Pepper and Cabbage Pie
Description
Perfect for serving with tea and coffee. For yeast-based pies, it's important that the filling is warm or completely cooled. Hot filling kills the yeast in the dough, causing the pie to rise poorly. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Shred the white cabbage thinly.
- 2
Step 2
Fry the cabbage in vegetable oil until cooked. Add a little salt at the end of frying. You can add spices to taste. I didn't add any.
- 3
Step 3
Dissolve the yeast in warm water. Add salt and sugar. Let it sit for 20 minutes. The yeast will activate. Now sift the flour. Pour in the water and add 1 egg. Knead the dough (knead by hand for 10–15 minutes). During kneading, add 3 tablespoons of vegetable oil into the dough. Cover the bowl with plastic wrap and let the dough rise for 1 hour. The dough will rise. Then punch it down.
- 4
Step 4
Roll out the dough into a flat layer. Place it in a baking dish.
- 5
Step 5
Place the cooled filling onto the pie. Spread evenly.
- 6
Step 6
Beat the eggs with milk. Add a little salt. Pour the egg mixture over the cabbage in the pie. Now slice the bell pepper and arrange it on top of the cabbage according to your taste.
- 7
Step 7
Bake the pie in the oven at 200 degrees until golden brown (40 minutes). Serve sliced.