Aspic pie made from rice flour with cabbage, eggs and Adyghe cheese
4 servings
60 minutes
Rice flour pie with cabbage, eggs, and Adyghe cheese is a light and airy dish rooted in Russian culinary traditions. It combines the tenderness of rice dough, the rich flavor of Adyghe cheese, and the freshness of young cabbage to create an amazingly harmonious blend. Historically, filled pies were popular for their ease of preparation and versatility of fillings. This pie is characterized by its softness, golden crust, and pleasant aroma of baked cabbage with subtle spice notes. It is perfect for family dinners or as a light snack. Thanks to the rice flour, the pie is gluten-free, making it accessible for people with special diets. It can be served warm or chilled while enjoying the soft cheesy flavor and texture that melts in your mouth.
1
Filling: chop 250 grams of young cabbage and lightly mix it with 0.5 teaspoon of Adyghe salt. You can also use regular salt and add a pinch of dried herbs, black and red pepper, thyme, coriander, dry garlic, etc. — this will enhance the filling's flavor. Set the cabbage aside to chop 2 hard-boiled eggs into cubes and grate Adyghe cheese. Mix all these ingredients thoroughly to make the pie filling.
- White cabbage: 250 g
- Adyghe salt (garlic-herb salt): 0.5 teaspoon
- Chicken egg: 4 pieces
- Adyghe cheese: 50 g
2
Dough: lightly beat 2 fresh eggs, 0.5 teaspoon of salt in a bowl, add 7 tablespoons of kefir (or yogurt). Watch the thickness of the dairy product, as thick ones may require adding a spoonful of water; otherwise, the dough will be too thick.
- Chicken egg: 4 pieces
- Salt: 0.5 teaspoon
- Kefir: 14 tablespoons
3
Add 5 tablespoons of rice flour and mix thoroughly with a spoon or whisk. Then add the remaining flour. Mix well. Adjust the thickness with yogurt and flour. The dough should be like thick sour cream.
- Rice flour: 14 tablespoons
- Rice flour: 14 tablespoons
- Kefir: 14 tablespoons
4
Preheat the oven.
5
Prepare the mold.
6
Assemble the pie: pour half of the batter into the mold and spread it evenly, carefully place the filling on top, then gently press it down with a spoon. Next, pour the remaining batter in a thin stream, trying to cover as much of the filling area as possible.
- Rice flour: 14 tablespoons
- Kefir: 14 tablespoons
7
Place the pie in the preheated oven, and after about 10 minutes reduce the temperature to 160 degrees. Bake until golden brown and fragrant with baked cabbage, depending on the thickness of the filling and how well the dough is spread (about 40 minutes). Turn off the heat and let it rest for 10-15 minutes.
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