The best dough for pasties. As far as I know, traditional rugs are made in a slightly different way. But in our family, for 4 generations, they have been making ruffians this way. These are a kind of pasties made of very light, thin, porous dough stuffed with cottage cheese and herbs. By the way, the dough here is simply splendid – ideal for pasties. I advise everyone to try it.

Summary

Ingredients

• Butter – 100 g
• Water (steep boiling water) – 1 stack.
• Wheat flour / Flour (400-600 g + for dusting. Amount may vary depending on flour) – 400 g
• Vegetable oil (for frying)
• Cottage cheese – 600-700 g
• Green onion – 1 bunch.
• Parsley – 1 pack
• Dill – 1 bunch.
• Salt

Print Recipe Pin Recipe

Instructions

1. Cut butter into pieces
2. Pour boiling water over butter and stir until melted
3. Gradually add flour while stirring with spoon
4. Knead dough until soft and elastic, about 5 minutes
5. Form 10-12 balls from dough and place on floured surface
6. Finely mince green onion, parsley, and dill
7. Mix cottage cheese with minced herbs and add salt to taste
8. Roll out first dough ball to about 1 cm thick
9. Roll out second dough ball to about 1 cm thick
10. Dust first rolled dough generously with flour and place the second on top
11. Roll both together to 3-4 mm thick
12. Spread filling over half of the dough circle
13. Fold dough in half, seal edges by pressing with hands, then crimp with fork, and place on floured surface
14. Heat vegetable oil in large pan over medium-high heat for 2-3 minutes
15. Reduce heat to medium and fry ruguvachki 5-7 minutes per side until golden brown

Enjoy your meal!