I usually turn to cheese and cheese pie when I have puff pastry in the freezer and some cheese in the fridge that needs to be used while it's still good. I like it because you don't need many ingredients, and the preparation is quite quick. Plus, you can make individual portions, so it's easy to share or take away. It doesn't come out as 'fancy' as complicated pies with thin layers, but for something tasty, warm, and filling, it always works.
Quick info
Total time: about 40-50 minutes (including dough cooling and baking)
Preparation time: 15-20 minutes (depending on how quickly you work with the dough)
Baking time: 20-25 minutes
Servings: 8-10 pieces (depending on the size of the cutouts)
Difficulty: easy
Recipe type: snack, appetizer, lunchbox for school or work
Ingredients
400 g puff pastry (about half a regular package, thawed in the fridge)
300 g soft cheese, not too salty (cottage cheese or a mix, as you have)
1 egg (for the filling)
Grated cheese - a thick slice about the size of a finger (about 60-80 g, if you want to measure)
1 yolk (for brushing on top)
Oil for greasing the tray (helps with browning and prevents sticking)
Preparation method
1. Take the puff pastry out of the freezer with enough time in advance so that it is completely thawed but still cold to the touch when you work with it.
2. On a lightly floured surface (if needed), roll out the dough with a rolling pin until it becomes even and has the desired thickness. Don't make it too thin, so it holds the filling well.
3. Cut the dough into rectangles of suitable sizes (you can easily calculate to get 8-10 pieces, depending on how big you want the pies).
4. For the filling, crumble the cheese by hand or with a fork, then mix it with the egg until it binds, without making a very fine paste.
5. On each rectangle, place a spoonful of filling only on half of the surface, leaving a little space at the edges.
6. Sprinkle grated cheese on top of the filling, enough to cover the cheese well.
7. Fold the rectangle over the filling to create a little package. Press the edges with your fingers or a fork to seal them.
8. Grease a tray with a little oil, then arrange the pies, leaving space between them.
9. Beat the yolk separately and brush the pies on top for a golden crust.
10. Place the tray in the preheated oven at 200°C (or the temperature indicated on the pastry package, if applicable).
11. Bake for 20-25 minutes, or until the dough has puffed up well and is evenly browned.
12. Let them cool for a few minutes before removing them from the tray to avoid breaking.
Why I make the recipe often
It's the kind of quick snack you can improvise with what you already have in the fridge. I like that you don't have to weigh all the ingredients to the gram - it works with more or less cheese, depending on what you have. They keep well in the fridge for a day or two, so I can take them to go. They can be served warm or cold. They always work with kids.
Tips and variations
Tips
- Don't overfill the pies, so the filling doesn't spill out while baking.
- The cheese should be somewhat bound, not too watery, otherwise it will wet the dough.
- Leave space between the pies on the tray, as the dough rises while baking.
Substitutions
- You can use any soft cheese, as long as it's not too salty. Mixed cow cheese with telemea works.
- The cheese can be replaced with another type of hard cheese if you have it on hand.
- If you don't have an egg for the filling, the pie will be crumblier, but it can still be made.
Variations
- You can add greens to the filling if you want something more aromatic, but don't exceed the base amount.
- If you're in the mood for something saltier, add a little sheep cheese to the mix.
- For a lower-calorie version, you can use low-fat cheese, but the texture won't be as creamy.
Serving ideas
- They are good warm, but also at room temperature.
- They can be served plain or with yogurt/sour cream on the side.
- For takeout, wrap them when they have completely cooled to avoid getting soggy.
Frequently asked questions
1. What type of cheese works best for this pie?
Fresh cow cheese, softer telemea, or mixes between them are ideal. Avoid very salty or crumbly cheeses.
2. Can I make the pies a day in advance?
Yes, they keep well in the fridge for a day, but lose some of their crispy texture. You can reheat them briefly in the oven, but not in the microwave.
3. What do I do if the dough sticks to the counter when I roll it out?
Sprinkle a little flour on the counter or on the rolling pin. If it's too warm in the kitchen, put it in the fridge for 5 minutes and then continue rolling.
4. Why does the cheese sometimes leak while baking?
Usually, the filling is too wet or the pies are not well sealed. Pinch the edges with a fork.
5. Can I freeze the baked pies?
I don't recommend it, the puff pastry loses its texture after freezing. It's better to freeze the raw dough if there are leftovers.
Nutritional values
Approximately, for one piece (out of 8 pies):
Calories: 220-250 kcal
Protein: 7-8 g
Fat: 14-16 g
Carbohydrates: 16-18 g
Values can vary greatly depending on the cheese used and how much grated cheese you add. It is a quite filling snack, richer in fats and proteins, typical of puff pastry and cheeses.
Storage and reheating
The pies keep best in the fridge, in a closed box, for up to 2 days. Don't leave them at room temperature for more than a few hours, especially if it's warm. To reheat them, place them in a preheated oven for 5-10 minutes, not in the microwave, as they will get soggy. If they sit longer, they lose their crispiness. They are best on the day you make them.
Quick info
Total time: about 40-50 minutes (including dough cooling and baking)
Preparation time: 15-20 minutes (depending on how quickly you work with the dough)
Baking time: 20-25 minutes
Servings: 8-10 pieces (depending on the size of the cutouts)
Difficulty: easy
Recipe type: snack, appetizer, lunchbox for school or work
Ingredients
400 g puff pastry (about half a regular package, thawed in the fridge)
300 g soft cheese, not too salty (cottage cheese or a mix, as you have)
1 egg (for the filling)
Grated cheese - a thick slice about the size of a finger (about 60-80 g, if you want to measure)
1 yolk (for brushing on top)
Oil for greasing the tray (helps with browning and prevents sticking)
Preparation method
1. Take the puff pastry out of the freezer with enough time in advance so that it is completely thawed but still cold to the touch when you work with it.
2. On a lightly floured surface (if needed), roll out the dough with a rolling pin until it becomes even and has the desired thickness. Don't make it too thin, so it holds the filling well.
3. Cut the dough into rectangles of suitable sizes (you can easily calculate to get 8-10 pieces, depending on how big you want the pies).
4. For the filling, crumble the cheese by hand or with a fork, then mix it with the egg until it binds, without making a very fine paste.
5. On each rectangle, place a spoonful of filling only on half of the surface, leaving a little space at the edges.
6. Sprinkle grated cheese on top of the filling, enough to cover the cheese well.
7. Fold the rectangle over the filling to create a little package. Press the edges with your fingers or a fork to seal them.
8. Grease a tray with a little oil, then arrange the pies, leaving space between them.
9. Beat the yolk separately and brush the pies on top for a golden crust.
10. Place the tray in the preheated oven at 200°C (or the temperature indicated on the pastry package, if applicable).
11. Bake for 20-25 minutes, or until the dough has puffed up well and is evenly browned.
12. Let them cool for a few minutes before removing them from the tray to avoid breaking.
Why I make the recipe often
It's the kind of quick snack you can improvise with what you already have in the fridge. I like that you don't have to weigh all the ingredients to the gram - it works with more or less cheese, depending on what you have. They keep well in the fridge for a day or two, so I can take them to go. They can be served warm or cold. They always work with kids.
Tips and variations
Tips
- Don't overfill the pies, so the filling doesn't spill out while baking.
- The cheese should be somewhat bound, not too watery, otherwise it will wet the dough.
- Leave space between the pies on the tray, as the dough rises while baking.
Substitutions
- You can use any soft cheese, as long as it's not too salty. Mixed cow cheese with telemea works.
- The cheese can be replaced with another type of hard cheese if you have it on hand.
- If you don't have an egg for the filling, the pie will be crumblier, but it can still be made.
Variations
- You can add greens to the filling if you want something more aromatic, but don't exceed the base amount.
- If you're in the mood for something saltier, add a little sheep cheese to the mix.
- For a lower-calorie version, you can use low-fat cheese, but the texture won't be as creamy.
Serving ideas
- They are good warm, but also at room temperature.
- They can be served plain or with yogurt/sour cream on the side.
- For takeout, wrap them when they have completely cooled to avoid getting soggy.
Frequently asked questions
1. What type of cheese works best for this pie?
Fresh cow cheese, softer telemea, or mixes between them are ideal. Avoid very salty or crumbly cheeses.
2. Can I make the pies a day in advance?
Yes, they keep well in the fridge for a day, but lose some of their crispy texture. You can reheat them briefly in the oven, but not in the microwave.
3. What do I do if the dough sticks to the counter when I roll it out?
Sprinkle a little flour on the counter or on the rolling pin. If it's too warm in the kitchen, put it in the fridge for 5 minutes and then continue rolling.
4. Why does the cheese sometimes leak while baking?
Usually, the filling is too wet or the pies are not well sealed. Pinch the edges with a fork.
5. Can I freeze the baked pies?
I don't recommend it, the puff pastry loses its texture after freezing. It's better to freeze the raw dough if there are leftovers.
Nutritional values
Approximately, for one piece (out of 8 pies):
Calories: 220-250 kcal
Protein: 7-8 g
Fat: 14-16 g
Carbohydrates: 16-18 g
Values can vary greatly depending on the cheese used and how much grated cheese you add. It is a quite filling snack, richer in fats and proteins, typical of puff pastry and cheeses.
Storage and reheating
The pies keep best in the fridge, in a closed box, for up to 2 days. Don't leave them at room temperature for more than a few hours, especially if it's warm. To reheat them, place them in a preheated oven for 5-10 minutes, not in the microwave, as they will get soggy. If they sit longer, they lose their crispiness. They are best on the day you make them.