Aspic pie with cabbage and mushrooms
6 servings
40 minutes
Cabbage and mushroom pie is a delicate, airy dish that harmoniously combines simplicity of preparation with rich flavor. Its light texture and rich vegetable filling remind of Indian cuisine, where vegetables and spices play a key role. Cabbage adds softness and lightness to the pie, mushrooms deepen the flavor, while leeks bring a sweet note. Mayonnaise and sour cream in the dough provide special moisture and tenderness. This pie is convenient as a hearty breakfast or as an addition to main dishes. It can be served hot or cold, enjoying its amazing balance of textures and flavors.
1
First, prepare the dough. Combine eggs, sour cream, and mayonnaise. Whisk well. Add sifted flour with baking powder. Mix the dough until smooth. Add a pinch of salt and sugar, mix again and let it rest while preparing the filling.
- Chicken egg: 2 pieces
- Sour cream: 200 g
- Mayonnaise: 50 g
- Wheat flour: 6 tablespoons
- Baking powder (raising agent): 1 teaspoon
- Spices: to taste
2
Chop the cabbage finely and simmer on low heat until half-cooked.
- White cabbage: 350 g
3
Cut the leek root into rings and place it in the pan.
- Leek root end: 1 piece
4
Chop the mushrooms into small cubes and add them to the onion. Fry on medium heat with the lid closed until cooked.
- Button mushrooms: 5 piece
5
Mix the sautéed cabbage with mushrooms and onions, season with salt and pepper to taste. You can add dill for flavor.
- Spices: to taste
- Dill: to taste
6
Grease the baking pan with butter or vegetable oil and pour in half of the batter. Then spread the filling on top and cover with the second half of the batter.
7
Place the pie in a preheated oven at 180 degrees for 40 minutes. The cabbage and mushroom pie is ready.