Closed cottage cheese pie with pumpkin

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   Ingredients for the dough.

2. STEP 2

   

   Beat eggs with sugar and salt.

3. STEP 3

   

   Add cottage cheese, mix.

4. STEP 4

   

   Pour in vegetable oil and mix.

5. STEP 5

   

   Add flour sifted with baking powder.

6. STEP 6

   

   Knead the soft dough, wrap it in film and put it in the refrigerator for 30 minutes.

7. STEP 7

   

   Ingredients for filling.

8. STEP 8

   

   Grate the pumpkin on a coarse grater and rinse the raisins.

9. STEP 9

   

   Simmer the pumpkin with butter until soft. If necessary, add a couple of tablespoons of water.

10. STEP 10

    

    Remove the zest from the lemon and squeeze out the juice.

11. STEP 11

    

    5 minutes before the pumpkin is ready, add lemon juice, zest, sugar, and cinnamon. Mix. Let the filling cool.

12. STEP 12

    

    Cover the form with oiled parchment. Roll out most of the dough into a round layer about 0.5 cm thick, transfer it to the mold, and form the sides.

13. STEP 13

    

    We spread the filling.

14. STEP 14

    

    Roll out the second part of the dough in the same way and close the pie, pinch the edges well. You can cut a hole of any shape in the center or prick it with a fork.

15. STEP 15

    

    Brush the top of the pie with beaten egg.

16. STEP 16

    

    Bake in a preheated oven at 180 degrees. 25-30 minutes until golden brown. Let the pie cool, remove from the mold and serve. Enjoy your tea!