Puff pastry cabbage pie recipes

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

For such a pie, any puff pastry is suitable - ordinary puff or puff yeast. I have a second one. It is sold already rolled out, in sheets in a square or quadrangular package.

In the form where you will bake the cake, put baking paper. It will make it easier to take the cake out of the mold. Roll out the layer of the desired shape. Leave the dough in the form while you work on the filling.

It doesn’t matter at all how you chop the cabbage - into thin straws or larger straws, squares or grate. Cook cabbage the way you like it. In my version, it will be just cabbage chopped and fried in vegetable oil with the addition of black ground pepper.

So, fry the cabbage and add black ground pepper. If it is half ready for you - even better, you will save time. The cabbage will come 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, it must be allowed to cool slightly.

Roll out the second layer of dough and lay on the cabbage. Or do like me. Initially, the rolled layer was calculated with twists on the top layer. Wrap the cabbage with an "envelope" and pinch the joints of the dough.

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

Great lunch is ready! Not just fried cabbage, but a puff pastry with cabbage.

Enjoy your meal!

Is it difficult to make puff pastry for a pie on your own, or is it better to buy ready-made? How to make the filling tastier? Should I choose yeast or yeast-free dough? Damiko will give answers to all questions, and tell you how to cook puff pastry cabbage pie.

Like any pastry, cabbage puff pastry pie cannot be called diet 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 a pie, as well as adding boiled eggs to it, will make the filling the most high-calorie. If, instead of frying, the cabbage is stewed and some mushrooms (for example, canned champignons) are added to it, the calorie content of the dish will decrease slightly.

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

To make the cake more tender and tasty, try stewing cabbage in a little 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 to choose for cabbage pie- yeast or yeast-free, it is better to stop at the first option, since the addition of yeast makes the cake more airy, tender and soft. Yeast-free dough It is appropriate to use when you have little time, as it cooks and bakes faster.

Cabbage pie from ready-made dough

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

Ingredients

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

Cooking process

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

Boil the eggs, grate or finely chop them, mix them with the cabbage when it cools down.

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

Put the filling in the middle of the dough sheet, and cut the free edges of the dough sheet into strips, which are then connected on both sides as if you were braiding over the filling.

Drizzle the cake with ice water and leave for a few minutes.

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

Pie with cabbage from yeast-free puff pastry

When preparing such a pie, there are some features. To make the dough the right consistency, use not just cold, but ice water. 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 grind the butter for the dough with a knife, but it is better to knead in a blender.

Ingredients

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

Cooking process

Put ice-cold butter into the sifted flour (it is better to hold it a little in the freezer first), then chop it with a knife and mix with flour.

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

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

Remove the dough from the refrigerator, divide into two parts, roll out, put one half on a baking sheet, and put the filling on it.

Close the pie with the second half of the dough, pinch the edges, and then make cuts in the top layer.

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

Cabbage pie from yeast puff pastry

cabbage pie from yeast dough always comes out juicy and airy. It is usually served with hot tea.

Ingredients

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

Cooking process

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

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

Pour the flour with sugar into the milk-butter mixture and mix until the mass is smooth and soft. Then put the dough in the refrigerator for half an hour.

While the dough is cooling, take care of the filling: fry and stew the cabbage, boil and chop the eggs, then mix the ingredients, add salt to taste.

Very tasty and quick pie with cabbage and puff pastry egg. Puff pastry is now sold in almost every store and often lies with every housewife in the freezer in reserve, so using it will allow us to cook the pie as quickly as possible. The aroma while cooking is simply amazing. A cabbage and egg pie is a win-win option for any table, whether it's an unexpected visitor or a planned family dinner.

Compound:

• Puff pastry (frozen) - 800 g
• White cabbage - 1 small head
• Eggs - 5 pcs (4 eggs for the filling and 1 egg for greasing the pie)
• Onion - 1 pc.
• Dried dill - to taste
• Ground black pepper - to taste
• Salt - to taste

Cooking:

Wash the head of cabbage, remove the top leaves and chop into small strips.

Peel the onion and cut into small cubes.

In a deep frying pan, heat a little odorless sunflower oil and put the onion. Fry the onion until golden, 10 minutes, stirring occasionally.

Put the prepared cabbage to the fried onion, mix and fry over low heat for 40 minutes. To prevent the cabbage from burning, it must be stirred occasionally. The cabbage should become soft and light brown shade. Do not cover the pan with a lid so that the cabbage is not stewed, but fried, it will turn out tastier.

AT cooked cabbage add salt, pepper and dried dill.

While roasting the cabbage, hard boil 4 eggs. Cool them down cold water to make cleaning easier. Cut the peeled eggs into cubes.

Add the eggs to the fried cabbage and stir in the filling.

The filling is ready, let's start assembling the pie. Remove the frozen dough from the freezer in advance and defrost according to the instructions. The dough can be used both yeast and yeast-free. From the specified amount of dough, I got two pies a little smaller than a standard baking sheet. Take a quarter of the dough, dust it with flour and roll it out a little. Lay out a layer of dough on baking paper.

Place half of the prepared filling on top of the dough layer and spread it evenly. Leave room for pinching around the edges.

Lay another layer of dough on top of the filling. To make the edges of the dough stick together easily, moisten them with plain boiled water. Run a fork around the edges of the pie to make a pretty rim.

Whisk the egg in a separate bowl and brush the surface of the pie with a pastry brush. Poke the top of the pie with a fork or cut it open so that steam can escape.

Send the cake to the oven preheated to 180 degrees for 40 minutes.

Pie with cabbage and puff pastry egg is ready. The cake can be served both warm and cold.

Enjoy your meal!

You can watch the funny video below:

Step-by-step recipes for making open and closed pies with white cabbage and Chinese cabbage from puff pastry without yeast

2017-11-21 Rida Khasanova

Grade
prescription

6323

Time
(min)

servings
(people)

In 100 grams of the finished dish

3 gr.

14 gr.

carbohydrates

21 gr.

224 kcal.

Option 1: Classic recipe for puff pastry cabbage pie

A pie with cabbage made from puff pastry without yeast is cooked much faster than the version with yeast dough. But there is one very important condition! To make homemade puff pastry you only need wheat flour highest quality and free time.

Dough Ingredients:

• half a kilo of white cabbage;
• one onion;
• one carrot;
• one large tomato;
• 30 ml vegetable oil;
• salt to taste.

For filling:

• 260 g butter;
• 420 g flour (wheat);
• 210 ml of water;
• salt;
• 1/3 tsp citric acid.

A step-by-step recipe for cabbage pie from puff pastry without yeast

First, let's prepare the cabbage filling for the pie. Clean and rinse all vegetables. We cut the cabbage with a thin shredder, onion into half rings, and grate the carrots. Grind the tomato separately into a puree.

Place all vegetables and tomato puree in a saucepan. Pour in the oil and close the lid. When the slices drop a little, mix and salt. Simmer until almost cooked cabbage.

Already now we can turn on the oven at a temperature of 190-200˚С. Then sift the flour into a separate bowl. Pour salt into it and citric acid. Add water and knead the dough. It will be hard to knead, but it is necessary.

Soft butter cut into thin slices. Lightly sprinkle the table with flour and lay out the dough. Roll out into a rectangle. We lay out pieces of oil on it - we spend half. We fold the dough with a “book” or simply in three layers. Roll out to the size of the original rectangle and again cover with butter. Roll up and roll out again. Then we fold the dough into four layers and roll it out again, but in the shape of our pie pan.

Place a piece of parchment paper on a baking sheet and spread out the dough. We fashion the sides and shift the cabbage filling there. We slightly grab the dough from the sides to slightly gather its edges - the cake will be open.

Put the baking sheet in the oven and bake the cake for about 45 minutes.

It is very important to put puff semi-finished products in a well-heated oven, otherwise the oil will flow out of the layers and they will not work.

Option 2: A quick recipe for puff pastry cabbage pie

Significantly reduces cooking time home baking shop puff pastry. The only thing you need to take care of in advance is the correct defrosting of the purchased semi-finished product.

Ingredients:

• half a kilo of finished puff pastry yeast-free;
• 300 g of white cabbage;
• half an onion;
• half a carrot;
• 50 g of Brynza cheese;
• 50 ml vegetable oil;
• a couple of sprigs of young greens;
• two egg yolks.

How to quickly cook a pie with cabbage from puff yeast-free dough

We take out the frozen dough from the bag in advance (there should be two layers) and leave it to thaw on the table. This process takes on average about two hours.

We clean and wash the vegetables for the filling. We cut everything smaller and thinner. We can grind carrots on a grater. We chop greens.

Cooked vegetables, together with 30 ml of vegetable oil, simmer until tender in a pan or in a saucepan. Salt is not needed.

Cut the cheese into small pieces or cubes. Mix with slightly cooled cabbage and chopped greens.

Lubricate the baking dish with the remaining liquid oil.

Roll out one puff layer in a baking dish. We shift it into it and form low sides with our fingers. Spread the filling in an even layer. Cover with a second puff layer, pinch the edges a little. Make a hole in the center for steam to escape. For a more attractive design, we can pierce the top layer in several places with a fork or make curly cuts.

Lubricate the surface with yolks and send the cake to a hot oven at a temperature of 180-200˚С for 35-40 minutes.

To lubricate the top of the semi-finished pie, a mixture of egg yolks and milk, turmeric or saffron brewed in hot milk, as well as simple cream of any fat content, is suitable.

Option 3: Pie with cabbage (Beijing) from puff pastry without yeast

Salad Beijing cabbage is great for pies. Its soft and delicate leaves do not require preliminary heat treatment.

Dough Ingredients:

• 2.5-3 tbsp. flour (from wheat);
• 1.5 packs of regular margarine;
• 2 tbsp. cold water;
• ½ tsp any salt.

For filling:

• half a head of Chinese cabbage;
• half sweet pepper;
• one small carrot;
• 2-3 tbsp. l. vegetable oil;
• 110 g smoked pork belly;
• salt to taste.

How to cook

Let's spend primary processing selected vegetables. Chinese cabbage slice thinly and leave. Grind the carrots on a grater, and cut the pepper with a knife. We also cut the brisket thinly, be sure to cut off the skin - it is not needed in the recipe.

Heat the oil in a frying pan and add carrots and peppers to it. Passing for a couple of minutes. Add brisket and stir. After a few more minutes, mix with cabbage and remove from heat. You can salt to taste. Cover with a lid to keep the filling warm.

Add salt and flour to cold water. We begin to knead the mass. When it turns into a lump, and will not stick to your hands, roll it out with a rolling pin. To do this, sprinkle the dough and the table with flour. We need a semi-finished product-square or rectangle.

Then we take a piece of margarine in our hands and bread it in flour. Turn into a cake with your fingers. Knead with hands and dip in flour. We spread the cake in the center of the dough and cover it with the edges, like a blanket. Roll out and fold in three or four pieces. We do three or four rolling and folding.

Cut off a small piece of dough. And roll out a large one according to the diameter of the form. We put it in it and make the sides of the pie. We distribute the filling. Roll out another ball of dough and cut into strips. On the filling, lay out the strips in the form of a lattice.

We put the form with the puff pastry cabbage pie in the hot oven. Temperature - 200˚С, time - 35-40 minutes.

If after laying the grate there is excess dough, we twist the strips into flowers. To do this, you only need to pinch the strip twisted “into a snail” from below - you get a rose. With such roses we decorate the cake from the sides or its center.

Option 4: Closed pie with cabbage from puff pastry without yeast

We are offering to you interesting option layer cake on kefir. Fermented milk product if desired, we can replace ryazhenka, yogurt or any yogurt.

Dough Ingredients:

• half a kilo of flour (wheat);
• a pack of margarine;
• one egg yolk;
• half a glass of kefir (or fermented baked milk);
• a pinch of salt.

For filling:

• 300 g broccoli;
• 50 g soft cheese;
• one egg white;
• 1-2 tbsp. l. vegetable oil;
• one bulb;
• some salt.

Step by step recipe

After cleaning and washing, chop the cabbage into strips. Onion - a small cube. We pass the sliced ​​\u200b\u200bin oil with salt until partially cooked. Then we cool down a little. Add beaten egg white, salt and chopped soft cheese.

We prepare the dough separately. Add yolk and salt to kefir. Then flour. We interfere and crush until we get elastic and soft piece.

Roll out the dough, sprinkle the surface with a thin layer of flour. On this layer we apply thin pieces of chopped margarine. We fold the dough with a “book” and roll it out from the middle. Then fold again and roll out again. We do this one more time and our dough is ready. We divide it into two parts and both roll out in the shape of a baking sheet. We lay the bottom layer (we do not make sides) and stuffing on it. Then the top layer. Coat the top if desired. vegetable oil, yolk or milk.

We send the cake to a well-heated oven at 180-200 ° C to bake until cooked.

For this recipe, the filling is not only cabbage-cheese, but also boiled chopped egg and herbs. And also to the stewed cabbage we can add boiled cereals - barley, rice or millet.

Option 5: Yeast-free puff pastry cabbage pie with rice and egg

The pie is very filling and high in calories. If you serve it with tea, you can replace an afternoon snack or dinner with one such piece.

Dough Ingredients:

• three glasses of flour;
• a glass of water;
• 1.5 packs of margarine;
• one egg;
• a spoonful of table vinegar;
• ½ tsp salt.

For filling:

• ¼ st. round rice;
• 300 g of cauliflower inflorescences;
• one egg;
• salt and spices to taste.

How to cook

We introduce salt, vinegar and an egg into the water. Mix and add flour. We knead and get a lump of dough. We roll it with a rock. Put a slightly soft piece of margarine in the center and close the edges of the dough. We start rolling from the middle, moving to the edges. Fold the dough into 3-4 layers and roll out again. Let's do this a couple more times. We wrap the piece in a bag and put it in the refrigerator.

Wash and cook the rice. We boil the egg separately. In the third pan in salted water, boil the cabbage inflorescences.

Then we wash the rice and drain the water. We clean the egg and finely chop. We take out the cabbage from the broth, cut into slices. Mix rice, egg and cabbage. Salt and sprinkle with spices. We mix.

We take out the dough and roll it out to lay it in the form. We make the sides and shift the filling.

We put the cake to bake for 30-35 minutes at 200 ° C.

If the bottom of the cake starts to burn, and the cake is not ready yet, reduce the temperature to 170˚С. After 10 minutes, we take out a fragrant pie with cabbage from puff yeast-free dough. Enjoy your meal!

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

2017-11-09 Natalia Danchishak

Grade
prescription

3201

Time
(min)

servings
(people)

In 100 grams of the finished dish

5 gr.

18 gr.

carbohydrates

19 gr.

267 kcal.

Option 1. Classic puff pastry cabbage pie recipe

appetizing and tasty pie Serve as an appetizer for lunch or a main course for dinner. The cooking process is simple, since only cabbage, which must be stewed, requires preparation.

Ingredients:

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

Puff pastry cabbage pie recipe step by step

My head of cabbage, remove the top leaves. Shred the cabbage into small thin strips with sharp knife or shredders.

We shift the chopped cabbage into a saucepan, pour in 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. We clean and finely chop. Rinse the washed greens, dry and chop. Putting the eggs together stewed cabbage and greens. Season with salt and spices. We mix.

Defrosted puff pastry completely vivo. We divide it into two parts: large and small. We put a large sheet of dough on the form and make the sides. We spread the filling and level it. Cover the filling with a smaller sheet of dough. Brush the top with beaten egg and prick in several places with a fork.

We heat the oven to 200 C. Put the pie in it and bake for 45 minutes.

Shred the cabbage into very thin strips. The filling will turn out juicier if the vegetable is pre-salted and kneaded with your hands.

Option 2. Quick Puff Pastry Cabbage Pie Recipe

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

Ingredients:

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

How to quickly cook puff pastry cabbage pie

Peel the bulbs, wash and chop into thin half rings. Place a frying pan over medium heat, pour vegetable oil into it and heat it well. Put 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 become soft, pour in a little olive oil, pepper and put a bay leaf. Stir and simmer until done. Cool cabbage completely.

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

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

Line a baking sheet with parchment paper and place the cake on it, seam side down. Roll out the second part of the dough. Put the rest of the filling in the center, leaving 2 cm of free dough on the bottom, and 5 cm on the edges. Make cuts on the sides to get the same stripes. Tuck in the top and bottom pieces. Lay the side strips on the filling in the form of a pigtail. Place the second cake on a baking sheet.

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

Do not use microwave to defrost dough. The filling is best prepared from tender young cabbage. If you use winter varieties of vegetables, then be sure to mash it with your hands before stewing.

Option 3. Pie with cabbage and puff pastry rice

In this recipe, in addition to cabbage, the filling is added boiled eggs and fig. This will make the baked goods hearty without adding calories. Such a cake 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 groats, rinse until clean water, put in a small saucepan and boil until tender. Cool the cooked rice.

Wash the eggs, put in a saucepan, pour clean water and put on fire. Boil from the moment of boiling seven minutes. Then cool, peel and cut into small cubes.

Finely chop the peeled onion. Free the cabbage from the top leaves. Chop into thin strips with a shredder or sharp knife. Salt and lightly crush with your hands.

Heat a frying pan on the stove, pour sunflower oil into it and add the onion. Fry the vegetable, stirring constantly, until golden brown. Transfer to a deep bowl. In the same pan, send the cabbage and fry, stirring, over high heat until the liquid has evaporated. Now add the fried onion, mix and simmer over low heat until cooked. Set the pan aside and cool. Combine warm cabbage with boiled rice and eggs. Stir.

Take the circle out of the mold. Roll out the dough and cut out the cake in a circle shape. Cover the bottom of the parchments, put a circle of dough on it. Put the cabbage stuffing on it. Smooth out, leaving a little free dough in a circle. Gather the scraps, roll them out and cut into strips. Arrange them on top of the filling in a lattice pattern. Place in the oven for 35 minutes. Bake at 180 degrees.

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

Option 4. Open pie with puff pastry cabbage and tuna

Many people think that cabbage pie is a dish that is not appropriate to serve on festive table. We offer you a recipe for real gourmets. The cake looks spectacular, 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 on the oven to 180 degrees. Put a sheet of defrosted puff pastry in a baking dish, make sides. Put in the oven and bake for five minutes. Then remove the cake, and reduce the temperature of the oven to 120 C.

In a deep bowl, combine milk with eggs and shake lightly with a whisk. Add finely chopped green onion, basil, chili and salt. Shake again. Put the tuna pieces and half a glass of grated cheese into the egg mixture. Stir. Pour the resulting mixture into a puff cake and put in the oven for half an hour.

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

You can use any other cheese instead of Cheddar. durum varieties. In winter, you can make a frozen vegetable pie.

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 sauerkraut makes baking even healthier and tastier.

Ingredients:

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

How to cook

Finely chop the peeled onion and fresh cabbage. Put the vegetables in a preheated pan with vegetable oil and fry until soft. Then cover with a lid, lower the heat and simmer for a few more minutes.

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

Roll out the dough and place on a baking sheet, making sufficiently high edges. Spread filling evenly in the middle. Flatten and wrap the edges inward. Roll out the remaining scraps, cut into strips and lay them on top of the filling in the form of a lattice. Whisk the yolk with a fork and coat the pie with it.

Send the cake for forty minutes in an oven preheated to 200 C.

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