I have made a puff pastry! Can you believe?! 😀 And it was a classic recipe, not a cheat one. Though it has turned out not really good as I expected, I think I put a bit much of butter, or it wasn’t very cold.. But I’m still proud of myself, and the pastry is hundred times better then the store-bought. Moreover, puff pastry in stores is usually made from margarine or palm oil, which are trans-fats, the worst type of fat you can consume.
The below recipe is a classic recipe of Russian cabbage pie. This time I used puff pastry, the pie turned out crispy, buttery, comforting and so tasty! When I lived in Russia, usually we made a good quantity of this dough (which I used in koulebyaka-pie), and made one huge pie with savory filling; if we’d had some remaining dough we made small pirogki (small pies) with jam or sweet tvorog (cottage cheese).
There is no filling recipe, because it’s hard to count grams of cabbage if you don’t know how big or small will be the pie. One loves when the dough is thick, another when the filling is falling out from the pie. You can have a look ‘the guide how to’ below, but the quantity of ingredients adjust to your own taste.
For the cabbage filling, shred some fresh cabbage, and slightly braise it along with chopped onion and spices. Then add coarsely chopped hard-boiled eggs, and season with salt, that’s it! The lovely cabbage filling is ready!
I know, the pie is very simple, but it’s so comforting, that after first bite you begin to feel like you are at home.. Sweet home! ❤ I’m bringing the pie to all party-people over there; I truly hope you will enjoy it!
The pie is equally good reheated for lunch or dinner next day!
Fresh cabbage, shreded
1 small or medioum onion, finely chopped
1-2 tsp cumin
2-4 Tbsp chopped fresh dill, optional
sea salt, to taste
2-3 Tbsp sunflower oil
2-3 eggs, hard-boiled
50g chilled butter
a pinch of salt
150ml very cold water
220g chilled butter for layering
1 egg yolk + 1 Tbsp milk or only milk
sesame seeds for decoration, optional
In a big frying pan, add onion, cumin, cabbage and fry on a moderate heat for 5-10 minutes. Reduce the heat, add salt, some water (if the cabbage begins to burn), cover and braise for 15-20 minutes or until tender. Season with salt, add chopped dill, if desired. Mix with chopped eggs.
Brush the pie with egg wash, sprinkle with sesame seeds. Bake in preheated 180C/360F oven for 25-35 minutes (the mentioned time is enough even for a big pie).
Let it cool for 10 minutes. Enjoy with a glass of milk!