Marble Dough Pie with Cabbage and Chanterelles

Baking and Desserts | World cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Marble Dough Pie with Cabbage and Chanterelles

Ingredients

Butter - 2.8 oz
Wheat Flour - 8.8 oz
Water - 4 tablespoons
Onion - 1 piece
Carrot - 1 piece
Olive Oil - 1 tablespoon
Pickled Chanterelles - 7.1 oz
White Cabbage - 10.6 oz
Salt - to taste
Ground Black Pepper - a pinch

Step by Step guide

Step 1

First, we make the dough: sift the flour into a mound on the table. Place pieces of chilled butter on top (to ensure the butter is at the right temperature and shape, it's best to cut it into small cubes with a side length of 1 cm and put it in the freezer for a few minutes). Use a long knife to chop the butter, mixing it with the flour at the same time. We will continue to crumble the butter into the flour until we achieve a more or less homogeneous mixture of flour interspersed with buttery crumbs.

Step 2

Transfer the flour and butter mixture to a deep bowl and start adding cold water (the water should be ice-cold). Add the water gradually so that you can mix it into the flour and butter mixture with one hand. Do this quickly and try not to knead the dough, only touching it with the tips of your fingers — the butter pieces should not start to melt from excessive handling. The water helps to gather the dough, binding its fragments together. Place the dough on the table and shape it into a disc with a diameter of 15–20 cm and a thickness of 1.5–2 cm, wrap it in plastic wrap, and put it in the refrigerator for 1–1.5 hours.

Step 3

While the dough rests, we prepare the filling.

Step 4

Finely chop half an onion and sauté it in olive oil (preferably in a deep frying pan, as the onion will have plenty of company). Add finely chopped carrot and chanterelles (they should be washed and dried beforehand). If the mushrooms are large, you can chop them; if they are small, you can leave them whole. Sauté, stirring, over medium heat. After 3–4 minutes, add salt and pepper (it’s important not to salt the mushrooms at the beginning of cooking, otherwise they will release juice and will end up overcooked).

Step 5

Shred the white cabbage (a quarter of a medium-sized head will be enough). Gradually add it to the sautéed mushrooms (it’s important to do this gradually; otherwise, when trying to stir the mixture, the cabbage pieces will scatter all over the kitchen. When the cabbage becomes semi-transparent, you can remove the filling from the heat. Season with salt and pepper again. The trick is that the vegetables should be cooked to al dente, not turned into a mushy mess.

Step 6

Return to the dough: take it out of the refrigerator, unwrap it (or remove it from a plastic bag, whichever you have), dust the table with flour, and start rolling it out. Roll it out, constantly turning it, until it reaches a state not quite like paper, but more like fabric or, say, leather. Trim the edges to create a rectangular piece. Transfer it using a rolling pin onto parchment paper, and then onto a baking sheet. Evenly distribute the filling over the surface of the dough, leaving 5 cm from the edges. Fold the edges of the dough inward, gather the trimmed dough scraps together, and roll them into a small piece to create a lid for the pie.

Step 7

Pinch the seams and place it in an oven preheated to 356°F. Bake for 20–25 minutes. When the pie is ready, it’s important to let it cool on a special rack or at least on something wooden. Otherwise, the bottom crust will lose its crispiness, which is one of the main delights of this pie.