Jellied pie with sweet filling in the oven. Jellied pie. Cooking sweet pie

Jellied pies are easy to prepare. The dough for them does not have to be kneaded and rolled out for a long time, since it should be liquid.

Check the readiness of the pie with a toothpick. It should come out dry from the center of the baked goods.

Photo: Anna Zubar / Shutterstock

Ingredients

  • 2 eggs;
  • 100 g;
  • 120 g sour cream;
  • 3 tablespoons vegetable oil;
  • 1 teaspoon sugar;
  • salt - to taste;
  • ½ teaspoon of soda;
  • 200 g sifted flour;
  • 1 onion;
  • 500 g minced beef;
  • ½ teaspoon ground nutmeg;
  • ½ teaspoon cumin;
  • ½ teaspoon thyme;
  • 1 teaspoon whole coriander;
  • 200 ml water;
  • ½ bunch of dill;
  • several sprigs of parsley;
  • several sprigs of basil;
  • a little butter.

Preparation

Beat the eggs. Add mayonnaise, sour cream, 2 tablespoons vegetable oil, sugar, about ⅔ teaspoon salt and soda and mix thoroughly. Add flour and mix the dough thoroughly again.

Heat the remaining oil in a frying pan and fry the finely chopped onion until golden brown. Lay out the minced meat, add nutmeg, cumin, thyme, coriander and salt. Stir and cook the meat for 2-3 minutes.

Pour in water and simmer over medium heat until all the liquid has evaporated. Throw finely chopped greens into the pan and stir.

Grease a baking dish with butter. Place half of the dough there and smooth it out. Spread the filling on top and the remaining dough on it. Bake the pie at 180°C for about 40 minutes.


Photo: minadezhda / Shutterstock

Ingredients

  • 500 g cabbage;
  • several sprigs of parsley;
  • salt - to taste;
  • 4 eggs;
  • 200 g sour cream;
  • 220 g sifted flour;
  • 1 teaspoon;
  • a little vegetable oil.

Preparation

Finely chop the cabbage and cover it with boiling water for 10 minutes. Then drain the liquid, add chopped herbs and salt and stir.

Beat eggs, sour cream and a pinch of salt. Add flour mixed with baking powder and stir until smooth.

Combine cabbage and dough and place in a greased baking dish. Bake the pie for 30–40 minutes at 200°C.


Photo: Okrasyuk / Shutterstock

Ingredients

  • 1 onion;
  • a few tablespoons of vegetable oil;
  • 800 g chicken fillet;
  • several sprigs of parsley;
  • a few green onions;
  • salt - to taste;
  • 2 eggs;
  • 500 ml kefir;
  • 320 g sifted flour;
  • ½ teaspoon of soda;
  • 1 teaspoon sugar.

Preparation

Cut the onion into cubes and lightly fry in hot oil. Place the chicken, cut into small pieces, into the pan with the onions. Cook, stirring, for about 10–12 minutes. Remove from heat, add chopped herbs and salt and stir.

Beat the eggs, add and beat again. Combine flour, baking soda, sugar and ½ teaspoon salt. Add the flour mixture to the liquid ingredients and mix thoroughly. Pour 2 tablespoons of oil into the dough and mix again.

Grease a baking dish and spread ⅔ of the dough onto it. Place the filling on top, fill it with the remaining dough and smooth it out. Bake the pie for about 30 minutes at 180°C.


Photo: Evgeny Litvinov / Shutterstock

Ingredients

  • 11 eggs;
  • 200 g green onions;
  • salt - to taste;
  • 200 g + 2 tablespoons of sour cream;
  • 300 ml kefir;
  • 300 g sifted flour;
  • 20 g baking powder;
  • a little vegetable oil;
  • 1 tablespoon breadcrumbs;
  • 1 tablespoon sesame seeds - optional.

Preparation

Boil 6 eggs. Cool, peel and cut into cubes. Mix them with finely chopped onion, salt, pepper and 1 tablespoon of sour cream.

Beat 4 eggs and 1 white into a bowl. The yolk is useful for greasing the pie. Add ½ teaspoon salt, 200 g sour cream and kefir and beat well. Add flour combined with baking powder and mix until smooth.

Grease a baking dish with butter and sprinkle with breadcrumbs. Place half of the dough on the bottom, spread the filling on top, fill with the remaining dough and smooth it out.

Mix the remaining yolk and 1 spoon of sour cream. Using a pastry brush, gently brush the top of the cake. You can sprinkle it with sesame seeds. Place in an oven preheated to 180°C for approximately 70 minutes.


Photo: Elena Hramova / Shutterstock

Ingredients

  • 250 g sour cream;
  • 250 g mayonnaise;
  • 6 eggs;
  • salt - to taste;
  • 250 g sifted flour;
  • 20 g baking powder;
  • 1 onion;
  • several sprigs of dill;
  • several sprigs of parsley;
  • ½ bunch of green onions;
  • 350 g of any fish;
  • 4 large potatoes;
  • a little vegetable oil;
  • ground black pepper - to taste.

Preparation

Whisk together sour cream, mayonnaise, eggs and about 1 teaspoon salt. Combine flour and baking powder. Add the flour mixture to the wet ingredients and mix thoroughly.

Finely chop the onions and greens. Drain the juice from the canned food, place the fish on a plate and shred with a fork. Grate raw peeled potatoes on a coarse grater.

Grease a baking dish with butter. Spread half of the dough over it. Place half the potatoes on top and sprinkle with salt and pepper. Then - half onions and half green onions, and then all the fish.

Sprinkle the fish with the remaining onions, dill, parsley and potatoes. Season the filling with salt and pepper and fill with the other half of the dough.

Bake the pie for about 1 hour at 170°C.


Photo: Fotosr52 / Shutterstock

Ingredients

  • 160 ml natural yoghurt or low-fat sour cream;
  • 100 g semolina;
  • 400 g;
  • 1 teaspoon salt;
  • 2 eggs;
  • a little butter;
  • 50 g hard cheese.

Preparation

Mix yogurt or sour cream with semolina and leave for 10 minutes to allow the cereal to swell. Grate the zucchini on a coarse grater, sprinkle with ½ teaspoon of salt, stir and leave for 5 minutes.

Add eggs and salt to the semolina mixture and beat. Squeeze the zucchini thoroughly from the released liquid, place it in the dough and mix thoroughly.

Grease a baking dish with butter. Spread the dough with zucchini over it and sprinkle with grated cheese. Place the pie in an oven preheated to 180°C for 30 minutes.


Photo: Gamzova Olga / Shutterstock

Ingredients

  • 300 g beef liver;
  • 3 tablespoons;
  • salt - to taste;
  • ground black pepper - to taste;
  • 2 eggs;
  • 250 ml kefir;
  • 80 g butter;
  • 130 g sifted flour;
  • 1 teaspoon baking powder.

Preparation

Soak the liver in cool water or milk for 30 minutes. Then remove the films and place the piece in a pan of boiling water for about 15 minutes. To check for doneness, pierce it with a knife or fork. Clear juice should come out of the liver.

Twist the liver through a meat grinder. Mix it with rice, salt and pepper.

Beat eggs, kefir and a little salt. Add 60 g of melted butter and flour combined with baking powder and mix well.

Grease the baking dish with the remaining oil. Place half of the dough in it, spread the filling on top and cover with the other half of the dough. Bake the pie at 180°C for about 30–40 minutes.


Photo6 Nelli Syrotynska / Shutterstock

Ingredients

  • 500 g champignons;
  • 70 g butter;
  • salt - to taste;
  • 2 eggs;
  • ½ teaspoon of soda;
  • 200 ml kefir;
  • 150 g sifted flour;
  • 100 g hard cheese.

Preparation

Cut the champignons into small pieces. Melt some of the butter in a frying pan and add the mushrooms there. Add salt and fry until the liquid has evaporated.

Beat the eggs and a pinch of salt. Add soda, kefir and flour and mix until smooth. Grease the pan with oil and spread half of the dough over it. Place the filling on top and fill with the remaining dough.

Sprinkle the pie with grated cheese. Bake for 30–40 minutes at 180°C.


Photo: MShev / Shutterstock

Ingredients

  • 1 egg;
  • 125 ml kefir;
  • ⅓ teaspoon salt;
  • ⅓ teaspoon of soda;
  • 70 g sifted flour;
  • 100 g ham;
  • 70 g hard cheese;
  • several sprigs of dill;
  • a little vegetable oil.

Preparation

Beat the egg and kefir. Add salt, baking soda and flour and stir until smooth. Cut the ham into cubes, grate the cheese on a coarse grater, chop the dill.

Add ham, cheese and dill to the dough and mix. Place the mixture in a greased baking dish. Bake the pie at 200°C for approximately 30 minutes.


Photo: Dream79 / Shutterstock

Ingredients

  • 500 g chicken fillet;
  • salt - to taste;
  • ground black pepper - to taste;
  • 3 eggs;
  • 190 ml kefir;
  • 190 g mayonnaise;
  • 250 g sifted flour;
  • 1 teaspoon of soda;
  • 1 teaspoon baking powder;
  • 5 large potatoes;
  • 2 onions;
  • a little vegetable oil.

Preparation

Cut the chicken into small cubes, sprinkle with salt and pepper and stir. Leave to marinate while you prepare the dough.

Beat eggs and ½ teaspoon salt. Add kefir and mayonnaise and stir. Combine flour, soda and baking powder. Add to liquid ingredients and stir until smooth.

Cut the peeled raw potatoes into thin slices and the onion into half rings.

Grease a baking dish and spread half of the dough onto it. Place half of the potatoes on the dough. If desired, you can salt it.

Scatter chicken and onions on top. Cover with the remaining potatoes and fill with the other half of the dough. Bake the pie at 180°C for 50–60 minutes.

A jellied pie is a pie made from liquid dough, so it is popularly called because the dough is poured onto the filling. This pie has many advantages and benefits.

First of all, this is a very simple recipe that anyone of any skill level can do.

Secondly, you can use any filling, even from what is in the refrigerator, the main thing is to choose the right combination of products.

And, of course, thirdly, the pie always turns out tasty and aromatic. The dough can be made from kefir, sour cream, milk and even mayonnaise. In this article we will prepare a kefir jellied pie, and also analyze the most popular and delicious fillings for it.

Kefir dough for jellied pie

To make the pie delicious, follow our cooking recommendations and use only fresh and high-quality ingredients.

Dough ingredients

  • Kefir 1.5 cups (300 ml.)
  • Flour approximately 1 cup
  • Egg 2 pieces
  • A pinch of salt
  • Sugar a pinch
  • Soda 0.5 teaspoon
  • Vegetable oil 1 tbsp

Step-by-step cooking process

Jellied pie with different fillings can be prepared in two ways - in a slow cooker and in the oven. Try both options and decide which one you like best. In a slow cooker, the pie turns out softer and more tender, and in the oven it turns out with a crispy golden brown crust. I will describe two ways to cook, and the choice is yours!

Cooking jellied pie in a slow cooker

Step 1. Add soda to kefir and leave for 15 minutes to allow the soda to quench in the acidic environment of kefir.

Step 2. Beat eggs with salt and sugar. If the filling is salty, add more salt, and if it is sweet, add more sugar.

Step 3. Combine kefir and eggs. Stir until smooth.

Step 4. Gradually add flour and mix thoroughly so that no lumps form. You need to add enough flour so that the dough turns out like thick sour cream.

Step 5. Grease the multicooker bowl with a small amount of vegetable oil.

Step 6. Pour ¼ of the dough into the bowl, add any filling, and carefully pour the remaining dough on top.

Step 7 Set the multicooker to “Baking” mode for 50 minutes. 15 minutes before the end of the program, turn the cake over and finish baking.

Step 8 When the pie has cooled slightly, remove it from the bowl, cut into portions and decorate. Pies with salty fillings can be decorated with herbs and served with some sauce. And pies with a sweet filling can be decorated with your favorite fruits or berries, sprinkled with powdered sugar and served with sour cream or yogurt.

Jellied pie in a slow cooker

Cooking jellied pie in the oven

Step 1. Pour the baking soda into the kefir and wait 15 minutes for the chemical reaction to quench the soda.

Step 2. Beat the eggs with a mixer or whisk, add salt and sugar. Depending on the filling, add more salt or sugar.

Step 3. Mix kefir and eggs until smooth.

Step 4. Add flour slowly and mix thoroughly until the consistency is uniform. You need to add enough flour so that the dough ends up looking like thick sour cream.

Step 5. Grease a baking dish with vegetable oil. You can use parchment paper for baking to make it easier to remove the cake later.

Step 6. Pour ¼ of the dough into the mold, carefully add any filling so that it practically does not mix with the dough. Carefully pour the rest of the dough on top.

Step 7 Preheat the oven to 180 degrees and bake the pie for 40 minutes. You can check readiness the old-fashioned way by sticking a wooden stick, match or toothpick into it. If the stick is dry, the cake is ready!

Step 8 Once the cake is warm, remove it from the pan, cut into portions and decorate to your taste. You can decorate pies with salty fillings with fresh herbs and eat them with sauce. And sweet pies - any fruit or fresh berries, can be sprinkled with powdered sugar and eaten with sour cream or yogurt.


Jellied pie in the oven

Calorie content of jellied pie dough

And I entered the calorie content of the pie dough into a convenient table. I took the data from the Kalorizator website.

As can be seen from the table, 100 grams of such ready-made dough has a calorie content of 166.4. It's up to you to decide whether it's a lot or a little. Please note that it contains a large amount of carbohydrates, so it is better to eat this pie in the morning and a small amount. This only applies to those people who watch their weight or are on a diet.

Video recipe for jellied pie

Watch a step-by-step video recipe on how to make a delicious, sweet jellied pie very quickly! Enjoy watching!

Delicious, sweet jellied pie with fresh berries

Fillings for jellied pie

Salty fillings

Salty fillings can be meat or vegetable. A pie with this filling will perfectly replace dinner and make it truly filling and tasty.

Cabbage filling with egg and herbs

The most common filling for jellied pie.

Ingredients:

  • White cabbage – 300 gr.
  • Onions – 1 pc.
  • Carrots – 1 pc.
  • Greens - to taste
  • Seasoning/salt - to taste
  • Vegetable oil – 1 tbsp.
  • Boiled egg – 2 pcs.

Preparation:

Finely chop the onion, carrots and cabbage. First fry the onions in a frying pan, then the carrots, and then simmer together with the cabbage. At the end, add herbs, salt and any seasoning. Boil the eggs hard, chop finely and add to the cabbage. Ready!


Jellied pie stuffed with cabbage, egg and herbs

Meat filling – minced meat with rice

The most satisfying filling for a jellied pie.

Ingredients:

  • Minced pork and beef – 300 gr.
  • Onions – 1 pc.
  • Long grain rice – 100g. (finished)
  • Seasoning/salt - to taste
  • Vegetable oil – 1 tbsp.

Preparation:

It is better to prepare minced meat yourself from pork and beef. Fry the onion in a frying pan until golden brown, then add the minced meat, salt and pepper it and fry in the frying pan until tender. Boil the rice, it is better to use long-grain rice so that it does not fall apart. Combine the minced meat and rice - the filling is ready!


Jellied pie stuffed with minced meat and rice

Fish filling of pink salmon with egg and green onions

The most interesting filling for a jellied pie.

Ingredients:

  • Canned pink salmon – 1 can
  • Green onions - small bunch
  • Boiled egg 2 pcs.

Preparation:

Place the pink salmon from the jar in a bowl, separate the bones and mash with a fork. Boil the egg and chop finely. Also finely chop the green onions. Mix the fish with the egg and onion and use it in the filling.


Jellied pie stuffed with pink salmon, egg and green onions

Potato and chicken filling

The most favorite filling for jellied pie.

Ingredients:

  • Boiled chicken fillet – 250 gr.
  • Onions – 1 pc.
  • Boiled potatoes – 4 pcs. medium size
  • Seasoning/salt - to taste

Preparation:

Cut the chicken fillet very finely, add salt and pepper, cut the onion into half rings, and cut the potatoes into thin slices. We put it in the next line - dough, potatoes in one layer, chicken fillet, potatoes in one layer and dough on top.


Jellied pie stuffed with chicken and potatoes

Chicken stuffing with mushrooms

The freshest filling for jellied pie.

Ingredients:

  • Chicken fillet – 300g.
  • Onions – 1 pc.
  • Champignons (or other mushrooms to taste) – 150g.
  • Greens - to taste
  • Seasoning/salt - to taste
  • Vegetable oil – 2 tbsp.

Preparation:

Finely chop the chicken fillet, onion and champignons (or other mushrooms). Fry chicken fillet with onions in a frying pan, add salt and pepper and mushrooms separately. Layer the filling in layers. First chicken fillet, then champignons, and greens on top.


Jellied pie stuffed with chicken and mushrooms

Ham filling with cheese and tomatoes

The cheesiest filling for a jellied pie.

Ingredients:

  • Ham – 200g.
  • Hard cheese – 200g.
  • Tomatoes – 2 pcs.

Preparation:

Cut the ham into thin slices. A lot of cheese on a grater. Cut the tomatoes into cubes. Layer the filling – ham, cheese and tomatoes on top.


Jellied pie filled with ham, cheese and tomato

Sweet fillings

Pies made with sweet fillings are good as a dessert. How nice it is to drink tea or coffee with such a magical cake!

Apple cinnamon filling

This is the most flavorful filling for a jellied pie.

Ingredients:

  • Apple – 300 gr.
  • Sugar – 2 tbsp.
  • Cinnamon - to taste

Preparation:

Peel the apples, remove the core and cut into medium slices. Place in one layer, sprinkle sugar and cinnamon on top.


Jellied pie filled with apples and cinnamon

Berry filling

This is the most savory filling for a jellied pie.

Ingredients:

  • Any berries to taste (for example, strawberries) – 300g.
  • Sugar – 2 tbsp.
  • Powdered sugar - to taste

Preparation:

Any berries you like will do. They just need to be washed, cut if necessary, for example, strawberries and mixed with cinnamon or sugar. Sprinkle powdered sugar onto the finished cake.


Jellied pie filled with berries

Jam filling

This is the sweetest filling for a jellied pie.

Ingredients:

  • Any jam (for example, raspberry) – 200 gr.

Preparation:

You can use any jam. This filling is mixed with the dough and poured into the mold.


Jellied pie filled with jam

Fruit filling

This is the brightest filling for a jellied pie.

Ingredients:

  • Any fruit, you can have different ones – 300 gr.
  • Sugar - to taste
  • Powdered sugar - to taste

Preparation:

Use any fruit, apricots, peaches, pears, kiwis, plums. This filling must be distributed in layers between the dough so that all the fruit does not fall to the bottom. If the fruits are not very sweet, you can sprinkle them with sugar before adding them to the dough. Sprinkle the top of the finished cake with powdered sugar.


Jellied pie with fruit filling

Curd filling with lemon zest

This is the most interesting filling for a jellied pie.

Ingredients:

  • Granular cottage cheese 5% – 300 gr.
  • Lemon zest – 1 pc.
  • Sugar – 3 tbsp.

Preparation:

Cottage cheese must be grained, with a fat content of at least 5%. Pressed cottage cheese or curd mass will not work! Add a little sugar and lemon or orange zest. The filling is placed in the standard way - in the middle between the layers of dough.


Jellied pie filled with cottage cheese and lemon zest

This is just a small part of the fillings for the jellied pie. You can invent and experiment yourself. The pie always turns out delicious! Write to us in the comments what fillings you have tried, we will definitely try them and include them in the recipe!

Watch the Video with delicious jellied pies.

You can also look. I hope that you liked the article and all my work will not be in vain, and you and your family will enjoy preparing a delicious jellied pie!

Cook deliciously, eat heartily and live happily!


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Recipe 1: Jellied pie with cabbage

It will take about an hour to prepare such a pie, but the treat will definitely be enough to feed a large company. You can prepare the dough with kefir or sour cream - in both cases the pie will turn out excellent.

Required ingredients:

One and a half glasses of kefir (or sour cream);
2 eggs;
One and a half to two glasses of flour;
Salt;
3-4 g of soda;
Salt;
Fresh cabbage - 200-240 g;
Butter;
Nutmeg.

Cooking method:

First, chop the cabbage and place it in a frying pan with a small amount of butter. Add a little salt for taste and season with nutmeg (you can also add a little pepper). Steam the cabbage over low heat. The filling for our cabbage jellied pie is ready.

The next step is to prepare the dough: add kefir or sour cream to a bowl of flour, break the eggs and add baking soda and a little salt. It’s better to take a little less flour at first, and add more if necessary. Knead the dough from these ingredients.

Now all that remains is to put the filling and dough into the mold and bake the pie in the oven: grease the mold and lay out the cabbage first. Fill the filling with dough and place the mold in the preheated oven. The baking time depends on the depth of the pan and the plate itself, so the readiness of the cake should be checked periodically.

Recipe 2: Jellied pie with cabbage and mushrooms

Jellied pie with cabbage is good even with this “mono-filling”, but if you add mushrooms or onions to the cabbage, it will turn out much tastier. This recipe uses both mushrooms and onions.

Required ingredients:

Fresh cabbage;
Several large champignons;
Onion;
Egg (+ two more for filling);
Spoon of sugar;
7-8 g salt;
200 ml kefir;
Flour - 140-150 g;
A packet of baking powder;
Melted margarine.

Cooking method:

First, mix the salt and sugar and beat the egg with this mixture. Now add kefir to the egg mixture. It is advisable to sift the flour and baking powder, after which they can be poured into the liquid base. Mix the whole mass thoroughly, carefully breaking up the lumps. Melt the margarine (about 150 grams) and carefully pour it into the dough. Stir everything again.

To prepare the filling, beat two eggs with a little salt. Shred the cabbage and lightly simmer in oil, a little later add chopped mushrooms and onions to it. Let's simmer everything together a little more.

Now let’s form our jellied pie with cabbage: grease the mold with butter and fill it with half the dough. Distribute the filling, which needs to be filled with beaten eggs. After the eggs, pour out the remaining dough. Bake the pie in the oven for about half an hour. We check the readiness like this: pierce the pie with a stick, if there is still raw dough on it, then we extend the baking for another 10 minutes.

Recipe 3: Jellied pie with cabbage with mayonnaise

The dough for jellied pie can be prepared with anything - even with mayonnaise. With it, the baked goods will turn out fluffy and rosy, although they will be more nutritious. If there is no kefir in the refrigerator, feel free to take mayonnaise. Or you can use 50/50 - half mayonnaise, half sour cream.

Required ingredients:

250 g each of mayonnaise and sour cream;
Cabbage;
Salt;
Two eggs;
Soda;
About five tablespoons of flour.

Cooking method:

Mix sour cream and mayonnaise in a bowl, then break the eggs into it and add flour. Knead the dough thoroughly, also add half a teaspoon of soda and salt, mix again. To make the dough without lumps, it is better to use a mixer.

Shred the cabbage, add salt and simmer in butter until soft. If desired, you can season the filling with pepper or other seasonings.

Grease the baking dish with oil, fill it first with one half of the dough, and then lay out the cabbage filling. Pour the second half of the dough over the cabbage. We set the cake to bake at two hundred degrees.

Recipe 4: Kefir jellied pie

Everyone knows that baking with kefir turns out fluffy and rich, and in the case of jellied pie, it is also low-fat. For the filling you can use anything: vegetables, minced meat or mushrooms. This recipe uses potato and fish filling.

Required ingredients:

½ liter of kefir;
Two or three eggs (check by size);
7 g salt (about a teaspoon);
A little sugar;
Soda;
Sunflower oil;
Flour - by eye;
Can of canned fish;
Potato;
Ground black pepper;
Bulb onions.

Cooking method:

First, let's make the fish filling for our pie: immediately mash the canned food with a fork in a deep bowl. Chop the onion and cut the potatoes into small pieces. Heat a frying pan with oil and add potatoes and onions. Add vegetables and fry until half cooked. Transfer the potatoes to a separate plate to cool.

Now let's move on to the dough: put out half a teaspoon of soda and beat it with eggs, a pinch of sugar and salt. Add two tablespoons of vegetable oil and kefir to the mixture. Let's beat everything again. Add flour in small portions and stir. The dough should turn out like sour cream.

Take a mold, grease it with oil and pour in some of the dough. Place onions and potatoes on top, and then fish. Lightly pepper and pour in the remaining dough. Bake the pie for about 40 minutes. Check for doneness with a wooden stick.

Recipe 5: Kefir jellied pie with cheese

This wonderful jellied pie can be whipped up in just half an hour. For the filling we need cheese and ham (or sausage, sausages, sausages, etc.). It even turns out something like lazy pizza.

Required ingredients:

A glass of kefir;
A pair of eggs;
A little baking powder;
Flour 140 grams (about a glass);
Cheese - 180-200 g;
Ham - the same amount as cheese (200 grams);
Salt;
Greenery.

Cooking method:

Let's make a simple dough: mix salt with baking powder (you can use soda) and beat with eggs. Pour kefir into the eggs and mix. Gradually add flour, stirring the mixture with a spoon. The dough should be as thick as pancakes.

Cut the ham into strips or cubes, grate the cheese coarsely. Finely chop the greens. Mix ham with cheese and herbs - this is the filling for the jellied pie.

Grease the mold, pour in a little dough and lay out the filling, then pour in the rest of the dough. Or you can immediately mix all the filling with the dough and fill the mold with the mixture. Bake the jellied pie for 35-40 minutes.

Recipe 6: Jellied Potato Pie

An easy recipe for potato jellied pie. To prepare this treat, you don't have to be an experienced cook, just follow the instructions. For the filling, prepare potatoes and onions, and for the dough you will need mayonnaise, kefir and eggs.

Required ingredients:

Medium package of mayonnaise (per 200 g);
Two eggs;
½ l kefir;
Salt;
1-2 spoons of sugar;
Flour;
Soda;
Pepper;
Potato;
Bulb onions;
Butter.

Cooking method:

For the filling, prepare the potatoes: peel and cut into neat, thin strips. It is advisable to boil the potatoes for 1-2 minutes in boiling water. We drain the potatoes in a colander and transfer them to a dish. Add a piece of butter, salt and black pepper. Finely chop the onion and fry until golden brown, add to the potatoes.

Knead the dough from kefir, mayonnaise, eggs and flour. It should be as thick as pancakes. We also add salt, a teaspoon of soda and a little sugar (two spoons for those who like the sweetish taste of the dough). Mix the dough with a mixer.

Grease the mold with oil and fill with half the dough, then lay out the potatoes and onions and fill with the remaining dough. Bake the jellied pie with potatoes for about half an hour (or a little more).

Recipe 7: Jellied pie with potatoes and chicken

Chicken and potatoes are the perfect combination for almost any dish. Try baking a jellied pie with them, your family will be delighted! For the dough, use sour cream or classic yogurt, as well as margarine or mayonnaise. For the filling, you don’t need to pre-fry anything other than onions.

Required ingredients:

Two glasses of flour;
Regular yogurt or sour cream - 200 grams;
Margarine - 100 g (or the same amount of mayonnaise);
Three eggs;
Salt;
Baking powder;
Bulb onions;
Potato;
Chicken fillet;
Ground black pepper;
Sesame.

Cooking method:

Cut the chicken fillet into thin layers, cut the onion into thin half rings. Fry the onion until golden brown. Cut the potatoes into thin strips.

Knead the dough from flour, sour cream and softened margarine (or mayonnaise), add eggs, salt and baking powder.

Grease the mold with oil and pour in half the dough. Place onion, chicken and potato filling on top, seasoned with salt and pepper. Fill everything with the second half of the dough. If desired, sprinkle the pie with sesame seeds. Let it bake for one hour. Potatoes and chicken fillet can be pre-fried. In this case, the baking time will be reduced to 35-40 minutes.

Recipe 8: Jellied pie in a slow cooker

This recipe will help you quickly and tasty feed the whole family. For the filling, take eggs, cheese and herbs - an excellent combination for a fluffy dough. The jellied pie in the slow cooker will bake well and not burn, which so often happens in conventional ovens.

Required ingredients:

350-400 ml of kefir (almost two glasses);
Two eggs (for dough);
Spoon of sugar;
Soda;
Vegetable oil;
Flour - 230-240 g;
Four hard-boiled eggs (for filling);
Bulb;
Cheese - 120 g;
Green onion;
Fresh dill.

Cooking method:

First, let's make the filling for the pie: finely chop the onion, lightly fry it in butter, chop the green onions and dill and put them in a frying pan with the onions. Fry a little more. Chop hard-boiled eggs and mix with frying. Coarsely grate the cheese or cut it into small cubes, add it to the filling, add some salt and lightly pepper the mixture.

Now we make the dough: beat the eggs with salt, add a spoonful of sugar, a teaspoon of soda and four tablespoons of vegetable oil, mix. Pour kefir into the mixture, add flour and knead the dough. The dough should look like pancakes.

Grease the multicooker bowl with oil and fill it with half the dough. Place the filling and pour in the remaining dough. Cook in the “baking” mode for 50-55 minutes. After baking, leave the pie inside for another 15 minutes, then take it out.

Jellied pie - secrets and useful tips from the best chefs

- Jellied pie can be made in different ways. Some people immediately put the filling in a greased mold and fill it with all the dough, other housewives first fill the mold with half the dough, distribute the filling on top and only then fill it with the remaining dough. If you want to add the filling right away, make sure that the pan is well greased and coated with non-stick coating;

There are no specific proportions in terms of flour. It is better to first mix all the liquid ingredients, then add the flour in small portions. The consistency of the dough should be like pancakes or like thin sour cream;

Check the readiness of the jellied pie with a wooden stick. If there is still raw dough on it, bake the pie for another 10-12 minutes;

Baking powder will make the dough fluffy, porous and rich. If there is no such additive, use slaked soda (for kefir you do not need to slak the soda);

At the end of cooking, the pie can be sprinkled with grated cheese and left to bake for a few more minutes.

Jellied pies are baking for the lazy. If you don't like fiddling with dough or are afraid that a more complex cake will come out lumpy, then these recipes are for you. Even beginners can handle it! The procedure is simple: take everything, mix and pour. The dough for these quick and simple pies is prepared with sour cream, mayonnaise or kefir: the main thing is that it is liquid and plastic enough to be evenly distributed over the filling. And inside - “pack” everything that is at hand: jellied pies are prepared with cabbage and apples, green onions and eggs, mushrooms and berries, potatoes, herring, even canned fish and the remains of yesterday’s salad. And in general, in essence, jellied pie is Russian pizza, a brilliant dish made from what’s left in the refrigerator. It takes half an hour to prepare the dough and filling. And the oven will do the rest itself, without your participation.

A hearty, “well-fed” jellied pie with mushrooms and potatoes that can replace a whole lunch. If you have trouble with fresh mushrooms, you can add salted or frozen ones to the pie. Even with all-season oyster mushrooms and champignons, it will turn out delicious if you appetizingly brown them in melted butter.

Jellied pie with mushrooms and potatoes

What do you need:

200 g glass of sour cream

2 tsp. baking powder

For filling:

4 large potatoes

500 g mushrooms (champignons or wild mushrooms)

3 onions

3 tbsp. l. butter

3 tbsp. l. ghee

dry Italian herbs seasoning to taste

What to do:

1. Beat the eggs, mix first with mayonnaise, then with sour cream. Sift the flour together with the baking powder, gradually pour into the egg mixture, stir so that there are no lumps, and set aside for 15 minutes.
2. Peel the mushrooms and cut into thin slices. Chop the onion. Fry mushrooms and onions in melted butter until tender, 10-12 minutes, cool.
4. Grease the bottom of the mold with butter. Peel the potatoes and cut into thin circles. Lay out a beautiful layer of potato circles, overlapping, and sprinkle with Italian herbs. Next, lay out all the potatoes in layers, sprinkling with seasoning and sprinkling with melted butter. Place mushrooms and onions on top of the potatoes. Pour in the dough and distribute it evenly over the pan.
5. Bake the jellied pie with mushrooms in the oven at 170°C for 40-50 minutes. Serve warm or cold, turning the filling upside down.

Plums of any variety, color and degree of sweetness are suitable for this jellied pie. And instead of cinnamon, you can use other spices - cloves, ginger or cardamom.

What do you need:

180 g sugar

300 g full-fat sour cream, preferably 42% fat

0.5 tsp baking powder

1 tsp. cinnamon, plus a little more if desired

12 ripe strong plums

1 tbsp. cane sugar

juice of half a lemon

powdered sugar for serving

What to do:

1. For the dough, beat the eggs with sugar into a fluffy foam. Add sour cream in small portions, continuing to beat.

2. Sift flour along with baking powder, soda and cinnamon. While stirring with a spatula, add the flour mixture into the egg-sour cream mixture in portions. Stir until smooth.

3. Cut the plums in half, remove the pit, and cut into neat slices.

4. Place the slices in a circle or spiral on the bottom of a well-floured pan. Sprinkle with cane sugar and lemon.

5. Pour the dough over the plums, working carefully so as not to disturb the stacking order. If desired, you can also sprinkle a little cinnamon on top of the dough. Bake the cake in a 180°C oven until the top is golden brown and a wooden toothpick inserted into the cake comes out clean, about 40 minutes.

6. Cool the jellied pie in the pan, setting it on a wire rack for 30 minutes. Then turn the cake onto a plate, cool completely and sprinkle with powdered sugar.

Very salty herring must first be soaked in milk. Or, instead of herring, you can make a jellied pie with any canned fish - saury, pink salmon or mackerel.

Jellied pie with onion, herring and hard-boiled egg

What do you need:

For filling:

4 hard-boiled eggs

200 g not very salted herring (or canned mackerel, saury or pink salmon)

large bunch of green onions

For the test:

sour cream - 200 ml.

butter (margarine) - 200 g

eggs - 2 pcs.

flour - 300-350 g

salt - 0.5 tsp.

sugar - 0.5 tbsp. l.

baking powder - 0.5 tsp.

What to do:

1. For the filling, chop the eggs, chop the onion, mix with the fish, add salt and pepper and set aside.
2. Prepare the dough: beat sour cream, butter, salt, sugar (with a mixer or whisk), add eggs. Continuing to beat, gradually add flour. At the end add baking powder. The dough should have the consistency of thick sour cream.
3. Pour half the batter into the prepared pan, which has been greased and sprinkled with flour or breadcrumbs. Spread the dough into an even layer. Bake the pie in an oven preheated to 200 C for 3 minutes.
4. After 3 minutes, take out the mold with the dough, put the filling on top and distribute the rest of the dough. Return to oven for 35-40 minutes.

This jellied pie can be baked throughout the summer, slightly changing the filling: almost any seasonal berry is perfect for it - cherries, black currants, gooseberries.

What do you need:

300 g of any berries (cherries, black currants, gooseberries are perfect)

250 g cottage cheese

150 g sugar

100 g butter

10 g baking powder

vanillin on the tip of a knife

50 g breadcrumbs

a pinch of salt

a piece of butter for greasing the pan

What to do:

1. Grease the mold with butter and sprinkle with breadcrumbs.

2. Beat the butter with a mixer, then add sugar in two additions, continuing to beat. Add 3 eggs one at a time, beating well each time. Add salt and cottage cheese, beat well again.

3. Mix dry ingredients: flour, vanillin, baking powder. Add to the whipped mixture and beat at low speed with a mixer until smooth. The result should be a soft and tender dough.

7. Place the dough in the mold, sprinkle the berries on top and press them into the dough with your hands. Bake for about 40 minutes. in an oven preheated to 180C.

Quick jellied pie with cabbage and egg on kefir dough

A convenient pie for any occasion. It can be eaten hot or cold, baked for a holiday table, or left in the refrigerator for children for breakfast or afternoon snack. Inexpensive ingredients, simple preparation - just a dream pie. And inside is everything we love: young cabbage, eggs, dill and dough based on kefir and sour cream.

Quick jellied pie with cabbage and egg

What do you need:
For filling

450-500 g young white cabbage
small bunch of dill
some fresh thyme and cilantro
3 hard-boiled eggs
salt, freshly ground black pepper

For the test

160 g butter + 15 g for mold
200 ml kefir
200 ml sour cream with a fat content of 20% or more
2 tbsp. Sahara
1/2 tsp. salt
2 eggs
280 g flour
1.5-2 tsp. baking powder
breadcrumbs for preparing the pan

sesame seeds for decoration

What to do:
1. Lightly fry the pre-shredded cabbage over low heat in a dry frying pan, add chopped dill, cilantro and thyme, salt and pepper, let cool slightly and add diced boiled eggs. This will be the filling.
2. Melt butter, mix with kefir and sour cream, add sugar and salt. Beat the eggs separately and carefully pour into the resulting mixture. You will get a liquid dough. Mix flour with baking powder and slowly pour into the batter, stirring continuously, preferably with a mixer. Mix until smooth.
3. Grease a baking dish with a diameter of 24-25 cm with butter and lightly sprinkle with breadcrumbs. Pour half the dough into the mold, add the filling and distribute it evenly over the dough. Pour in the remaining dough and smooth it out.
4. Place in a preheated oven and bake until done at 200°C (you can first bake on the “bottom” setting for 10-15 minutes, and then “top and bottom” until done). Check readiness with a stick or match - inserted into the center of the finished pie remains dry.
5. Remove the jellied pie from the oven and let it cool slightly, 20 minutes. If you want a soft crust, cover the top of the pie with a towel; if you want a crispy crust, you don’t need to cover it! Once the pie has cooled, place the pie on a plate or dish and garnish with sesame seeds. Can be served both hot and cold.

Our recipe for jellied pear pie is so simple to prepare that it can be easily baked even on a weekday. Turn on the oven right away, and while it is heating up, you will have time to knead the dough and cut the pears. And take note: with apples, bananas, quinces or plums, this pie will turn out no worse than with pears.

Jellied pear pie

What do you need:

3 eggs
1 cup of sugar
300 g full-fat sour cream, preferably 42% fat
1 cup flour
0.5 tsp. baking powder
a pinch of soda
1 tsp. cinnamon, plus a little more if desired
6 aromatic medium firm pears
juice of half a lemon
powdered sugar for serving

What to do:
1. For the dough, beat the eggs with sugar into a fluffy foam. Add sour cream in small portions, continuing to beat.
2. Sift flour along with baking powder, soda and cinnamon. While stirring with a spatula, add the flour mixture into the egg-sour cream mixture in portions. Stir until smooth.
3. Peel the pears, cut out the core, cut the fruit lengthwise into neat slices.
4. Place the pears in a circle or in a spiral, slightly overlapping, on the bottom of the silicone mold, after sprinkling it with lemon juice.
5. Pour the dough over the pears, working carefully so as not to disturb the stacking order. If desired, you can also sprinkle a little cinnamon on top of the dough. Bake the cake in a 180°C oven until the top is golden brown and a wooden toothpick inserted into the cake comes out clean, about 40 minutes.
Cool the cake in the pan on a wire rack for 30 minutes. Then turn the cake onto a plate, cool completely and sprinkle with powdered sugar.

Jellied pies are one of the simplest and fastest baking options, allowing you to get maximum pleasure with a minimum of effort. The dough for such pies is prepared in a matter of minutes, and the variety of fillings makes it possible to surprise your loved ones every time with a delicious treat for every taste. In addition, the basis for jellied pies is the simplest ingredients, so they turn out to be quite inexpensive, and even housewives with no culinary experience can handle their preparation.

Jellied pies are most often prepared from dough based on kefir, sour cream, yogurt or mayonnaise. The final dough should have a consistency similar to thick sour cream and slowly drain from a spoon. That is why pies are called aspic - the dough is filled with filling, which can be very diverse, for example, fruit, vegetable, meat or fish. So, apples, boiled chicken fillet, mushrooms, boiled potatoes, cherries, apricots, strawberries, cheese, sausage, ham, canned fish, minced meat, cottage cheese, cabbage, boiled eggs, rice, onions and much more can be used for the filling. Various combinations of these ingredients, for example, chicken with mushrooms, cabbage with eggs or cherries with cottage cheese, open up great scope for culinary experiments and allow you to add zest to your favorite recipes.

Despite its simplicity, preparing jellied pies requires knowledge of some nuances. First of all, it is recommended that all ingredients be at room temperature before mixing, so they should be removed from the refrigerator about 1 hour in advance. Don't neglect sifting the flour - this simple step will make the dough more fluffy and airy. If you are preparing a jellied pie with a savory filling, such as meat, you can add a little sugar to the dough - light notes of sweetness in the dough, in contrast with the filling, will enrich the taste of the dish. The filling for jellied pies must be pre-heat-treated - it is not necessary to bring it to full readiness, at least until half-cooked. This will not only reduce the baking time of the pie in the future, but will also increase the chances of successful preparation of the dish. 5-7 minutes before the jellied pie with vegetable, mushroom or meat filling is ready, its surface can be sprinkled with grated cheese - a golden crust will make the dish even more appetizing.

Jellied pies turn out very tasty, juicy, soft and tender. They are good both warm and chilled, and can be served not only as a snack and dessert, but also as an independent dish, for example, for breakfast. Jellied pies will also help you out when unexpected guests appear on your doorstep - a hearty snack will be ready very quickly and without much effort. This explains why jellied pies are nicknamed “lazy” - this is a convenient type of baking for housewives who do not have a lot of time. A real lifesaver! Try making jellied pies, and we are sure they will conquer you with their simplicity and wonderful taste!

Ingredients:
Dough:
200 g flour,
1 glass of kefir,
3 eggs,
2 tablespoons mayonnaise,
10 g baking powder,
1 pinch of salt.

Filling:
300 g boiled chicken fillet,
150 g champignons,
1 eggplant,
2-3 green onions,

vegetable oil.

Preparation:
Heat a little vegetable oil in a frying pan and fry the onion for a few minutes. Add mushrooms and eggplant, cut into small cubes, and simmer for about 15 minutes until soft. Add shredded chicken fillet, stir and cook for another 5 minutes. Add finely chopped green onions, salt and pepper to taste. The filling is ready.

While the filling is cooling, prepare the dough. To do this, mix flour, baking powder, a pinch of salt, eggs and mayonnaise in a bowl. Gradually add kefir and knead the dough. Leave the dough for about 10-15 minutes until bubbles appear on the surface. Pour half the dough into a greased baking dish, then spread the filling and add the remaining dough. Bake in an oven preheated to 180 degrees for about 40 minutes.

Ingredients:
250 g flour,
250 ml kefir,
150 g sugar,
3 apples,
2 eggs,
50 g butter,
1 teaspoon ground cinnamon,
1/2 teaspoon of soda,
1 pinch of vanillin,
1 pinch of salt.

Preparation:
Preheat the oven to 180 degrees. Sift flour and baking soda into a bowl. In another bowl, whisk kefir, eggs, sugar and vanillin. Add melted and cooled butter, continuing to whisk. Make sure the sugar is completely dissolved. Then add flour and mix thoroughly until a homogeneous dough is obtained, resembling the consistency of low-fat sour cream. Grease the mold with vegetable oil and place half of the dough into it, leveling it with a spoon. Peel, core and cut the apples, then place the apples on top of the dough and sprinkle with cinnamon. Place the remaining dough on top and smooth it out. Bake the pie in an oven preheated to 180 degrees for about 40 minutes.

Jellied pie with ham and cheese

Ingredients:
250 g flour,
150 g sour cream,
150 g mayonnaise,
150-200 g ham,
100-150 g cheese,
100 g green onions or dill,
2 eggs,
1 teaspoon of soda,
1/3 teaspoon vinegar.

Preparation:
To prepare the filling, mix grated cheese with finely chopped ham and herbs. Whisk eggs, sour cream and mayonnaise in a container. Gradually add flour and mix thoroughly. Add baking soda slaked with vinegar. Pour half the dough into a greased pan, add a layer of filling, and then pour in the remaining dough. Bake the pie in an oven preheated to 180 degrees for approximately 30 minutes.

Jellied pie with jam

Ingredients:
500 g flour,
1 glass of kefir,
1 cup of sugar,
1 glass of jam,
3 eggs,
100 ml vegetable oil,
1.5 teaspoons baking powder.

Preparation:
Whisk the eggs and sugar until the latter is completely dissolved. Pour in the oil in a thin stream, continuing to whisk. Then pour in kefir and beat until smooth. Add sifted flour mixed with baking powder. Gradually add flour to the liquid mass and mix thoroughly to form a thick dough that flows from a spoon. Pour some of the dough into a greased mold. Next, add a layer of jam and a layer of the remaining dough. Bake the pie in an oven preheated to 180 degrees for 30-40 minutes.

Jellied pie with cabbage and egg

Ingredients:
Dough:
400 g sour cream,
250 g flour,
200 g butter,
2 eggs,
10 g baking powder,
1 tablespoon sugar,
1/2 teaspoon salt.

Filling:
300 g white cabbage,
1 small carrot
2 eggs,
1/2 bunch of green onions,
2-3 sprigs of parsley and dill,
salt and ground black pepper to taste,
vegetable oil.

Preparation:
Beat eggs with salt and sugar. Add melted butter and stir. Add the resulting mixture to the sour cream and stir. Add sifted flour with baking powder and knead into a thick dough. Boil the eggs hard. Heat vegetable oil in a frying pan. Finely chop the cabbage and grate the carrots on a coarse grater. Simmer the vegetables for 10-15 minutes, then stir them with chopped herbs and chopped eggs. Add salt and pepper to taste. Grease the mold with vegetable oil or line with baking paper. Place half of the dough into the pan, then add the cabbage filling and add the remaining dough, smoothing the surface. Bake in an oven preheated to 180 degrees for about 35-40 minutes, checking the readiness of the pie with a toothpick.

Jellied pie with liver and rice

Ingredients:
250 ml kefir,
200 g boiled beef liver,
130 g flour,
2 eggs,
60 g butter,
3 tablespoons boiled rice,
1 teaspoon baking powder,
salt and ground black pepper to taste.

Preparation:
Preheat the oven to 180 degrees. Mix boiled rice with liver minced through a meat grinder. Add salt and pepper to taste. Beat kefir with eggs and salt. Add melted butter and stir. Stir in flour and baking powder until smooth. Pour half the dough into a greased pan and spread the filling on top. Add the remaining dough and place in the oven for 30-40 minutes. The pie will be ready when a golden brown crust appears on its surface.

Ingredients:
2.5 cups flour,
450 ml kefir,
400 g fresh or frozen cherries (pitted),
150-200 g sugar (to taste),
2 eggs,
1 teaspoon salt,
1.5 teaspoons of soda,
vegetable oil.

Preparation:
Beat eggs with sugar and salt using a whisk. Pour in kefir and beat again. Add sifted flour and baking soda, continuing to beat until a homogeneous consistency is obtained. Grease a pie pan with vegetable oil and pour half of the dough into it. Place cherries on top and pour in the remaining dough. Bake the pie in an oven preheated to 180 degrees for about 30 minutes.

Jellied pies are good with tea, coffee, cocoa and milk, so don’t deny yourself this pleasure and hurry to the kitchen! Bon appetit!

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