Another recipe-wand in my collection, which I hasten to share with you: pie jellied. I must say who exactly might like this dish. Firstly, those who cannot call themselves an assy of yeast baking will be grateful for it: a delicious cake without much tension and a dumb question: “will the dough rise or not?” And secondly, those who do not have much time to prepare the same brass pies and pies. Jellied dough on kefir for a pie is a real panacea!
It saves time and absolutely guarantees you excellent results. As for the filling, here your fantasy can roam. Our family loves mushroom pies, so today I cook just that. However, the fillings can be very diverse: meat, chicken, fish, vegetable, sauerkraut, spinach, all kinds of combined options. In a word, change the stuffing even every day - and you will have a variety of pastries on the table. Well, let's get started?
Kefir - 450 ml
Flour - 2 tbsp.
Baking powder - 1 tsp.
Onion - 200 g
Champignons - 500 g
Vegetable oil - 80 ml
Eggs - 2 pcs.
Salt - 3 tsp.
Sugar - 2 tsp.
Pepper, herbs - to taste
Let's start with the fact that we prepare the filling. Mushrooms and onions finely chopped and send to the pan to fry in vegetable oil.
When the mushrooms darken, and the juice that they let out is almost evaporated, salt and pepper them, add any aromatic herbs that you like: thyme, rosemary, oregano.
And now the dough. Combine the egg and kefir and whisk gently with a whisk. Add salt, sugar. Stir thoroughly, slowly pour in flour with baking powder.
The dough that you make should be similar in texture to the dough for the pancakes.
Grease the baking dish by pouring a couple of tablespoons of vegetable oil.
Pour half the batter and spread mushroom filling over it.
Close the mushrooms by spilling the rest of the dough on them.
Bake in a preheated oven at 190-200 degrees for 30-40 minutes until the top of the cake is browned. Also determine its readiness with a skewer or toothpick.
Pie jellied with mushrooms ready. Serve it hot with sour cream or garlic sauce. Enjoy your meal.
Cooking time - 55 minutes
Servings - 4
Per 100 g
B - 4.67
F - 6.57
Y - 15.62
Kcal - 140.09