Cottage cheese and dill pie like grandma used to make in Maramureș

Name: Cottage cheese and dill pie like grandma used to make in Maramureș - Antonela D.
Ingredients: Dough: 500 g flour; 1; 2 tablespoons sugar; 7 g dry yeast; 1 egg; 25 ml oil; 300 ml warm water; salt. Filling: 450; 500 g cottage cheese; dill; 1 egg.

Dessert - Cottage cheese and dill pie like grandma used to make in Maramureș by Antonela D. - Recipia

Every time I make these cheese and dill pies, I feel like I’m transported to a simple kitchen where everything starts with a big bowl of dough set to rise. It’s a family recipe that has been talked about in our home for a long time, even though I don’t remember it from my childhood. However, I do know for sure that these pies disappear quickly from the table, no matter how many I make. Quick Info Total time: about 2 hours (including rising) Preparation time: 30-40 minutes Cooking time: 30-40 minutes Servings: 10 pies Difficulty: medium Recipe type: traditional pie, suitable for snacks or dinner Ingredients For the dough: 500 g all-purpose flour 1-2 tablespoons sugar 7 g dry yeast 1 egg 25 ml oil 300 ml lukewarm water salt For the filling: 450-500 g fresh cheese 1 egg dill (to taste, freshly chopped) (optional) chopped green onion Instructions 1. Start with the dough. Place the flour in a large bowl, add salt, and the beaten egg. 2. Dissolve the yeast with sugar in a tablespoon of lukewarm water. Once it bubbles, pour it over the flour. 3. Gradually add the lukewarm water, mixing continuously and kneading until you get an elastic dough. 4. Incorporate the oil at the end, kneading a little more until it becomes smooth and homogeneous. 5. Cover the bowl with a clean towel and let the dough rise in a warm place until it doubles in size. This takes about an hour, possibly a bit longer if your kitchen is cooler. 6. Meanwhile, prepare the filling. Beat the egg separately, then mix it with the cheese and chopped dill. If you like, you can also add chopped green onion. 7. Once the dough has risen, turn it out onto a lightly floured surface and divide it into 10 balls. Let them rest for 10 minutes on the work surface, covered with a towel. 8. Take one ball of dough, roll it out into a round sheet, not too thin. Place 1-2 tablespoons of filling in the center. 9. Gather the edges towards the center, sealing the filling, then gently flatten and roll the pie on the work surface without tearing the dough. 10. Let the rolled-out pies sit for another 10 minutes before cooking, covered with a towel. 11. Heat a non-stick skillet and add a little oil. Place a pie in the skillet and fry it on low heat on both sides until golden brown. Be careful not to cook them too quickly, or the dough will remain raw inside. 12. Remove the pies onto paper towels to absorb excess oil. Serve them warm or at room temperature. Why I make this recipe often It’s the kind of recipe that doesn’t require complicated ingredients and works well anytime. The pies are eaten right away, they’re filling, and if there are leftovers, they last until the next day. I love that the filling can be easily adapted. Tips and Variations Tips If the dough is too soft, add a little more flour while kneading. For the filling, avoid using too wet cheese, or it will ooze out during frying. Let the pies rest for a few minutes on the table before cooking to make them fluffier. Substitutions You can use drier cottage cheese if you don’t have fresh cheese, but the texture will be slightly different. The sugar in the dough can be reduced or even omitted if you prefer a more neutral flavor. Variations Add chopped green onion to the filling for a fresher taste. You can also add a bit of grated lemon zest to the filling if you want a different flavor, but it’s not traditional. Serving Ideas They are best served warm, plain or with cold yogurt. They can also be enjoyed cold, in a lunchbox or at a picnic. Frequently Asked Questions What can I use instead of fresh cheese? You can use well-drained cottage cheese, but fresh cheese gives this pie its specific texture. How do I know when the dough has risen enough? When it has doubled in size and is airy, it’s ready to be worked with. Can I bake the pies in the oven? The original recipe calls for frying, but they can also be baked in the oven on parchment paper at 180°C until golden brown. How do I prevent the filling from leaking out during frying? Seal the edges well and avoid using too wet cheese. Can I freeze the pies? I don’t recommend it, as the dough and filling change texture after thawing. Nutritional Values Approximately, one pie has 230-270 kcal. Protein: 9-10 g, carbohydrates: 34-36 g, fats: 6-8 g, depending on how much oil remains after frying and the type of cheese used. These are indicative values for an average pie. Storage and Reheating They are best stored covered in the fridge for 1-2 days. They can be quickly reheated in a skillet or oven for a few minutes. I don’t recommend keeping them for more than two days, as they become tough. If they are cold, they can also be reheated in the microwave, but the dough will become wetter.

Cottage cheese and dill pie like grandma used to make in Maramureș

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