Curd Dough Pies with Raspberry Jam

For lovers of yeast-free homemade baking, we suggest making juicy pies. The basis of the pies is curd dough, and as the filling we take the delicious jam Maheev “Raspberry”.

Servings: 10

Cook: 1 hour

Ingredients

Directions

Break a couple of chicken eggs into a bowl. Beat eggs a little with a whisk.
Add all the sugar to the resulting egg mass and add baking soda.
We send the required amount of butter to the pan. Melt butter over low heat.
Pour the melted butter into a bowl to the ingredients.
Next, sift the wheat flour into a bowl.
We spread the cottage cheese.
We knead curd dough for homemade pies.
(If there is not enough flour, add it in the process of kneading. The curd dough should be soft and not stick to the palms.) Leave the dough to
“rest” for 30 minutes, covered with cling film.
Let’s start forming the pies. Divide the dough into pieces for convenience. We roll each piece into a layer, from which we cut out round blanks.
Place the “Raspberry” jam Maheev on the blanks.
Carefully press the edges of the patties so that the jam does not “crawl” out during baking.
Put the cottage cheese dough pies on a baking sheet, which must be covered with parchment. Lubricate each curd dough pie with a beaten egg.
In an oven preheated to 190 degrees, keep the pies for 20-25 minutes.
Sprinkle the finished curd pies with raspberry jam with icing sugar.

Enjoy your tea party with cottage cheese pies and jam!

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