Cheese, green onion, and dill pies

Name: Cheese, green onion, and dill pies - Iasmina A.
Ingredients: DOUGH 1 kg flour 9 tablespoons oil 1 tablespoon sugar 1 egg 1 teaspoon salt 500 ml warm milk 25 g fresh yeast oil for frying STARTER yeast + 1 tablespoon sugar + a little

Appetizers - Cheese, green onion, and dill pies by Iasmina A. - Recipia

Cheese, green onion, and dill pastries If I need something quick for a full meal or a busy day, these cheese, green onion, and dill pastries always come out perfectly. It's the kind of recipe I never really weighed too much, but after you make it once, you already know the rhythm. I usually start with the starter, let it activate, then knead and let it rise while I prepare the filling. Chopping the green onion and dill goes quickly, and the cheese softens easily. The dough comes out elastic and easy to handle. Quick info Total time: approx. 2 hours Preparation time: 30-40 minutes Rising time: 1-1.5 hours in total Frying time: depends on how many fit in the pan, around 3-4 minutes on each side Servings: 15-20 pastries, depending on size Difficulty: medium Recipe type: pastries, savory appetizer or snack Ingredients For the dough: - 1 kg flour - 9 tablespoons oil - 1 tablespoon sugar - 1 egg - 1 teaspoon salt - 500 ml lukewarm milk - 25 g fresh yeast For the starter: - 25 g fresh yeast (the same as for the dough) - 1 tablespoon sugar - a little lukewarm milk (from the 500 ml for the dough) For frying: - oil Filling: - 1 kg cottage cheese - 2 bunches of dill (medium size) - 3 bunches of green onion Optional, for serving: - sour cream - grated cheese Preparation method 1. Start with the starter. Put the fresh yeast in a small bowl, add 1 tablespoon of sugar and a little lukewarm milk. Mix and let it rise for 5-10 minutes. It should just make some bubbles and double in volume. 2. In a large bowl, put the flour, salt, egg, risen starter, oil, and the rest of the lukewarm milk. Mix initially with a wooden spoon or by hand until the dough starts to form. 3. Knead well. The dough should be elastic and easy to shape, not sticking excessively to your hands. If needed, add a little flour along the way. 4. Let the dough rise, covered with a clean cloth, in a warm place. Depending on the temperature in the kitchen, it usually takes about an hour to double in volume. 5. While the dough is rising, prepare the filling. Put the cottage cheese in a bowl, add a little salt to taste. Knead or mix with a fork to make it as creamy as possible. Chop the green onion and dill as finely as you can and add it to the cheese. Mix well. 6. After the dough has risen, tear off pieces of the desired size. To prevent sticking, oil your palms a little. 7. Flatten each piece of dough in your palm or on a board. Place two tablespoons of filling on one half of the circle, then fold it like a crescent. Press the edges well to prevent the filling from leaking while frying. 8. As you shape the pastries, place them on an oiled surface. Let them sit for another 10-15 minutes before frying, while you finish all the pieces. 9. Heat oil in a pan. Place the pastries and fry them on both sides, over medium heat, until golden. 10. Remove them onto a paper towel to absorb excess oil. If you want, you can leave some pastries empty. Fry them the same way, then serve hot with sour cream and grated cheese on top. Why I make this recipe often You can make a lot from a single dough, they can be filled with whatever you have on hand, and they are suitable for both a meal and a packed lunch. Plus, the cottage cheese with dill and green onion is tasty and doesn't become greasy even after the pastries cool down. Tips and variations Tips - Use lukewarm milk, not hot, so you don't stop the yeast from rising. - If you find the dough too soft, sprinkle a little more flour, but don't overdo it. - Don't overfill each pastry, so the filling doesn't leak while frying. - Oil your palms when working with the dough, especially when shaping. Substitutes - Cottage cheese can be mixed with a little feta if you want it saltier. - In the absence of green onion, you can also use thinly sliced leeks. - Dill can be replaced with parsley if you want a different taste, but the original recipe uses dill. Variations - If you have leftover cheese in the fridge (ricotta, feta, etc.), you can combine it with the cottage cheese. - The dough is also suitable for sweet fillings if you omit the onion and dill and add sugar to the cheese. Serving ideas - Hot, with sour cream and grated cheese on top. - Simple, cold, for a packed lunch, without anything else. - As an appetizer at a large meal, cut in half. - Alongside a summer salad. Frequently asked questions 1. Can I bake the pastries in the oven instead of frying them? They can be made in the oven, but the texture will be different, less crunchy on the outside. In this recipe, they are fried in oil. 2. What kind of cottage cheese should I use? Classic cottage cheese, not too watery or dry. If it has a lot of whey, drain it before mixing. 3. Can I freeze the dough or the finished pastries? The dough doesn't freeze well, but the fried pastries can be kept in the freezer in well-sealed bags. Reheat in the oven or in a pan. 4. What can I put in the filling if I don't have green onion? You can use a thinly sliced leek or dried onion, but the flavor will be a bit stronger. 5. Can they be made without egg? The dough will come out a little denser, but you can leave the egg out if needed. Nutritional values Approximately, a medium pastry (about 100 g) has around 230-270 kcal, of which carbohydrates 35-38 g, proteins 8-10 g, fats 7-10 g. Values vary greatly depending on how much oil they absorb while frying and how much filling you use. Storage and reheating The pastries keep well in the fridge for 2-3 days, in a closed container. Reheating can be done simply in a pan, without oil, or in the oven for a few minutes. They won't retain the same crunchiness, but they won't become rubbery. For packed lunch, they are also good cold. I do not recommend keeping them for more than 2-3 days, they become slightly dry. If you want to keep them longer, they can be frozen.

Cheese, green onion, and dill pies

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