VEGETARIAN

Cabbage, Leek, and Egg Pie

Baking and Desserts | Russian cuisine

⏳ Time

1 hour 40 minutes + 4 hours

🥕 Ingredients

🍽️ Servings

Description

Cabbage, Leek, and Egg Pie

Ingredients

Wheat Flour - 17.6 oz
Dry Yeast Dr.Oetker - 0.4 oz
Milk - 2 fl oz
Water - 2 fl oz
Butter - 3.5 oz
Salt - ¼ teaspoon
Sugar - 5.3 oz
Cabbage - 17.6 oz
Leek - 1 piece
Carrot - 1 piece
Chicken Egg - 2 pieces

Step by Step guide

Step 1

Prepare the starter: dissolve the yeast in warm milk, gradually adding part of the sifted flour (about half a glass). Cover the starter and place it in a warm place for 40 minutes.

Step 2

After 40 minutes, add the softened butter, sugar, and salt to the starter, then gradually add the remaining flour. Knead the dough and let it rise for 1.5 hours. Then punch down the dough and let it rise for another 1.5 hours.

Step 3

Prepare the filling: add the shredded cabbage to the sautéed leek and carrot cooked in butter. Let it simmer on low heat.

Step 4

Divide the dough into 2 parts, placing one part at the bottom of a baking dish. Add the filling: a layer of cabbage, then a layer of chopped boiled eggs. Cover the filling with the second part of the dough. Make holes on top for steam to escape. Brush the pie with an egg wash (egg + teaspoon of boiled water). Bake in a preheated oven at 356°F for 40 minutes.