Curd dough pies with mushrooms and camembert
6 servings
60 minutes
Cottage cheese dough pies with mushrooms and camembert are a refined treat that combines the tenderness of the dough, the aroma of forest mushrooms, and the velvety texture of French cheese. This recipe originated as a symbiosis of European culinary traditions, merging the simplicity of rustic cuisine with the sophistication of gastronomy. The cottage cheese dough gives the pies airiness, while the filling of champignons and camembert provides a rich flavor with subtle creamy notes. Fried in vegetable oil, they acquire a crispy crust while remaining soft inside. Perfect for breakfast, a cozy family dinner, or as an elegant appetizer for wine. Serve hot to enjoy the melted cheese's unparalleled gastronomic pleasure; even cold they retain their zest.
1
Cut the mushrooms lengthwise into 4 pieces and slice them crosswise (you can replace the mushrooms with any other type, I had chanterelles).
- Fresh button mushrooms: 500 g
2
Chop the onion finely and fry in 3 tablespoons of oil until golden.
- Onion: 2 pieces
- Vegetable oil: 3 tablespoons
3
Add mushrooms and fry until the liquid evaporates.
- Fresh button mushrooms: 500 g
4
Salt and pepper to taste, mix, and let cool completely.
- Salt: 1 g
- Ground black pepper: 1 g
5
Cut the cheese into small cubes, add to the fried mushrooms, and mix.
- Camembert cheese: 125 g
6
You can add finely chopped parsley if desired.
7
Put all the ingredients (cottage cheese + flour + eggs + 1 tsp salt + sugar + baking soda) in a bowl and knead the dough.
- Curd cheese (tvorog): 250 g
- Wheat flour: 250 g
- Chicken egg: 2 pieces
- Salt: 1 g
- Sugar: 2 teaspoons
- Baking soda: 0.5 teaspoon
8
Sprinkle 50 g of flour on the work surface (weigh separately), divide the dough into equal parts.
- Wheat flour: 250 g
9
Shape the balls, rolling each one out thinly on a floured surface.
10
Place the filling in the center, pinch the edges, and shape it into an elongated pie.
11
Fry the pies in enough vegetable oil, placing the seam side down.
- Vegetable oil: 3 tablespoons
12
Pies fry very quickly, so I first divide all the dough and then fry. The dough recipe is suitable only for fried pies and only with savory fillings.
13
Place the pastries on paper towels to remove excess oil; if the filling contains cheese, serve immediately, but they taste great even when cooled, maintaining their softness, and should be stored under plastic wrap.
