Layered cabbage pie
Description
Delicious baked goods for the whole family. I love pies, but I don't like fussing with dough, so I often make pies using store-bought puff pastry. It's quick, tasty, and quite filling. I choose the filling based on what I have in my fridge. In my opinion, puff pastry goes well with various fillings—or maybe I'm just a fan of puff pastries :) Today I'll tell you about it. Serve cooled down or slightly warm.
Instructions
- 1
Step 1
Finely shred the cabbage, remove the thick stems, and slightly mash it.
- 2
Step 2
Finely dice the peeled onion.
- 3
Step 3
Wash the mushrooms and slice them thinly.
- 4
Step 4
On a heated skillet with vegetable oil, sauté the onion for a few minutes, then the mushrooms for about 3 minutes, and then add the cabbage. Gently mix and cook over high heat for about 5 minutes, stirring constantly. Add salt and pepper to taste.
- 5
Step 5
Now let's work with the dough. If it was frozen, take it out ahead of time to let it thaw. Roll out one part of the dough into a thin rectangular sheet and transfer it onto a baking tray lined with parchment paper or simply greased with vegetable oil. Evenly spread the prepared filling over the dough.
- 6
Step 6
The top layer, also rolled out thinly, is placed over the filling. Seal the edges of both layers with a fork—this will look nice and prevent the filling from spilling out. Prick the top layer of dough with a fork or make several small decorative cuts—this allows steam to escape from the filling.
- 7
Step 7
For a beautiful crust, brush the pie with beaten egg. Place in the oven and bake at 180 degrees for about 30 minutes. Do not serve the finished layered cabbage pie immediately; let it rest under a kitchen towel for 15–20 minutes.