Recipe: Open Pie Sandpiper step by step with pictures | Handy.Recipes

Open Pie Sandpiper

Cooked Open Pie

Time to cook: 60 minutes

Total Servings: 6

Nutritional Value

A name with a double meaning: the first is the sand dough, the second is the filling in the pie, like children playing in a sandbox, some separate, some mixed up. Born by brainstorming, in the process of tasting the pie with the guests. I've wanted to make a quiche for a long time, it was my first experience with shortbread dough. I decided to make it with cottage cheese.

Author of the recipe

Ingredients for open pie "sandbox":

  • Wheat flour / Flour (in batter) - 150 g
  • Cheese Cheese (in dough) - 150 g
  • Butter (into the dough) - 150 g
  • Salt (in dough) - 1 teaspoon
  • Whey (into the dough - 2 tbsp.l.; 6 tbsp.l.) - 8 tablespoon
  • Pumpkin (in stuffing)
  • Carrots (for stuffing)
  • White cabbage / Cabbage (for stuffing)
  • Onions (in stuffing)
  • Garlic (feathers; in stuffing)
  • Broccoli (in stuffing)
  • Chicken egg (in the stuffing) - 1 pc
  • Sour cream (in the filling) - 1.5 glass

How to cook open cake "sandpot" step by step with photos

Mash cottage cheese with chopped butter, add two tablespoons of whey. Stir in the flour and salt and chill the dough for 30 minutes. I add a little fermented whey to any dough, it makes it more tender.

Roll out the pastry on a greased baking sheet, arrange the sides. Prick the pastry with a fork and bake for 10-15 minutes.

While the base is baking we make the stuffing. I have boiled carrots, pumpkin and broccoli in the steamer.

Put the cabbage and onion in a pan. Before they are ready, you can add green garlic cloves. I always stew the vegetables in whey as well, no oil. They have a very interesting flavor - sour or pickled. For example, the cabbage turns out like stewed sauerkraut, but softer. This was a revelation for me, since I've had to suffer with sauerkraut before, it takes a very long time to soften when cooked. Now I just braise fresh cabbage with whey. And the garlic feathers taste like pickled garlic cloves.

Arrange the stuffing randomly. I made it in sectors. On the sides of the pumpkin and carrots (separately). In the middle, cabbage and onion, with broccoli and green garlic on top.

For the filling: mix the egg and sour cream, salt to taste. Gently pour over the filling. Vary the ratio between sour cream and eggs. More sour cream makes it taste cheesy, if there is more egg it tastes more eggy. You can sprinkle grated cheese on top. We don't have much of that. But without it, it tastes pretty cheesy! As I mentioned in the description of my pasta casserole - it was also a revelation to me - sour cream and cottage cheese give a cheesy flavor when baked unsweetened.

Bake for another 20 minutes.

It's as good hot as it is chilled. Even out of the fridge! Piece by piece, whichever filling you like. It was interesting that the women gave their votes to the cabbage stuffing, and my husband chose the carrot and pumpkin stuffing. Bon appétit, live a good life!

Nutritional Value:

Whole Dish:
2421.2 Calories
57.3 g
185 g
131.4 g
Per Serving:
403.5 Calories
9.6 g
30.8 g
21.9 g
272 Calories
6.4 g
20.8 g
14.8 g

Chicken Egg, Salt, Garlic, Onion, Flour, Butter, Sour Cream, Cabbage, Pumpkin, Cheese, Baking, Carrot, Broccoli, Cake, Whey, Fudge, Pies

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