Chebureks with cottage cheese and herbs

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make pasties with cottage cheese? Prepare the necessary ingredients for the dough. The oil should be cold, straight from the refrigerator. The water should also be ice-cold, so measure out the required amount in advance and put it in the refrigerator. Use premium flour.

2. STEP 2

   

   Cut the cold butter into cubes. If you are going to knead the dough with your hands, grate the cold butter on a coarse grater.

3. STEP 3

   

   Sift the flour. Place cold butter and flour in a blender bowl and beat until finely chopped. If your blender is small and cannot accommodate all the flour, add as much flour as will fit in the bowl. The rest of the flour can be added to the whipped crumbs. and stir.

4. STEP 4

   

   Add an egg to the butter-flour mixture and knead into an elastic dough, gradually pouring in ice water. The dough should be kneaded as quickly as possible so that the heat from your hands does not melt the butter.

5. STEP 5

   

   Roll the finished dough into a ball.

6. STEP 6

   

   Place the dough in a bag so that it does not dry out and put it in the refrigerator. It is necessary to cool the dough - it will become more plastic and will not tear.

7. STEP 7

   

   While the dough is chilling, prepare the necessary ingredients for the filling. It is better to take the cottage cheese slightly moist, not lumpy. Fat content doesn't really matter. Cottage cheese in briquettes is ideal - it is quite soft, moderately moist, without small grains.

8. STEP 8

   

   Wash and dry all the greens. Then chop finely with a knife. You can use any greens, but most often they use dill, parsley, cilantro, and green onions. I replaced the green onions with a small bunch of spinach.

9. STEP 9

   

   Combine cottage cheese with herbs, add salt and pepper.

10. STEP 10

    

    Mix everything thoroughly.

11. STEP 11

    

    Remove the dough from the refrigerator and divide it into 12-14 equal pieces. While you are rolling out one piece of dough, put the rest in the refrigerator.

12. STEP 12

    

    Roll out each piece on a floured surface into a thin, even circle. By cooling, the dough can be rolled out so thin that the table can be seen through it. This thin rolling is the secret of delicious pasties. Place 1-2 tbsp on the bottom of the circle. l. curd filling.

13. STEP 13

    

    Cover the top of the filling and seal the edges. Form all the remaining pasties in this way. The size of the pasties should be approximately equal to the diameter of your frying pan. I have a frying pan with a diameter of 28 cm.

14. STEP 14

    

    Heat vegetable oil in a frying pan over high heat. The frying pan should be filled a quarter full with oil so that the pasties can float freely without touching the bottom. Fry the pasties on both sides until golden brown, about 1 minute on each side.

15. STEP 15

    

    Place the finished pasties with cottage cheese on a dish and serve hot. Bon appetit!

Comments on the recipe

Maystin

28.09.2023

4.5

I made pasties with cottage cheese and herbs. I prepared the dough as described by the author. While it was in the refrigerator I made the filling. My cottage cheese was coarse-grained, so I punched it with an immersion blender, added salt, ground black pepper and chopped parsley. It was a pleasure to work with the dough. And how interesting it turns out after frying in oil! Beautiful bubbles appear on the surface. The pasties turned out with a slight crunch (from the bubbles) and were soft. Everyone appreciated them! Maria, thank you for the wonderful recipe!