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Pie with puff pastry cabbage

Puff Pastry Cabbage Pie

Fast, simple, for the whole family, the most delicious! Puff pastry cabbage pie is a dish beloved since childhood. It's made from affordable, inexpensive ingredients, and with ready-made puff pastry, putting the pie together is no trouble at all.

katushafin

Recipe author

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Composition / ingredients

Servings:

Puff pastry

500

Cabbage

600

Eggs

Greenery

Butter

Sugar

Ground black pepper

Salt

Egg yolks

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 5 g

Fats 43 % 15 g

Carbohydrates 43 % 15 g

224 kcal

GI: 20 / 80 / 0

Cooking method

Step 1:

How do you make a puff pastry cabbage pie? Get the ingredients ready. My pastry is homemade and yeast-free. You can use store-bought. Yeast or not, it makes no difference — use whatever you like, it's not important. If the pastry is frozen, thaw it first by moving it from the freezer to the bottom shelf of the fridge. Use whatever herbs you like; mine is dill.
Step 2:

Make the filling. How do you make the filling? Cover the eggs with cold water and set them to cook over low heat. Cook for about 10 minutes after it comes to a boil, then cool them by covering with cold water.
Step 3:

Finely shred the cabbage.
Step 4:

Heat a skillet, add the butter, and melt it. Add the cabbage and cover the pan. Fry the cabbage, stirring occasionally, over low heat for about 15 to 20 minutes. It should reduce by half in volume and become soft. Turn off the heat. Let the cabbage cool completely.
Step 5:

Peel the eggs and cut them into fairly large cubes.
Step 6:

Wash the herbs well, pat dry, and chop finely.
Step 7:

Put the cooled cabbage, eggs, and herbs in a large bowl and add salt, pepper, and sugar.
Step 8:

Mix well. Taste for salt and add more if needed. The filling should be well salted, since puff pastry isn't salty. Our filling is ready.
Step 9:

Roll out the puff pastry on a flour-dusted surface. You should get a rectangle about 24 by 16 inches (60 × 40 cm). The sheet should be about 1/4 inch (5 mm) thick.
Step 10:

Spread the filling in the center of the rectangle, leaving about 4 inches (10 cm) clear at each edge. Smooth it out.
Step 11:

Fold the edges in toward the center to cover the filling. Pinch the seam. Tuck under any extra dough.
Step 12:

Line a baking sheet with parchment. Lay the pie on it seam-side down. From the dough scraps, cut out a decoration if you like. Make holes in the center for steam to escape. You can skip the decoration and just make angled herringbone slashes instead.
Step 13:

Beat the yolk with a fork; you can add a little water or milk. Brush the top of the pie with it using a pastry brush. You can sprinkle the pie with sesame seeds.
Step 14:

Bake the pie for about 30 minutes in an oven preheated to 375°F (190°C), until golden. Take the finished pie out, let it cool slightly, and serve, sliced into portions. Enjoy!

The pie came out fragrant and soft, with plenty of filling. It's delicious both hot and cold.
Always wash eggs before using them, since even a seemingly clean shell can carry harmful bacteria. It's best to use a food-safe wash and a brush.
Besides store-bought, you can use your own homemade pastry. You can pick a homemade puff pastry recipe for this bake from this catalog.
Keep in mind that ovens differ. The temperature and cooking time may differ from those in the recipe. To make any baked dish a success, use the helpful information on the quirks of ovens!