This Hungarian pie can be served as savory pie or as sweet pie. Some people like to add either sugar or icing sugar into the filling, some would leave it out from the making, yet would sprinkle it generously with icing sugar for serving.
Step 1: Pie Crust
300 g flour
130 g butter/margarine (unsalted butter, if using salted, omit salt)
2-3 tbsp sour cream or plain yogurt
1/2 tsp salt
Preheat oven to 350 F and line a rectangular baking sheet with parchment paper, set aside.
Mix flour, butter, yolks and salt until combine, and start kneading. Add in sour cream so mixture would be pliable.
Roll into rectangular and place it on baking sheet.
Step 2: Filling
200 g Hungarian cottage cheese, homemade or store bought (I cannot find cottage cheese in Canada that is close to Hungarian cottage cheese. I was informed if you can find farmer's cheese, that is similar to cottage cheese. I did see at Warlmat they have Greek cottage cheese, sold in cube, and it says smooth cottage cheese. I havent try those but it sounds close to Hungarian cottage cheese).
60-80 g butter/margarine (omit salt if you are using salted butter)
2-3 egg whites
fresh dill, chopped, as much as you like, but otherwise about 2-3 generous tbsp
1 tsp salt
Enough sour cream
Cream yolk, cottage cheese and butter until creamy
Stir in chopped dill
Beat egg whites until still then mix into cottage cheese and fold to combine
Pour on to crust, smooth surface
Top surface with sour cream and smooth it as smooth as you can
Bake for 25-35 mins
Step 3: Enjoy~
Cool to room temperature, slice and serve (my husband prefers as is, I prefer with 'snows' ;-)
Participated in the
Heirloom Recipes Contest