Brussels Pie
Baking and Desserts • Belgian
Description
If you're using a standard or large baking dish, increase the amount of ingredients accordingly by 1/3 or 1/2. If the Adyghe cheese is salty enough, you can omit the salt in the dough. Otherwise, add some. Fresh vegetables can also be used. If the hard cheese is low-fat, you can place a few flakes of butter on top.
Ingredients
- Garlic 2 cloves
- Adyghe cheese 10 oz
- Cottage cheese 5 oz
- Wheat Flour ⅓ glasses
- Chicken Egg 1 piece
- Buckwheat Groats ⅓ glasses
- Baking Powder 1 tablespoon
- Oat flakes ⅓ glasses
- Vinaigrette Vegetable Mix 5 oz
- Brussels Sprouts 6 pieces
- Hard Cheese 5 oz
- Salt to taste
- Lemon-Pepper Mix to taste
Step-by-Step Guide
Step 1
Preheat the oven to 355°F in baking mode.
Step 2
In a blender, chop the garlic, add the Adyghe cheese and cottage cheese, the egg, and blend until smooth.
Step 3
In the meantime, use the microwave to defrost the vegetables and cabbage, or do it in advance at room temperature.
Step 4
Combine the dry ingredients (wheat flour, buckwheat flour, oats, and powder). Add the flour mixture to the egg and cottage cheese mixture. Knead the dough. If it's too stiff, add warm boiled water.
Step 5
Spread a layer of dough in a baking dish. Top it with cabbage stalks cut into quarters, and then add the Mexican blend.
Step 6
Grate the hard cheese using a fine grater and sprinkle it over the vegetables. Season with pepper.
Step 7
Bake for 30-35 minutes until cooked through.
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