RUSSIAN VEGETABLE PIE
Easy and delicious vegetable pie dish with cream cheese, cabbage, mushroom and herbs.
Provided by YUJI
Categories World Cuisine Recipes European Eastern European Russian
Time 1h30m
Yield 8
Number Of Ingredients 17
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.
Nutrition Facts : Calories 318.5 calories, Carbohydrate 23.8 g, Cholesterol 147.1 mg, Fat 21.4 g, Fiber 3.3 g, Protein 9.6 g, SaturatedFat 12.6 g, Sodium 489.5 mg, Sugar 4.7 g
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El Padrino
[email protected]This recipe seems too complicated. I'm going to look for something easier.
Zein Belbeisi
[email protected]I'm not sure about this recipe. I've never made a vegetable pie before.
bhagiram chaudhary
[email protected]This pie looks delicious! I can't wait to try it.
Nabeel Gaming
[email protected]I'm going to try making this pie with different vegetables next time.
Regan Ahmed
[email protected]This recipe is a keeper! I'll definitely be making it again.
Subeer xasan
[email protected]I made this pie for a potluck and it was a huge success. Everyone loved it!
Salaciousbcrumb
[email protected]This pie is a great way to use up leftover vegetables.
Alvin Me
[email protected]I'm not a big fan of vegetables, but this pie was surprisingly good. The flavors were well-balanced and the crust was perfect.
Abel Minuyelet
[email protected]The pie was delicious! The vegetables were tender and the crust was flaky.
Karen Ec
[email protected]This recipe is easy to follow and the pie turned out great! I especially liked the addition of dill.
Charlotte Warner
[email protected]I've made this pie several times and it's always a crowd-pleaser. The flavors of the vegetables and cheese blend together perfectly.
Fan Kakegurui
[email protected]This pie was a hit at my dinner party! The vegetables were perfectly cooked and the crust was flaky and golden brown.