For the pot pies, first knead the curd cheese, egg, flour and butter into a smooth dough. Leave to rest in the refrigerator for 3-4 hours.
Then roll out the dough and cut out squares of about 10 x 10 cm. Spread 1 tsp of jam in the center of each, brush the edges with water and fold into triangles.
Bake the pot pies on baking paper at 210 °C for about 25 minutes (gas mark: 3-4).
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