Two types of pies · 1 baking tray

Dill and curd-cheese pie — savoury and sweet

One pasta, two camps. One calls for sugar, the other for salt — dill calmly does its job for both.

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Dill and curd-cheese pie — savoury and sweet
🍽️ Little kitchen story

The preparation of Dill and curd-cheese pie — savoury and sweet usually starts peacefully, and then someone will surely ask "when can we taste it?". One pasta, two camps. One calls for sugar, the other for salt — dill calmly does its job for both. By the time it is served, everyone in the kitchen usually volunteers to be a quality inspector.

Thorough preparation

  1. Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
  2. Knead the yeasty, soft dough, then let it double in size and flatten into a pan. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
  3. Divide the cottage cheese into two parts: add sugar, vanilla and lemon to one, salt and sour cream to the other; dill goes into both. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
  4. Spread the two fillings on separate halves of the baking sheet, spread the top thinly with sour cream. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
  5. Bake at 180 °C until golden brown, then cut it lukewarm so that everyone can find their own side. Work on a stable cutting board and aim for uniform pieces so that the raw materials soften evenly.
  6. Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.

Practical tips and common mistakes

  • Mark the two halves of the baking sheet with a small strip of dough, otherwise the sugary and salty camp will continue to argue in a blind test.
  • When baking, measure accurately, and use the butter and eggs at the temperature required by the recipe.
  • Let it cool completely or rest before slicing: the cutting surface will be nicer and the texture will be more orderly.
  • Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
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