Winter vegetable pie
You can use a lot of different cabbages for this truly wintery pie. White cabbage, broccoli and Brussels sprouts can be used. They differ from each other in taste and the pie will only benefit from this. Just fry each one individually in vegetable oil first until golden brown.
Ingredients
Servings 6 servings- 250 g ready-made puff pastry
- 200 g frozen Brussels sprouts
- 100 g frozen cauliflower
- green beans - 100 g frozen
- onion - 1 onion
- 50 g Russian cheese
- 1 egg white
- egg - 1 pc
- 1.5 st. l. starch
- vegetable oil - 2 tbsp.
- salt
Cooking
Step 1
Defrost vegetables, dry, laying out on paper napkins. Peel the onion, cut into half rings. Heat vegetable oil in a large frying pan. Fry the onion, 4 min. Add vegetables, cook over medium heat for 7 minutes.
Step 2
Transfer the roasted vegetables to a platter. Add starch, salt, pepper. Mix and set aside. Vegetables should cool to room temperature.
Step 3
Roll out the dough on a floured work surface. Cut out a square with a side of 20-22 cm. From the remaining dough, cut out 4 sides 25 cm long and 2.5 cm wide. Cover the baking sheet with a sheet of parchment, grease it with oil. Put a square of dough on top. Lubricate the edges of the square with egg white, put the sides so that their ends overlap one another. On the square, make several punctures with a fork or knife. Do not pierce the sides!
Step 4
Carefully distribute the filling over the square, without going over the sides. Lightly beat the egg, brush the sides with it.
Step 5
Cheese grate on a coarse grater. Preheat the oven to 200ºС. Sprinkle vegetables with cheese. Place the pie in the oven and bake for 20 minutes. Serve hot.