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Kefir dough with cottage cheese for pies

1727

Kitchen Russian

Calorie content 148.4 kcal

Portions 4 port.

Cooking time 30 minutes.

Proteins * 7.7 g

Fats * 4.5 gr.

Carbohydrates* 27.7 g

Kefir dough with cottage cheese for pies

Content

A quick dough for pies, which will help out great in those cases when you don't want to mess around in the kitchen for a long time, but you want something tasty. This dough even withstands moist fillings, such as fresh berries and fruits. Such pies can be traditionally fried in hot oil, or you can simplify the process and bake products in the oven. In both cases, they turn out to be soft and with a ruddy crust. Although, it should be noted that the pies from the oven are still less greasy and after cooling they retain their softness longer.

Ingredients

Cottage cheese 200 gr. Wheat flour 300 - 350 gr. Butter 85 gr. Granulated sugar 2 tbsp Kefir 3 tbsp Salt 1 pinch Baking powder 0.5 tsp Egg 1 PC. Vanilla sugar 1 tsp

Cooking process

For the preparation of the dough, of course, cottage cheese of any fat content is suitable. However, it is with a fatty product that the dough turns out to be softer in taste and softer in texture. Put the cottage cheese in a bowl, add granulated sugar, vanilla sugar, a pinch of salt and softened butter to it. It is advisable to soften the butter, and not melt it, since in the latter case it will negatively affect the consistency of the dough. Mix everything together until smooth.

Break the egg into a separate container, shake it with a fork and add the specified amount of kefir, mix well. Pour the egg-kefir mixture into the curd mass, mix thoroughly.

Pour flour pre-sifted with baking powder into the resulting mass, mix everything well with a spatula.

We go to work with our hands and knead a soft but elastic dough. Flour may need a little more or less than indicated in the recipe, since different cottage cheese is different in fat and moisture. We focus on the final consistency of the dough - the mass should be soft, pliable, not tight. Place the kneaded dough in the refrigerator for thirty to forty minutes. There it will harden a little, become more elastic, it will become easier to work with.

Lightly sprinkle the work surface with flour. Put the dough out of a bowl and roll it out to a thickness of five to six millimeters. Squeeze the circles out in a round shape or with an ordinary glass, spread the prepared filling in the center of the blanks.

Connect the opposite edges and pinch tightly with your fingers. It is important to choose the optimal amount of filling so that it does not interfere with the formation of the pie, but at the same time it feels good in the finished product. Put the formed pies on a baking sheet greased with vegetable oil and sprinkled with flour. For extra shine, you can brush the surface of the patties with a beaten egg using a silicone brush. We bake the pies at a temperature of 200 degrees for about fifteen to twenty minutes, until a golden crust forms.