Cheese piroshki

Makes about 24 


2 cups sifted plain flour 
1/2 teaspoon low sodium salt 
1/3 cup rapeseed oil 
1 teaspoon olive oil 
1 egg yolk (for dough)
1 egg, lightly beaten (for egg wash) 
8 tablespoons ice water 

675g drained cottage cheese  
110g low fat cream cheese  
2 tablespoons low fat crème fraîche  
1 egg yolk  
1/2 teaspoon low sodium salt  
1 tablespoon Splenda


Preheat the oven to 205°C.

Brush a baking tray with the olive oil.

For the filling

In a large bowl, beat all of the filling ingredients together until smooth. 

For the dough

In a large bowl, sift the flour and salt together. 

Work the rapeseed oil into the flour by hand. 

In another bowl, beat the egg yolk and water together and add to the flour mixture. 

Mix lightly and form the dough into a ball.

Roll out the dough 1/8 inch thick and cut into three-inch circles. 

Add a tablespoon of filling to the centre of the circle. 

Brush the inside edges of the circle with the egg wash.

Fold over into a half-moon and press the edges together, using the egg wash to bind. 

Place piroshki on the baking tray.

Bake in the oven for about 15 minutes, until browned.  

Can be served with additional low fat crème fraîche. 

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