Pie with cabbage and wild mushrooms
8 servings
60 minutes
The recipe is taken from the magazine "Cakes and pies. And also the best recipes for muffins, rolls, pastries and cookies.
1
Warm the milk with salt and sugar, dissolve the yeast in it.
- Milk: 300 ml
- Sugar: 2 tablespoons
- Fresh yeast: 50 g
2
Sift the flour on top and knead the dough.
- Wheat flour: 600 g
3
Melt the butter, let it cool slightly, add to the dough, and knead.
- Butter: 100 g
4
Cover the pot with dough and place it in a warm place for 1.5 hours.
5
When the dough rises, knead it and place it in a warm place for another 1.5 hours.
6
Boil the mushrooms and chop them finely.
- Fresh mushrooms: 200 g
7
Chop the cabbage and mix it with salt. Leave for 10 minutes, then squeeze it out.
- Cabbage: 400 g
- Salt: to taste
8
Chop the onion finely.
- Onion: 1 head
9
Heat vegetable oil in a pan and sauté the onion.
- Vegetable oil: 3 tablespoons
10
Add cabbage and lightly fry everything together, stirring occasionally.
11
Add mushrooms, greens, salt, and pepper. Keep on the fire for another 7 minutes.
- Fresh mushrooms: 200 g
- Parsley: 2 sprigs
- Salt: to taste
- Ground black pepper: to taste
12
Preheat the oven to 180 degrees.
13
Divide the dough into two unequal parts.
14
Roll most of it into a round sheet and place it in the mold.
15
Evenly distribute the filling.
16
Roll out the second part into a round sheet and cover the filling with it.
17
Pin the edges.
18
Brush the top of the pie with egg yolk.
- Egg yolk: 1 piece
19
Put in the oven for 45–50 minutes.