Video

Puff pastry with cottage cheese and herbs

Puff pastry with cottage cheese and herbs

Ingredients

For the test

  1. Flour 500 gr.
  2. Water 350 ml.
  3. Salt pinch

For filling

  1. Cottage cheese 300 gr.
  2. Dill Greens 2 Bunches
  3. Chives 1 bunch
  4. 2 eggs
  5. Salt 1 tsp
  6. Vegetable oil 500 ml. (for frying and greasing cakes)
  • Main ingredients: Cottage cheese, Greens
  • World Cuisine

Inventory:

bowl, spoon, knife, cutting board, rolling pin, frying pan, plate

Cooking:

Pour a pinch of salt into the sifted flour (320 gr.) And pour in all the water. Mix and gradually add the remaining flour, knead the dough first in a bowl, then sprinkle flour on the table and knead on the table. We divide the dough into 4 equal parts. We crumple each part of the dough and form a bun. So do with the whole test. Cover with a bowl and leave to "rest" while we prepare the filling.
Chives and chop finely chopped. First, add two eggs to the curd, mix with a fork, then add greens, mix, salt and look whether you need a third egg or not. The filling should have turned out not liquid and did not leak. Two eggs are enough for me. Greens can be replaced with cottage cheese (100 gr.), Cottage cheese - with cheese. Once again we crush our koloboks and roll one kolobok into a thin layer. Lubricate the top with two tablespoons of vegetable oil, not reaching the edges of 2-3 cm. Fold in half, again lubricate with vegetable oil for about 1.5 tbsp. we need, fold and grease again 1 tbsp. vegetable oil. Too full spoons should not be poured, since during the formation of the placenta, the oil will leak. Stretch the edges of the cake a little. Put the filling on the center. We collect the edges and form a placenta in the form of an envelope. We pinch the edges, press them into the dough. Stretch the cucumber a little, do not forget to sprinkle the table with flour and do not press the cradle very hard with a rolling pin. We fry on medium or slightly lower average heat, in a frying pan with vegetable oil on both sides, until a beautiful golden crust. Placindas are ready. Layered, the dough is very soft and tender, the next day, the pies are just as tasty.
I recommend to cook!