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It took:

In a bowl, mix the cottage cheese, salt and flour by hand. If the dough is too soft, add more flour (this depends on how wet the cheese is), and if it is hard, add cold water until you get a slightly moldable, non-sticky dough, which you can spread with the rolling pin. Leave it for 30 minutes while you cook filling.

Chop the chicken breast. Peel an onion and finely chop it.

Heat the olive oil in a pan and add the onion. Cook for two minutes and add the finely chopped mushrooms. After another two minutes, add the minced meat, cook for another 5 minutes and add 50 ml of water. Let it simmer until the water evaporates completely, add the crushed garlic, salt, pepper and a little nutmeg. Allow to cool slightly and add the lightly beaten egg and small diced cheese. Homogenize.

On the floured work surface, spread the dough with the rolling pin, in a thin sheet, and with the help of a bowl of soup cut circles in the middle of which you put the filling with a spoon (I have a little filling left; I made a sauce with sour cream for penne pasta)

Join the opposite ends and press them lightly with a fork, to stick well. Place the empanadas in a tray lined with baking paper, grease with a well-beaten egg brush and sprinkle a little paprika.

Put the tray in the preheated oven over medium heat and bake until nicely browned. I leave them on the middle step until they get a nice color on the "sole", then I move on the top step until they turn brown.


I put the cream, salt, garlic, dill and oil in a bowl, I put the blender and I mixed it.

Serve hot with garlic sauce, or cold with a cup of sweet milk or yogurt.