Pie with cabbage, eggs and tomato paste
6 servings
90 minutes
Cabbage pie with eggs and tomato paste is a cozy embodiment of Russian culinary tradition, where simple ingredients create a rich, flavorful dish. The cabbage filling, slowly stewed with onions and carrots, gains softness and pleasant sweetness, while the tomato paste adds a slight tang and richness. Boiled eggs contribute tenderness and create a harmonious texture. The flaky pastry is light and crispy, serving as the perfect frame for this aromatic filling. This pie is great as a standalone dish or as an addition to a home dinner.
1
Finely chop the cabbage, onion, and carrot, and sauté on low heat, occasionally adding spices to taste. Boil the eggs until hard.
- White cabbage: 0.5 piece
- Onion: 1 head
- Korean style carrots: 200 g
- Chicken egg: 3 pieces
2
I took ready-made, unleavened dough! Roll out both layers, and place one on a baking sheet, previously sprinkled with a thin layer of wheat flour — this will be the bottom layer of the pie, while the second should be carefully set aside in its rolled-out state.
3
When the cabbage starts to darken, add finely chopped eggs and a couple of tablespoons of tomato paste, and simmer for another 10 minutes. Preheat the oven to 160 degrees (I believe temperature is individual, so 180 is also fine).
- Chicken egg: 3 pieces
- Tomato paste: 200 g
4
When the filling is ready, spread it over the entire surface of the first layer of the pie and cover it with the second layer. Before sending the pie to bake in the oven, brush it with egg yolk (but I tried brushing it with a thin layer of tomato paste and it turned out very well) and make several holes in the dough.
- Puff pastry: 2 pieces
- Tomato paste: 200 g
5
Bake for about 40 minutes, when the dough rises and slightly browns, try to poke the edge with a fork. If the dough crumbles - the pie is ready.
- Puff pastry: 2 pieces