Yogurt pour-over pie
Description
It goes perfectly with tea and coffee. Yogurt pies are wonderful baking! Yogurt has a consistency close to sour cream, but far fewer calories. So, all else equal, any favorite pie of yours baked with yogurt instead of sour cream will be a little lighter in calories. The pie whose recipe I want to share with you really belongs in the “quick pie” category—for when guests are at the door or you crave something with tea. Serve chilled or lightly warm.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Beat the egg with salt.
- 3
Step 3
Add yogurt.
- 4
Step 4
Add the flour and baking powder. Stir until evenly mixed. You should get a smooth batter about the thickness of pancake batter.
- 5
Step 5
Prepare the filling. Today I’m using braised cabbage with onion and carrots, but you can choose any other filling you like: minced meat, canned fish, potatoes, rice, mushrooms, and so on.
- 6
Step 6
Grease the baking pan with butter. Dust the bottom and sides with flour or semolina, pour in half of the batter and spread it evenly with a spatula (my pan is 18 cm in diameter).
- 7
Step 7
Spread the filling on top.
- 8
Step 8
Cover the filling with the remaining dough. Bake the pie in the oven at 180°C for about 30 minutes.
- 9
Step 9
The yogurt custard pie is ready. It’s delicious served warm or cold.
- 10
Step 10
Remove from the oven and serve warm or cooled.