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Jellied pie with sauerkraut on kefir in the oven

0
1232
Kitchen Russian
Calorie content 116.4 kcal
Portions 4 port.
Cooking time 40 minutes
Proteins * 4.4 gr.
Fats * 4.7 gr.
Carbohydrates* 22.4 gr.
* per 100 gr. product
Jellied pie with sauerkraut on kefir in the oven
Content

Jellied pies are good because they do not require tedious kneading of dough. All you need to do is mix the required ingredients with a whisk - the batter is ready in a matter of minutes. You will have to stand at the stove with the filling: the vegetables must first be fried until soft. It is not difficult to form a cake: alternately pour the dough into the mold and lay the filling. After half an hour, the rosy juicy pastries are ready. A piece of such cabbage pie is appropriate for tea drinking, and is good as a snack.

Ingredients

Cooking process

step 1 out of 7
Peel the onions and cut them into small cubes. We wash the leeks, dry them and cut them into thin transverse circles. In a frying pan, heat a little vegetable oil and put chopped onions in it. Fry for two to three minutes until translucent, then add the leeks, stir and cook for another couple of minutes. Wipe the champignons with a damp cloth and cut into small pieces, pour them into a frying pan to the onion mass. Stir and continue to fry for four to five minutes. Then salt and pepper to taste, mix.
step 2 out of 7
Squeeze sauerkraut from excess juice, if necessary, cut it into smaller pieces. Put the cabbage in a skillet, stir and fry for another three to four minutes. The filling is ready. Remove it from the stove and let it cool.
step 3 out of 7
While the filling is cooling down, prepare the jellied dough: break the eggs into a bowl, pour in kefir, put salt and granulated sugar, add soda. Shake everything together with a whisk until smooth. Add flour and knead a homogeneous dough without lumps. The consistency of the dough is like a pancake.
step 4 out of 7
Grease the baking dish with vegetable oil. If the mold is silicone, then do not lubricate it. We spread half of the dough in a mold, level it. Using a spoon, gently spread the sauerkraut filling on the dough. We distribute it evenly throughout the cake.
step 5 out of 7
Put the remaining dough on top and spread it over the entire filling with a spatula. It is advisable that the cabbage does not "peek" out from under the dough in the open form, since it can burn in this way.
step 6 out of 7
We put the formed cake in an oven preheated to 180 degrees. Bake for thirty-five to forty minutes, until the crust on the surface is well browned.
step 7 out of 7
We take the finished cake out of the oven and let it cool slightly. Then we remove it from the mold and place it on a flat plate, turning it upside down. Sprinkle sesame seeds while still wet and warm. Serve warm or cooled, cut into portions.

Bon Appetit!

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