Simple and quick cabbage pie
Description
Delicious pastry for the whole family. The main advantage of this pie is that you can customize the filling to your taste. For example, you can add some sautéed mushrooms, chicken fillet, minced meat, or vegetables. The yogurt-based dough turns out very tender and airy, even though the pie doesn't rise much during baking. You can use any hard cheese for the top layer: suluguni, Dutch cheese, or mozzarella. I also recommend adding a bit of Provencal herbs or basil if you prefer more aromatic dishes. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. Sift the flour and mix with salt and baking powder. Add vegetable oil and yogurt. Knead into an elastic dough. Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes.
- 2
Step 2
2. Shred the young cabbage, place it in a bowl, pour boiling water over it, and let it sit for 5 minutes. Chop the dill and onion. Drain the cabbage in a colander to remove all the liquid.
- 3
Step 3
3. Add chopped herbs, slice the boiled eggs, season with salt and pepper, mix in thick sour cream and stir well. Generously flour the surface and roll out the dough into a circle 3-4 mm thick.
- 4
Step 4
5. Transfer to a baking sheet. Place the filling in the center and fold the free edges of the dough over, slightly pinching them together. Sprinkle the top of the pie with grated cheese.
- 5
Step 5
6. Place in a preheated oven at 190 degrees for 25-30 minutes. Remove the pie from the baking sheet and let it cool.