Pie with Cauliflower Recipe
I’ve made my own changes to the pie filling. In the original recipe there is parmesan-40 g, I did not put it and 150 g of sour cream. Instead, I took 2 tablespoons of sour cream and 150 g of cottage cheese. Juicy fragrant pie on crumbly dough.
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
For dough:
For filling:
Instructions
  1. Sift the flour into a bowl where we will knead the dough. Put baking powder, salt, dry dill. Mix it. Put the crushed butter.
  2. Grind into crumbs and beat in the egg.
  3. Knead the dough, put it in a bag and put it in the refrigerator. Let’s do the stuffing.
  4. In a bowl, break 3 eggs, put spices: nutmeg, cumin, coriander, ground black pepper. Spices should preferably be added to everything! Add salt and whisk with a fork or whisk.
  5. Put sour cream, cottage cheese and mix thoroughly. Add finely chopped fresh parsley and olive oil. Reconnect.
  6. Filling – the filling for the pie is ready. Cabbage is divided into not very large inflorescences, blanched and thrown into a colander.
  7. Take the appropriate form. I have a shape measuring 20 x 15 cm and 5 cm high. We’ll need baking paper. Put it on paper and brush with butter. Take the dough out of the refrigerator and spread it on the mold. I laid out the pieces of dough and glued them to the paper. We distribute the dough evenly, not forgetting about the sides, 1-1. 5 cm high below the height of the mold. The dough was laid out roughly the way the cookie dough is laid out in a mold for cheesecakes. Put the cauliflower inflorescences on the bottom.
  8. Pour the cabbage mixture for the filling. Put in the oven for 30 minutes, preheat to 180 C. Focus on your oven
  9. The top and dough are well baked. The pie is ready. Take it out of the oven.
  10. Remove the cake from the mold along with the paper. When the cake cools down, the paper can be removed.
  11. I ate the pie warm. Cut a piece. Here is such a beautiful and delicious slicing turns out.
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