Pie with young herbs

Cooking

Step 1

Sift flour together with salt. Whisk the butter in a blender until foamy. Continuing to beat, add the yolks one at a time. When the mixture becomes homogeneous, pour it into a large bowl. Add flour, sour cream and baking powder. Quickly knead the dough, cover it with cling film and refrigerate for 1 hour.

Step 2

Meanwhile, prepare the pie filling. Remove the top leaves from the cabbage, cut out the stalk. Cut the cabbage into thin strips. Wash the sorrel and greens, dry and finely chop. Peel onions, garlic and carrots. Cut the onion into thin half rings, carrots into long sticks, chop the garlic. Wash the pepper, cut in half and remove the core; cut into sticks.

Step 3

Heat up the oil in a large frying pan. Fry onion in it (3 minutes), put carrots, garlic and pepper, cook for 4 minutes. Add cabbage, sorrel, herbs, sugar, pepper and salt, cook for 4 minutes. Remove from fire, let cool.

Step 4

Preheat the oven to 180°C. Cover the baking sheet with a sheet of oiled parchment. Divide the dough into 2 equal parts. Roll one part into a circle with a diameter of 25 cm and a thickness of 0.5 cm, put on a baking sheet. Prick the surface of the dough with a fork. Lay out the filling in a slide, leaving the edges 2.5 cm free.

Step 5

Roll out the second piece of dough into a slightly larger circle. With the blunt end of the knife, mark 3 straight lines on the circle passing through the center: thus the circle will be divided into 6 sectors. Cut in each sector a piece in the shape of a petal 8 cm long and a maximum width of 2.5 cm.

Step 6

Cover the pie with the second circle of dough. Press the edges with your hands. Make frequent cuts 2.5 cm long along the edge and bend one edge at each cut. Brush the top of the pie with the egg. Put in the oven, bake for 45 minutes.