How to cook the pies

You will need
  • - 3 tbsp. high-grade flour
  • - 250 gr. butter
  • - 5 eggs
  • - 3 tbsp. l olive oil
  • - Vinegar (6%) - 2 tbsp.
  • - 1 tsp. salt
  • - 600 gr. granular curd
  • - dill
  • - green onions
In a separate bowl, break two eggs, add olive oil and vinegar. Then add 200 ml of water and stir.
Rub on a coarse grater frozen butter. Then add the flour and grind everything to obtain fine crumbs and combine with the contents of the bowl.
Knead the dough, divide it into several parts (approximately 6-7), cover and send to the fridge for 30 minutes.
We start to prepare the filling. In the cottage cheese add finely chopped herbs, three eggs, and salt. All mix well.
Now we begin to mold the placids. It’s better not to get the dough out of the fridge at once, so take 1 ball of dough from the fridge so that the dough does not have time to become soft. We make the cake with our hands and then very thinly roll out the cake with a rolling pin (so that it shines through).
In the middle of the tortillas lay out about 3 tablespoons of the resulting filling. Then with a sharp knife cut the dough into 6 segments.
We take two opposite segments and alternately close our filling with them from the edges to the center. Then we close the next two opposite segments.
And finally, the last two segments. Next, gently palm pressed all the platinum so that the dough does not blind.
Add vegetable oil to the pan and heat it over low heat. We spread the resulting platzinda seams down on the pan. Fry on low heat on both sides to a pleasant ruddy color.