Broccoli open pie turns out to be unusually juicy and tasty. Broccoli and cottage cheese give this juiciness to baked goods. A pie is prepared in an hour, it will appeal even to those who do not particularly like broccoli in its pure form.
It is necessary
- - 400 g leeks (white part);
- - 250 g of wheat flour;
- - 200 g of broccoli inflorescences, cottage cheese;
- - 150 g of pork (hot smoked tenderloin), sour cream;
- - 125 g + 30 g butter;
- - 50 g green onions;
- - 2 eggs;
- - 0.5 teaspoons of salt, sugar;
- - ground black pepper.
Instructions
Step 1
Prepare shortbread dough from flour, butter, 50 g sour cream, salt and sugar. You can cook it in a food processor, if you have one. Place a ball of dough in a bag, refrigerate for an hour. Divide broccoli into inflorescences, boil in salted boiling water for 3-4 minutes. You don't need to cook for a long time - the broccoli should remain bright. Place it on a paper towel to drain the water.
Step 2
Cut the white leek into rings, sauté until golden brown in butter, add the diced tenderloin, pepper and salt.
Step 3
Put cottage cheese, sour cream, eggs in a deep bowl, mix thoroughly. Add roasted, finely chopped green onions. Season with salt to taste.
Step 4
Roll out the dough into a circle, transfer to a mold with a diameter of 28 centimeters using a rolling pin, form the sides, prick with a fork. Place in an oven preheated to 240 degrees for at least 10 minutes.
Step 5
Place broccoli on top of a baked dough crust. Put the filling on top of the cabbage, return the mold to the oven again. Cook open pie "Broccoli in the clouds" already at 180 degrees for 30-40 minutes. It can be served hot or chilled; after cooling, the cake remains soft.
