidia]

tenidia, on kefir, too, the pies are delicious, but I like them only freshly fried, the next day ... not very much. They are slightly different from curd dough and the next day, heated in a microwave, they do not lose their taste, but for some reason they survive until this day only when a lot has been done

[MariV]

MariV, I am very glad that I liked the pies. Try them next time, if you cook, give them a more round shape "at the waist" and fry in a lot of oil, they will turn out so pot-bellied! What was the filling?

Dear Andreyevna!
In the morning one pie was accidentally left, it turned out to be even tastier than yesterday.
For about ten years I have been giving the form for pies in the form of small pasties - this is how mine like it more, they fry faster, they are less in oil.
They all the same turned out to be completely bubbly, I used to make such a dough on fermented milk products, on cottage cheese - for the first time. Live and learn!
Again - respect!
And, I forgot - the filling is boiled veal!

I forgot to add: first, the kefir pies are hard, but they will stand up a little, become soft. My family members like cottage cheese less ... And we also like kefir ones on the second day, if they stay. When I make it with 1 liter of kefir, a little remains. To each his own. Let everyone choose what they like. I do not pretend that mine is better, but only provide an alternative.

The dough is very good, I also add an egg there, make it puff, and chic khachapuri are obtained!
At home, the men are a little spoiled, but when the grandchildren are going - just have time to bake and fry!

To each his own. Let everyone choose what they like ..

I completely agree.

For about ten years I have been shaping the form for pies in the form of small pasties - this is how mine like it more, they fry faster, they are less in oil.

And now I will try in the form of cheburechks. That's why we are here to share our experience and take the best from others!

At home, the men are a little spoiled, but when the grandchildren are going - just have time to bake and fry!

So I have the same thing, though the granddaughter is still alone, but what a pleasure it gives her to cook something tasty, and sometimes we create together, she is 5 years old and while she loves this activity very much

Andreevna, I can't imagine a combination of curd dough and meat. Or when the pies are already baked, the taste of cottage cheese is not felt?
I did something similar but with apples, I liked it, but from my childhood I remembered how my mother bought fried pies with meat, shaped like long sausages, and I also really wanted something like that.

Or when the pies are already baked, the taste of cottage cheese is not felt?

It is not felt at all in fried, try it!

I usually "cooked" fried pies from kefir dough, but when I saw your dough recipe, I decided to try it. HERE IS SO dough !!!!!!!!!!!!! SUPER!!!! I posted pictures, you can see how porous the dough is, but the taste is GENTLE. They are fried evenly, they come out like "GOLDEN pies". I cooked with pear jam. THANK YOU FOR THE RECIPE.

[Lesya P]

Lesya P
Olesya, to your health!