Cabbage, Leek, and Egg Pie
Baking and Desserts • Russian
Description
Cabbage, Leek, and Egg Pie
Ingredients
- Wheat Flour 20 oz
- Dry Yeast Dr.Oetker 0 oz
- Milk 5 fl oz
- Water 5 fl oz
- Butter 5 oz
- Salt ¼ teaspoon
- Sugar 5 oz
- Cabbage 20 oz
- Leek 1 piece
- Carrot 1 piece
- Chicken Egg 2 pieces
Step-by-Step Guide
Step 1
Prepare the starter: dissolve the yeast in warm milk, gradually adding part of the sifted flour (about half a glass). Cover the starter and place it in a warm place for 40 minutes.
Step 2
After 40 minutes, add the softened butter, sugar, and salt to the starter, then gradually add the remaining flour. Knead the dough and let it rise for 1.5 hours. Then punch down the dough and let it rise for another 1.5 hours.
Step 3
Prepare the filling: add the shredded cabbage to the sautéed leek and carrot cooked in butter. Let it simmer on low heat.
Step 4
Divide the dough into 2 parts, placing one part at the bottom of a baking dish. Add the filling: a layer of cabbage, then a layer of chopped boiled eggs. Cover the filling with the second part of the dough. Make holes on top for steam to escape. Brush the pie with an egg wash (egg + teaspoon of boiled water). Bake in a preheated oven at 355°F for 40 minutes.
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