Pie with Young Cabbage and Leeks

Baking and Desserts | Russian cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Pie with Young Cabbage and Leeks

Ingredients

Wheat Flour - 9.9 oz
Butter - 4.6 oz
Cream - 7 fl oz
Parmesan Cheese - 2.8 oz
Leek - 2 stalks
Vegetable Oil - 1 tablespoon
White Cabbage - 17.6 oz
Chocolate eggs - 2 pieces
Whole egg - 1 piece
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Mix the flour and butter until crumbly. Transfer to a bowl and mix with half of the grated Parmesan, pour in 75 ml of cold water, and knead the dough. Roll the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.

Step 2

In a large skillet, heat the vegetable oil, add the chopped leeks, and cook for 10 minutes. Then add the shredded cabbage and cook together for 15 - 20 minutes over medium heat.

Step 3

Preheat the oven to 392°F. Roll out the chilled dough, place it in a baking dish, forming edges. Line the inside with parchment paper and fill with dry beans or peas. Place the dish in the oven for 10 – 15 minutes to slightly bake the base. After that, remove the beans and parchment and return the pie base to the oven for another 5 – 7 minutes.

Step 4

Reduce the oven temperature to 150 – 338°F. Mix the eggs, yolk, cream, and remaining Parmesan. Pour the filling into the pie dish, season with salt and pepper, and pour in the egg mixture.