Russian Vegetable Pie 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 VEGETABLE PIE

Steps:

• Make a pastry by sifting together the dry ingredients, cutting in the butter and working it together with the cream cheese.
• Roll out 2/3 of the pastry and line a 9-inch pie dish.
• Roll out the remaing pastry and make a circle large enough to cover the dish.
• Put it away to chill.
• Preheat oven to 400.
• Shred a small head of cabbage coarsely.
• Wash the mushrooms and slice them.
• Peel and chop the onion.
• In a large skillet, melt 2 tbs butter.
• Add onion and cabbage. Sauté for several minutes, stirring constantly.
• Add at least 1/8 tsp each of marjoram, tarragon and basil (all crushed) and some salt and pepper.
• Stirring often allow the mixture to cook until the cabbage is wilted and the onions soft. Remove from the pan and set aside.
• Add another tbs of butter to the pan, and sauté the mushrooms lightly for about 5 or 6 minutes, stirring constantly.
• Spread the cream cheese in the bottom of the pie shell.
• Slice the eggs and arrange the slices in a layer over the cheese.
• Sprinkle them with a little chopped dill, then cover them with the cabbage.
• Make a final layer of the sautéed mushrooms and cover with the circle of pastry.
• Press the pastry together tightly at the edges and flute them.
• With a sharp knife, cut a few short slashes through the top crust.
• Bake in a 400 degree oven for 15 mintues, then turn the temperature down to 350 degrees and continue baking for another 20-25 minutes or until the crust is light brown.

RUSSIAN VEGETABLE PIE

Steps:

• Place bottom half of pie crust in pie baking dish. Shred cabbage coarsely. Wash and slice mushrooms. Peel and chop onion. In a large skillet melt about 2 tablespoons butter. Add the onion and cabbage and saute for several minutes stirring constantly. Add 1/8 teaspoon each marjoram, tarragon, basil and some salt and ground pepper. Stir often until the cabbage is wilted and the onions soft. Remove from pan and set aside. Saute the mushrooms in the same pan for 5-6 minutes. Spread the softened cream cheese in the bottom of the pie shell. Sprinkle with dill. Cover with the cabbage Add the mushrooms. Place top half of pie crust over the contents. Cut several vents in the crust. Bake at 400 degrees for 15 minutes then reduce temperature to 350 degrees for an additional 20-25 minutes or until crust is light brown. Per Serving (excluding unknown items): 405 Calories; 31g Fat (67.4% calories from fat); 7g Protein; 27g Carbohydrate; 3g Dietary Fiber; 54mg Cholesterol; 470mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 6 Fat.

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 VEGETABLE PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C.) Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
• In a large bowl, combine flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cream cheese until mixture forms a ball. Roll out 2/3 of the pastry and line a 9 inch pie dish. Roll out the remaining pastry and make a circle large enough to cover the dish. Put it away to chill.
• In a large skillet, melt about 2 tablespoons butter. Add the onion and cabbage and saute for several minutes, stirring constantly. Season with marjoram, tarragon, and basil, salt and pepper. Cook, stirring occasionally, until the cabbage is wilted and the onions are soft. Remove from the pan and set aside. Add another tablespoon of butter to the pan and saute the mushrooms lightly for about 5 to 6 minutes, stirring constantly.
• Spread the softened cream cheese in the bottom of the pie shell. Arrange the egg slices in a layer over the cheese. Sprinkle them with chopped dill, then cover them with the cabbage. Make a final layer of the sauteed mushrooms and cover with the circle of pastry. Seal and flute the edges of the crust. With a sharp knife, cut a few short slashes through the top crust.
• Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 20 to 25 minutes, or until golden brown.