These savory pockets were born from a tub of cottage cheese and a bag of oats on a lazy Saturday. The dough is just blended oats, cottage cheese and an egg, so there is no flour and no waiting for anything to rise. Inside goes a creamy, cheesy herb filling, and the oven turns them golden and crisp at the edges. They are perfect for brunch, packed lunches or a snack with a bowl of soup. My family eats them warm, but I secretly love them cold from the fridge the next day.
Servings: 6 · Prep: 20 min · Cook: 22 min
Ingredients
- 1 1/4 cups (110 g), plus 2 tbsp for dusting rolled oats
- 2/3 cup (150 g) cottage cheese (for the dough)
- 1 large egg
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2/3 cup (150 g) cottage cheese (for the filling)
- 1/2 cup (50 g) shredded mozzarella or cheddar
- 2 tbsp fresh chives or green onion, chopped
- 1 egg white
- to taste black pepper
- 1 egg yolk, for brushing
- 1 tsp sesame seeds (optional)
Method
- Heat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Blend the oats in a blender or food processor for about 1 minute until they become a fine flour. Add the dough cottage cheese, the whole egg, baking powder and salt and pulse until a soft, slightly sticky dough forms.
- Tip the dough into a bowl and let it rest for 10 minutes. The oats absorb moisture and the dough becomes much easier to handle.
- Meanwhile, mash the filling cottage cheese with a fork and mix in the shredded cheese, chives, egg white and a good grind of pepper.
- Dust the counter with the extra oat flour. Divide the dough into 6 pieces, flatten each into a 4-inch (10 cm) circle with floured fingers, about 1/4 inch (6 mm) thick.
- Spoon a heaping tablespoon of filling onto one half of each circle, fold the other half over and press the edges firmly with a fork to seal.
- Transfer to the baking sheet, brush with the beaten egg yolk and sprinkle with sesame seeds. Bake for 20 to 22 minutes until deep golden. Cool 5 minutes before eating, the filling is very hot.
Tips and variations
- Add a spoonful of chopped ham, sautéed spinach or sun-dried tomatoes to the filling for a heartier version.
- If the dough sticks to your fingers, wet your hands lightly instead of adding more oat flour.
- Reheat leftovers in a toaster oven or air fryer at 350°F (175°C) for 5 minutes to bring back the crisp edges.
- For a sweet twist, fill them with cottage cheese, a little honey and cinnamon instead.
Warm, cheesy and so satisfying. Give them a try this weekend and let me know your favorite filling. Enjoy!
