Cabbage made from puff pastry. Layered pie with cabbage. Yeast version of the dough

Is it difficult to make puff pastry for a pie yourself or is it better to buy ready-made? How to make the filling tastier? Should you choose yeast or non-yeast dough? Damiko will answer all your questions and tell you how to properly prepare cabbage pie from puff pastry.

Like any pastry, cabbage pie made from puff pastry cannot be called a dietary dish, so it is not recommended for those who are on a diet. However, with proper preparation of the filling, you can slightly reduce the calorie content of the dish.

Traditional fried cabbage for the pie, as well as adding boiled eggs to it, will make the filling the most nutritious. If, instead of frying, you stew the cabbage and add some mushrooms (for example, canned champignons), the calorie content of the dish will decrease slightly.

If you don't have much time to prepare, you can use store-bought dough instead of homemade dough. However, when choosing it, you need to be careful and be sure to look at the expiration date and composition of the product you are purchasing. If there are a lot of preservatives in the composition, the cake will not turn out airy, since the dough may separate during baking and cook unevenly.

To make the pie more tender and tasty, try stewing the cabbage in a small amount of milk. Young cabbage does not need thorough heat treatment, so instead of stewing it, you can simply scald it with boiling water.

If you don’t know which dough is better to choose for cabbage pie - yeast or yeast-free, it’s better to go with the first option, since adding yeast makes the pie more airy, tender and soft. Yeast-free dough is appropriate to use when you have little time, as it prepares and bakes faster.

Cabbage pie made from ready-made dough

Making a cabbage pie from ready-made puff pastry will only take you half an hour.

Ingredients

Half a kilo of ready-made dough (it is best to choose yeast dough, in sheets)
Head of cabbage
5 chicken eggs
A little flour for rolling out the dough
Salt to taste
Vegetable oil for frying cabbage

Cooking process

Wash the cabbage and chop finely, then fry in oil until golden brown and simmer for 15-20 minutes, and then add salt to taste.

Boil the eggs, grate or finely chop them, mix them with the cabbage when it has cooled.

Roll out the pre-thawed dough and place it on a baking sheet or in a baking dish.

Place the filling in the middle of the dough sheet, and cut the free edges of the dough sheet into strips, which you then connect on both sides as if you were braiding a braid over the filling.

Sprinkle ice water over cake and let sit for a few minutes.

Place the pie in an oven preheated to 200 degrees and bake until done. Readiness can be determined by the golden brown crust.

Pie with cabbage made from yeast-free puff pastry

There are some special features when preparing such a pie. To ensure the dough has the correct consistency, use ice water rather than just cold. You need to knead the dough very quickly, because when it comes into contact with your hands, it heats up and loses its elasticity. You need to chop the butter for the dough with a knife, but it’s better to knead it in a blender.

Ingredients

4 cups flour
250 ml water
300 grams butter
Teaspoon lemon juice
Half a teaspoon of salt for dough
Cabbage forks weighing 400−500 grams
200 grams of fresh carrots
Salt and ground black pepper to taste for filling

Cooking process

Place ice-cold butter in the sifted flour (it’s better to keep it in the freezer for a while), then chop it with a knife and mix with the flour.

Mix ice water with lemon juice and salt, and then slowly add this mixture to the flour mixture, stirring with a spoon or in a blender.

Leave the finished dough in the refrigerator for half an hour, and while it is cooling, prepare the filling: fry the shredded cabbage and carrots, and then simmer for a quarter of an hour, then add salt and black pepper. Let the filling cool.

Take the dough out of the refrigerator, divide it into two parts, roll it out, place one half on a baking sheet, and place the filling on it.

Cover the pie with the other half of the dough, seal the edges, and then make slits in the top layer.

Bake the pie for about half an hour in the oven at 200 degrees.

Cabbage pie made from puff pastry

Cabbage pie made from yeast dough always turns out juicy and airy. It is usually served with hot tea.

Ingredients

A heaped teaspoon of dry yeast
Half a kilo of flour
250 ml milk
80 grams of sugar
250 grams butter
A pinch of salt
Cabbage and eggs for filling

Cooking process

Dissolve the yeast in warm milk, soften the butter, and sift the flour.

Add softened butter to the milk and sugar to the flour, mix.

Pour the flour and sugar into the milk-butter mixture and stir until the mixture becomes smooth and soft. Then put the dough in the refrigerator for half an hour.

While the dough is cooling, make the filling: fry and simmer the cabbage, boil and chop the eggs, then mix the ingredients, add salt to taste.

Step-by-step recipes for a fragrant, tasty and satisfying cabbage pie made from puff yeast dough

2017-11-11 Liana Raimanova

Grade
recipe

4514

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

5 gr.

16 gr.

Carbohydrates

23 gr.

261 kcal.

Option 1. Classic recipe for cabbage pie made from puff pastry

One of the most popular and favorite dishes in Rus' was cabbage pie. But even in our time, such baking has not lost its relevance. There are many recipes for pie made from ordinary yeast, butter and jellied dough. But the most delicious and easiest to prepare is cabbage pie, baked from puff pastry dough - very tender, porous, crumbly, melting in your mouth.

Ingredients for the dough:

flour - 820 g;
450 g drained oil;
8 g instant yeast;
warm milk - 130 ml;
filtered water - 90 ml;
egg;
40 g each of salt, sugar.

For filling:

1 not too large head of cabbage;
five eggs;
fifteen g of salt;
vegetable oil - three tablespoons.

First you need to knead the dough: pour slightly warmed water into the bowl, add yeast, add a little sugar and let stand under a towel for 20 minutes. Break an egg into the yeast water, then pour in warm milk, stir well with a spoon or fork. Pour flour, previously sifted and mixed with salt and a pinch of sugar, onto the table. Put soft butter into the flour, chop it with a knife, while simultaneously rolling it in flour. Make a hole in the butter-flour crumbs and slowly pour in the yeast mixture, kneading with your hands with smooth and gentle movements, but not for too long. Roll into a ball, pack in a plastic bag and leave in the refrigerator for several hours.

Rinse the cabbage, chop into crumbs, place in a frying pan in oil and fry until slightly orange, add salt and flour.

Boil the eggs until thick, cool, peel, and chop with a knife.

Combine eggs with cabbage and mix.

Remove the dough from the refrigerator, roll it into a thin flat cake, and place it on a parchment-lined baking sheet so that the edges hang over the sheet.

Spread the filling over the entire surface, cut the edges into 4-centimeter strips, connect and place opposite each other, weave a braid so that it runs along the top of the filling.

Using a special brush, sprinkle the cake with cold water and let it sit for 12 minutes.

Place in the oven, preheated in advance, bake for half an hour at a temperature slightly above moderate.

For more flavor, you can add your favorite herbs or spices, or simple black pepper, to the cabbage filling.

Option 2. Quick recipe for cabbage pie made from puff pastry

Modern stores and supermarkets have a huge assortment of different products that reduce cooking time. Puff pastry made with yeast is no exception. By purchasing it ready-made, you will speed up the cooking process, and literally after 30 minutes you will have a fragrant hot pie on your table.

Ingredients:

puff pastry with yeast - half a kilogram;
a small head of cabbage;
half a dozen eggs;
flour - a handful;
salt - 5 g;
vegetable oil - 50 ml;
black pepper - 30 g.

How to quickly make a cabbage pie from puff pastry

Chop the washed cabbage into fine crumbs.

Fry, stirring, in hot oil for a little less than half an hour.

Place hard-boiled eggs, previously diced, into the fried cabbage, lightly add salt and pepper, add a little flour, and stir.

Place special baking paper on a frying pan, place a rolled out layer of puff pastry, and spread the filling on top. Trim the overhanging edges of the dough.

Roll the cut dough into flagella and place them on the filling in the form of a mesh.

Place the sheet with the cake in a well-heated oven for half an hour.

Remove the pie, cool and divide into portions, serve garnished with parsley sprigs.

You don’t have to boil the eggs, but add them raw to the hot cabbage and fry them a little.

Option 3. Cabbage pie made from puff pastry with minced meat

The pie according to the following recipe turns out to be nourishing, juicy and very tasty. Minced pork can be replaced with beef or chicken.

Ingredients:

a small piece of white cabbage;
3 handfuls of minced pork;
onion head;
4 eggs;
a handful of flour.

Dough:

purified water - 1 liter jar;
7 g instant yeast;
690 g flour;
40 g salt;
a handful of sugar;
egg;
a little less than half a kilogram of drained oil;
350 ml country milk.

Step by step recipe

Make puff pastry with yeast: pour water into a deep metal bowl and heat over low heat. Pour in milk, add yeast, sugar, salt, stir and let sit for a few minutes. Beat the egg into the yeast mixture with a fork. Sift the flour into a cup, mix with soft butter into light butter crumbs. Pour the yeast mixture with milk into the flour and butter, slowly knead the dough, make a ball, wrap in film and let cool in the refrigerator for 2 hours.

Prepare the filling: wash the cabbage, cut into small cubes, sprinkle with salt, pepper and mash with your hands to release juice, set aside.

Salt and pepper the minced meat and combine with finely chopped onion.

Boil the eggs in salted water, cool, peel, chop and add to the minced meat and onions, mix everything thoroughly.

Divide the dough so that you get two identical halves, roll one into a thin flat cake, and place on a flat baking sheet.

Place the filling on top.

Roll out the other half and cover the pie with it, sealing the edges tightly.

Separate the yolk from the egg, whisk and brush the surface of the pie, place in the oven for 25 minutes.

Cool before serving and divide into portions.

If desired, the minced meat can be fried in a frying pan with butter along with onions and cabbage.

Option 4. Ring pie with cabbage made from puff pastry

A very interesting and beautiful cabbage pie baked from puff pastry, alluring with its unusual shape and breathtaking aroma.

Dough ingredients:

10 handfuls of flour;
385 ml water;
320 ml milk;
instant yeast - 15 gram pack;
a handful of sugar;
ten g of salt;
one egg;
450 g butter.

For the first filling:

a small head of cabbage;
odorless sunflower oil - 50 ml.

For the second filling:

6 eggs;
onion greens - 8 feathers;
salt, pepper - 30 g each.
vegetable oil - 3 tbsp. spoons.

Step-by-step recipe for cabbage pie made from puff pastry

From all of the above products, make homemade puff pastry with yeast and put it in the refrigerator to cool.

Prepare the first filling: finely chop the washed cabbage and fry in oil until light brown.

Second filling: combine boiled and diced eggs with chopped green onions, pepper, salt, and mix.

Roll out the dough into a flat cake and cut into strips 5 cm wide.

Lengthen the strips a little with a rolling pin.

Place a small amount of cabbage filling on one strip, and egg filling on the second, and alternate until the fillings and dough strips are gone.

Seal the edges of the strips tightly and roll them into a sausage shape.

Grease a baking sheet with oil and place one sausage, twisting it slightly.

Attach the second to the first, changing the fillings.

Bake for 1/2 hour.

Before serving, cool and divide into portions and serve with tea.

And if you use sauerkraut, the pie will turn out with a pleasant, delicate sourness.

Option 5. Open pie with cabbage made from puff pastry

The canned fish, eggs and milk included in the filling of this pie give the baked goods an exquisite taste and aroma, and hot pepper adds a slight spiciness.

Ingredients:

1 sheet of prepared puff pastry:
milk - 350 ml;
4 eggs;
5 green onions;
hot pepper - 1 pod;
20 g ground basil;
10 g salt;
5 pieces of canned tuna;
200 g Cheddar cheese;
9 broccoli buds.

How to cook

Preheat the oven.

Place a layer of dough in a special, not too deep form, and place in the oven for 7 minutes.

Break the eggs into a cup and beat with a fork.

Remove the hot pepper from the stalk and chop with a knife.

Place pepper and ground basil into the eggs, add salt, and stir well.

Mash the tuna with a fork and add to the egg mixture along with the shredded Cheddar cheese and milk.

Pour the liquid filling onto the baked puff pastry and place it back in the oven for half an hour.

Place the broccoli in a saucepan with water and boil for about ten minutes, remove from the water and dry on a towel.

Remove the pie from the oven, place the broccoli on top and place in the oven for another twenty minutes.

Cool the baked pie slightly and divide into portions.

The pie will cook faster if you add broccoli to the liquid egg filling and pour the mixture on top of the raw dough.

If you are a fan of fried or stewed cabbage, then you will definitely like this pie. Serving fried cabbage just in a plate is a boring dish, but a pie with the same fried cabbage looks like you worked tirelessly in the kitchen. But in fact, your work here is only 5 minutes. Here's a little trick.

For such a pie, any puff pastry is suitable - regular puff pastry or puff pastry. I have the second one. It is sold already rolled out, in sheets in square or rectangular packaging.

Place baking paper in the pan where you will bake the cake. This will make it easier to remove the cake from the pan. Roll out the layer into the desired shape. Leave the dough in the pan while you make the filling.

It doesn’t matter at all how you chop the cabbage - into thin strips or larger strips, into squares or grated. Prepare cabbage the way you like it. In my version, it will be simply shredded cabbage and fried in vegetable oil with the addition of ground black pepper.

So, fry the cabbage and add ground black pepper. If you have it half ready, it’s even better, you’ll save time. The cabbage will arrive in the pie itself. Salt it to taste. If you like cabbage with eggs, then add eggs too.

Before putting the cabbage on the dough, let it cool slightly.

Roll out the second layer of dough and place it on the cabbage. Or do like me. Initially, the rolled out layer was designed with twists on the top layer. Wrap the cabbage in an “envelope” and pinch the joints of the dough.

Place the pie in an oven preheated to 200 degrees and bake the pie for about 20 minutes. The test will show whether the pie is ready or not.

Great lunch is ready! Not just fried cabbage, but layered cabbage pie.

Bon appetit!

Snack pies are very popular among housewives. They are quick to prepare and do not require special skills. For example, cabbage pie made from puff pastry.

Ingredients

cabbage – 1 head of medium size;
onion – 1 pc.;
carrots – 1 pc.;
egg – 1 pc.;
butter – 100 g for filling, 50 g for greasing the mold;
puff pastry – 0.5 kg.

Preparation

Preparing the filling

While the finished filling is cooling, it's time to make the dough. It’s better to use yeast puff pastry, but yeast-free ones will also work. Roll out the defrosted dough on the table. The result should be a layer slightly larger than the shape for the sides.

Baking a pie

You can also make this pie in a slow cooker. You need to prepare the vegetables as described above. Cut a circle out of the dough, slightly larger than the bottom. Place it in a greased multicooker bowl. Place the filling. Roll out the second part of the dough, cover the pie, make punctures in several places with a fork to allow hot air to escape, and pinch the sides. Brush with egg. Bake for 40 minutes in the “Baking” or “Multi-cook” mode.
Cabbage is not the only filling for this dish. This type of baking turns out great with mushrooms, fish, and minced meat. You can take any meat: chicken, pork, beef. Even with potatoes it will be very tasty.
Use fresh cabbage, not pickled. There must be a natural taste and aroma.
Appearance is also optional. The pie can be made completely open or completely closed. Sprinkle with sesame seeds, decorate with braids from the leftover dough, and make ham flowers.
The layer cake can be served warm or cold. If desired, reheat in the microwave.

Step-by-step recipes for making a delicious and light puff pastry pie with fresh and sauerkraut

2017-11-09 Natalia Danchishak

Grade
recipe

3373

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

5 gr.

18 gr.

Carbohydrates

19 gr.

267 kcal.

Option 1. Classic recipe for cabbage pie made from puff pastry

An appetizing and tasty pie is served as a snack for lunch or a main dish for dinner. The cooking process is simple, since only the cabbage requires preparation, which needs to be stewed.

Ingredients:

half a fork of white cabbage;
700 g puff pastry;
four eggs;
a bunch of fresh greens;
80 g olive oil.

Step-by-step recipe for puff pastry cabbage pie

Wash the head of cabbage and remove the top leaves. Shred the cabbage into small thin strips using a sharp knife or shredder.

Place the shredded cabbage in a saucepan, add a little olive oil and simmer the vegetable over low heat for about five minutes, until soft.

Boil the eggs until hard-boiled for eight minutes. Cool under running cold water. Clean and finely chop. Rinse the washed greens, dry them and chop them. Combine eggs, stewed cabbage and greens. Season with salt and spices. Mix.

The puff pastry is completely defrosted under natural conditions. We divide it into two parts: large and small. We put a larger sheet of dough into the mold and make sides. Spread the filling and smooth it out. Cover the filling with a smaller sheet of dough. Brush the top with beaten egg and pierce it in several places with a fork.

Preheat the oven to 200 C. Place the pie in it and bake for 45 minutes.

Shred the cabbage into very thin strips. The filling will be juicier if you pre-salt the vegetable and knead it with your hands.

Option 2. Quick recipe for puff pastry cabbage pie

Cabbage is a light, healthy and affordable product. Puff pastry can now be purchased at any store, so there is no need to spend time and effort preparing it.

Ingredients:

kg yeast puff pastry;
30 ml milk;
kg of white cabbage;
yolk;
four onions;
salt;
five eggs;
Bay leaf;
freshly ground black pepper.

How to quickly make a cabbage pie from puff pastry

Peel the onions, wash and chop into thin half rings. Place a frying pan over medium heat, pour in vegetable oil and heat it well. Place the onion in it and fry it, stirring constantly, until lightly browned.

Chop the cabbage into thin short strips. Add the chopped vegetable to the pan, stir, cover and simmer over low heat. When the cabbage has reduced in volume and becomes soft, pour in a little olive oil, pepper and add a bay leaf. Stir and simmer until done. Cool the cabbage completely.

Cool the hard-boiled eggs, peel and chop into medium cubes. Then chop it even finer with a knife. Add to cabbage and mix well.

Divide the defrosted dough into two parts. Roll one piece into a rectangle. Distribute half of the filling in the center along the entire length. Bring the edges together in the center and seal tightly.

Line a baking sheet with parchment and place the pie on it, seam side down. Roll out the second part of the dough. Place the remaining filling in the center, leaving 2 cm of free dough at the bottom and 5 cm at the edges. Make cuts on the sides to create equal strips. Tuck in the top and bottom pieces. Place the side strips on the filling in the form of a pigtail. Place the second pie on a baking sheet.

Combine the yolk with milk, shake and brush the resulting mixture onto the pies. Bake for 20 minutes in an oven preheated to 200 C.

Do not use the microwave to defrost dough. The filling is best prepared from tender young cabbage. If you are using winter varieties of vegetables, be sure to knead them with your hands before stewing.

Option 3. Pie with cabbage and puff pastry rice

In this recipe, in addition to cabbage, boiled eggs and rice are added to the filling. This will make the baked goods filling, but will not add calories. This pie will not harm your figure at all.

Ingredients:

400 g white cabbage;
salt;
two heads of onions;
30 ml sunflower oil;
stack boiled rice;
half a kilogram of puff pastry;
two boiled eggs;
yolk.

How to cook

Sort the rice grains, rinse until clean, place in a small saucepan and boil until tender. Cool the finished rice.

Wash the eggs, place in a saucepan, cover with clean water and put on fire. Cook from the moment of boiling for seven minutes. Then cool, peel and cut into small cubes.

Finely chop the peeled onion. Remove the cabbage from the top leaves. Grind into thin strips using a shredder or a sharp knife. Add salt and knead lightly with your hands.

Heat a frying pan on the stove, pour sunflower oil into it and add onions. Fry the vegetable, stirring constantly, until golden brown. Place in a deep cup. Add cabbage to the same frying pan and fry, stirring, over high heat until the liquid has evaporated. Now add the fried onion, stir and simmer over low heat until tender. Set the pan aside and cool. Combine warm cabbage with boiled rice and eggs. Stir.

Remove the circle from the springform pan. Roll out the dough and cut the cake into a circle shape. Line the bottom with parchment paper and place a circle of dough on it. Place the cabbage filling on it. Flatten, leaving some loose dough around the circle. Collect the scraps, roll them out and cut them into strips. Place them on top of the filling in a lattice pattern. Place in the oven for 35 minutes. Bake at 180 degrees.

You can use the stewed cabbage left over from dinner as a filling. If the rice turns out sticky, transfer it to a sieve and rinse under running water.

Option 4. Open pie with cabbage and tuna made from puff pastry

Many people think that cabbage pie is a dish that is not appropriate to serve on a holiday table. We offer you a recipe for real gourmets. The pie looks impressive, and the taste is simply stunning.

Ingredients:

puff pastry sheet;
eight broccoli florets;
one and a half stack. milk;
stack shredded Cheddar cheese;
three eggs;
180 g canned tuna pieces;
third stack. chopped green onions;
a pinch of salt;
10 g chopped chili pepper;
5 g dried basil.

Step by step recipe

Turn the oven on 180 degrees. Place a sheet of defrosted puff pastry in a baking dish and make sides. Place in the oven and bake for five minutes. Then remove the crust and reduce the oven temperature to 120 C.

In a deep cup, combine the milk with the eggs and whisk lightly with a whisk. Add finely chopped green onions, basil, chili and salt. Shake again. Place tuna pieces and half a glass of grated cheese into the egg mixture. Stir. Pour the resulting mixture into a puff pastry crust and place in the oven for half an hour.

Boil drinking water in a saucepan, add salt and boil the broccoli in it for five minutes. Remove the cabbage with a slotted spoon and place on a paper towel. Cool. Remove the pie from the oven and place the cooked broccoli on top, pressing lightly into the egg mixture. Place in the oven for another half hour. Sprinkle the remaining cheese over the pie and bake for another five minutes.

Instead of Cheddar, you can use any other hard cheese. In winter, you can make a pie from frozen vegetables.

Option 5. Pie with fresh and sauerkraut on puff pastry

Sauerkraut is very healthy, because it is rich in vitamin C. The combination of fresh and pickled vegetables makes baked goods even healthier and tastier.

Ingredients:

250 g puff pastry;
spices and salt;
300 g fresh cabbage;
vegetable oil;
two onions;
yolk;
300 g sauerkraut;
four boiled eggs.

How to cook

Finely chop the peeled onions and fresh cabbage. Place the vegetables in a heated frying pan with vegetable oil and fry until soft. Then cover with a lid, reduce heat and simmer for a few more minutes.

Peel the boiled eggs and finely chop. Combine stewed cabbage with sauerkraut, add eggs and mix well.

Roll out the dough and place it on a baking sheet, making the edges fairly high. Place the filling evenly in the middle. Flatten and fold the edges inward. Roll out the remaining scraps, cut into strips and place them on top of the filling in the form of a lattice. Shake the yolk with a fork and brush the pie with it.

Place the pie in an oven preheated to 200 C for forty minutes.

Before adding sauerkraut to the filling, squeeze it well from the brine. If you wish, you can stew sauerkraut with fresh cabbage.