Ingredients
Dough:
- 320 gram Flour wheat / Flour
- 1 piece Chicken egg
- 70 ml Kefir
- 120 gram Butter or margarine
- 2 pinches Salt
- 7 gram Baking powder
Filling:
- 150 gram Sauerkraut smoked
- 100 gram bacon
- 50 gram Cheese hard
- 2 pieces Chicken egg
- 1 tablespoon Potato starch
- 0,5 teaspoon Paprika sweet
- 1 pinch Thyme
- Black pepper to taste
- Matzo (salt, pepper) to taste
- 150 ml Kefir or sour cream
- 0,5 jar Corn (canned)
- 1 handful Leek
Instructions
- Cut the butter from the refrigerator into flour with baking powder and salt.
- Chop with a knife into crumbs.
- Pour in the kefir, beat the egg.
- Knead the pliable dough. Add flour until it stops sticking to your hands and dishes.
- Let the dough lie in the refrigerator for 30 minutes and knead the mold out of it. Or immediately knead in a mold and send it to the refrigerator. Prick the bottom with a fork.
- Completion. Slice the sausage and bacon or some of them.
- Chop the green onions. I have leeks. It is convenient to cut lengthwise in advance and wash the stalk, then cut it into small pieces and put it in a box with a lid in the refrigerator. Then we take it out and add it to salads or pies.
- Add grated cheese, onion and corn to the meat.
- Pour sour cream or yogurt. Beat the eggs and add the starch.
- Add salt to taste.
- Mix together with the seasonings.
- Fill the dough base with the filling.
- We put it in preheated to 190*From the oven for 40-45 minutes.
- The filling in the oven will rise, but then fall off when it cools down.
- Let the pie cool to a warm state and slice.
- The pie turns out soft, but holds its shape well.