Jellied cheese pie with kefir

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   Prepare all the necessary ingredients for preparing the dough. The chicken egg and kefir should be at room temperature, so remove them from the refrigerator in advance (about an hour).

2. STEP 2

   

   Beat the egg with a whisk. You don’t need to beat for a long time, just until smooth, so that the whites are mixed with the yolk.

3. STEP 3

   

   Pour in kefir at room temperature, add salt and stir again with a whisk.

4. STEP 4

   

   Add the flour sifted with soda and mix. I sift the flour directly into the dough.

5. STEP 5

   

   You should get a semi-viscous flowing dough, the consistency of a sponge cake. If the dough is too viscous and lumpy, add a little more kefir or milk.

6. STEP 6

   

   Set the dough aside and start filling. You can use any cheese you like. It could be mozzarella, feta cheese, Adyghe cheese, etc. I have the usual “Russian”.

7. STEP 7

   

   Grate the cheese on a coarse grater.

8. STEP 8

   

   Wash the greens, dry and finely chop. I used a bunch of cilantro and half a bunch of parsley. You can add any herbs to your taste: dill, parsley, wild garlic leaves, etc.

9. STEP 9

   

   In a bowl, combine grated cheese, chopped herbs and ground black pepper. Mix everything thoroughly. For piquancy, you can add 1-2 cloves of garlic, passed through a press, to the filling.

10. STEP 10

    

    Pour half of the dough into a greased baking dish.

11. STEP 11

    

    Spread the cheese filling evenly over it.

12. STEP 12

    

    Carefully pour the remaining dough on top. It should cover the entire filling. Place the pie in an oven preheated to 180°C for 30-40 minutes until a golden crust appears on the surface of the dough. To do this, I kept the pie for another 15 minutes in the cooling oven with the door slightly open. This way the crust forms faster.

13. STEP 13

    

    Cool the pie slightly, cut into pieces and serve before it is hot and the cheese has not had time to harden and stretches pleasantly with each bite. By the way, it also turns out very tasty when cold. Bon appetit!

Comments on the recipe

Little Bear

07.12.2023

4.8

Great hearty pie with cheese! As an option, you can add ham to the filling of this pie.

Veronica

07.12.2023

4.8

Yesterday I made a jellied pie with cheese and herbs according to this recipe. For the filling I used mozzarella and suluguni cheeses, as well as a lot of green onions. I used more cheese than in the recipe. The pie turned out just great!!! Soft, very tasty, aromatic, with a bright pronounced taste of cheese and green onions. I really liked this filling. This is the second time I’ve made jellied pies with this dough, the dough turns out very good, airy, not wet. Maria, thank you very much for the recipe and for the advice about leaving the oven ajar to form a golden brown crust. I checked that everything was working out, the pie actually turned out to have a beautiful, appetizing crust, and was not over-baked))) Here is my photo report)))