Curd Shortcrust Pastry Pie with Cheese Filling
by Editorial Staff
A simple but delicious snack cake made from curd shortcrust pastry with cheese filling. Provencal herbs in the filling and sesame seeds as a topping are interesting flavoring accents of the pie.
Servings: 8
Cook: 1 hour
Ingredients
For the dough:
- Cottage cheese – 250 g
- Butter – 150 g + for greasing the mold
- Egg – 1 pc.
- Flour – 220 g (1½ cups of 200 ml)
- Sugar – 1/2 teaspoon
- Salt – 1/3 teaspoon
- Soda – 1/3 teaspoon
For filling:
- Hard cheese – 300 g
- Egg – 1 pc.
- Sour cream – 1 tbsp
- Dried greens (I have Provencal herbs) – 1 teaspoon
- Garlic – 1 clove
To sprinkle on the cake:
- Sesame – 20 g
Directions
- Melt the butter in the microwave or in a water bath.
Add sugar, salt and baking soda. Stir with a whisk. - Add egg, stir.
- Add cottage cheese, mix well.
- Add flour gradually.
- Knead a soft dough.
- Divide the dough into two approximately equal parts and refrigerate for 20 minutes.
Preheat oven to 180 degrees. - Grate cheese on a coarse grater.
- Add the egg, sour cream and dried herbs to the cheese.
Peel the garlic and pass through a press into a bowl with cheese filling. - Mix.
- Grease a baking dish with butter. Lay out one part of the dough.
- Smooth the dough with your hands so that the sides are about 3 cm high.
- Lay out the filling, smooth out.
- Roll out the second part of the dough slightly larger than the dia of the mold.
- Place on top of the filling, pinch the edges.
- Sprinkle sesame seeds over the cake.
- Bake a shortcrust pastry pie with cheese filling at 180 degrees for 30-35 minutes, until golden brown.
Bon Appetit!
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