Russian Cabbage Pie With Flaky Einkorn Crust Recipes

RUSSIAN CABBAGE PIE

Steps:

• Melt butter in a large skillet over medium-low heat. Add cabbage and cook until softened but not browned, about 30 minutes. Remove from heat and let cool, 10 to 15 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Mix cooled cabbage with hard-boiled eggs and dill. Season with salt.
• Line a pie plate with 1 sheet of puff pastry. Add cabbage filling, leaving some space around the edge. Cover with the second sheet of puff pastry and pinch edges together. Glaze the top with beaten egg.
• Bake in the preheated oven until golden brown, 40 to 45 minutes.

RUSSIAN CABBAGE PIE {WITH FLAKY EINKORN CRUST}

Steps:

• Place 2 cups einkorn flour, 1/2 teaspoon baking soda and 1/2 teaspoon salt in a bowl of a food processor (I use a mini but would recommend a regular one).
• Add 8 tablespoons cubed butter. Pulse a few times, until you see coarse crumbs.
• Add 1/2 cup sour cream; pulse until large chunks start to form.
• Transfer chunky mass onto a well-floured surface, and gently form a ball. Try to not over mix.
• On well floured surface, roll the dough out with to a large rectangle, about 8 x 10".
• Fold the dough in three like a letter. Roll the dough out again to a large rectangle and fold in three. Repeat one more time.
• Wrap dough in plastic, and place in refrigerator while you are preparing the filling.
• Hard boil 3 eggs (place eggs in a small pot, fill with cold water an inch over the eggs, bring to boil, cover, remove from heat, let sit for 12 minutes, rinse with cold water to stop cooking). Peel eggs.
• Shred 1 head of cabbage finely (you could use food processor, if you wish).
• Heat 2-3 tablespoons of ghee or butter in a large pan, add cabbage, 1 teaspoon mustard powder, salt and pepper to taste, and cook on medium for 7-8 minutes. The cabbage should be underdone. Remove from heat, grate eggs through a large grater straight into the cabbage, mix well.
• Cut the dough into two pieces. Roll it out to the size of the baking vessel. I use 1/2 jellyroll pan so I roll it out very thin, but a pie pan works well too, especially if you like thicker crust. You can use parchment paper.
• Place filling on the bottom crust; roll out the second piece of dough, and cover the top, pinching the ends.This dough is very forgiving so even if your edges are messed up, you won't know it after baking.
• Brush the top with a beaten egg, make small slits, and sprinkle with sesame seeds if you wish.
• Bake at 350ºF (180ºC) for 30 minutes.

RUSSIAN CABBAGE PIE

Steps:

• Sift together flour thru salt.
• Cut in butter, then 4 oz cream cheese.
• Roll out 2/3 of dough and line a 9-inch deep-dish pie dish.
• Roll out remaining pastry into a circle big enough to cover dish; chill.
• Spray a large skillet with butter-flavored cooking spray.
• Add onion and cabbage and at least 1/8 tsp (dried) or 1/2 tsp (fresh) of each herb.
• Sauté several minutes over medium heat, stirring constantly until cabbage is wilted& onions are soft; remove from pan.
• Spray skillet again and sauté mushrooms 5-6 minutes, stirring constantly.
• Spread other 4 oz cream cheese in the bottom of the pie shell.
• Arrange the eggs in a layer over the cream cheese.
• Sprinkle with a little dill, then cover with cabbage mixture, then a layer of the mushrooms.
• Cover with pastry circle, press crusts together tightly at the edges and flute with a fork.
• Cut a few short slashes in the top crust for steam to escape.
• Bake at 400°F 15 minutes.
• Turn temperature down to 350° and bake 20-25 minutes until crust is light brown.

RUSSIAN CABBAGE PIES

Steps:

• Preheat oven to 350.
• Place 1 TBSP butter in a small dish. Set aside (somewhere warm) to soften.
• Measure flour into large bowl. Add sour cream, sugar, and salt. Beat egg and add. Add softened butter. Stir together thoroughly, adding flour if too sticky to make into a ball. Shape into a ball, and stick in the freezer for 1/2 hour.
• After happily washing up your dough-making mess (you have some time), prepare your cabbage. Put the cabbage in a medium pot with 2 TBSP butter, and cook on medium heat, stirring regularly, about 10 minutes or until tender. While cabbage cooks, boil water in another pot and cook a hardboiled egg.
• After 1/2 hour has passed and your dough ball is cold, stir the hardboiled egg (crumbled) and salt and sugar (to taste) to your pot of cabbage. Turn off the heat. Grease a large pan.
• Roll the dough out to about 3 mm thick, on a floured surface. Cut circles using a mug (or round cookie cutter). Place a spoonful of filling in each circle (one at a time). Pinch closed. Be patient! This takes some practise . . .
• Place dumplings in greased pan. Roll out leftover dough as needed until you've used it all up. (No need to re-refrigerate.).
• Put pan in the oven and cook 20-25 minutes, until fork comes out clean from dough. (This is when you get to clean the rest of the mess! :) ).
• Serve with sour cream, and hot sauce if you like. Enjoy!