There are many recipes for jellied pies - with kefir, with mayonnaise, with and without the addition of yeast. Today I invite you to get acquainted with the recipe for jellied pie with sour cream without yeast. It’s very quick and easy to prepare, the dough turns out fluffy and doesn’t fall off. The pie is called aspic or poured because the dough is poured (poured) on top of the filling. There are also many fillings for the pie; in this article we will consider the filling from cabbage, canned fish (saury), mixed minced meat and apples. In the last article, I told you how to prepare jellied kefir pie with different fillings , you can check it out. The article is divided into two parts - in the first we will prepare dough with sour cream, which we will pour onto different fillings. And the second part is different fillings for the poured pie. Ready? Then take a pen and write down or save this recipe in tabs.
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Quick jellied pie with cabbage and egg on kefir dough
A convenient pie for any occasion. It can be eaten hot or cold, baked for a holiday table, or left in the refrigerator for children for breakfast or afternoon snack. Inexpensive ingredients, simple preparation - just a dream cake. And inside is everything we love: young cabbage, eggs, dill and dough based on kefir and sour cream.
Quick jellied pie with cabbage and egg
What you need: For the filling
450-500 g young white cabbage a small bunch of dill some fresh thyme and cilantro 3 hard-boiled eggs salt, freshly ground black pepper
For the test
160 g butter + 15 g for the mold 200 ml kefir 200 ml sour cream with a fat content of 20% or more 2 tbsp. sugar 1/2 tsp. salt 2 eggs 280 g flour 1.5-2 tsp. baking powder breadcrumbs for preparing the mold
sesame seeds for decoration
What to do: 1. Lightly fry pre-shredded cabbage over low heat in a dry frying pan, add chopped dill, cilantro and thyme, salt and pepper, let cool slightly and add diced boiled eggs.
This will be the filling. 2. Melt butter, mix with kefir and sour cream, add sugar and salt. Beat the eggs separately and carefully pour into the resulting mixture. You will get a liquid dough. Mix flour with baking powder and slowly pour into the batter, stirring continuously, preferably with a mixer. Mix until smooth. 3. Grease a baking dish with a diameter of 24-25 cm with butter and lightly sprinkle with breadcrumbs. Pour half the dough into the mold, add the filling and distribute it evenly over the dough. Pour in the remaining dough and smooth it out. 4. Place in a preheated oven and bake until done at 200°C (you can first bake on the “bottom” setting for 10-15 minutes, and then “top and bottom” until done). Check readiness with a stick or match - inserted into the center of the finished pie remains dry. 5. Remove the jellied pie from the oven and let it cool slightly, 20 minutes. If you want a soft crust, cover the top of the pie with a towel; if you want a crispy crust, you don’t need to cover it! Once the pie has cooled, place the pie on a plate or dish and garnish with sesame seeds. Can be served both hot and cold.
Useful tips
- as mentioned at the beginning, pies made from batter are quick and easy to prepare;
- This type of jellied dough is very versatile and can be used with a wide variety of fillings, and whether it will be sweet or not - you decide for yourself by adding sugar or, conversely, not adding it;
- Most often, you need to add baking powder to the batter, so it becomes more tender and airy - the main thing is not to overdo it, otherwise the dough will be crumbly after baking;
- a mayonnaise base should always contain a second dairy product, be it sour cream or kefir - mayonnaise alone is not enough.
Bon appetit!
Jellied pie with pears
Our recipe for jellied pear pie is so simple to prepare that it can be easily baked even on a weekday. Turn on the oven right away, and while it is heating up, you will have time to knead the dough and cut the pears. And take note: with apples, bananas, quinces or plums, this pie will turn out no worse than with pears.
Jellied pear pie
What do you need:
3 eggs 1 cup sugar 300 g full-fat sour cream, preferably 42% fat 1 cup flour 0.5 tsp. baking powder pinch of soda 1 tsp. cinnamon, plus a little more, if desired 6 aromatic medium firm pears juice of half a lemon powdered sugar, for serving
What to do: 1. For the dough, beat the eggs with sugar into a fluffy foam. Add sour cream in small portions, continuing to beat. 2. Sift flour along with baking powder, soda and cinnamon. While stirring with a spatula, add the flour mixture into the egg-sour cream mixture in portions. Stir until smooth. 3. Peel the pears, cut out the core, cut the fruit lengthwise into neat slices. 4. Place the pears in a circle or in a spiral, slightly overlapping, on the bottom of the silicone mold, after sprinkling it with lemon juice. 5. Pour the dough over the pears, working carefully so as not to disturb the stacking order. If desired, you can also sprinkle a little cinnamon on top of the dough. Bake the cake in a 180°C oven until the top is golden brown and a wooden toothpick inserted into the cake comes out clean, about 40 minutes. Cool the cake in the pan on a wire rack for 30 minutes. Then turn the cake onto a plate, cool completely and sprinkle with powdered sugar.
Batter for pie with milk
The dough with milk can be made in literally 5 minutes, which is very helpful if there is nothing in the refrigerator and unexpected guests come.
What do you need:
- milk – 300 ml;
- butter – 150 g;
- eggs – 3 pcs.;
- flour - a glass;
- soda and salt.
How to cook:
- Beat milk with eggs.
- Cut the butter into pieces, add to the mixture, and add salt.
- Add flour and soda and mix well.
Use to prepare any filling pie with a salty filling - canned fish, cabbage, potatoes, rice, eggs with green onions.
The good thing about these types of dough is that there is no need to knead them for a long time or wait for them to sit.
On kefir
- Time: 20 minutes.
- Number of servings: 8 persons.
- Calorie content of the dish: 191 kcal per 100 g.
- Purpose: for breakfast, lunch.
- Cuisine: Russian.
- Difficulty: easy.
The batter for a kefir pie can be varied with chicken, vegetables and fruit fillings. The composition depends on the choice: if the contents are salty, you should leave everything as in the list of products. For a sweet pie, you need to increase the sugar by 2-3 tablespoons. Adding soda does not require quenching with vinegar, since kefir is rich in its own acid. It is better to serve a savory dish hot, and cool a sweet dish before eating.
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Ingredients:
- kefir – 250 ml;
- chicken egg – 1 pc.;
- baking soda – 4 g;
- salt – 4 g;
- sugar – 1–3 tablespoons;
- wheat flour – 150 g;
- vegetable oil – 25 ml.
Cooking method:
- Beat the egg, add kefir.
- Add baking soda, salt, sugar and stir.
- Gradually add the sifted flour, constantly stirring the ingredients.
- Pour in vegetable oil, stir, leave for 10 minutes.
- Pour into the mold with the filling and place in the oven.
A little background
One day, while checking out the refrigerator, I discovered a jar of sour cream that was about to expire. During quarantine, we rarely went to the store, so we bought them for future use right away. But don’t let the product go to waste. Then I decided to make some delicious pie. One that I haven't tried yet. By the way, we have a couple of recipes for baking with sour cream on the blog: berry pie with sour cream or sour cream cake with sugar-free cream .
And then I came across an interesting recipe where the final pie looks like a cheesecake. But what interested me most was the process itself. When the liquid mass is poured into the dough, a thick, delicious filling with lemon flavor comes out of the oven. This is some kind of culinary magic. It’s just that I probably haven’t cooked such jellied pies before))) But I’ll talk about this in more detail below.
I liked the result so much that I decided to share this recipe with you. This sour cream pie is definitely worth trying at least once. But most likely, once will not be enough for you
