Such a homely and cozy puff pastry cabbage pie, ruddy and hearty. He invites the whole family to sit at the table and taste a large piece of delicious pastries. And even though puff pastry is an invention of French pastry chefs, the pie stuffed with stewed cabbage and boiled eggs instantly becomes our own, dear. Despite the fact that the products in the filling are the simplest and most affordable, the taste of the finished baked goods is very rich.
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Ingredients:
Puff pastry (yeast-free) - 500 g
White cabbage - 800 g
Butter - 70 g
Water - 100 ml (for stewing cabbage)
Chicken egg - 4 pcs.
Salt - 1.5 tsp
Sugar - 1.5 tsp
Ground black pepper - 1 tsp
Dill (fresh, chopped) - 2 tbsp.
Parsley (fresh, chopped) - 2 tbsp.
Egg yolk - 1 pc.
Sesame seeds - 1 tablespoon (for decoration)
Step by step recipe:
Prepare the food: defrost the puff pastry in advance, and boil the eggs hard-boiled and cool in ice water.
Use greens to taste: cilantro, green onions, parsley, dill are suitable. The cooking time of the filling, and therefore the whole pie, will depend on the variety of cabbage. Ideally, this is fresh young, but in winter we use the one that is sold in stores.
It may seem like a lot of butter, but we make a delicious pie with a lot of filling, and it will enrich the taste perfectly. The amount of water is approximate, it all depends on the juiciness of the vegetable.
Chop the cabbage thinly. Melt the butter in a skillet over medium heat.
Place the cabbage in a skillet, lightly fry it. Then add some water, reduce heat to low, cover with a lid. Simmer the cabbage slices, periodically checking for readiness. If the liquid has evaporated and the cabbage is not soft enough, add a little more water and continue simmering on minimal heat with the lid closed.
In the meantime, prepare the rest of the ingredients for the filling: peel the eggs and chop not very finely with a knife, add the chopped greens.
Add salt, sugar and black pepper about 5 minutes until the cabbage is fully cooked. Mix everything, taste it. The filling should be slightly more salty than if you were preparing a separate dish (side dish) of cabbage. After all, it will later need to be put in puff pastry, but it is not salty.
If the cabbage is already cooked and the water has not evaporated, remove the lid from the pan, add a little heat and evaporate the excess liquid.
Cool the stewed cabbage completely. Next, add the chopped eggs and chopped herbs, mix everything. The filling is ready.
You can mold the cake, but first prepare a mold or a small baking sheet and turn on the oven to preheat to a temperature of 190-205 degrees.
Spread the puff pastry on the board. If the package consists of two small squares, overlap them, smear the joint with yolk or water, and roll the seam with a rolling pin so that the edges connect securely. The dough should make a large rectangle. Put the filling in its center, being careful not to pick up liquid from the pan if it remains.
Fold in the middle, join and pinch the wide edges of the dough first.
And then pinch the narrow sides of the product and bend them slightly, pressing them against its surface. Now you are shaping the bottom of the cake, so if the seams do not look very aesthetically pleasing, this is not a big deal, the main thing is that they reliably seal the filling.
Now you need to transfer the cake to a baking sheet so that the seams are at the bottom and at the same time do not part. The most convenient and safest way to do this is to cover the workpiece with a prepared baking sheet, and then quickly turn it over along with the pie and board. Then remove the board. The technique is similar to turning a finished flip-flop pie onto a serving platter.
Lubricate the surface of the future baking with yolk. If there is any dough left, make a decoration of your choice from it. Sprinkle sesame seeds on top. Be sure to make a few holes with a knife on the surface of the cake to release steam during baking and place the baking sheet in the preheated oven.
Bake for 30-40 minutes, or until blushed. The filling is completely ready, so you just need to bake the dough.
Remove the finished cake from the oven and let cool slightly before slicing (about 15-20 minutes). Do not be alarmed if after the oven it sags a little. This is normal for baked goods with a lot of filling, because in a hot oven steam forms inside the oven, which raises (puffs) the top crust of the pie. Once you take it out of the oven, steam is no longer generated and the finished product may sink. To partially solve this problem, do not take out the cake immediately after turning off the equipment, let it stand in a closed oven for 10-15 minutes.
Serve hot baked goods, cut into portions. It is undesirable to store a puff pastry pie with cabbage, as with any other juicy filling, because it will inevitably begin to saturate the dough with its juices.
Bon Appetit!
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