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Curd dough for pan-frying pies without yeast

0
2004
Kitchen Russian
Calorie content 428.9 kcal
Portions 4 port.
Cooking time 40 minutes
Proteins * 22.1 gr.
Fats * 11.7 g
Carbohydrates* 69.9 g
* per 100 gr. product
Curd dough for pan-frying pies without yeast
Content

For lovers of homemade baking, I recommend making an incredibly tasty curd dough for pies. Baking on curd dough turns out to be tender and soft. Make a dough like this and you won't regret it.

Ingredients

Cooking process

step 1 out of 6
Put the required amount of cottage cheese in a deep container, and then break the chicken egg. Also add the required amount of baking soda, salt and granulated sugar. Adjust the amount of granulated sugar yourself in accordance with your own taste preferences.
step 2 out of 6
Then gradually sift the required amount of wheat flour through a fine sieve. Knead to a soft elastic dough. Adjust the amount of flour depending on the moisture content of the curd and flour. Place the dough in the refrigerator and let it rest for about 15 minutes.
step 3 out of 6
Divide the rested dough into equal parts. Using a rolling pin, roll the curd dough into a circle.
step 4 out of 6
Place the filling in the center. I used apples. You can use any other filling.
step 5 out of 6
Form neat patties.
step 6 out of 6
Pour a small amount of vegetable oil into a deep frying pan, heat well, put the prepared pies, fry them until golden, appetizing crust on both sides. Serve the finished pies on curd dough with your favorite hot drinks.

Bon Appetit!

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