Recipe: Family Cake with Three Fillings step by step with pictures | Handy.Recipes

Family Cake with Three Fillings


Nutritional Value

More than anything, of course, I love my family. And my family loves pies. And with different fillings. My middle son is a meat-eater and his best filling is fried meat or stuffing. The youngest one is a great lover of mushrooms in any form. And my husband doesn't mind tasting carrot and egg pie. How to please everyone at once? Very simple - bake a pie with all the stuffing at once! They go well together. And to avoid an unfortunate mishmash, you can layer the filling-no, not with pancakes-it would be too much, but with regular lettuce leaves. The whole family liked the delicious, fluffy and fragrant pie. What else does a housewife need to be happy?? This amount of products makes a big pie with a diameter of 26-28 cm. I made two small ones this time, because this pie is especially good when it is warm, but then it is difficult to cut it and take a picture so that all the layers are visible. So I divided them up. One was eaten immediately-the second was honored with a photo shoot.

Author of the recipe

Ingredients for the "family" cake with three fillings:


  • Wheat flour / Flour - 3.5 glass
  • Semolina - 2 tablespoon
  • Yeast (I have SAF-Momentum fast-acting) - 1 teaspoon
  • Whey - 1 glass
  • Vegetable oil - 4 tablespoon
  • Sugar - 2 teaspoon
  • Salt - 1 teaspoon


  • Onions (large ) - 1 pc
  • Mashed meat (beef) - 300 g
  • Champignons (I have frozen) - 300 g
  • Carrots - 1 pc
  • Chicken egg (shallow) - 2 pcs
  • Green onion - 2 sprigs.
  • Dill - 3 sprigs.
  • Vegetable oil - 2 tablespoon
  • Butter - 1 teaspoon
  • Black pepper - 1 pinch.
  • Salt - 1 pinch.
  • Egg yolk (to grease the pie) - 0.5 pcs
  • Lettuce leaves / Salad (A couple of plain lettuce leaves) - 2 sprigs.

How to cook "family" pie with three fillings step by step with photos

I make the dough in the bread machine. Sifted flour, semolina, slightly warm whey, salt, sugar and butter into the bread machine bucket. Add the Saff-momenta yeast and turn on the Main Knead program - it's 2.5 hours for me.

For stuffing #1 peel onion and carrot. Finely chop a third of the onion and grate the carrot. Put half a tablespoon of oil onions, add carrots and stir-fry a little. Add a piece of butter, season with salt and sauté for 3 to 4 minutes. Grate hard boiled eggs on a coarse grater and add to the carrots. Let the mixture cool and add chopped dill.

For the second filling, fry the stuffing in a pan lightly greased with half the oil until crumbly and slightly browned. Season with salt and a generous dusting of black pepper. Let cool and add chopped green onions.

For the third filling, coarsely chop the mushrooms (leave the small ones intact) and finely chop the rest of the onions. Fry the mushrooms until golden, add the onions and fry together, stirring until brown. Season with salt and pepper. Allow to cool .

The stuffing is ready. All that's left is to wash and dry the lettuce leaves very well.

Divide the ready pastry into two slightly unequal halves. Roll out the smaller half in a circle and place it in a greased bowl, making a rather high rim. You can lightly powder the bottom with starch to prevent the bottom from sweating.

Spread the carrot filling, leaving the rim free to peck on. Top the stuffing with a lettuce leaf. Then lay the stuffing and top with mushrooms and onions. Cover the heap of filling with the second sheet of lettuce. Pinch off a piece of pastry about the size of an egg, roll out the rest of the pastry into a circle and cover the filling. Pinch the edges well, lifting the bottom.

Cut out the decorations from the rest of the pastry, brush the bottom with the egg yolk and a spoonful of milk and decorate the pie. To prevent the decorations from floating away as the pastry comes up, you can secure them with toothpicks. Make a few holes to let the steam escape. Let the pie stand for about 20 minutes, brush the whole with egg yolk and milk and bake at 180 degrees until golden brown.

Take out the cake and brush it with butter - preferably melted butter. Then cover with a wet and wrung sheet of muslin paper and a towel. In about 20 minutes you can have tea with a nice warm cake.

Nutritional Value:

Whole Dish:
3606.9 Calories
92.2 g
108.2 g
504.7 g
189.8 Calories
4.9 g
5.7 g
26.6 g

Meat, Salt, Black Pepper, Onion, Vegetable Oil, Flour, Sugar, Butter, Egg, Onions, Carrots, Mushrooms, Dill, Mushroom, Leaves of lettuce, Yeast, Egg Yolk, Cream Cheese, Carrot, Cakes, Stuffed Meat, Whey, Fudge, Salad, Bakeries

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