Pashtida is a traditional dish of Jewish cuisine, which is a cross between pie and casserole. Outside, the pâtis can be covered with a layer of dough, while the filling is filled with a mixture of milk / cottage cheese and eggs. As a filling of pashtida you can use anything you like.
The recipe for Jewish pashtida
Ingredients:
- Wheat flour - 250 g;
- yoghurt - 150 ml;
- butter - 50 g;
- powder for baking - 1 teaspoon;
- vegetable oil - 30 ml;
- eggs of chicken - 3 pieces;
- onion white - 2 pcs .;
- cloves of garlic - 2-3 pcs .;
- potatoes - 2-3 tubers;
- mushrooms - 350 g;
- cottage cheese - 180 g.
Preparation
The dough for pashtida is prepared as follows: the flour sifted with baking powder is mixed with a pinch of salt, melted butter and yoghurt . Peeled mushrooms are cut into plates, potatoes are mine, we clean and cut into cubes, and onion - half rings.
In the frying pan fry the ingredients for our filling. First on the frying pan goes onion, after 5-6 minutes mushrooms with potatoes. When the pieces of potatoes reach the semi-preparedness, the filling can be removed from the fire.
Cottage cheese is crushed in a blender, slightly salted and combined with eggs. Add the curd mixture to the potato-mushroom filling and mix.
Dough is halved, both parts are thinly rolled. We cover the bottom of the mold with one layer of dough, lay out the filling on it and cover with the second one. We bake a cake at 180 degrees 45-50 minutes.
Pashtida cake
Ingredients:
- corn - 400 g;
- low-fat kefir - 200 ml;
- eggs of chicken - 3 pieces;
- hard cheese - 100 g;
- cottage cheese - 200 g;
- nutmeg - pinch;
- flour - 6 tbsp. spoons.
Preparation
Cottage cheese is crushed with a blender and mixed with beaten eggs. Salt and pepper the mixture, add a little nutmeg, pour kefir and fall asleep grated hard cheese. To thicken the dough will help wheat flour - 5 tablespoons will be enough. Now add corn kernels to the dough, they can be canned or fresh - it does not matter. Together with corn, the pie can be sprinkled with other vegetables or meat, not infrequently in pashtidu the remains of dinner are put. Pour the dough into a prepared form and put it in a preheated 180 degree oven for about half an hour or until the casserole grabs a crusty crust.
If you want to cook pashtida in a multivark, then use the "Baking" mode for 35-45 minutes (depending on the capacity of the device), although usually the time is set automatically.