Closed Shortcrust Pastry Pie with Cabbage Filling
by Editorial Staff
A fragrant and delicious shortcrust pastry pie stuffed with cabbage, carrots and onions. Crispy, soft and crumbly shortbread dough goes very well with juicy cabbage filling. The butter added to the dough gives the cake a wonderful flavor even when cold. Such a cake will definitely not stay on the table!
Ingredients
For the test:
- Flour – 300 g
- Butter – 200 g
- Egg – 1 pc.
- Salt – 0.5 teaspoon
- Sugar – 0.5 tbsp (10 g)
- Baking powder – 0.5 teaspoon (10 g)
For filling:
- Cabbage – 400 g
- Onions – 120 g
- Carrots – 150 g
- Vegetable oil – 2 tbsp (30 ml)
- Salt to taste
- Sugar – 1 teaspoon (7 g)
- Ground black pepper – to taste
Additionally:
- Yolk (for greasing the dough) – 1 pc.
- Vegetable oil – for greasing the baking sheet
Directions
- We prepare the necessary products.
The butter should be cold.
- Add salt, sugar and baking powder to the flour.
- Mix everything well.
- Dip cold oil in flour mixture and rub on a coarse grater. The butter should be constantly dipped in flour and rubbed until the whole piece is crumbled.
- Then we grind the flour and butter with our hands again until smooth.
- Mix the egg with a fork and add to the dough.
- The dough does not need to be kneaded, but simply assembled with your hands into a lump.
- Put the dough in a bag and leave in the refrigerator for 1 hour.
- For the filling, chop the cabbage into strips.
- We add salt to the cabbage and wrinkle it with our hands so that it becomes softer and let the juice flow.
- Peel and wash onions and carrots.
Cut the onion into thin half rings, rub the carrots on a coarse grater. - Fry onions in a frying pan preheated with vegetable oil for 3-5 minutes, until soft.
- Then add the carrots to the onion. Fry the onions and carrots for about 5-7 minutes, until the carrots are soft.
- After that, add cabbage to the pan, mix. Cover the pan with a lid and cook over low heat, stirring for 10-15 minutes, until the cabbage is soft.
- When the cabbage is ready, add sugar, black pepper and, if necessary, add salt to taste.
- Mix everything and leave the filling to cool down.
- Preheat the oven to 170 degrees.
Separate 1/3 of the dough. - Grease a baking dish (mine – 22 cm in diameter) with vegetable oil.
We put most of the dough (2/3) in a mold and distribute it with our hands along the bottom, forming sides 3-4 cm high.
- Put the cabbage on top of the dough in an even layer.
- Knead the smaller part of the dough on the table into a layer approximately along the dia of the baking sheet.
- We cut the layer into 4 parts.
- We put each part of the dough into a mold so that the edges of the lower and upper layers of the dough touch.
- Now we close up the edges of the cake. Do not touch the middle of the dough so that there are holes for steam to escape.
- We put the pie in an oven preheated to 170 degrees for 25-30 minutes, until browning.
5 minutes before the end of cooking, grease the surface of the pie with yolk. - We take the cake out of the oven and leave it to cool slightly, and then remove it from the mold.
Cut the closed shortcrust pastry pie with cabbage filling into pieces and serve.
Bon Appetit!
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