Cabbage Pie with Eggs and Tomato Paste

Baking and Desserts | Russian cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Cabbage Pie with Eggs and Tomato Paste

Ingredients

White Cabbage - ½ piece
Korean-style Carrots - 7.1 oz
Onion - 1 head
Passata Tomato Sauce - 7.1 oz
Puff Pastry - 2 pieces
Chocolate eggs - 3 pieces

Step by Step guide

Step 1

Finely chop the cabbage, onion, and carrots, and sauté them over low heat, occasionally adding spices to taste. Boil the eggs until hard.

Step 2

I used ready-made, yeast-free dough! Roll out both sheets, and place one on a baking tray, previously dusting the bottom with a thin layer of wheat flour—this will be the bottom layer of the pie, while the second should be set aside carefully in its rolled-out state.

Step 3

When the cabbage starts to darken, add the finely chopped eggs and a couple of tablespoons of tomato paste, and sauté for another 10 minutes. Preheat the oven to 320°F (I believe that temperature is a personal preference, so you can set it to 180).

Step 4

When the filling is ready, spread it evenly 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 very thin layer of tomato paste, and it turned out quite well) and make a few holes in the dough.

Step 5

Bake for about 40 minutes; when the dough rises and slightly browns, try gently pulling the edge with a fork. If the dough crumbles, the pie is ready.