fried pies with cottage cheese and tomatoes without yeast
Composition / ingredients
8
servings:
Cooking method
Pre-prepare the filling.
Cut tomatoes into thin slices.
Mash cottage cheese with a fork, add salt, squeeze crushed garlic into it,
add finely chopped greens and mix.
In water (boiling water), stir sugar and salt,
add vegetable oil.
Mix water with flour and knead the dough well.Roll out half of the dough into a large thin layer.Spread the tomato slices on the dough no closer than 3 cm from each other.Put the filling on the tomatoes.Roll out the second layer of dough, cover them with the first filling.Cut the pies with a glass along the contours of each tomato circle.
Run your fingers along the edges of each tortilla so that the juice does not flow out.Fry the pies
in a large amount of hot vegetable oil on both sides.
The caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Cottage cheese of 40% fat content - 466 kcal/100g
- Cottage cheese of 20% fat content - 233 kcal/100g
- Cottage cheese of 18% fat content - 226 kcal/100g
- Cottage cheese of 10% fat content - 156 kcal/100g
- Low-fat cottage cheese - 75 kcal/100g
- Cottage cheese with sour cream - 260 kcal/100g
- Fruit cottage cheese - 147 kcal/100g
- Soft dietary cottage cheese - 170 kcal/100g
- Vitalinia cottage cheese - 64 kcal/100g
- Cottage cheese "morning" ( "danone") without sugar - 91 kcal/100g
- Cottage cheese - 156 kcal/100g
- Garlic - 143 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
