Russian cuisine is famous for its pies and that's a fact. Today we have a real Russian aspic pie with cabbage on our table. Juicy and tender pastries will delight not only on a weekday. It will not be a shame to serve a jellied pie for the holiday if it is beautifully decorated. A feature of the preparation of quick jellied pies is, of course, kneading the dough, where any fermented milk product is used as the main ingredient - sour cream, fermented baked milk, kefir, yogurt. We decided to stop at kefir. Just a couple of incomplete glasses of this wonderful drink, combined with flour, mayonnaise and chicken eggs, and the jellied dough for the pie is ready.
Pies learned to bake in Russia so long ago that it is impossible to specify the exact date. This is how the famous German traveler Adam Olearius, who lived in the 17th century, described one of the variations of the Russian pie: “They, the Russians, have a special type of biscuit like pate, which they call pie and its taste is “not without pleasantness”. They give it a filling, bake it in cow's butter and in the oven, and it is customary to treat each guest with this dish.
Ever since those times, and maybe even earlier, not a single Russian holiday was complete without traditional pastries. The pie is apparently named “pie” due to the “feasts” at which it was customary to serve. Pies were revered in the past, sometimes more than bread. It is not for nothing that the proverbs invented by the Russian people say: “The hut is not red with corners, but red with pies.” The presence of a pie on the Russian table spoke primarily of family prosperity. Mayonnaise appeared in Russia only at the end of the 19th century.
Variations of the dish
For jellied dough, instead of kefir, as already described at the very beginning, you can use any fermented milk product. For example, let's knead the dough on sour cream using a similar technology. Only flour will be required a little less than for kefir dough, and more salt. If you mix the dough on kefir with pouring into a homogeneous mass, then you can form a similar jellied pie from it. The semi-liquid mixture must be divided into two parts. Pour the first part onto a baking sheet, layer with the filling and fill with the remaining dough. Such pies are not so tender, but less nutritious and tasty. They form into pieces more easily than our cabbage pie.
I would like to note that our jellied pie does not have such a high calorie content as most Russian pies. The recipe does not use yeast, and much less flour is taken than for kneading elastic dough for pies. Therefore, there are more benefits from cabbage pie. By the way, fried cabbage is also a fairly low-calorie ingredient. Its calorie content per 100 grams is only 50 kcal. And white cabbage is a source of minerals (sulphur, phosphorus, calcium, potassium, iron, zinc) and vitamins (C and U, groups B and PP), as well as pantothenic and folic acid. It is full of fiber and does not lose the properties of a fresh vegetable even after frying.
Today's kefir jellied pie recipe has come to an end. We believe that it will be ready for novice housewives, because there is no difficulty in the instructions, but simple and useful tips are the maximum. Come to Khozoboz for useful culinary master classes and we will be happy to tell you about the preparation of other simple Russian pastries from quick dough.