Composition / ingredients
Cooking method
1. Dough. Pour the flour into a deep container. Grate cold butter on flour, knead everything with your hands until crumbs are obtained. Add salt, soda and sour cream to the resulting mass. Knead the dough. If necessary, add a little more flour.
2. Divide the dough into two unequal parts. Roll out most of the dough into a circle with a diameter slightly larger than the baking dish ( 26 26 cm) and put it into the mold, forming the sides.
3. Filling. Cut the pumpkin into medium pieces, crumble the cheese with your hands, add pepper and herbs, mix.
4. The resulting filling is evenly distributed over the dough.
5. Roll out the remaining dough into a circle, put it on the filling and pinch the edges.
6. Grease the top of the pie with beaten egg yolk.
7. Put the pie in a preheated 180 ° C oven for 25-30 minutes until a golden crust forms.
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Pumpkin - 29 kcal/100g
- Cow's milk cheese - 260 kcal/100g
- Sheep cheese cheese with 50 % fat content - 370 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Egg yolks - 352 kcal/100g
- Baking soda - 0 kcal/100g
- Oregano dry - 306 kcal/100g
