We have a pie for this month’s challenge. Gayathri gave us a recipe where the crust had eggs and the stuffing had meat.The challenge was to make it eggless and meat less.I have baked pies long back and somehow have not been very happy with them, so I was kind of lost when I had to meet the challenge.The group friends were kind enough to help me. There were lot of fillings to choose from but finally I decided to make a cottage cheese pie. I think paneer is one of the best substitutes for meat.

The pie came out really good, the crust was very crisp .The stuffing was a blend of Indian and western , since the spices were totally Indian and the cheese gave it that western taste.Overall the pie came out fantastic, and I have got back my confidence on them.The next time I bake one I am sure it will a easy and even better one.Thanks Gayathri, I am so glad you have got back my confidence, a lovely challenge.

Pie Crust 
1 ¼ cups all-purpose flour
¼ teaspoon salt
½ cup butter, chilled and diced
¼ cup ice water
Combine flour and salt.
Cut in butter until mixture resembles coarse crumbs. You should be able to gently press the dough into a ball. Handle the dough as little as possible, overworking will make it tough.
Cover with a cling film and place in the frig for 30 minutes.
This allows the flour to absorb all of the liquid, and makes the dough more elastic.
Dust a clean, dry surface with flour,remove and unwrap the dough from the refrigerator.
Split the dough in half, place one half back in the fridge for future use.
Flatten only one of the dough slightly with your hands and dust the dough lightly with flour before rolling the dough out with a rolling pin.
Start rolling at the center of the dough and work outwards. Working quickly roll the dough into a circle ¼-inch thick or smaller.
The dough round should be two to four inches wider in diameter than the pie pan.
Carefully pick it up and place it into the pie plate so the center point of dough is in the center of the pan.
Without stretching the dough, press the pastry into the pan with your fingertips. (PUT DOUGH ASIDE FOR LATTICE)
Use kitchen shears to trim the dough to about a half-inch overhang. Save the scraps.
Loosely cover it with plastic wrap, and refrigerate for at least 30 mins before baking.
Place a baking sheet on a lower oven rack and preheat the oven to 220 C. Pierce the bottom and sides of the crust with a fork to prevent air pockets from forming.
Line the crust with a foil.
Fill the foil with dried beans. Make sure they are distributed all across the bottom and partly up the sides of the foil-lined crust.
The weights ensure that the crust holds its shape during baking and does not slump in the pan .
Put the pie plate on the preheated baking sheet and reduce the oven temp to 200 C. , this should take about 10- 12 minutes.
Bake until the edges of the crust are starting to turn golden .
Remove the pie pan from the oven.
Lift up the edges of the foil and set the beans aside.
Return the pie to the oven.
Save the beans for the next time you bake a pie, or discard them as they are no good to eat once they have been baked.
Bake the crust until the bottom is just beginning to color about 6 to 8 mins.
1 cup cottage cheese, grated
1 /2 cup cheese, grated
1 cup red and green bell peppers, diced
1 tsp garlic, finely chopped
1 /2 tsp cumin seeds
1/2 tsp fennel seeds
1/4 teaspoon mustard seeds
5-6 fenugreek seed
1 /2 tsp onion seeds
pinch asafoetida powder
1 /2 cup onion, sliced
1/2 tsp turmeric powder
1/2 tsp chilly powder
1/2 tsp kitchen king masala
Salt to taste
3/4 cup curd
1 teaspoon all-purpose flour 
Fresh coriander leaves
Mix the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, cumin seeds and asafoetida in a small bowl.
Heat the oil and add the seed mixture. When they crackle, add the onion and garlic ,saute till it turns translucent.
Add the paneer, turmeric, kitchen king masala ,chilly powder and stir for some time.
Add the curd, sprinkle the plain flour and mix well.
Add the coriander leaves and salt and bring to a boil.
Take the pan off the flame and let it cool down to a warm consistency.
Add half the cheese.
Set aside to fill in pie.

Filling and Baking the Pie
Take the pie out of the oven when golden.
Fill in the prepared mixture.
Sprinkle the top with the rest of the cheese.
Make lattice pattern with the remaining dough.
Place the pie back in the oven at 175 C and cook till cheese melts to a golden brown on top.
Remove the pie from the oven.
Let it cool for 5 mins, cut and serve.

Cottage Cheese Pie for Eggless Baker's Group

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