The simplest type of baking is pour-over pies. They can be not only sweet but also savory, for example, with a juicy cabbage filling. They are prepared in a matter of minutes, and the result is amazing. We share the recipes!
1. "Airy" Pour-over Pie
A pour-over pie made with sour cream will turn out especially porous and soft, simply airy. With such baking, no other pastries or sandwiches are needed.
You will need: 300 g white cabbage, 1 egg, 1 cup sour cream, half a teaspoon baking powder, 1 cup flour, a bunch of fresh herbs, 1 tsp salt.
Preparation: Shred the cabbage, mix with chopped herbs, salt, and gently mash with your hands until soft. In a separate bowl, whisk the eggs, pour in the sour cream, add salt. Continue whisking until smooth. Quickly mix in the twice-sifted flour, previously mixed with baking powder. The dough should be like pancake batter. Pour half of the dough into a baking dish, spread the filling, then pour the remaining dough over the cabbage. Bake for 40 minutes at 180 degrees Celsius in the oven.
2. Pour-over Cabbage Pie with Kefir
You can add a little fried minced meat or mushrooms to the filling in addition to cabbage. It will be even tastier!
You will need:
Dough: 0.5 L buttermilk or sour kefir, 3 eggs, 2 cups sifted flour, 2 tbsp butter, 1 tsp each of baking soda, salt, and sugar.
Filling: 1 small head of cabbage, 2 eggs, 1 onion and 1 carrot, a bunch of herbs, and salt with spices to taste.
Preparation: First, prepare the filling. Cut the cabbage into "squares," the onion into half-rings, and the carrot into strips or cubes. Hard-boil the eggs. Fry the vegetables in vegetable oil until lightly browned. Then cover and simmer for about 15 minutes over low heat. Salt and pepper to taste. Add chopped herbs and eggs to the cooled filling.
Mix the ingredients to make a semi-liquid dough. Pour most of the mixture into a mold, then spread the cabbage filling and cover with the remaining dough. Immediately send the pie to bake in the oven.
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3. Pour-over Cabbage Pie with Mayonnaise
This pour-over pie can be made all year round. Any variety of cabbage will do. Even with cauliflower, Napa cabbage, and broccoli, the pie turns out unusually tasty, airy, and juicy.
You will need: 550 g cabbage, 1 cup mayonnaise, 4 chicken eggs, 4 – 5 tbsp sifted flour, 1 tbsp sugar and 1.5 tsp sea or seasoned salt, 1 packet baking powder.
Preparation: Finely shred the cabbage and mash it well with your hands to release its juice. From the eggs, mayonnaise, flour with baking powder, salt, and sugar, mix a semi-liquid dough. Place the cabbage in a deep baking dish, pour the dough over it. 40 – 45 minutes in the oven at 185 degrees Celsius and the delicious pour-over pie is ready!
4. Cabbage and Cottage Cheese Pour-over Pie
This pour-over pie is worthy of a festive table; it's tastier than many sandwiches and appetizers. The combination of cottage cheese dough and cabbage filling with boiled eggs will be appreciated even by the most discerning gourmets.
You will need: 350 – 400 g thinly shredded cabbage, 350 – 400 g sifted flour, 1 pack (250 g) cottage cheese, 2 raw and 3 boiled eggs, 1 egg yolk, 130 g butter, 1 onion, a couple of tablespoons vegetable oil, 80 ml water, 0.75 tsp sea salt, 1.5 tsp sugar, 1 packet baking powder.
Preparation: Place a deep frying pan over heat, pour in water and vegetable oil, add diced onion and cabbage. Simmer for 20 minutes over low heat until the vegetables are soft. Then cool and mix with finely chopped boiled eggs and your favorite spices.
For the dough, mix raw eggs with cottage cheese, salt and sugar, baking powder, softened butter (set aside one spoon of butter) and flour. Divide the mixture into two unequal parts. Roll out the larger part into a flatbread, place it on the bottom of a baking dish, don't forget to form high sides. Fill the resulting "basket" with the filling, drizzle with the remaining butter, and then cover with the second flatbread of dough. Pinch the edges, brush the top with beaten egg yolk. Send to the oven, preheated to 185 degrees Celsius, for 35 – 45 minutes.
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5. Ossetian Cabbage and Cheese Pie
Ossetian pie is quick and easy to prepare, even though it's made with yeast dough.
You will need:
Dough: 230 ml fresh milk, 1 cup water, 3 tbsp vegetable oil, 470 g twice-sifted flour, 1 tsp fast-acting dry yeast, 1 tsp each of salt and sugar.
Filling: 750 g shredded cabbage, 650 g Adyghe cheese or regular brine cheese, 2 tbsp melted butter.
Preparation: First, activate the yeast: pour a little warm water into a cup, add granulated yeast and a little sugar. Wait about five minutes and stir. Add a couple of teaspoons of flour, stir again, and leave in a warm place for about 25 minutes. Then pour the remaining water into the foamy starter, stir with a spoon, and pour into a bowl with flour. Add salt, warm milk, vegetable oil, and knead a very soft and pliable dough. Leave to rise for 1 – 2 hours in a warm place.
For the filling, stew the cabbage in butter. Cool to lukewarm, mix with grated Adyghe cheese. Divide the risen dough into three equal parts. Roll each into a thin flatbread, place a third of the filling in the center in a mound. Pull the edges towards the center and pinch with your hands. Place the pie seam-side down on a baking sheet, bake until golden brown in the oven. Drizzle the hot pie with butter.
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6. "Slimness" Pour-over Pie in a Frying Pan
This pastry contains a lot of vegetables and only one spoonful of flour. Bake this pie more often, your figure definitely won't suffer!
You will need: 1 kg cabbage, 2 large onions and 2 carrots, 6 eggs, 35 g wheat flour, 1 tbsp chopped parsley, 120 ml vegetable oil, a little curry and paprika, a pinch of cumin, 1.5 tsp sea salt.
Preparation: Prepare a sauté from the onion and carrots in vegetable oil in a deep frying pan. Add the shredded cabbage, fry, stirring for about 15 minutes. Then add spices and simmer for a few more minutes. Transfer the pie filling to a separate bowl, cool, and mix with flour, parsley, and beaten eggs.
Pour the cabbage dough into a clean, greased frying pan, cover with a lid. Cook over minimal heat for about 15 minutes. Then, using a plate, flip the pie to the other side, after which continue cooking for another 10 minutes. Check the doneness with a toothpick; it should come out dry after piercing the pie.
7. Pour-over Pie with Meatballs
A delicious, fluffy, and hearty pour-over pie with cabbage and meat patties – an excellent option for a family dinner!
You will need:
Dough: 4 eggs, 1 cup each of sifted flour and kefir, 1.25 tsp baking powder, 1 tbsp sugar, 1.25 tsp sea salt, 160 g butter, a couple of tbsp of any starch.
Filling: 0.5 head of Napa cabbage, 350 g any minced meat, 1 onion, herbs, salt and pepper to taste.
Preparation: Start with the filling. Mix shredded cabbage, grated onion, chopped herbs, minced meat, salt and pepper according to taste preferences, and mix thoroughly. Form balls, the size of a horse chestnut, with wet hands.
For the dough, lightly beat the eggs with sugar and salt. Continuing to beat, alternately add kefir, flour with baking powder, starch, and melted butter.
In a deep baking dish, first arrange the cabbage and meat balls, then pour the dough over them. Cook in the oven at 185 degrees Celsius for about 45 minutes.
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8. Vegetable Stew Pie
In autumn, treat yourself and your loved ones to this vegetable pie more often. You can prepare it for lunch for the whole family, or take a slice with you to work for a tasty, hearty, and healthy snack during your break!
You will need:
Dough: 8 - 10 tbsp twice-sifted flour, 2 eggs, 1 cup each of sour cream and mayonnaise, 1.5 tsp sugar, 1 incomplete tsp baking soda, 1 tsp vinegar or lemon juice, 1 tsp sea salt.
Filling: 0.25 kg ground pork, 500 g cauliflower, 2 tomatoes, 1 onion, 4 tbsp olive oil.
Preparation: Fry the onion until cooked with the minced meat in a frying pan. While the meat cools, prepare the dough. To do this, beat all components in a food processor until smooth. Pour half of the dough into a baking dish, spread the minced meat and pre-boiled cauliflower florets in salted water. Then arrange the tomato slices and pour the remaining dough over them. Bake for half an hour in the oven at 200 degrees Celsius.