Curd dough for fried pies

Curd dough for fried pies

Category: Bakery products

Ingredients
cottage cheese (dry)	250gr
eggs 1C	2 pcs.
mayonnaise	2st. l.
flour	7st. l.
soda	0.5h l.
frying oil
filling, optional

Cooking method

• This recipe has been living in our family for many years, for sure more than 30. I don’t know how it got to my mother, but we make fried pies, and she and I are only on this test.
• You can knead the dough with your "hands", a kneader, a mixer, but now I do it in HP on dumplings mode. We added all the ingredients in the order indicated in the instructions for your HP, I start with "liquid": eggs, cottage cheese, mayonnaise, sift flour on top (7 tablespoons with a good slide) with soda. There is no salt in the recipe!
• When the dough is kneaded, I dump it on cling film, the dough is quite sticky, I wrap it up and put it in the refrigerator for at least 30 minutes, it can be stored in the refrigerator for up to 2-3 days, depending on the freshness of the cottage cheese.
• In the refrigerator, the dough practically does not increase in volume.
• Usually in the morning, I take out the dough and start making pies, in our family these are mostly pies with unsweetened filling: with cabbage, with onions and eggs, with giblets, we fry the whites with this dough, sausages in the dough turn out very well.
• This time I did it in giblets (liver twisted in a meat grinder with chicken ventricles boiled in milk, with the addition of fried onions).
• Just in case, about the filling: the liver (I have veal) cut into pieces and the chicken ventricles were stewed in milk for about 30 minutes after boiling, then passed through a meat grinder, and fried in butter with diced onions, left to stew a little over low heat under the lid, tried , the ventricles seemed still harsh and I shoved the filling into the 400W microwave (medium waves) for another 15 minutes. If you use one liver, then in general you can only stew it in milk, pass it through a meat grinder and combine it with fried onions - the liver is a rather soft product, but the ventricles are harsh, the heart is even tougher. Salted and pepper to taste, cooled down and you can start filling. The hot filling breaks the dough, so the colder the filling the better.
• I mold the dough with a "sausage" not less than 5-6 cm thick, as I learned from Tumanchik on corn flour, but it is also possible on wheat flour, and I cut or tear off piece by piece. You can roll the pie with a rolling pin, you can, in principle, stretch it by hand, the dough is not rubber, but it's more convenient for me to roll.
• I put the formed pies aside, the dough practically does not rise, I cut all the dough and after that I start frying.
• You can fry on whatever you like, I use refined deodorized sunflower oil. Here, when frying, the dough of the pies increases perfectly. I fry on 4 sides, but in principle it is possible on both sides.
• It takes longer to write than to do.
• This is how pies look in a frying pan
• 
• I also made pies and whites from this dough in a princess, but I did not really like their appearance, they did not increase in volume at all:
• 
• Yes, and the taste is not the same, so I would not recommend baking this dough in the oven, a princess, an electric pan.
• So make the dough, fry the pies for health!

The dish is designed for

depending on the size up to 20 pies

Time for preparing:

without standing in the refrigerator for about 1 hour

Cooking program:

handles or kneader, skillet

Note

For a long time I was going to lay out this recipe, I did not find a similar test on our HP, but everything was somehow lacking in time, but here it was completely spontaneous, I fried it, took a picture and wrote it.

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What lush pies, thanks for the recipe, although I rarely fry such pies, but I'll try this recipe!

[Ksyusha]

Ksyusha, I also rarely fry pies, it's still high in calories, but so tasty

[Buttercup]

Buttercup, and mine love fried cakes. But I try to guess so that they eat it in a day. Because my husband has heartburn even on pies from the oven, which will stand up overnight. And I wanted to bake "as for Malanyin's wedding" earlier. But now I like the fact that the dough can also be kneaded in HP in small portions.
Bye bookmark 🔗

[Albina]

Albina, yes, the dough may well lie down for a couple of days in the refrigerator. And one portion of the dough is not at all for a Malanyin wedding, we eat everything in a couple of days. I'm glad the recipe is interesting

[Ludmila]

Ludmilahow delicious the pies look! We have a family signature recipe for fried (rather boiled in oil) liver pies with yeast dough. Now I really want to try these on curd dough. You can only ask a couple of questions: is the dough still sticky after the refrigerator? and more about the filling with the liver - how to cook it.

[Victoria]

Victoria, after the refrigerator it still sticks a little, it is necessary to roll and mold on flour.
You can have a clean liver, or maybe with chicken ventricles, stewed in milk for about 30 minutes after boiling, then passed it through a meat grinder, and fried in butter with diced onions, left it to stew a little over low heat under the lid, tried it, the ventricles seemed still harsh and I shoved the filling into the 400W microwave (medium waves) for another 15 minutes. If you use one liver, then in general you can only stew it in milk, pass it through a meat grinder and combine it with fried onions - the liver is a fairly soft product, but the ventricles are harsh, the heart is even harder. Salted and pepper to taste, cooled down and you can stuff. The hot filling breaks the dough, so the colder the filling the better.

[Ludmila]

Thank you, Ludmila, I will definitely try, this is really a new filling for me!

[Victoria]

Victoria, it's great that it comes in handy! Bake and eat to your health!

Lyudochka, what an interesting dough. Yeast-free!
I take it under the pencil right away! I'll give my son meat pies!

[Ritochka]

Ritochka, it is clean for frying, when baking in the oven, well, not at all, the dough is thin, and the taste is not the same, that is, of course, you can, but fried are very tasty

[Mandraik Ludmila]

Mandraik Ludmila, Buttercup, oh my god, what wonderful pies, wonderful recipe, I bookmark .. thanks

The pies are wonderful, a very interesting recipe, only the day before yesterday I fried on yeast dough, you have to wait a week))) and try your recipe. But my question is, how can I fry in such a frying pan? it sticks to my death to steel I even bought Le Bauer from blue steel the same garbage

[Hope]

Hope, yes, in general, I fry as usual, pour oil, wait for it to warm up enough, then lay out the pies, turn it over, when it easily lags behind, if it stuck, then it is still undercooked. I have so

[Buttercup]

Buttercup, spoon with a slide? Or is it better to take spoons from HP?
I think on the weekend to pamper my family with pies
Oh, I read it !!! Flour with slides!

If I do, I will report)

[Daria]

Daria, yeah, with a slide, very tasty dough, I love it

Yes, I immediately noticed him, with a curd
It's surprising that people don't write reports. Probably all healthy food leads
My son asked for pies with cabbage, so I remembered this dough.



Lyudmila, can't the dough be frozen?

Lyudochka, what beautiful pies! Yes, even without yeast, I take it! Thank you!

[Daria]

Daria, you can freeze and just lie in the refrigerator for a couple of days in the coolest place it can.
Nina, bake to your health!

[Buttercup]

Oh, how delicious !!! Oh, how I liked the dough !! The curdiness is slightly felt. The dough is perforated!


Fried in 3 passes, a plate came out:


I will definitely write myself a recipe! With apples, I think it will be very harmonious.
And about the process. Much more pain was gone. Well, or my spoons of flour were small). The cottage cheese is probably not very dry, therefore. When I had already laid the dough on the table after the refrigerator, it was very sticky, dusty with flour a lot.
Grew well when frying.
Vkuuusny !!
Buttercup, thanks soooooo !!!

Much more pain was gone. Well, or my spoons of flour were small). The cottage cheese is probably not very dry, therefore.

Probably both, I have measured large tablespoons, still Soviet, steel, and I usually buy Piskarevsky cottage cheese in a foil pack, it is quite dry. My mom and I really respect this dough
Thank you for the delicious and beautiful report, even though go and peki pies

They still lie on the table, even though don't go by
My spoons are also large, grandmother's, cupronickel, but the cottage cheese is loose, not dry.
Girls who read and hesitate, try it urgently! I love curd dough very much, so I immediately noticed this recipe.
I even gave it to my youngest son, without a crust. It turned out that he likes cabbage pies
I will add here. Another impression of the pies). They are not rubber at all. Either I've had such tests before, always very dense. And this is so tender !!

It turned out that he likes cabbage pies

An excellent result, he is the main evaluator!

I made a batch of onion, egg and cheese patties tonight. Tasty-oh-oh

It's been a long time since I fried my pies for some reason, and then yesterday we had fried potatoes, on bacon, in a princess. They ate the potato, and there was a lot of melted bacon left in the princess, so I decided on a new experiment with this dough in the princess. And Hurray! Everything worked out! From this portion, 10 cakes were obtained, for the whole princess, they increased greatly when frying, this is such a "beauty"


Today I rolled the dough not on flour, but on a greased table, I will not do this anymore, the edges did not stick together, I had to make a "curly" seam to keep it at least somehow! So sculpt only with flour!