| Recipe Name: Cottage Cheese Pie |
|
| |
| Category: Cuisines of the World |
Sub Category: Continental |
|
| Prep Time |
Cook Time |
Serves |
|
|
4 |
|
| |
|
|
| |
Ingredients: |
| Cottage cheese |
|
200 g |
| Refined flour |
|
200 g |
| Butter |
|
100 g |
| Salt |
|
1 tsp |
| Peas |
|
200 g |
| Onion |
|
100 g |
| Tomatoes |
|
100 g |
| Fat |
|
2 tbsp |
| Black pepper powder |
|
1/2 tsp |
| Mustard powder |
|
A pinch |
|
|
| |
Method: |
- To make short crust pastry, you have to first sieve the flour and salt.
- Rub in the butter gently till the mixture resembles fine bread crumbs.
- Add cold water, sprinkling it evenly over the mixture.
- Mix with a palette knife cutting through and pressing together.
- Bind the mixture into a smooth dough with the hand.
- Place the dough on a lightly floured board.
- Flour the rolling pin lightly and roll the pastry in one direction only, without pressing it.
- Roll out the pastry 1/4" thick and cut into flour rounds using a biscuit cutter.
- Grease a tart tray and dust with flour. Line it with the pastry rounds.
- Bake the pastry in a hot oven (450 degree F) for about fifteen minutes.
- Wait for about 3-4 minutes before removing tart from the tray.
- Now chop onion and shell peas.
- Fry onion in fat, add tomatoes and seasoning. Fry again for 1-2 minutes.
- Add cottage cheese and peas.
- Cook in little water till peas are tender.
- Spread cottage cheese mixture over the pastry and bake in hot oven for a little while.
- Cottage cheese pie is ready.
|
| |
|
Tags:
cheese, butter, peas, high fatCottage Cheese Pie, pastry , mixture , flour , 100 , peas , minutes , 200 , cheese , tray , tart , pressing , hot , water , oven ,
add , onion , dough , lightly , little , cottage |
| |
|
| |
|
| |
