Pie with cabbage and egg
When a young cabbage appears on the shelves, I always bake this pie! The filling is so tasty and tender that you want to eat it immediately :) Everything is balanced in this pie - thin unleavened dough and a lot of toppings! Be sure to cook
Ingredients
Servings 6- butter 100 g
- sour cream 100 g
- egg 1 pc.
- salt 1 pinch
- flour 1.5 tbsp.
- young cabbage 1/2 pc.
- hard-boiled eggs 3 pcs.
- change 1/2 h. l.
- pepper 1 pinch
- vegetable oil 2 tbsp. l.
Cooking
Step 1
We are preparing the stuffing. Shred the cabbage. In a saucepan, heat a small amount of vegetable oil (I have coconut), put the cabbage, salt, pepper, and fry, stirring, for 7-10 minutes. The cabbage should become soft, but do not allow the formation of strong frying.
Step 2
Finely chop the eggs, add to the cabbage, mix.
Step 3
The dough is easy to prepare. Beat the egg, add soft butter, sour cream and salt, mix. Add the sifted flour and knead the dough. Do not interfere for a long time!
Step 4
Divide the dough into 2 unequal parts. Lightly grease the detachable form with butter, lay out most of the dough, forming the base and sides.
Step 5
Transfer the filling to the dough. Roll out a smaller part of the dough into a circle, prick with a fork, and lay on top of the filling, pinch the edges.
Step 6
Brush the pie with beaten egg, sprinkle with sesame seeds if desired. Bake at 180 degrees for 30 minutes until the top of the pie is golden. Allow the pie to cool, cut into portions and serve.