Ingredients
Dough:
- 200 ml Kefir
- 200 gram Sour cream
- 2 pieces Chicken eggs
- 1/2 tablespoons Sugar
- 1/2 teaspoon Salt
- 1 teaspoon Baking powder
- 150 gram Butter
- 300 gram Flour wheat / Flour
- 80 gram Carrot
Filling:
- 200 gram Chicken fillet
- 80 gram String beans
- 400 gram Cauliflower
- 2 pieces Chicken eggs
- 100 gram Hard cheese
- 8 pieces Cherry tomatoes
Instructions
- In a bowl, mix the yogurt and sour cream.
- Add eggs, salt, and sugar. Stir.
- Then add the melted butter and carrots, grated on a small grater.
- Sift the flour with the baking powder.
- Stir well.
- Pre-boil the chicken fillet and cut it into small pieces.
- Boil the cauliflower for 3 minutes. Large stems finely cut, and leave only the caps of inflorescences.
- Pod beans also boil, along with cauliflower. Then cut into pieces.
- Boil the eggs, peel them, I grated the white on a small grater, and cut the yolks coarsely.
- If necessary, cover the baking dish with baking paper or foil, grease with vegetable oil (1 tbsp.). Put a little more than half of the dough in the form. Top with the beans, protein, chicken and chopped cauliflower.
- Then distribute the cauliflower inflorescences and the yolk.
- Pour the remaining batter on top. Distribute the cherry tomatoes. I have the usual small tomatoes, which I cut in half lengthwise and decorated with tops.
- Grate the cheese on a coarse grater on top. Cook in the oven, preheated to 180 degrees, 35-40 minutes.
- Ready pie is served to the table. The cake turns out delicious, with a tender and moist structure.