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

  1. Melt the butter in the microwave or in a water bath.
    Add sugar, salt and baking soda. Stir with a whisk.
  2. Add egg, stir.
  3. Add cottage cheese, mix well.
  4. Add flour gradually.
  5. Knead a soft dough.
  6. Divide the dough into two approximately equal parts and refrigerate for 20 minutes.
    Preheat oven to 180 degrees.
  7. Grate cheese on a coarse grater.
  8. 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.
  9. Mix.
  10. Grease a baking dish with butter. Lay out one part of the dough.
  11. Smooth the dough with your hands so that the sides are about 3 cm high.
  12. Lay out the filling, smooth out.
  13. Roll out the second part of the dough slightly larger than the dia of the mold.
  14. Place on top of the filling, pinch the edges.
  15. Sprinkle sesame seeds over the cake.
  16. Bake a shortcrust pastry pie with cheese filling at 180 degrees for 30-35 minutes, until golden brown.

Bon Appetit!

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