Closed Curd Dough Pie
by Editorial Staff
Closed pie made from curd dough stuffed with mozzarella cheese, herbs and garlic.
Servings: 6
Ingredients
For the dough:
- Cottage cheese – 250 g
- Egg – 1 pc.
- Flour – 300 g
- Baking powder – 1 teaspoon
- Vegetable oil – 100 ml + for lubricating the mold
- Sugar – 1 teaspoon
- Salt – 0.5 teaspoon
For filling:
- Mozzarella cheese – 100 g
- Cottage cheese – 40 g
- Sour cream – 1 tbsp
- Garlic – 1-2 cloves
- Fresh dill – 5-6 branches
- Fresh thyme – 2-3 sprigs
To grease the cake:
- Egg – 1 pc.
- Sesame seeds (for sprinkling) – 1 teaspoon
Directions
- Put cottage cheese in a bowl, beat in an egg, add sugar and salt.
- Pour in vegetable oil, mix everything into a homogeneous mass.
- Pour in flour and baking powder.
- Knead a soft dough. Cover the bowl with the dough with a towel and leave for 20 minutes.
- For the filling, grate the mozzarella cheese.
- Add finely chopped dill, thyme leaves, minced garlic, sour cream and cottage cheese. Mix.
- Grease a baking dish with a diameter of 20 cm. Divide the dough into 2 parts. Roll each part into a layer. At the bottom of the mold, evenly distribute a layer of dough, make sides.
- Put the cheese filling on the dough.
- Cover with the remaining dough on top, pinch the edges.
- Brush the surface of the pie with a beaten egg, sprinkle with sesame seeds. Place in an oven preheated to 180 degrees and bake for 30 minutes.
- Transfer the finished cake from the mold to a plate. You can serve the closed curd dough pie both warm and cold.
Bon Appetit!
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