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Cottage cheese pies fried in a pan

Pan-Fried Cottage Cheese Hand Pies

Fluffy yeasted hand pies for anyone who loves savory baking. Soft, airy dough wrapped around a juicy, salty cottage cheese filling — impossible to stop at one. They're fried in plenty of oil, so they puff up plump and golden. Great with a cup of hot tea or a glass of milk.

sharlis

Recipe author

Composition / ingredients

Servings:

Vegetable oil

300

Milk

120

Flour

250

Egg

Dry yeast

Sugar

Salt

0.3

Vegetable oil

Egg

Salt

Cottage cheese

200

Green onion

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 8 g

Fats 56 % 34 g

Carbohydrates 31 % 19 g

401 kcal

GI: 5 / 0 / 95

Cooking method

Step 1:

Sift the flour into a deep bowl and add the instant yeast — the kind that doesn't need to be proofed first. Lately it's the only yeast I use; it gives such nice, fluffy results.
Step 2:

In a separate large, deep mixing bowl, whisk a room-temperature egg (take it out of the fridge ahead of time) together with the salt and sugar.
Step 3:

Pour the refined vegetable oil and the warm milk — heated on the stove to about 95°F (35°C) — into the egg mixture. I used store-bought 2.5% milk. Whisk everything together until combined.
Step 4:

Now start adding the flour a little at a time, stirring with a spoon as you go. Once the dough gathers into a mass, turn it out onto the counter.
Step 5:

Dust the counter with a little flour if needed, but only if the dough is really sticky. Knead the dough the usual way, folding the edges into the center with firm pressure, for about 10 minutes. Roll it into a ball, cover with plastic wrap, and set it somewhere warm to rise for 1 hour. I usually turn on a stove burner nearby to keep the kitchen warm. After 5–10 minutes you can give it another quick knead once it's grown more elastic.
Step 6:

While the dough rises, make the filling. I used 9% cottage cheese. Put it in a deep bowl, add salt to taste, crack in an egg, and stir in the chopped green onion. Fresh dill works well as a substitute for the greens. Mix everything with a fork until smooth. The filling is ready.
Step 7:

Once the dough has risen and doubled in size, start shaping the pies. Punch down the dough, roll it into a rope, and cut it into 12 equal pieces with a knife — you'll get medium-sized pies. Set the rounds aside and dust them lightly with flour.
Step 8:

Take one piece at a time and press it out into a round with your hands — not too thin, so the filling doesn't leak or tear through. Place a tablespoon of filling in the center and pinch the edges tightly shut to form an oblong pie. Repeat with the rest of the dough.
Step 9:

Pour enough oil into the pan to come halfway up the pies, heat it, and fry the pies in batches over medium heat, browning both sides.