Cabbage Pie
10 servings
120 minutes
The perfect pie for busy people: all you need to do is take a package of ready-made puff pastry out of the freezer in advance, yeast or not - it doesn't matter, both will be good here. There is no chance of ruining the filling - you don't even need to get out the frying pa
1
Take the puff pastry out of the fridge and leave it to thaw. Chop the cabbage as finely as possible. Place it in a deep pot and sprinkle with salt, then mash well. Leave for fifteen to twenty minutes — the salt will draw juice from the cabbage.
- Puff pastry: 2 pieces
- Cabbage: 1 piece
- Salt: 3 tablespoons
2
Meanwhile, boil six eggs. They need to be kept in boiling water for five minutes — ideally, you get a bright, crumbly yolk and firm white. Cool the cooked eggs slightly and chop them very finely.
- Chicken egg: 7 pieces
3
During this time, the cabbage should release juice. It needs to be fully squeezed out.
4
Mix the cabbage with the eggs. Heat the butter over low heat and pour it into the filling — it will slightly melt the yolk and bind the whole mixture.
- Cabbage: 1 piece
- Chicken egg: 7 pieces
- Butter: 130 g
5
Take puff pastry (you can make it yourself).
- Puff pastry: 2 pieces
6
Roll out both layers of dough to the size of the baking tray. Place the filling on one part, cover with the second layer on top. Pinch the edges, and use scraps of dough to create a random pattern on the surface of the pie and brush it with beaten egg. Place in an oven preheated to 180 degrees for about forty minutes. Let cool slightly and serve.
- Puff pastry: 2 pieces
- Chicken egg: 7 pieces
- Salt: 3 tablespoons