Is it difficult to make puff pastry for a pie yourself or is it better to buy ready-made? How to make the filling tastier? Should you choose yeast or non-yeast dough? Damiko will answer all your questions and tell you how to properly prepare cabbage pie from puff pastry.
Like any pastry, cabbage pie made from puff pastry cannot be called a dietary dish, so it is not recommended for those who are on a diet. However, with proper preparation of the filling, you can slightly reduce the calorie content of the dish.
Traditional fried cabbage for the pie, as well as adding boiled eggs to it, will make the filling the most nutritious. If, instead of frying, you stew the cabbage and add some mushrooms (for example, canned champignons), the calorie content of the dish will decrease slightly.
If you don't have much time to prepare, you can use store-bought dough instead of homemade dough. However, when choosing it, you need to be careful and be sure to look at the expiration date and composition of the product you are purchasing. If there are a lot of preservatives in the composition, the cake will not turn out airy, since the dough may separate during baking and cook unevenly.
To make the pie more tender and tasty, try stewing the cabbage in a small amount of milk. Young cabbage does not require thorough heat treatment, so instead of stewing it, you can simply scald it with boiling water.
If you don’t know which dough is better to choose for cabbage pie - yeast or yeast-free, it’s better to go with the first option, since adding yeast makes the pie more airy, tender and soft. Yeast-free dough is appropriate to use when you have little time, as it prepares and bakes faster.
Cabbage pie made from ready-made dough
Making a cabbage pie from ready-made puff pastry will only take you half an hour.
Ingredients
- Half a kilo of ready-made dough (it is best to choose yeast dough, in sheets)
- Head of cabbage
- 5 chicken eggs
- A little flour for rolling out the dough
- Salt to taste
- Vegetable oil for frying cabbage
Cooking process
Wash the cabbage and chop finely, then fry in oil until golden brown and simmer for 15-20 minutes, and then add salt to taste.
Boil the eggs, grate or finely chop them, mix them with the cabbage when it has cooled.
Roll out the pre-thawed dough and place it on a baking sheet or in a baking dish.
Place the filling in the middle of the dough sheet, and cut the free edges of the dough sheet into strips, which you then connect on both sides as if you were braiding a braid over the filling.
Sprinkle ice water over cake and let sit for a few minutes.
Place the pie in an oven preheated to 200 degrees and bake until done. Readiness can be determined by the golden brown crust.
Pie with cabbage made from yeast-free puff pastry
There are some special features when preparing such a pie. To ensure the dough has the correct consistency, use ice water rather than just cold. You need to knead the dough very quickly, because when it comes into contact with your hands, it heats up and loses its elasticity. You need to chop the butter for the dough with a knife, but it’s better to knead it in a blender.
Ingredients
- 4 cups flour
- 250 ml water
- 300 grams butter
- Teaspoon lemon juice
- Half a teaspoon of salt for dough
- Cabbage forks weighing 400−500 grams
- 200 grams of fresh carrots
- Salt and ground black pepper to taste for filling
Cooking process
Place ice-cold butter in the sifted flour (it’s better to keep it in the freezer for a while), then chop it with a knife and mix with the flour.
Mix ice water with lemon juice and salt, and then slowly add this mixture to the flour mixture, stirring with a spoon or in a blender.
Leave the finished dough in the refrigerator for half an hour, and while it is cooling, prepare the filling: fry the shredded cabbage and carrots, and then simmer for a quarter of an hour, then add salt and black pepper. Let the filling cool.
Take the dough out of the refrigerator, divide it into two parts, roll it out, place one half on a baking sheet, and place the filling on it.
Cover the pie with the other half of the dough, seal the edges, and then make slits in the top layer.
Bake the pie for about half an hour in the oven at 200 degrees.
Cabbage pie made from puff pastry
Cabbage pie made from yeast dough always turns out juicy and airy. It is usually served with hot tea.
Ingredients
- A heaped teaspoon of dry yeast
- Half a kilo of flour
- 250 ml milk
- 80 grams of sugar
- 250 grams butter
- A pinch of salt
- Cabbage and eggs for filling
Cooking process
Dissolve the yeast in warm milk, soften the butter, and sift the flour.
Add softened butter to the milk and sugar to the flour, mix.
Pour the flour and sugar into the milk-butter mixture and stir until the mixture becomes smooth and soft. Then put the dough in the refrigerator for half an hour.
While the dough is cooling, make the filling: fry and simmer the cabbage, boil and chop the eggs, then mix the ingredients, add salt to taste.
Cabbage Pie Recipes
puff pastry cabbage pie
30 minutes
150 kcal
5 /5 (1 )
Kitchen equipment
- cutting board;
- sharp knife or shredder;
- beet grater;
- pan;
- large flat ceramic dish;
- rolling pin;
- baking sheet with high sides;
- whisk;
- a cup for beating eggs for coating;
- pastry brush.
Ingredients
Did you know? One teaspoon contains 5 grams of liquid or sugar and 10 grams of salt. And in the dining room - 20 and 30 grams, respectively.
How to choose the right ingredients
- For half a kilo of dough, a small forkful of cabbage is enough. Can be combined fresh and sauerkraut, or make the filling entirely from sauerkraut. It can be prepared in advance. You can stew the cabbage the day before and leave it in the refrigerator until the next day.
- Depending on taste preferences, the dough for cabbage pie can be yeast, puff-yeast or puff. For those who adhere to diets, it is better to buy or prepare yeast-free dough with kefir. Its calorie content is significantly lower than that of yeast baked goods.
- Cabbage for the filling can be prepared in any of the known ways. For puff pastry, cabbage is considered the most delicious option. stewed in milk with the addition of a small amount of butter and coarsely chopped boiled eggs. If the eggs are small, take one more from the quantity specified in the recipe.
Step-by-step preparation
Before you start, you need to turn on the oven at 200°C and place the frozen dough on the table. Now you can start preparing the filling:
Let's move on to working with the test:
Did you know?
To prevent the filling from looking like porridge and the yolk from running away, coarsely chopped boiled eggs are sprinkled on top of the filling, and only after that the top layer of dough is placed.
Basic truths
- Despite the fact that traditional baked goods are made from yeast dough more tender and softer, it takes a long time to cook. Making cabbage pie from puff pastry is quick and easy, and the taste can be debated for a long time.
- Lack of time can be more than compensated for ready-made frozen semi-finished products– puff pastry, puff pastry or yeast dough.
- Despite its high calorie content, cabbage pie is not only possible, but also should be served on the table from time to time, timed to coincide with family celebrations.
- Perfect cabbage pie– a minimum amount of dough with a large amount of filling.
Possible other preparation and filling options
Cabbage pies are wildly popular. This is a delicious breakfast, a hearty lunch and a decent dinner. They are served with tea and first courses. There are a fabulous number of recipes - with cabbage and ham, and simply with stewed cabbage.
There are simply a huge number of recipes for making dough yourself. Check out the recipe for a quick, very easy to follow recipe. For those who like to tinker with flour in the kitchen, this recipe will be a great find.
There are also many ways to prepare pies not only in the oven. Pies can be baked in the microwave and in a frying pan. You can bake it very quickly and very easily.
Video recipe for puff pastry cabbage pie
I offer you step-by-step preparation of cabbage pie from ready-made puff pastry with very important recommendations. The video clearly demonstrates how easy and simple cabbage pie is to bake:
Delicious pie with cabbage made from puff pastry
Very tender and tasty pie. Very simple and fast. One of our family's favorites. If you prepare the filling the night before (you can keep it in the refrigerator) and get up half an hour early in the morning, I assure you that your family will not fall asleep for a long time... everyone will be drawn to the kitchen for the absolutely divine, amazing aroma!!! A tasty and satisfying breakfast is provided to you.
Recipe: The Best Puff Pastry “in a hurry”! https://www.youtube.com/watch?v=Hd2DVkxj0YY&index=68&list=PL9BZnBiHjujxQrdhv2Xf1DnRclSSnV55U
Well, very tasty - Pies with Cabbage made from yeast dough in the oven! https://www.youtube.com/watch?v=TTGEIZ2BjpI&index=76&list=PL9BZnBiHjujxQrdhv2Xf1DnRclSSnV55U
Our channel Sweet Home https://www.youtube.com/channel/UCv80wgA_QUvFijiTLJlJqeg
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We are waiting for photos of your culinary masterpieces on our group http://vk.com/familykuhnya OUR SITE FAMILY KITCHEN http://familykuhnya.com/ Our new channel! HappyLife Family https://www.youtube.com/channel/UCUdHxVVLBD-p9k2b7Fywarg
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https://youtu.be/JWYr_FYjX5Y
2015-04-08T15:11:20.000Z
A very tasty and quick pie with cabbage and egg made from puff pastry. Puff pastry is now sold in almost every store and every housewife often has a reserve in the freezer, so using it will allow us to prepare the pie as quickly as possible. The aroma during cooking is simply amazing. Pie with cabbage and egg is a win-win option for any table, be it unexpected guests or a planned family dinner.
Compound:
- Puff pastry (frozen) – 800 g
- White cabbage – 1 small head
- Eggs – 5 pcs (4 eggs for filling and 1 egg for brushing the pie)
- Onion – 1 pc.
- Dried dill - to taste
- Ground black pepper - to taste
- Salt - to taste
Preparation:
Wash the head of cabbage, remove the top leaves and chop into small strips.
Peel the onion and cut into small cubes.
Heat a little odorless sunflower oil in a deep frying pan and add the onion. Fry the onion until golden brown for 10 minutes, stirring occasionally.
Add the prepared cabbage to the fried onions, stir and fry over low heat for 40 minutes. To prevent the cabbage from burning, it must be stirred periodically. The cabbage should be soft and lightly brown. Do not cover the pan with a lid so that the cabbage is not stewed, but fried, it will turn out tastier.
Add salt, pepper and dried dill to the finished cabbage.
In parallel with frying the cabbage, boil 4 hard-boiled eggs. Cool them under cold water to make them easier to clean. Cut the peeled eggs into cubes.
Add eggs to fried cabbage and mix the filling.
The filling is ready, let's start assembling the pie. Remove the frozen dough from the freezer in advance and defrost according to the instructions. You can use both yeast and non-yeast dough. From the specified amount of dough, I got two pies slightly smaller than a standard baking sheet. Take a quarter of the dough, sprinkle it with flour and roll it out lightly. Place a layer of dough on baking paper.
Place half of the prepared filling on top of the dough layer and distribute it evenly. Leave some room around the edges for pinching.
Place another layer of dough on top of the filling. To make the edges of the dough stick together easily, moisten them with ordinary boiled water. Go around the edges of the pie with a fork to create a nice edge.
In a separate bowl, beat the egg and use a pastry brush to brush the surface of the pie. Either pierce the top of the pie with a fork or cut it so that steam can escape.
Place the pie in an oven preheated to 180 degrees for 40 minutes.
Pie with cabbage and egg made from puff pastry is ready. The pie can be served warm or cold.
Bon appetit!
Below you can watch a funny video:
First make the puff pastry filling. Remove the top leaves from the head of cabbage and separate the required amount of cabbage. Cut into thin strips. If the leaves are too hard, add salt and rub them a little with your hands. Heat vegetable oil in a deep frying pan or Dutch oven. Add cabbage, stir, add a little water (0.25-0.5 cups). Simmer the cabbage filling over low heat for about an hour, stirring occasionally.
To make the filling more spicy, additionally sauté onions and carrots in oil - one each, and season with ground pepper.
While the filling for the puff pastry pies is being prepared, hard-boil the eggs and cool in cold water. Add chopped eggs to the cabbage (I use a special metal grate for slicing), salt and season with salt to taste. Let the pie filling cool.
Remove the puff pastry for pies with cabbage from the freezer in advance. The average defrosting time at room temperature is usually 40-45 minutes. Cut the dough into squares - I had 4 rectangular layers, each of which I divided into 4 parts. Divide the filling into squares - about 2 tablespoons each, and form rectangular pies. To prevent the products from opening during baking, carefully pinch the edges. I usually go around the edge twice, the second time with a twist, so that the pies have a small twisted side.
Preheat the oven to 220 degrees (I do this on convection to speed up the process). Line a baking sheet with baking parchment and place cabbage pies made from yeast-free puff pastry at a short distance from each other. Prick the puff pastries with a fork - air generated during the baking process will escape through the resulting holes. Lubricate the surface of the products with vegetable oil.
If you are a fan of fried or stewed cabbage, then you will definitely like this pie. Serving fried cabbage just in a plate is a boring dish, but a pie with the same fried cabbage looks like you worked tirelessly in the kitchen. But in fact, your work here is only 5 minutes. Here's a little trick.
For such a pie, any puff pastry is suitable - regular puff pastry or puff pastry. I have the second one. It is sold already rolled out, in sheets in square or rectangular packaging.
Place baking paper in the pan where you will bake the cake. This will make it easier to remove the cake from the pan. Roll out the layer into the desired shape. Leave the dough in the pan while you make the filling.
It doesn’t matter at all how you chop the cabbage - into thin strips or larger strips, into squares or grated. Prepare cabbage the way you like it. In my version, it will be simply shredded cabbage and fried in vegetable oil with the addition of ground black pepper.
So, fry the cabbage and add ground black pepper. If you have it half ready, it’s even better, you’ll save time. The cabbage will arrive in the pie itself. Salt it to taste. If you like cabbage with eggs, then add eggs too.
Before putting the cabbage on the dough, let it cool slightly.
Roll out the second layer of dough and place it on the cabbage. Or do like me. Initially, the rolled out layer was designed with twists on the top layer. Wrap the cabbage in an “envelope” and pinch the joints of the dough.
Place the pie in an oven preheated to 200 degrees and bake the pie for about 20 minutes. The test will show whether the pie is ready or not.
Great lunch is ready! Not just fried cabbage, but layered cabbage pie.
Bon appetit!
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