Yeast-Free Cottage Cheese Hand Pies

Name: Yeast-Free Cottage Cheese Hand Pies
Total time: 45 min
Yield: 10–12 pies
Ingredients: 300 g Cottage cheese; 3 pcs Eggs; 350–380 g Wheat flour; 1.5 tsp Baking powder; pinch Salt; 1–1.5 tsp Sugar; 30–40 g Butter; 450 g Strawberry; 3–4 tbsp Sugar; 35–40 g Corn starch; 1–1.5 tsp Lemon juice; 6 pcs Eggs; to taste Green onion; to taste Salt; 15–20 g Butter

45 min

A soft cottage cheese dough with no yeast and no proving — shape the pies and bake them straight away, or freeze them for later. Two fillings: strawberry, and egg with green onion.

Ingredients

6 servings

Dough

Cottage cheese(9%, drier is better)300 g

Eggs3 pcs

Wheat flour(go by the consistency)350–380

Baking powder1.5 tsp

Saltpinch

Sugar(optional)1–1.5

Butter30–40

Strawberry filling

Strawberry(or any berries)450 g

Sugar3–4

Corn starch35–40

Lemon juice1–1.5

Egg and onion filling

Eggs6 pcs

Green onionto taste

Saltto taste

Butter15–20

Instructions

Dough

Mix the cottage cheese, eggs, salt and sugar, add the butter, then work in the flour with the baking powder. Rest for 10–15 minutes.

The dough should be soft and slightly sticky; it should not spread and should hold its shape as you form the pies.

Fillings

Strawberry: cut the strawberries and warm them — they will release juice. Pour off some of the liquid and add the sugar. Dissolve the starch in the juice and stir it in. Cook until thick — the consistency should be like a thick jam.

Egg and onion: boil and chop the eggs, mix with the green onion and salt, and add the melted butter. The filling comes out juicy rather than dry.

Baking

Shape the pies around the filling, brush with yolk and bake at 175 °C for 20–25 minutes.

Freezing

Freeze them shaped

Freeze the formed pies and bake them as you need them.

Breakfast View all recipes