Mini-pies with cheese and curd filling
6 servings
40 minutes
Mini pies with cheese and cottage cheese filling are an exquisite example of European pastry, combining delicate puff pastry with a rich filling of cheese, cottage cheese, and herbs. This recipe draws inspiration from traditional pies popular in various European cuisines, where the harmony of flavors plays a key role. The crispy dough complements the softness of the cheese-cottage mixture, while fresh herbs and thyme add aromatic freshness. These mini pies are served hot with a golden crust, making them an ideal option for breakfast, snacks, or cozy tea gatherings. The wonderful combination of ease of preparation and refined taste makes them a favorite choice for both everyday meals and special occasions.
1
Roll out the dough thinly and cut into squares (from one sheet of purchased dough, you get 6 squares, so from 2 sheets, 12 pieces).
- Yeast puff pastry: 2 pieces
2
Boil the eggs hard, cool them down, and chop finely.
- Chicken egg: 6 pieces
3
Grate cheese on a large grater (you can choose any cheese you like).
- Cheese: 200 g
4
Chop the greens finely.
- Green onions: 1 bunch
- Parsley: 1 bunch
5
Mix chopped eggs, grated cheese, cottage cheese, and greens. This way we get the filling for pies.
- Chicken egg: 6 pieces
- Cheese: 200 g
- Dry cottage cheese: 100 g
- Green onions: 1 bunch
- Parsley: 1 bunch
6
I place the filling on a square of dough, cover it with another square on top, and pinch the edges. I do this with a fork for a strong and patterned seal, and also make cuts on top so the pies don't puff up. Sprinkle thyme on top.
- Yeast puff pastry: 2 pieces
- Fresh thyme: to taste
7
Bake in a preheated oven at 200 degrees for 20-25 minutes until golden brown (you can also brush the dough with beaten egg).
- Chicken egg: 6 pieces