Herb and Cottage Cheese Chebureks

If you love pasties, feel free to cook them at home! It is not difficult. For fans of chebureks, this recipe will be very useful, because the resulting products are no worse than those prepared by professional chefs. Airy dough, thin with lots of bubbles and rich filling — what could be tastier?
cook time: 1h
Freya Ashford
Herb and Cottage Cheese Chebureks

Nutrition Facts (per serving)

248
Calories
11g
Fat
22g
Carbs
12g
Protein

Ingredients (6 portions)

Dough:

Wheat flour 520 g
Water 150 ml
Butter 125 g
Eggs 1 pc

Filling:

Cottage cheese 700 g
Dill 20 g
Parsley 20 g
Green cilantro 20 g
Spinach 1 pc
Ground black pepper to taste
Salt to taste

Recipe instructions

Step 1

Step 1
How to make pasties with cottage cheese? Prepare the necessary ingredients for the dough. The oil should be cold, straight from the refrigerator. The water should also be ice-cold, so measure out the required amount in advance and put it in the refrigerator. Use premium flour.

Step 2

Step 2
Cut the cold butter into cubes. If you are going to knead the dough by hand, grate the cold butter on a coarse grater.

Step 3

Step 3
Sift the flour. Place cold butter and flour in a blender bowl and beat until finely chopped. If your blender is small and cannot accommodate all the flour, add as much flour as will fit in the bowl. The rest of the flour can be added to the whipped crumbs. and stir.

Step 4

Step 4
Add an egg to the butter-flour mixture and knead into an elastic dough, gradually pouring in ice water. The dough should be kneaded as quickly as possible so that the heat from your hands does not melt the butter.

Step 5

Step 5
Roll the finished dough into a ball.

Step 6

Step 6
Place the dough in a bag to prevent it from drying out and put it in the refrigerator. It is necessary to cool the dough — it will become more plastic and will not tear.

Step 7

Step 7
While the dough is chilling, prepare the necessary ingredients for the filling. It is better to take the cottage cheese slightly moist, not lumpy. Fat content doesnʼt really matter. Cottage cheese in briquettes is ideal — it is quite soft, moderately moist, without small grains.

Step 8

Step 8
Wash and dry all the greens. Then chop finely with a knife. You can use any greens, but most often you use dill, parsley, cilantro, and green onions. I replaced the green onions with a small bunch of spinach.

Step 9

Step 9
Combine cottage cheese with herbs, add salt and pepper.

Step 10

Step 10
Mix everything thoroughly.

Step 11

Step 11
Remove the dough from the refrigerator and divide into 12-14 equal pieces. While you roll out one piece of dough, put the rest in the refrigerator.

Step 12

Step 12
Roll out each piece on a floured surface into a thin, even circle. Thanks to cooling, the dough can be rolled out so thin that the table can be seen through it. This thin rolling is the secret of delicious pasties. Place 1-2 tbsp on the bottom of the circle. l. curd filling.

Step 13

Step 13
Cover the top of the filling and seal the edges. Form all the remaining chebureks in this way. The size of the pasties should be approximately equal to the diameter of your frying pan. I have a frying pan with a diameter of 28 cm.

Step 14

Step 14
Heat vegetable oil in a frying pan over high heat. The pan should be filled a quarter full with oil so that the pasties can float freely without touching the bottom. Fry the pasties on both sides until golden brown, about 1 minute on each side.

Step 15

Step 15
Place the finished pasties with cottage cheese on a dish and serve hot. Bon appetit!

Additional rubrics

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