Thin Pies with Cottage Cheese and Herbs

by Editorial Staff

Thin crispy dough and delicate curd and cheese filling with herbs will impress lovers of fried pies.


For the dough:

  • Ryazhenka – 200 ml
  • Egg – 1 pc.
  • Flour – 300 g
  • Baking powder – 1 teaspoon
  • Salt – 0.5 teaspoon
  • Vegetable oil – 1 tbsp

For filling:

  • Cottage cheese – 200 g
  • Cheese – 50 g
  • Greens (parsley and dill) – 0.5 bunch
  • Egg – 1 pc.
  • Salt to taste
  • Ground black pepper – to taste
  • Vegetable oil – for frying pies


  1. Pour the fermented baked milk into a bowl. Add egg, salt and a spoonful of vegetable oil. Mix.
  2. Gradually adding flour mixed with baking powder, knead the dough.
  3. The dough should be soft and firm. Cover it with a clean dry towel and leave for 20 minutes.
  4. Meanwhile, prepare the filling. Add an egg, finely chopped herbs to the curd, mix.
  5. Add the grated cheese.
  6. Stir the filling for the pies, season with salt and pepper to taste, taking into account the salinity of the cheese.
  7. Divide the dough into small identical pieces – blanks for pies.
  8. Roll the workpiece thinly into a circle. Put the filling on one half.
  9. Cover with the second half of the dough, press down with your palm and secure the edges of the pie with a fork or other means.
  10. Thus, blind all the pies.
  11. Heat oil in a frying pan and fry the pies on both sides until golden brown.
  12. Transfer the fried pies to a plate.
  13. Thin pies with cottage cheese and herbs are ready.

Bon Appetit!

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