Layered pie with cabbage

Layered pie with cabbage

Cabbage pie made from puff pastry is an incredibly simple and delicious homemade pastry that can be a lifesaver for any life. It is prepared from the most common and cheap goods that are always on hand, so you can whip up such a pie quite simply and quickly even on a busy weekday evening, and your loved ones will probably appreciate its unpretentious, but such a comfortable home-made taste. A recipe for cabbage pie may also be needed in case of unexpected guests, since its delicate traditional taste is familiar and loved by everyone from youth.

Fried cabbage with boiled eggs is a common and fairly economical interior for pies that almost never gets boring. Huge pies or small pies are prepared with cabbage insides, which can be baked in the oven or fried in oil. There are different types of pie dough and, of course, each of them has its own personality and advantages. Ready-made puff pastry not only has a beautiful taste and delicate mixture, but also allows you to significantly save time when making homemade baked goods. It does not require kneading or proofing and is quite comfortable to use, because it practically does not stick to your hands when rolling and sculpting products. That’s why I personally always have a supply of purchased puff pastry in the freezer so that, if desired, I can quickly and without much hassle prepare something tasty and exciting from it.

A layer pie with cabbage prepared according to this usual recipe comes out rosy, beautiful and very appetizing. Its catchy, attractive smell evokes invaluable feelings of home comfort, care and warmth and is able to gather the whole family around the table for a joyful tea party. This pie will certainly appeal to lovers of traditional butter pastries with savory interior. It not only satisfies unsurpassedly and relieves hunger forever, but also gives true pleasure and a huge amount of positive feelings!

Necessary information

How to make puff pie with cabbage and eggs - a regular recipe from ready-made yeast or yeast-free puff pastry with photo

INGREDIENTS:

• 500 g puff pastry
• 600 g white cabbage
• 4 testicles
• 20 g fresh herbs (dill, parsley)
• 70 g butter
• 1 tsp. Sahara
• salt, ground dark pepper

• egg yolk + 1 tsp. milk
• 1 tsp. sesame seeds (optional)

COOKING METHOD:

1. In order to bake a layer pie with cabbage, we will first start making the inside. To do this, carefully wash the white cabbage and chop it into long, thin strips. In total, you should get 600 g of chopped cabbage leaves, so you need to choose medium-sized forks of at least 1 kg.

2. Melt the butter in a deep frying pan or saucepan, add the cabbage and fry it until soft and lightly browned for 10 - 15 minutes, then cool.

3. Meanwhile, boil the eggs hard for 10 minutes from the moment the water boils, cool, peel and cut into large cubes.
4. Wash, dry and chop the freshest greens.
5. In a bowl, mix fried cabbage, boiled eggs and herbs.
Season everything with salt, pepper, sugar and mix thoroughly. The cabbage and egg interior for the layer pie is ready! 6. Thaw the puff pastry according to the instructions on the package and roll out on a floured surface into a narrow rectangular layer.

7. Place the filling of cabbage and boiled eggs in the middle part of the rectangle.
8. First, fold the long edges of the dough towards the center, and then the sides and seal them well so that the inside does not fall out.
9. Turn the layer pie with cabbage over and place it on a baking sheet covered with parchment or a silicone mat, seam side down.
10. Using a sharp knife, create several slits on top to allow steam to escape, then brush the cabbage pie with egg yolk mixed with milk and, if desired, lightly sprinkle with sesame seeds.
11. Bake the pie at 190°C for 30 minutes.

If during the manufacturing process the surface of the pie becomes very brown, it must be covered with foil. It is better to cool the finished pie for 10 - 15 minutes, otherwise the cabbage inside will be very hot, after which it can be cut into portions and served.
Layered pie with cabbage and eggs is unusually delicious both warm and cool. Bon appetit!

Yeast-free puff pastry pie with cabbage

Ingredients

Yeast-free puff pastry – 300 g

White cabbage – 350 g

Onions – 1 pc.

Vegetable oil – 2 tbsp.

Salt, ground black pepper - to taste

• 179 kcal
• 1 hour
• 1 hour

Photo of the finished dish

Step-by-step recipe with photos

Ready-made puff pastry is a lifesaver these days. I often use it when I want something tasty, but the time for culinary delights is limited.

Now I will share the recipe for one of my favorite pies - made from yeast-free puff pastry with cabbage. The baked goods come out very tasty and satisfying. It can be served either hot or cool. As an addition to first courses or with a cup of fragrant tea. I recommend trying it!

To make a pie from yeast-free puff pastry with cabbage, prepare the required set of ingredients. Remove the dough from the freezer in advance and let it thaw at room temperature, or in the evening put it in the refrigerator for gradual defrosting.

Cut the cabbage fork into several pieces, this will make it even more convenient to chop it, then wash it under running water and chop it into thin strips. Cut the peeled onion into cubes and grate the carrots on a grater with small meshes. Place the cooked vegetables in a frying pan and add vegetable oil. Fry over low heat, stirring occasionally, for about 15 minutes. Salt and pepper to taste.

Cool the finished filling completely. To speed up the process, transfer the cabbage to a flat plate.

Line a baking pan with parchment. Roll out the puff pastry without yeast and divide it into two unequal parts. Cover the bottom of the mold with the larger part so that the edges hang down slightly (as in the photo).

Then spread the filling in an even layer, and spread the second part of the dough on top.

All that remains is to wrap and pinch the edges tightly. Make some decoration from a small amount of dough and decorate the pie with it. Brush the baking surface with beaten egg and sprinkle with sesame seeds.

Place the form with the preparation in an oven preheated to 180 degrees for 30-35 minutes.

That's all. savory, fragrant layer pie with cabbage is ready. Cool it on a wire rack and then serve.

This kind of pastry goes well with first courses, especially soups.

Pie with cabbage made from puff pastry - 11 recipes

Baking made from puff pastry is popular. The products are light, layered, with a delicate structure. The dough has a neutral taste, so it is perfect for making sweet and savory pastries. For example, you can bake a pie with cabbage from puff pastry. In this case, the dough for it can be prepared independently or purchased at the store.

Traditional puff pastry recipe

There are many methods for making puff pastry; here is a traditional recipe.

• 500 gr. flour + about half a glass more for adding;
• 400 gr. butter;
• 1-1.5 tablespoons lemon juice;
• 0.5 cups of water (cool);
• 1 teaspoon.

You see, the set of ingredients is small. But to make the dough, it is very important to take good butter, because specifically, the taste of the finished product will depend on the parameters of this product.

Noteworthy facts: Products made from unleavened puff pastry rise only due to the evaporation of the oil placed between the layers, because baking powder is not used in production. The dough, prepared using traditional technology, has 256 layers.

Separate two hundred grams of flour and sift. Now combine with butter. The butter can be chopped with a knife or grated. If the extreme option is chosen, then during the process it is often necessary to sprinkle the grater with flour. Mix the two products and collect them into a lump. Place the lump between two layers of parchment paper and knead it with a rolling pin so that you get an even square layer approximately one centimeter wide. Place the finished semi-finished product in the freezer for half an hour.

Sift the remaining flour. Mix salt and lemon juice in water, pour this mixture into flour and knead into an elastic dough. We wrap it in a bag and let it sit for about half an hour.

Roll out the dough into a rectangular layer on a floured surface; it should be twice as large and slightly longer than our butter-flour “square”. Place the frozen semi-finished product of butter and flour onto the dough. We close it with dough, wrapping it in an envelope. The oil layer should be completely closed. While rolling, shake off excess flour from the dough with a brush.

Roll out the purchased “envelope” into a rectangle no more than 1 centimeter wide. Fold the short sides toward the center, making sure to shake off excess flour. We fold the dough in half, we have four layers. Wrap the dough in film and put it in the refrigerator for one hour. Then we roll it out and fold it four times again. We repeat this three more times, keeping the dough in the refrigerator after each rolling in the refrigerator for an hour. Rolling out four times allows you to get 256 layers in the dough.

After keeping the dough in the refrigerator for one hour, you can start cutting the pies. Following this recipe yields about 1 kg of dough. If this is a lot, then part of the dough can be stored. To do this, you should roll it out into a layer 0.7-0.8 cm wide, cut it into separate plates and transfer it to sheets of parchment. Wrap in film and place in the refrigerator.

Yeast version of the dough

Excellent pies are made from yeast puff pastry. This semi-finished product is prepared in two steps. First, the dough is kneaded with yeast, and later it is layered with oil.

• 400 gr. butter;
• 400 gr. flour + 3 tablespoons for making butter consistency + about half a glass for adding;
• 250 ml milk;
• 2.5 teaspoons dry yeast;
• 1 tablespoon sugar;
• 1 teaspoon salt.

350 gr. Combine cool butter with 3 tablespoons of flour, chopping the butter with a knife. Place the mass gathered into a lump between two layers of parchment and roll it out, forming a square about 1 centimeter wide. Place the mixture directly in the paper, tucking the edges, into the freezer.

We heat the milk to a temperature of no more than forty degrees, stir sugar and salt in it, then add yeast and dissolve it. Leave the mixture on the table for 10-15 minutes. During this period of time, a lush layer of foam should form above the surface of the water. If this does not happen, it means that you have got bad yeast and need to change it.

Soften the remaining butter until creamy, mix with the risen yeast and sifted flour. Knead into a soft dough that does not stick to surfaces. Let it rise for 45-60 minutes.

Knead the risen dough and roll it into a rectangular layer. Place frozen butter and flour on top and wrap the dough in an envelope. Roll out the envelope to a thickness of about 1 centimeter. You must act carefully so that the hard butter does not tear the delicate dough.

Recipes for pie with cabbage from puff pastry: ready-made, yeast and yeast-free

Is it difficult to create a cabbage pie from puff pastry? How to prepare the most delicious filling? Which dough is better to use - store-bought or homemade? Read about all the intricacies of this dish in our review.

Since time immemorial, the most popular dish in Rus' has been pie or pies with cabbage. Now it has not lost its relevance, and housewives are experimenting, trying to prepare such a pie from watery or yeast dough. But, probably, the most delicious of all is the puff pastry with cabbage - tender, airy, with a very light dough that simply melts in your mouth.

Secrets of puff pastry pie

• If you don't have enough time, you can use ready-made dough. Then all you have to do is prepare the filling, roll out the sheets and assemble the pie. When choosing a product, look at its expiration date and composition. If it contains a lot of preservatives, the dish will not turn out airy, and during baking, the dough may separate and cook unevenly.
• The recipe for cabbage pie made from puff pastry cannot be called dietary. The calorie content of the dish reaches 400 Kcal / 100 g, so it is better to serve it for a family dinner. Saturating the insides increases the calorie content: adding eggs and minced meat to the cabbage, you make the pie even more nutritious. Mushrooms have the least calories. By combining them with the main ingredient, you can achieve good taste with a minimum of calories.
• Less dough with more inside - this is the recipe for the perfect cabbage pie. Therefore, process the cabbage carefully. To bring it to softness, finely chop it, fry it in a frying pan, and then simmer for half an hour in a small amount of water or milk. If you use young cabbage, you can simply scald it with boiling water.
• When choosing between yeast and yeast-free pie dough, it is better to give preference to the former. It comes out the most airy and soft. The yeast-free variety cooks faster, so its recipe should also be in your culinary repertoire.

Ready-made dough recipe

You can create a cabbage pie with cabbage using puff pastry in almost half an hour. Choose yeast dough, in sheets.

• finished dough - 500 g;
• cabbage - 1 fork;
• eggs - 5 pcs.;
• a little flour and salt;
• vegetable oil.

1. Finely chop the cabbage, use a special shredder. Fry it in oil, simmer for 20 minutes, add salt.
2. Boil the eggs and chop using the convenient method. Mix the filling once the ingredients have cooled.
3. Take out the dough in advance and defrost it. Roll out the sheet into a square and place on parchment paper.
4. Place the filling in the middle, occupying more than half of the surface of the layer. Cut the free edges into strips, each 4 cm wide. Connect the strips located opposite, as if you were braiding. They should go along the top of the inside.
5. Moisten the cabbage and egg puff pastry pie with ice water and leave for 10 minutes.
6. Preheat the oven in advance and place the pie in it to bake at 200°.

Yeast-free dough recipe

It’s not difficult to create a cabbage pie from puff pastry without yeast if you know some secrets. So, for the test itself, you should use not just cool, but ice water (put the glass with it in the refrigerator, and before using it, throw a few ice cubes into it). The mass should be touched as little as possible with your hands, because when heated, it loses its plasticity and layering. Crush the butter with a knife and mix the dough in a food processor or blender; let it cool for 30 minutes before rolling.

Use:

• butter - 300 g;
• water - 250 ml;
• flour - 4 cups;
• lemon juice - teaspoon;
• salt - ½ teaspoon;
• cabbage - 400 g;
• carrots - 200 g;
• salt and dark pepper.

1. Sift the flour, add ice-cold butter, chop it with a knife, and mix with the flour.
2. Pour lemon juice into ice water, add salt, mix.
3. Add water to the flour mixture in minimal portions, combining with a spoon (or in a food processor).
4. Roll out the dough into the shape of a baking sheet, place the filling of cabbage, stewed with carrots, seasoned with salt and pepper. Place another layer on top, make cuts in it, and decorate. Bake for 25 minutes in an oven preheated to 200°.

Yeast dough pie

The recipe for making cabbage pie from puff pastry yeast dough is identical to the previous one. The aspects are only in the preparation of the test itself.

You will need:

• dry yeast - heaped teaspoon;
• flour - 500 g;
• milk - 250 ml;
• sugar - 80 g;
• butter - 250 g;
• salt - a pinch;
• cabbage, eggs for the inside.

1. Dissolve yeast in warm milk, sift flour, soften butter.
2. Add sugar to flour, softened butter to milk, mix.
3. Add the flour to the butter mixture and mix until soft.
4. Place it in the refrigerator in pieces, take it out after an hour, roll it into a layer and put it in the refrigerator again for 30 minutes.
5. Prepare the filling: simmer the cabbage, boil and chop the eggs, mix, add salt and pepper.
6. Place the filling on the layer, lift the edges, pinch or braid.
7. Bake until done in the oven at 200°.

Try making any cabbage pie using puff pastry. A recipe with a photo from our selection will help you with this!