Cottage Cheese Pastry Dough RecipeOrigin: Britain Period: Traditional |
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Cottage Cheese pastry was used extensively in the 19th Century in both Britain and Germany and forms an excellent base for a whole savoury pies and tarts (and makes and interesting base for quiches). The cheese flavour goes well with vegetables but it can also be used as a more unusual base for fruit such as apples, pears and plums. Ingredients:
160g plain flour 
Cottage Cheese Pastry Dough Preparation:Method:To make the pie dough first cube the butter then add this to the flour and cottage cheese mix and then cut the butter into the flour with a knife. Add a pinch of salt, then using the tips of your fingers rub the ingredients together until the mixture comes to resemble the consistency of fine breadcrumbs. Make a a hollow circle in the powdered mix and add to this approximately 2 tbsp (30ml) of water. Gently mix the water into the dough until it comes together (Depending on the flour quality you may need to add a little more water or a bit more flour to reach the desired dough consistency). Knead the resultant dough until the consistency is smooth and neither too hard nor too soft. Roll this into a ball, cover with clingfilm and allow to rest in the refirgerator for about an hour before use. The dough can actually be made the day before you plan to use it and should keep in the fridge for up to three days if desired. |
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