Can I skip boiling the beef?

No, beef must be boiled until tender, otherwise it will be tough inside the pie. You can use pre-cooked beef leftovers.

What can replace semi-hard cheese?

Any good melting cheese like Gouda, Edam, or Russian cheese works. It's mainly for the crust.

Why is my pie watery?

You might not have evaporated enough moisture from the cabbage. Sauté until all liquid is gone.

Yes, add thinly sliced boiled or raw potatoes to the filling, but increase baking time to 30–40 minutes.

Adyghe cheese pie with meat

Name: Adyghe cheese pie with meat
Total time: 20 min
Yield: 4 порции
Cuisine: International
Ingredients: Adyghe cheese — 500 g; Semi-hard cheese — 100 g; Chicken egg — 110 g; White cabbage — 500 g; Vegetable oil — 10 g; Beef — 150 g

60min

1370g

Nutrition per 100g

206

This pie is a real gem for cheese lovers. Instead of dough — a juicy layer of Adyghe and semi-hard cheese, inside — a flavorful filling of beef and cabbage. It's hearty, delicious, and incredibly appetizing. Easy to make and looks festive. Try it once — and it will become a regular on your table.

HealthyanddeliciousLunchFats & OilsBakerySnack

WHAT YOU WILL NEED

From ingredients

6 products

Base

Adyghe cheese500 g

Cheese

Semi-hard cheese100 g

Binders

Vegetables

Oil

Filling

SIMPLE PROCESS

Step by step recipe

The key is properly preparing the filling. Boil the beef until tender so it easily shreds. Sauté cabbage until golden — it should soften but not burn. Divide the cheese mixture into two parts: the bottom layer is the base, the top is the crispy crust. Press the filling firmly to keep the pie together. Bake until the cheese browns — about 15–20 minutes.

Step 1

Prepare the Cheese Mixture

Grate 500 g (1.1 lb) Adyghe cheese and 100 g (3.5 oz) semi-hard cheese on a coarse grater into a large bowl. Add 2 large eggs (110 g), salt and pepper to taste. Mix thoroughly.

Step 2

Boil the Beef

Cover 150 g (5.3 oz) beef with cold water, bring to a boil, skim off foam. Simmer over low heat for 1–1.5 hours until tender. Cool and dice finely.

Step 3

Sauté the Cabbage

Thinly slice 500 g (1.1 lb) cabbage. Heat 10 g (0.4 oz) vegetable oil in a skillet, sauté cabbage over medium heat, stirring, until soft and lightly golden (about 10–12 minutes).

Step 4

Combine the Filling

Add the diced beef to the cabbage, mix well. Adjust salt and pepper to taste.

Step 5

Assemble the Pie

Grease a baking dish or line with parchment. Spread half of the cheese mixture evenly on the bottom. Top with the meat filling, pressing down firmly. Cover with the remaining cheese mixture.

Step 6

Bake Until Golden

Preheat oven to 200°C (400°F). Bake the pie for 15–20 minutes until the top cheese is browned. Let it rest for 10 minutes before serving.

CHEF'S TIP

Choose Fresh Adyghe Cheese

Adyghe cheese should be fresh, without sourness. It should grate easily and give a soft texture — not too crumbly.

Boil Beef Until Tender

Cook beef in salted water with a bay leaf for about 1–1.5 hours until very soft. The meat should shred easily.

Don't Overcook the Cabbage

Sauté cabbage over medium heat until lightly golden and soft, stirring often. It shouldn't be crunchy, or it will be tough in the pie.

Press Layers Firmly

When placing the filling on the cheese layer, press it down well with a spoon to keep the pie dense and prevent crumbling when slicing.

SUBSTITUTIONS

Add your taste

Replace Beef with Chicken or Pork Chicken breast cooks faster (20–30 minutes), pork adds a richer flavor. Adjust cooking time accordingly.
Make a Vegetarian Version Skip the meat, increase cabbage to 700 g (1.5 lb) and add sautéed mushrooms (200 g / 7 oz) — you'll get a hearty veggie filling.
Use Other Cheese Instead of Adyghe Suluguni, mozzarella, or feta work well. Adjust salt, as their saltiness varies.
Add Fresh Herbs Mix chopped parsley or dill into the filling or cheese mixture for freshness and color.

HOW TO STORE

How to Store Adyghe Cheese Pie with Meat

Cool the pie completely at room temperature, then store in an airtight container or wrap in foil. It keeps in the fridge for up to 3 days. Reheat in the oven at 170°C (340°F) for 10–12 minutes or microwave for 2–3 minutes. Freezing is possible, but the cheese texture may become slightly crumbly after thawing. Thaw in the fridge for 4–6 hours, then reheat.

GOOD TO KNOW