Puff Pastry Wicker Pie with Cabbage and Chicken
by Editorial Staff
A delicious wicker pie with cabbage and chicken is not difficult to prepare, but it looks beautiful and appetizing. Cabbage stewed with meat is always a win-win filling option for savory baked goods. Puff pastry makes the cake especially tasty. Be sure to cook!
Servings: 4
Cook: 1 hour
Ingredients
- Yeast-free puff pastry – 1 sheet (250-300 g)
- Chicken leg – 1 pc. (200 g)
- White cabbage (young) – 150 g
- Garlic – 3 cloves
- Sesame seeds – 1 teaspoon
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil – 1 tbsp
For a lezon:
- Yolk – 1 pc.
- Milk – 1 tbsp
- Water – 1 teaspoon
Directions
- We prepare the necessary ingredients.
Defrost the dough. - We wash the cabbage and chop finely.
- Peel the garlic cloves and chop finely with a knife.
- We wash and dry the chicken leg. Remove the chicken meat from the bone and cut into small pieces.
- In a frying pan, heat a tablespoon of vegetable oil and fry the chicken pieces over high heat for about 5-7 minutes.
- Add chopped cabbage and garlic.
- Fry cabbage with meat over medium heat, stirring occasionally, for about 7 minutes.
- Season with salt and pepper to taste.
- Then cover the pan with a lid, reduce heat and simmer on minimum heat for about 5-7 minutes. After that, turn off the heat and open the lid so that the filling of stewed cabbage with chicken cools down and excess moisture evaporates from it.
- Roll out the defrosted puff pastry into a thin rectangular layer until the area increases by about 1.5 times. Can be rolled directly onto baking paper.
- We spread all the filling in the center of the dough, leave the edges free: we retreat about 3 cm from the top and bottom of the dough sheet, and about 5-6 cm on the sides.
Turn on the oven to heat up to 180 degrees. - For aroma, spread basil leaves on top of the filling. Cut the dough free from the filling into rays of about 2 cm wide, diverging from the center.
- We are preparing a lion. Mix the yolk, water and milk.
- Lubricate the dough strips with a lion.
- We wrap the strips of dough for the filling – start from the top of the sheet, then move on to the side strips. We fold them one by one, weaving them in the form of a pigtail. Long corner strips of dough, cut diagonally across the rectangle, can be cut shorter (the leftover dough will be useful for decorating the cake).
- Having closed the filling until the middle of the pie, we also close the filling from the opposite side.
- Decorate the formed cake with balls rolled from dough scraps. Lubricate the cake with a lezon and sprinkle with sesame seeds.
- Put the pie together with the parchment on a baking sheet.
- We bake the cake in an oven preheated to 180 degrees until golden brown, about 15-20 minutes. Then carefully transfer the cake to cool on the wire rack.
Puff wicker pie with cabbage and chicken is ready. Cut the cooled pie and serve. Bon Appetit!
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