Easy puff pastry cabbage pie
Such a puff pastry pie can be prepared even on weekdays, let alone weekends. Serve it with a light vegetable soup or chicken broth and dinner for the whole family will be provided. And it is also perfect for the winter holidays - have time to work out before the New Year's fuss has come.
Ingredients
Servings 8-10- 450-500 g yeast puff pastry
- 500 g white cabbage
- 1 medium carrot
- 1 bulb
- 2 garlic cloves
- 2-4 smoked sausages
- olive oil
- 1 large bunch of cilantro
- 1 egg
- 2 Art. l. milk
- salt, freshly ground black pepper
- sour cream for serving
Cooking
Step 1
Chop the cabbage and lightly fry in a pan with olive oil. Cut the sausages, grate the carrots on a coarse grater (or cut into thin strips), chop the onion. After about 10 minutes, add the chopped ingredients and cook until the cabbage is caramelized. Finely chop the garlic for a couple of minutes and add to the mixture. Season with salt and pepper to taste. Coarsely chop the cilantro.
Step 2
Defrost the dough and roll out two thin layers. Line a baking sheet with baking paper. Transfer one sheet of dough to a baking sheet, then lay out the filling and sprinkle with cilantro. Cover with the second layer of dough.
Step 3
Close the edges of the pie, poke a few holes in the dough with a fork. Thoroughly mix the egg with milk and brush the pie with the mixture.
Step 4
Bake at 180-200°C for 30-40 minutes. Serve with sour cream.