Home Bakery products Jellied cabbage pie with mushrooms on kefir. How to cook a jellied pie with cabbage or potatoes. The best recipes for jellied pies. Jellied pie with cheese on kefir

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Jellied cabbage pie with mushrooms on kefir. How to cook a jellied pie with cabbage or potatoes. The best recipes for jellied pies. Jellied pie with cheese on kefir

Vegetable, sweet, puff, yeast - there are no other pies! Among the abundance of recipes for everyone's favorite pastries, jellied pies occupy a worthy place. By one name it already becomes clear - something is being poured or poured somewhere. The principle of making a jellied pie is simple - a simple liquid dough is made, which is poured over the prepared filling. It remains only to place the form in a preheated oven and wait 30-40 minutes.

The dough for jellied pies is usually prepared with kefir, sour cream, yogurt or mayonnaise. Two of these ingredients are combined in equal proportions (for example, sour cream + mayonnaise, or kefir + mayonnaise, or yogurt + sour cream). You can take only one kefir - the cake will turn out less fat. Eggs and melted margarine (or butter) are also added to the dough. If margarine is used, mayonnaise does not need to be added. Pour a little salt and soda (or baking powder) into the dough. If you like the sweet taste of the dough, throw a spoonful of sugar. Beat all the ingredients with a mixer to break up the lumps.

For the filling, you can use whatever your heart desires: fried pieces chicken meat, onions, potatoes, cabbage, eggs with herbs, canned fish, mushrooms, minced meat, cheese, sausages, sausages, ham, sausages, etc. The most common recipes are with ordinary white cabbage. To do this, you need to chop it and lightly stew it in butter, then pepper and salt. Instead of white cabbage, you can take Beijing, cauliflower or broccoli - it will turn out no less tasty, and also very healthy.

The baking time depends on the depth of the mold, the amount of dough, the type of filling, oven, etc. Many people cook jellied pie in a slow cooker, the cooking time will increase slightly, but the dough will definitely not burn.

Jellied pie - preparing food and dishes

To jellied pie was a success, it is recommended to prepare the filling in advance, i.e. thermally process it. It is not necessary to bring the ingredients to full readiness, for example, potatoes can be fried until half cooked. The same applies to chicken fillet, minced meat or mushrooms. If the chicken is not fried in advance, the baking time of the pie should be at least an hour (at the same time, you need to make sure that the “walls” and the bottom do not burn). The tougher the vegetables, the longer they need to be boiled or sautéed in a pan. If you use canned fish, you just need to mash them with a fork. For the jellied pie with egg and greens, boil hard-boiled eggs in advance. No preparation is required for the dough (the only thing is that it is recommended to sift the flour) - just mix all the ingredients and beat thoroughly until the lumps dissolve.

Jellied pies are most convenient to bake in a tall form, as the dough usually has a runny consistency. Be sure to coat the form with oil, if desired, line with baking paper. To prepare the dough, you will need a deep bowl, whisk (or mixer).

Pie Recipes:

Recipe 1: Jellied Cabbage Pie

It will take about an hour to prepare such a pie, but the treats will definitely be enough to feed a large company. You can cook the dough on kefir or sour cream - in both cases, the cake will come out excellent.

Required Ingredients:

One and a half glasses of kefir (or sour cream);
2 eggs;
One and a half to two glasses of flour;
Salt;
3-4 g of soda;
Salt;
Fresh cabbage - 200-240 g;
Butter;
Nutmeg.

Cooking method:

First, chop the cabbage and put it in a pan with a small amount butter. Salt a little to taste and season with nutmeg (you can also lightly pepper). Simmer the cabbage over low heat. The filling for our jellied cabbage pie is ready. The next step is to prepare the dough: add kefir or sour cream to a bowl of flour, break the eggs and add soda and a little salt. It is better to take a little less flour at first, and add more if necessary. Knead the dough from the indicated ingredients. Now it remains to put the filling with the dough into a mold and bake the pie in the oven: grease the mold and spread the cabbage first. Fill the filling with dough and place the form in a preheated oven. The baking time depends on the depth of the mold and the plate itself, so the readiness of the cake should be checked periodically.

Recipe 2: Jellied Pie with Cabbage and Mushrooms

Jellied pie with cabbage is good with such a “mono-filling”, but if you add mushrooms or onions to cabbage, it will turn out much tastier. This recipe uses both mushrooms and onions.

Required Ingredients:

fresh cabbage;
Several large champignons;
Onion;
Egg (+ 2 more for stuffing)
Spoonful of sugar;
7-8 g of salt;
200 ml of kefir;
Flour - 140-150 g;
A bag of baking powder;
Melted margarine.

Cooking method:

First, mix the salt and sugar and beat the egg with this mixture. Now pour kefir into the egg mass. It is advisable to sift flour and baking powder, after which they can be poured into liquid base. Knead the whole mass as it should, carefully breaking up the lumps. Melt margarine (about 150 grams) and carefully pour it into the dough. We stir everything again. To prepare the filling, beat two eggs with a little salt. We chop the cabbage and lightly simmer in oil, a little later we will put chopped mushrooms and onions to it. Let's put it all out together a little more. Now let's form our jellied cabbage pie: grease the mold with oil and fill it with half the dough. We distribute the filling, which must be poured with beaten eggs. Pour in the rest of the batter after the eggs. Bake the cake in the oven for about half an hour. We check the readiness like this: we pierce the cake with a stick, if there is left on it raw dough, so we extend the baking for another 10 minutes.

Recipe 3: Jellied cabbage pie with mayonnaise

The dough for the jellied pie can be prepared on anything - even on mayonnaise. With it, pastries will turn out lush and ruddy, however, more high-calorie. If there is no kefir in the refrigerator, feel free to take mayonnaise. And you can take 50 to 50 - half mayonnaise, half sour cream.

Required Ingredients:

250 g of mayonnaise and sour cream;
Cabbage;
Salt;
Two eggs;
Soda;
About five tablespoons of flour.

Cooking method:

Mix sour cream with mayonnaise in a bowl, then break eggs into it and add flour. Knead the dough properly, also add half a teaspoon of soda and salt, mix again. To make the dough without lumps, it is better to use a mixer. Shred the cabbage, salt and simmer until soft in butter. If desired, you can season the filling with pepper or other seasonings. Grease the baking dish with oil, fill first with one half of the dough, after which we spread the cabbage filling. Pour the cabbage with the second half of the dough. We put the cake to bake at two hundred degrees.

Recipe 4: Kefir Jellied Pie

Everyone knows that baking on kefir turns out to be lush and rich, and in the case of a jellied pie, it is also low-fat. For the filling, you can take anything: vegetables, minced meat or mushrooms. This recipe uses potato and fish filling.

Required Ingredients:

½ liter of kefir;
Two or three eggs (see size);
7 g salt (about a teaspoon);
A little sugar;
Soda;
Sunflower oil;
Flour - by eye;
Jar canned fish;
Potato;
Ground black pepper;
Onion.

Cooking method:

Let's start with fish stuffing for our pie: immediately mash the canned food with a fork in a deep bowl. We chop the onion, cut the potatoes into small bars. We heat the pan with oil and spread the potatoes with onions. Add vegetables and fry until half cooked. Transfer the potatoes to a separate plate to cool. Now let's move on to the test: extinguish half the tea soda and beat with eggs, a pinch of sugar and salt. Add two tablespoons of vegetable oil and kefir to the mixture. Let's whip it all up again. Pour flour in small portions and stir. The dough should turn out like sour cream. We take the form, grease with oil and pour part of the dough. Lay the onion and potatoes on top, and then the fish. Lightly pepper and pour in the remaining dough. We bake the cake for 40 minutes. Check the readiness with a wooden stick.

Recipe 5: Kefir Jellied Pie with Cheese

Such a wonderful jellied pie can be baked on hastily in just half an hour. For the filling, we need cheese and ham (or sausage, sausages, sausages, etc.). It even turns out something like lazy pizza.

Required Ingredients:

A glass of kefir;
A couple of eggs;
A little baking powder;
Flour grams 140 (about a glass);
Cheese - 180-200 g;
Ham - the same as cheese (200 grams);
Salt;
Greenery.

Cooking method:

Let's make a simple dough: mix salt with baking powder (you can take soda) and beat with eggs. Pour kefir to the eggs, mix. Gradually add the flour, stirring the mass with a spoon. The dough should be as thick as pancakes. We cut the ham into strips or cubes, rub the cheese coarsely. Greens finely chop. We mix the ham with cheese and herbs - this is the filling for the jellied pie. We grease the form, pour a little dough and spread the filling, then pour in the rest of the dough. And you can immediately mix the entire filling with the dough and fill the mold with mass. Bake the jellied pie for 35-40 minutes.

Recipe 6: Jellied Potato Pie

An easy potato pie recipe. You don't have to be an experienced cook to prepare this treat, just follow the instructions. For the filling, prepare potatoes and onions, and for the dough you will need mayonnaise, kefir and eggs.

Required Ingredients:

Medium pack of mayonnaise (per 200 g);
Two eggs;
½ l of kefir;
Salt;
1-2 tablespoons of sugar;
Flour;
Soda;
Pepper;
Potato;
Onion;
Butter.

Cooking method:

For the filling, prepare the potatoes: peel and cut into neat thin strips. It is advisable to boil the potatoes for 1-2 minutes in boiling water. We recline the potatoes in a colander and transfer to a dish. Add a piece of butter, salt and black pepper. Finely chop the onion and fry until golden brown, spread the potatoes. From kefir, mayonnaise, eggs and flour, knead the dough. It should be as thick as pancakes. We also add salt, a teaspoon of soda and a little sugar (two spoons for those who like the sweet taste of dough). Mix the dough with a mixer. Lubricate the form with oil and fill with half the dough, then lay out the potatoes with onions and pour the remaining dough. We bake a jellied pie with potatoes for about half an hour (or a little more).

Recipe 7: Jellied Potato and Chicken Pie

Chicken and potatoes are the perfect combination for almost any dish. Try to bake a jellied pie with them, your family will be delighted! For the dough, take sour cream or classic yogurt, as well as margarine or mayonnaise. For the filling, nothing but onions does not need to be pre-fried.

Required Ingredients:

Two glasses of flour;
Plain yogurt or sour cream - 200 grams;
Margarine - 100 g (or the same amount of mayonnaise);
Three eggs;
Salt;
Baking powder;
Onion;
Potato;
Chicken fillet;
Ground black pepper;
Sesame.

Cooking method:

Cut the chicken fillet into thin layers, cut the onion into thin half rings. Fry the onion until golden brown. Cut the potato into thin strips. From flour, sour cream and softened margarine (or mayonnaise), knead the dough, add eggs, salt and baking powder to it. Lubricate the form with oil, pour in half the dough. Top with onion, chicken and potato filling, seasoned with salt and pepper. Fill everything with the second half of the dough. Sprinkle with sesame seeds if desired. Let bake for one hour. Potato and chicken fillet can be pre-fried. The baking time in this case will be reduced to 35-40 minutes.

Recipe 8: Jellied pie in a slow cooker

This recipe will help you quickly and tasty feed the whole family. For the filling, take eggs, cheese and herbs - a great combination for fluffy dough. The jellied pie in the slow cooker will bake well and will not burn, which so often happens in conventional ovens.

Required Ingredients:

350-400 ml of kefir (almost two glasses);
Two eggs (for dough);
Spoonful of sugar;
Soda;
Vegetable oil;
Flour - 230-240 g;
Four hard-boiled eggs (for the filling);
Bulb;
Cheese - 120 g;
Green onion;
Fresh dill.

Cooking method:

First, we will make the filling for the pie: finely chop the onion, lightly fry in butter, green onion and chop the dill and put it in a pan with onions. Fry a little more. Chop hard-boiled eggs and mix with fry. Coarsely rub the cheese or cut into small cubes, add to the filling, add salt to the mass, lightly pepper. Now we make the dough: beat the eggs with salt, add a spoonful of sugar, a teaspoon of soda and four tablespoons of vegetable oil, mix. Pour kefir into the mass, add flour and knead the dough. The dough should turn out like pancakes. Lubricate the multicooker bowl with oil and fill with half the dough. We spread the filling, pour the rest of the dough. We cook in the “baking” mode for 50-55 minutes. After the end of baking, leave the cake inside for another 15 minutes, then take it out.

— The jellied pie can be made in different ways. Someone immediately puts the filling in a greased form and fills it with all the dough, other housewives first fill the form with half the dough, spread the filling on top and only then fill it with the remaining dough. If you want to put the stuffing in right away, make sure the mold is well greased and coated. non-stick coating;

- There are no certain proportions in terms of flour. It is better to first mix all the liquid ingredients, then pour in the flour in small portions. The consistency of the dough should be like pancakes, or like liquidish sour cream;

- Check the readiness of the jellied pie with a wooden stick. If there is raw dough left on it, bake the cake for another 10-12 minutes;

- The baking powder will make the dough fluffy, porous and rich. If there is no such additive, use hydrated soda (you do not need to quench soda for kefir);

- At the end of cooking, the cake can be sprinkled with grated cheese and left to bake for a few more minutes.

They are loved by many housewives for the simplicity and speed of their preparation. And what could be more difficult here? I poured the stuffing with batter, cooked in just a few minutes, and sent it to the oven. No wonder jellied pies are called "lazy" - no hassle, no worries. How about making such a pie for the joy of households and loved ones? For example, jellied pie with cabbage.

The versatility of this pie allows you to serve it both as an appetizer and as a main course, because the pie turns out to be incredibly satisfying and nutritious - a real find for practical housewives! Another advantage of jellied pies and jellied cabbage pie in particular is the presence of all necessary products and also their cheapness. Therefore, when the budget is limited, and you really want to treat yourself and your loved ones to something tasty, a jellied cabbage pie is what you need. Delicate, airy, juicy, fragrant - can you resist such a thing?

Cabbage in the pie should be given special attention, because if the filling is tough, the whole impression of the pie will deteriorate. Therefore, the cabbage must be properly stewed until soft - 10-15 minutes will be enough for young green forks, while “aged” cabbage may take 30 to 40 minutes. Most importantly, make sure that your cabbage does not turn into porridge. Alternatively, cabbage can be stewed with a small amount of milk (for 500-600 g of cabbage, about 150 ml of milk) - this will make the filling even more tender. And do not forget that cabbage can be used not only fresh, but also sauerkraut. Excellent companions for cabbage in the filling can be onions, carrots, mushrooms, boiled chicken, chopped meat , boiled eggs, sausage or canned fish. Adding these ingredients to the filling will allow you to make the aspic pie with cabbage varied and unique. Dill or parsley, green onions, oregano, basil, marjoram, sesame seeds, cumin and ground spices such as turmeric, coriander and suneli hops will also wonderfully complement the cabbage filling.

As for the dough, kefir, sour cream or mayonnaise are usually used for its preparation. Kefir and sour cream allow you to get a neutral taste of the dough and have a low calorie content, which is especially important for those who follow their figure. The addition of mayonnaise makes the dough tender, fluffy and richer in taste, but at the same time it will turn out to be more high-calorie - although sometimes you can still treat yourself. The dough for the pie should have the consistency of thick sour cream, reminiscent of dough for pancakes. The dough can be used in three ways - stir it with the filling, pour it over the filling in a mold, or distribute the filling between two layers of dough. The last option is the most preferable, since in this case the baking looks exactly like a pie in its usual sense.

And now we invite you to try the most diverse variations of the aspic pie with cabbage!

A simple aspic pie with cabbage on kefir

Ingredients:
300 ml of kefir,
200 g cabbage
1.5-2 cups flour
2 eggs,
50 g butter,
1/2 teaspoon soda
salt and spices to taste.

Cooking:
Shred the cabbage. Heat the butter in a frying pan and simmer the cabbage until it becomes soft. Salt and add spices to taste. To prepare the dough, combine kefir, eggs and flour together, whisking the mixture with a whisk. Add soda and some salt. Put the cabbage on the bottom of the baking dish and pour the dough on top. Bake the cake in an oven preheated to 180 degrees for 30 to 40 minutes. Serve the pie warm or cold.

Jellied pie on sour cream with cabbage and green onion

Ingredients:
300 g cabbage
200 g sour cream
180 g flour
70 g mayonnaise,
2 eggs,
4-5 stalks of green onions,
5 g baking powder
1 teaspoon dried oregano
1-2 teaspoons of sesame seeds,
1/2 teaspoon ground coriander
salt, sugar and ground black pepper,
vegetable oil.

Cooking:
Whisk the eggs in a bowl. Add sour cream and mayonnaise, beat again. Add the sifted flour, baking powder and a little salt and sugar, continuing to mix. Chop the cabbage and stew it in a pan with a little vegetable oil. Salt and pepper the cabbage to taste, add oregano, black pepper and coriander. Stir cabbage with chopped green onions - the filling is ready. Grease a pie pan with oil and pour half of the dough into it. Then lay out the cabbage filling and pour the remaining dough. Sprinkle sesame seeds on top and bake in an oven preheated to 200 degrees for 35-40 minutes.

Jellied pie with cabbage on mayonnaise

Ingredients:
300-400 g cabbage,
200 g mayonnaise,
200 g flour
3 eggs,
1 small onion
1 bunch dill,

sesame seeds,
a pinch of sugar
salt, ground black pepper and spices to taste.

Cooking:
Finely chop the cabbage and mix with chopped onion. Add a pinch of sugar, as well as salt, pepper and seasonings to taste. It is good to knead the cabbage with your hands so that it gives juice. In a bowl, beat eggs with mayonnaise with a whisk until smooth. Add sifted flour and baking powder. Stir the dough with a whisk and pour half into a lightly oiled pie dish. Next, lay out the cabbage filling and pour it with the remaining dough. Sprinkle with sesame seeds and send to the oven preheated to 180 degrees for about 35 minutes.

Jellied pie with sauerkraut and eggs

Ingredients:
500 g sauerkraut,
2 cups of flour,
2 cups of kefir,
3 raw eggs
3 boiled eggs
1 onion
1/2 cup vegetable oil
1 bunch dill or parsley
1 pack of baking powder
1 teaspoon sugar
1 teaspoon cumin seeds,
salt,
vegetable oil.

Cooking:
Heat vegetable oil in a frying pan. Add finely chopped onion and fry for about 2 minutes. Add sauerkraut and simmer for about 30 minutes. Remove the pan from the stove and mix the cabbage with finely chopped eggs, chopped herbs and cumin.
Preheat oven to 180 degrees. Beat eggs with kefir using a whisk. Continuing to beat, pour in the vegetable oil. Add flour, baking powder, sugar and some salt. Mix until a homogeneous mass is obtained. Pour half of the dough into a greased form, then put the cabbage filling and pour the remaining dough on top. Bake the cake for 30 to 40 minutes until golden brown.

Jellied pie with cabbage and mushrooms

Ingredients:
400-500 g cabbage,
300 g mushrooms
200 g flour
200 g sour cream
3 eggs,
1 onion
1 carrot
1 tablespoon baking powder
salt,
vegetable oil.

Cooking:
Heat vegetable oil in a frying pan. Add chopped mushrooms and cook for 10 minutes, then add grated carrots and chopped onion in half rings. Add the shredded cabbage, mashed with about 1/2 teaspoon salt, and simmer for about 15-25 minutes until the cabbage is tender.
While the filling is cooking, beat the eggs in a bowl and add the sour cream. Mix and lightly salt. Add flour and baking powder, mix. Pour half of the dough into the mold, put the filling on top and pour the remaining dough. Bake the cake in the oven for 30 to 40 minutes at 180 degrees.

Jellied pie with cabbage and chicken

Ingredients:
400 g cabbage
200 g chicken breast,
200 g flour
200 ml of kefir,
2 eggs,
1 onion
2 teaspoons baking powder
sesame seeds,
vegetable oil,
salt and spices to taste.

Cooking:
Chop the cabbage, add a pinch of salt and knead thoroughly with your hands. Let stand for 15 minutes. chicken breast boil in salted water, cool and divide the meat into fibers. Fry chopped onion vegetable oil until ruddy. Mix cabbage with chicken and onions. Add salt and spices if necessary. Pour the filling into a greased pie dish and pack well.
For the dough, beat the eggs, add kefir, sifted flour and baking powder. Mix with a whisk until smooth and lightly salt. Pour the dough over the filling, smooth and sprinkle with sesame seeds. Bake the cake in an oven preheated to 180 degrees for 40 minutes until golden brown. Allow the cake to cool slightly before slicing so it doesn't crumble.

Jellied pie with cabbage is a dish that you will want to return to more than once: it combines a minimum of effort and an excellent final result so successfully. Bon Appetit!

Everyone loves pies. And for their taste, and for satiety, and for variety. There are sweet, salty, yeast pies made in a slow cooker and oven, with fruits, vegetables and meat. But a special place is occupied by jellied pies. As the name implies, its essence lies in batter with which the filling is poured. How to cook a jellied pie with cabbage or potatoes quickly and so that it turns out delicious, we will tell in our article.

The dough for the jellied pie can be very different, as well as the filling. The form with the pie is placed in the oven and baked for 35-60 minutes. You can eat jellied pie both hot and cold.

How to cook a jellied pie: general principles of cooking

Dough for jellied pies can be prepared with kefir, sour cream, yogurt or mayonnaise. You can not be limited to one thing, for example, the most popular combinations are sour cream + mayonnaise, kefir + mayonnaise, yogurt + sour cream. Products can be taken in equal proportions. If you want to make a less greasy pie, take one kefir. Add eggs and melted margarine (or butter) to the dough. If there is no butter, add 2 tablespoons of vegetable oil. When using margarine, mayonnaise can be omitted to reduce calorie and fat content. Add some salt and soda (or baking powder) to the dough. It is not necessary to extinguish it, since kefir, sour cream or yogurt have an acid that will extinguish soda no worse than vinegar. If you want to get a sweetish aftertaste of the dough, add a spoonful of sugar. It is better to beat the ingredients with a mixer to completely get rid of lumps.

For the filling, you can use whatever your heart desires: lightly fried pieces of chicken meat, green or onion, sliced potatoes, cabbage, boiled eggs with herbs, your favorite canned fish, boiled mushrooms, minced meat, cheese, smoked sausages, sausage, ham, sausages.

The most popular recipes are with ordinary white cabbage. To prepare a jellied cabbage pie, you need to chop it and lightly fry it in a frying pan in butter, then pepper and salt. If white cabbage no, you can take Beijing, colored or broccoli - it will also turn out delicious, and besides, it is also very useful for the figure.

The baking time should be selected based on the depth of the mold, the amount of dough, the type of filling, the characteristics of the oven, etc. If the dish is based on raw meat or fish, the pie will take longer to cook. In order to save energy, many people cook a jellied pie in a slow cooker, while this may take a little longer, but the dough will definitely not burn or dry out.

Jellied pie: choose products and utensils

If you want the cake to be a success, it is better to prepare the filling in advance, thermally process it, if necessary. It is not necessary to bring the products to full readiness, but the ingredients, such as potatoes, can be lightly fried or boiled, and the meat can be brought to half-cooked. It is also worth doing with chicken fillet, minced meat, fish or mushrooms. If the chicken is not fried in advance, the baking time of the pie increases to at least an hour, while making sure that the "walls" of the dough and the bottom do not burn. The harder the vegetables, the more time they need to be boiled or sautéed in a pan. When choosing a filling for canned fish, you do not need to cook them - just knead them with a fork. If you want to cook a jellied pie with eggs and greens, boil hard-boiled eggs in advance (7-10 minutes). No preparation is required for the test, but it is recommended to sift the flour. This can be omitted if the dough will be whipped with a mixer. Just mix all the ingredients and mix thoroughly until the lumps are completely dissolved.

The most delicious jellied pies are obtained in a high form, since the dough usually has a liquid consistency. Be sure to coat the form with oil, if desired, line with baking paper. To prepare the dough, you will need a deep bowl, whisk (or mixer).

Jellied pie with cabbage

Considering the intricacies of how to cook a jellied pie with cabbage or potatoes, you need to understand that it will take about an hour to cook a pie with cabbage, but the portion is large, and it will definitely be enough to feed the whole family or a large company. The dough can be cooked on kefir or sour cream - in any case, the cake will turn out very tasty.
Ingredients:

kefir or sour cream - one and a half glasses;
2 eggs;
one and a half to two glasses of flour;
salt;
half a teaspoon of soda;
fresh cabbage - 200-240 g;
butter;
nutmeg - to taste.

Cooking method:

First you need to chop the cabbage. Then put it in a frying pan with a little butter. Add salt for taste and nutmeg(if desired, you can pepper a little). Let it simmer a little on low heat, it will take about 5-10 minutes. The filling for our jellied cabbage pie is ready - it has become soft and has acquired a slight yellowish tint. Next, you need to prepare the dough. Pour kefir or sour cream into a bowl of flour, beat in eggs and put half a teaspoon of soda and a little salt. At first we take a little less flour, and if necessary, add more while stirring. From the ingredients listed above, knead the dough.

Now you can lay out the filling with the dough in a mold and start baking the pie in the oven. To do this, grease the form with oil and spread the cabbage. Fill the filling with the resulting dough and put the form in a preheated oven. We choose the baking time based on the depth of the mold and the plate itself, therefore, in order not to make a mistake, the readiness of the cake must be checked periodically. For this, a regular toothpick will do. Pierce her pie and take a close look if there's no left on her raw dough then the cake is ready.

Jellied pie with cabbage and mushrooms

A jellied pie, in which there is only one cabbage from the filling, is also good, but onions and mushrooms will help make the dish even more interesting.
Ingredients:

fresh cabbage;
several large champignons or other mushrooms;
onion;
3 eggs (an egg in the dough and two more for the filling);
a spoonful of sugar;
7-8 g of salt;
200 ml of kefir;
flour - 140-150 g;
a bag of baking powder or soda;
margarine or butter - 150g.

Cooking method:

First you need to mix salt with sugar and beat the egg with this mixture. Add kefir to the egg mass. Flour and baking powder can be sifted and then poured into the liquid base. Mix the whole mass thoroughly, breaking up the lumps. Melt the butter or margarine in a small saucepan and carefully pour it into the dough. We stir.

To prepare the filling, beat two eggs with a little salt. We cut the cabbage and lightly fry in oil, a little later we add chopped mushrooms and onions to it. Let it all simmer for another 2-3 minutes. We form the cake: grease the form with oil and pour half the dough. We distribute the filling on it, which we season with beaten eggs. Add the rest of the batter after the eggs. We keep the jellied pie with cabbage and mushrooms in the oven for about half an hour. To test it for doneness, pierce the cake with a wooden skewer or toothpick. If there is raw dough left on it, then baking should be continued for another 10 minutes.

Jellied pie on mayonnaise with cabbage

Since the dough for the jellied pie can be made on anything, mayonnaise can also be used. Baking with it will turn out lush and ruddy, however, more high-calorie. If there was no kefir at home, it is not necessary to run to the store - feel free to take mayonnaise. Or mix 50/50 with sour cream.
Ingredients:

250 g of mayonnaise and sour cream;
cabbage 200-300 grams;
salt to taste;
two eggs;
soda or baking powder;
about a glass of flour.

Cooking method:

We combine sour cream with mayonnaise in a bowl, drive in eggs and put flour. Knead the dough well, add half a teaspoon of soda and salt, and mix again. To avoid lumps in your dough, it is better to use a home mixer. We chop fresh cabbage, salt a little and simmer over low heat until soft in butter. You can season the filling with pepper, garlic or other spices. We grease the baking dish with oil, paying attention to the walls. We fill the form first with one half of the dough, after which we lay out the previously prepared cabbage filling. Pour the second half of the dough on top. Bake the cake in the oven at 200 degrees for at least 30 minutes.

A simple jellied pie on kefir

Kefir is a universal product for baking; on it, jellied pies with filling are obtained lush, juicy and low-fat. For the filling, you can take a variety of products: vegetables, minced meat, carrots, eggs or mushrooms. Our recipe uses potato and fish filling.
Ingredients:

kefir - 0.5 liters;
two or three eggs;
7 g salt (slightly less than a teaspoon);
a teaspoon of sugar;
soda - you can not extinguish;
sunflower oil;
flour - by eye (about a glass);
a bank of canned fish;
potato;
ground black pepper;
onion - 1 large head.

Cooking method:

First of all, we make the fish filling for our pie. It is easy to make: mash the canned food with a fork in a deep bowl, and chop the onion. We cut the potatoes into small bars or thin circles. Heat up a frying pan with oil and add potatoes and onions. Salt the vegetables to taste and fry until half cooked. Place potatoes on a separate plate to cool slightly.

Let's move on to the test. Beat half a teaspoon of soda with eggs, a pinch of sugar and salt. Add two tablespoons of vegetable oil to the mixture and pour in kefir. Let's beat it again. Gently add flour in small portions and stir. The dough should have a consistency like thick sour cream. Lubricate the baking dish with oil and pour part of the dough into it. Put onions and potatoes on top, and fish on top. Lightly pepper and pour in the remaining dough so that it completely covers the filling. Bake the cake over medium heat for 40 minutes. Check readiness with a toothpick, match or wooden stick.

Jellied pie with cheese on kefir

Delicious jellied pie can be whipped up in just 30 minutes. For the filling, we need cheese and ham (or we take what is in the refrigerator: sausage, sausages, sausages, etc.). It turns out something from afar resembling pizza.
Ingredients:

1 glass of kefir;
eggs - 2-3;
a little baking powder or soda;
flour - 140 grams (about a glass);
cheese - 180-200 g, more can be;
ham - as much as cheese (200 grams);
salt to taste;
greens - what is.

Cooking method:

Let's do the usual quick dough: mix the salt with the baking powder (you can use soda) and beat the eggs into the mixture. Pour in the kefir, mix. Slowly, so that there are no lumps, pour in the flour, stirring the dough with a spoon. In terms of density, it should turn out like pancakes. We cut the ham into strips or cubes, rub the cheese on a coarse grater. Greens (parsley, onion, dill) finely chop. We mix the ham with cheese and herbs - this will be our filling for the aspic pie with cheese. We grease the form with oil, pour in a third of the dough and put the filling on it, then fill the pie with the rest of the dough. Some housewives immediately mix the entire filling with the dough and pour the mixture into the mold. Bake the jellied pie for 35-40 minutes, until the dough is ready.

Jellied pie with potatoes

We offer another simple recipe potato filling pie. To make such a treat, you do not have to be an experienced chef. You just need to follow the instructions, and everything will work out. For the filling, take potatoes and onions, and mayonnaise, kefir and eggs are useful for the dough.
Ingredients:

a bag of mayonnaise (per 200 g);
two eggs;
500 ml of kefir;
salt;
1-2 tablespoons of sugar;
flour - 150 grams;
soda and vinegar;
pepper;
potato;
onion;
butter.

Cooking method:

Prepare the potatoes for the filling. It must be cleaned and cut into neat thin strips. You can boil for 1-2 minutes in boiling water or fry until half cooked in a pan. We shift the prepared potatoes into a dish, add a piece of oil, salt and black pepper. Finely chop the onion and fry until golden brown, spread to the potatoes. We make dough from kefir, mayonnaise, eggs and flour - just mix all the products. It should be the consistency of dough for pancakes. We also put salt, a teaspoon of soda slaked with vinegar and a little sugar (two teaspoons for those who like the sweetish taste of dough). Beat the dough with a mixer. Grease the form with oil and fill with half the dough. We spread the potatoes with onions and pour the remaining dough on top. We bake a jellied pie with potatoes for about 30 minutes (or a little more).

Hearty jellied pie with potatoes and chicken

Chicken and potatoes are the perfect, if not dietary, combination for just about any pie. Chefs know this very well and use it. Try and bake a jellied pie with them, your family will definitely be delighted! For the dough, you can take sour cream or classic yogurt without sugar and additives, and mayonnaise is also suitable. For the filling, nothing but onions does not need to be fried first.
Ingredients:

2 cups of flour;
plain yogurt or sour cream - 200 grams;
margarine - 100 g (or the same amount of mayonnaise);
3 eggs;
salt to taste;
baking powder;
onion;
potato;
chicken fillet;
ground black pepper;
sesame.

Cooking method:

Cut the chicken fillet into thin layers, and the onion into thin half rings. Fry the onion in a pan with oil until golden brown. Cut the potato into thin strips. From sifted flour, sour cream and softened margarine (or mayonnaise), we make dough, add eggs, salt and baking powder to it (slaked soda can be used). Lubricate the bottom and walls of the form with oil, pour in part of the dough. On top we spread the filling of fried onions, chicken and potatoes, to which salt and pepper are added.

Pour the filling with the second half of the dough. If desired, sprinkle the cake with sesame seeds (or you can sprinkle with grated cheese - then the crust will be golden). Put in the oven to bake on medium heat for one hour. Potatoes and chicken fillet can be pre-fried, and then the baking time will be reduced to 40 minutes.

Jellied pie on kefir in a slow cooker

This recipe is simple, easy and will help you quickly and tasty feed the whole family. For the filling you will need eggs, cheese and greens - this is one of the best combinations for lush pastry. The jellied pie in the slow cooker will bake perfectly and evenly. It will not burn, which happens so often in conventional ovens.
Ingredients:

350-400 ml of kefir (almost two glasses);
2 eggs (for dough);
1 teaspoon of sugar;
soda;
vegetable oil;
flour (highest grade) - 230-240 g;
4 hard-boiled eggs (for stuffing)
large bulb;
cheese - 120-200 g;
green onion;
fresh dill or other herbs.

Cooking method:

To make the filling for the jellied pie, you need to finely chop the onion, lightly fry in butter, chop the green onion and dill and add to the pan to the onion. Fry a little while stirring - literally 3-5 minutes. We chop hard-boiled eggs with a knife and mix with a wooden spatula with frying. Cheese should be coarsely grated or cut into small cubes. We put it in the filling, salt the mass to taste, lightly pepper. Next, proceed to the test: beat the eggs with salt for 2-3 minutes, add a spoonful of sugar, a teaspoon of soda, which can not be quenched, and 4 tablespoons of vegetable oil. Mix thoroughly to get rid of lumps. Pour kefir into the mass, put flour and knead. The dough should be thick, like sour cream. Lubricate the multicooker bowl with oil and fill with half the dough. Put the filling on top, pour the remaining dough. We cook in the “baking” mode for 50-55 minutes. We do not take out the cake immediately, but let it stand after baking for about 15 minutes, and only then we take it out.
Secrets and helpful tips from the best chefs

The process of cooking a jellied pie is different for each hostess. Someone immediately puts the filling, and pour the dough on top. Someone does it in two stages: first the dough, then spreads the filling, and again pours the dough on top. And someone immediately mixes the dough and the filling, and then puts the whole mass into a mold. But remember, whichever method you choose, your mold must be well oiled. The filling, in contact with the form, often burns. And the dough, which includes butter or margarine, burns much less often.

A jellied pie is a dish in which many ingredients are put "by eye". For example, this applies to flour. In order not to add too much or too little, mix all the liquid dough ingredients first, and then gradually add flour until the mass resembles sour cream or pancake dough.

The readiness of the jellied pie must be checked periodically. It is convenient to do this with a wooden skewer. If there is raw dough left on it, bake the cake for another 10-12 minutes. If you don't have a wooden skewer to test the dough, a match or a toothpick will do.

The baking powder gives the dough splendor and porosity. If it is not at home, use slaked soda (if the composition includes kefir or sour cream, you do not need to extinguish the soda).

At the end of cooking, the jellied pie can be sprinkled with grated cheese and left in the oven for a few more minutes. Cheese will not only give a beautiful appearance to the crust of the pie, but also add flavor.

A jellied pie is called a jellied pie because it has batter, they literally “poured” the filling. The dough for the pie is made elementary. It is prepared from products that are always at hand: kefir, sour cream, mayonnaise, eggs, soda and flour. Kefir, sour cream and mayonnaise are interchangeable, which adds even more convenience: no sour cream - we take more kefir and mayonnaise, or vice versa. The dough has a "pancake" texture. The filling for the jellied pie is also simple. It all depends on taste and imagination. I propose to cook a jellied pie with cabbage and mushrooms to your taste.

Ingredients

fresh cabbage 400 g,
carrot 1 pc.,
fresh mushrooms 200 g,
wheat flour 6 tbsp. l.,
sour cream 100 ml,
kefir 150 ml,
mayonnaise 2 tbsp. l.,
tomato paste 1 tbsp. l.,
bulb 1 pc.,
eggs 3 pcs.,
vegetable oil for frying,
salt and pepper to taste,
granulated sugar 2 tbsp. l.,
soda 0.5 tsp,
lemon juice 2 tsp,
boiled water 0.5 tbsp.

Cooking

Chop fresh cabbage into thin strips. Next, on the cabbage, we rub the carrots on a medium grater. Add salt to taste and 1 tbsp. l. granulated sugar. Then we knead the cabbage with carrots with our hands so that the cabbage becomes softer, let out a little juice and so that the salt and sugar are evenly distributed.

Cut the onion into cubes, wash the mushrooms with water and cut into pieces.

We spread the cabbage with carrots in a pan, add vegetable oil (1 tablespoon will be enough), cover with a lid. Let it simmer on the stove for 5-10 minutes. Then we take 0.5 cups of boiled water, add tomato paste and crush with a spoon. Remove the lid from the pan, pour the vegetables with the resulting mixture and, without covering the lid anymore, bring them to readiness. To prevent cabbage with carrots from burning, periodically stir it with a spatula.

In another pan, fry mushrooms with onions in vegetable oil. Add the prepared mushrooms to the cabbage, mix. The filling for the pie is ready, we taste it, add salt and black ground pepper of necessity.
Now let's take care of the test.

We drive the eggs into a deep bowl and beat them with a mixer into a lush foam along with 1 tbsp. l. Sahara.

Pour kefir to the eggs, add sour cream, mayonnaise and a pinch of salt. Then we put soda, slaked lemon juice or vinegar.

Beat all the ingredients for the dough with a mixer and gradually, sifting through a sieve, add the flour. The dough for the jellied pie should turn out not too thick, but not liquid, closer in consistency to the dough for pancakes.

We take a baking dish (I have a diameter of 20 cm), grease it with a piece of butter and sprinkle breadcrumbs(you can replace breadcrumbs wheat flour). We spread the stuffing from cabbage and mushrooms on the bottom of the form.

Pour on top of the filling ready dough. Preheat the oven to 180 0C and place the cake pan in it for 30 minutes. After half an hour, we check the readiness of the jellied pie with cabbage and mushrooms with a toothpick.