Old-fashioned cheese and sour cream pie (on the stove)

Name: Old-fashioned cheese and sour cream pie (on the stove) - Janeta H.
Ingredients: 500 g flour 200 ml warm water 200 g cottage cheese 300 ml sour cream 2 tablespoons salt

Pasta/Pizza - Old-fashioned cheese and sour cream pie (on the stove) by Janeta H. - Recipia

Old-fashioned pie with cheese and sour cream (on the stovetop) When I cook pies on the stovetop, I usually don't need many ingredients and it's not complicated. This time, I felt like making a savory pie with fresh cheese and sour cream, just like in my childhood. It comes together quite quickly if you have everything prepared on the table and you don't have to stress about complicated techniques. Quick info Total time: about 1 hour Preparation time: 30 minutes Cooking time: 30 minutes Servings: 5-6 pies (depending on how big you make them) Difficulty: easy Recipe type: traditional pie, savory snack, to be served warm Ingredients 500 g flour 200 ml warm water 2 tablespoons salt 200 g cottage cheese 300 ml sour cream Preparation method 1. Put the flour in a large bowl. Add the two tablespoons of salt and mix a little. 2. Make a well in the center of the flour and gradually pour in the warm water. Mix with your hands or a spoon until it starts to come together. 3. Knead the dough for 5-10 minutes until it becomes elastic and no longer sticks to your hands. If you need a little more water or flour, add it carefully. 4. Cover the bowl with a towel or plastic wrap and let the dough rest for 15 minutes. In the meantime, prepare the filling. 5. Put the cottage cheese in a bowl and mix it with a little salt (to taste, keeping in mind that the dough is already salty). Set the cheese aside. 6. After the dough has rested, break it into pieces suitable for pies – about 5-6 balls. 7. Take each ball of dough and roll it out on a floured surface into a thin sheet using a rolling pin. 8. Place a tablespoon of cheese in the center of each sheet. 9. Fold each pie, just like the ones with potatoes: bring the edges towards the center and press gently to avoid spilling the filling. 10. Roll out each pie again with the rolling pin, gently, to flatten it and distribute the filling evenly. 11. Heat the stovetop or a large skillet well, without fat. Cook the pies for 2-3 minutes on each side until they are golden brown and slightly crispy. 12. Remove the pies to a platter and generously spread sour cream on them while they are still warm. 13. Serve them while they are warm or just slightly cooled. Why I make this recipe often This pie is quick and doesn’t require rising. It helps me when I want something filling but don’t feel like using the oven or complicated techniques. The filling can be adapted if you have something else in the fridge. These pies are made with simple ingredients and are good immediately; you don’t have to complicate things with storage. Tips and variations Tips Don’t roll the sheets too thin, so the cheese doesn’t leak out while frying. If the dough sticks, sprinkle a little more flour while rolling. Spread the pies with sour cream while they are warm, so they absorb better and soften on the surface. Substitutions You can use sheep cheese or a mix of cottage cheese and feta if you want saltier pies. If you don’t have sour cream, thick yogurt can work for spreading, but it won’t have the same taste. Variations You can add a bit of dill to the cheese for extra flavor. If you prefer, the pies can be made smaller or larger, as you wish. Serving ideas They are great simple, warm, as a snack or breakfast. You can also serve them alongside a fresh tomato salad or some radishes if you want something lighter. Frequently asked questions 1. What kind of cheese is suitable for this pie? Ideally, it’s not too wet cottage cheese. Less salty feta can also work or a mix of cottage cheese and salty cheese. 2. What if I don’t have a stovetop? You can bake them in a thick, non-stick skillet without oil. 3. Can I make the dough with milk instead of water? You can use milk, but the texture will be slightly different, a bit more tender. 4. How do I know if the pies are cooked? They should be golden brown on both sides, and the smell of baked dough should be clear. The dough should be fully cooked, without raw parts. 5. Can I make the pies a few hours in advance? You can make them a few hours ahead, but they are best warm, right after you’ve spread them with sour cream. Nutritional values Estimate for one serving (one pie, without extra sour cream added): Approximately 300-350 kcal Carbohydrates: 50 g Proteins: 10-12 g Fats: 8-10 g Values are indicative and depend on the exact amount of cheese and sour cream used. Storage and reheating The pies with cheese and sour cream are ideally consumed while warm. If there are leftovers, they can be kept for a few hours at room temperature, covered with a towel. In the fridge, they lose their texture, but if necessary, they can be gently reheated in a skillet or oven, though they won’t taste the same as fresh. Sour cream should always be added fresh, not before storage.

Preparation

We proceed the same way as with the potato ones. In a bowl, we put the flour, make a well, pour in the water with salt, and knead well. We let the dough rest for 15 minutes. We mix the cheese with a little salt and set it aside. We divide the dough into pieces, which we roll out. We fill them with cheese, then fold them like the potato ones and roll them out with a rolling pin. We brown them on a hot griddle, then generously brush them with sour cream. They are served warm! Enjoy your meal!

Old-fashioned cheese and sour cream pie (on the stove)

Preparation

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