Pie with cabbage and mushrooms in a slow cooker

Any unsweetened filling is suitable for this pie: minced meat, canned fish, potatoes.

Ingredients

• Dough:
• 3 eggs
• a pinch of salt
• 5 st. l. soft cottage cheese
• 5 st. l. mayonnaise
• 250 g flour
• 2 tsp baking powder
• 2 tbsp. l. starch
• kefir (milk) as needed
• Filling:
• cabbage
• mushrooms
• vegetable oil
• salt

Directions

1. We are preparing the stuffing. I fried cabbage with mushrooms for the filling.
2. Now let's prepare the dough. My cottage cheese was not liquid, so I added kefir to it and beat it with a blender until a homogeneous mass was obtained.
3. Beat eggs with salt.
4. Combine eggs with cottage cheese, add mayonnaise.
5. Beat until smooth.
6. Add flour sifted with starch and baking powder to the curd mass.
7. Knead the dough, it should turn out a little thicker than for pancakes. If the dough is too thick, dilute it with kefir (milk) to the desired consistency.
8. Lubricate the multicooker pan with vegetable oil and pour half a serving of dough.
9. Spread the filling evenly over the dough.
10. And pour the filling with the remaining dough.
11. Bake in the "Baking" mode for 60 minutes.
12. Then, using the steaming tray, turn the cake over and bake for another 15-20 minutes.
13. Remove cabbage and mushroom pie and serve.
14. The cake is delicious both hot and cold.
15. Bon appetit!