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Quick pies with cheese on water

Quick Water-Dough Cheese Hand Pies

These tasty little hand pies really hit the spot on a cold winter day! I filled mine with cheese, but you can use any filling you like — even the juiciest ones, since the juices stay put and don't leak out! The dough is unbelievably easy to make with just a few ingredients: it rolls out thin, doesn't tear, and fries up crisp. It's the same style of dough used in Chinese cooking — you can make a big batch ahead, freeze it, then thaw and use it whenever you need.

Ellisa

Recipe author

Composition / ingredients

Servings:

Water

300

Flour

300

Vegetable oil (for frying)

100

Hard cheese

250

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 10 g

Fats 38 % 19 g

Carbohydrates 42 % 21 g

291 kcal

GI: 0 / 0 / 100

Cooking method

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Pour 300 g of flour into a bowl and add water that has just come to a boil. Stir the dough with a spoon, then knead it by hand. Cover the finished dough with a damp cloth and let it rest for half an hour. Cut the dough into pieces and roll each one into a thin round on a floured surface. Spread grated cheese over one half of the round, fold the other half over the top, and trim off any excess. Pinch the edges closed (a fork works well). Fry the hand pies in vegetable oil.