Brussels Pie
5 servings
60 minutes
Brussels pie is a refined dish of Belgian cuisine that combines the tenderness of cottage cheese, the spiciness of Adyghe cheese, and the uniqueness of buckwheat flour. Its history is rooted in European traditions of using cabbage in baking, while Brussels sprouts add a slight bitterness and textural richness. The harmony of Mexican vegetables and aromatic spices makes the pie's flavor rich and layered. The crispy cheese crust enhances the dish's appeal, and the combination of different types of flour gives the dough a special lightness. Brussels pie is perfect for both cozy family dinners and festive gatherings, surprising guests with its unconventional yet exquisite taste.
1
Preheat the oven to 180 degrees in baking mode.
2
In a blender, chop the garlic, add Adyghe cheese, cottage cheese, egg, and blend into a homogeneous mass.
- Garlic: 2 cloves
- Adyghe cheese: 300 g
- Crumbly curd cheese: 200 g
- Chicken egg: 1 piece
3
Meanwhile, defrost the vegetables and cabbage using the microwave. Or do it beforehand at room temperature.
- Mexican vegetable mix: 180 g
- Brussels sprouts: 6 pieces
4
Mix the dry ingredients (wheat flour, buckwheat flour, oatmeal, powder). Add the flour mixture to the egg-curd mixture. Knead the dough. If it's too stiff, add warm boiled water.
- Wheat flour: 0.3 glass
- Buckwheat flour: 0.3 glass
- Baking powder: 1 teaspoon
- Rolled oats: 0.3 glass
5
Lay the dough in a baking dish. Top with quartered cabbage stalks, then the Mexican mix.
- Brussels sprouts: 6 pieces
- Mexican vegetable mix: 180 g
6
Grate hard cheese on a fine grater and sprinkle it over the vegetables. Add pepper.
- Hard cheese: 100 g
- Mixed peppercorns (four peppers): to taste
7
Bake for 30-35 minutes until done.
