Cabbage and Egg Pie
Baking and Desserts • Estonian
Description
Cabbage and Egg Pie
Ingredients
- Wheat Flour 15 oz
- Chocolate eggs 6 pieces
- Salt 0 oz
- Margarine 0 oz
- Water 5 fl oz
- Dry yeast 0 oz
- White Cabbage 15 oz
- Mayonnaise 0 oz
- Sugar to taste
Step-by-Step Guide
Step 1
For the dough, mix sugar, salt, water, and two eggs. Add yeast and quickly knead. Then add flour and melted margarine, mixing until smooth. Leave the dough until it rises to double its size.
Step 2
To prepare the filling, take a head of cabbage, wash it, peel it, and chop it into squares. For 560 g of chopped cabbage, add 250 ml of water and simmer until cooked, but do not overcook. The cabbage should remain slightly firm, as it will finish cooking in the oven.
Step 3
Take 400 g of boiled cabbage and mix it with three previously boiled and chopped eggs. Add mayonnaise and stir until smooth. Season with salt to taste.
Step 4
Roll out the risen dough into a sheet and spread the surface with well-softened margarine.
Step 5
Fold the dough in half, then in quarters to form a square. Pinch the edges well. Roll out to form a rectangle, fold in half, cover with plastic wrap, and refrigerate for 30 minutes.
Step 6
Once the dough has cooled, cut it into two octagons of 200 g each and roll them into circles. Then place one circle of dough on a baking sheet, brush with one egg, and evenly distribute the cabbage filling. Cover with the second circle. Braid the dough and connect the top with dough shapes. Brush the pie with a mixture of egg, sugar, and salt.
Step 7
Bake the pie in the oven for 40 minutes at 355°F.
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