Trout and Cabbage Pie
Description
Homemade baked goods for tea. A tasty pie with an incredibly tender filling! The cabbage for the filling can be blanched in boiling water, placed in a sieve and well dried. Young cabbage can be added to the pie raw. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
Thinly shred the cabbage for the filling and heat it for a couple of minutes in the microwave. Cool it and squeeze out some excess moisture. Salt, pepper, add chopped hard‑boiled eggs (one or two, as you like) and finely sliced green onion. A teaspoon of vegetable oil will make the filling softer. Mix everything well.
- 2
Step 2
Defrost the sheet of dough and gently roll it out into a rectangle. Spread the cabbage filling in a wide strip down the middle. On top of it, place the trout, cut into fillets with the skin on, previously seasoned with salt and pepper to taste.
- 3
Step 3
Cut the dough on the sides into even narrow strips at a 45-degree angle. Alternately wrap the strips around the filling, forming a braid.
- 4
Step 4
Roll the leftover dough into strips and decorate the pie with them. Brush with salted egg yolk. Optionally sprinkle with sesame seeds.
- 5
Step 5
Bake the pie in a preheated oven at 180 °C until golden brown.
- 6
Step 6
The pie can be served both hot and cold.