Pashtida

We cook pashtid Pashtida refers to the dishes of Jewish cuisine and is a casserole and pie at the same time. The way of preparing this dish is original: the filling is placed in the middle of a batter, as if on a pancake. As a filling, any ingredients can be used: meat, fish, vegetables, mushrooms - all that we usually put in pies. Possessing the properties of casserole, pâtida can include what remains of lunch or dinner: chicken pieces, mashed potatoes, vegetables, etc. Dough for pashtida is made from a mixture of yogurt or sour cream with mayonnaise and eggs. Cottage cheese and cheese can also be used. Pashtida has become popular in many countries due to the simplicity of cooking and the numerous variations with the filling.

We cook pashtid Pashtida refers to the dishes of Jewish cuisine and is a casserole and pie at the same time. The way of preparing this dish is original: the filling is placed in the middle of a batter, as if on a pancake. As a filling, any ingredients can be used: meat, fish, vegetables, mushrooms - all that we usually put in pies. Possessing the properties of casserole, pâtida can include what remains of lunch or dinner: chicken pieces, mashed potatoes, vegetables, etc. Dough for pashtida is made from a mixture of yogurt or sour cream with mayonnaise and eggs. Cottage cheese and cheese can also be used. Pashtida has become popular in many countries due to the simplicity of cooking and the numerous variations with the filling.

Ingredients:

• Eggs chicken 3 pcs.
• Sour cream 200 g
• Mayonnaise 200 g
• Wheat flour 1 tbsp.
• Soda 1 tsp.
• Corn canned 1 can
• Cheese hard 200 g
• Fresh dill 1 bunch
• Nutmeg powdered with 0.25 tsp.
• Pepper black ground 1 pinch

Instructions

• Step 1 Prepare the ingredients for pashtida: sour cream, mayonnaise, eggs, flour, soda, corn, cheese, dill, nutmeg.
• Step 2 Whisk mayonnaise, sour cream and eggs.
• Step 3 Add the soda (do not quench, as the acid is in the sour cream), pour in the flour and knead the dough, as if on a pancake.
• Step 4 Prepare the filling: mix canned corn (pre-drained liquid), grated cheese on a large grater and finely chopped dill. Corn can be replaced with green peas if desired.
• Step 5 Pour half the dough into a pie mold (I have a shape 22 cm in diameter and 4 cm in height). If it is silicone, then you do not need to lubricate it.
• Step 6 Carefully spread the filling on the dough, do not mix.
• Step 7 Fill the filling with the remaining dough and bake it in the oven at 180 ° C. The cooking time is 30-40 minutes.
• Step 8 We check the readiness, as usual with pies, using a wooden skewer. Casserole, cooling down, may settle slightly - this is normal.
• Step 9 We spread the pate to the dish like a pie, cut it into sections and serve it hot. However, the cooled pashtida does not lose any taste.