Open pie with puff pastry cabbage. Puff cabbage pie without yeast dough

29.07.2019 Salads

Preparation of the filling:

Chop the cabbage, prepare a frying pan for stewing by pouring sunflower oil into it and heating. Peel the onions and carrots and chop them into strips so that they are as long as cabbage. Put chopped cabbage and onions in a preheated pan and simmer a little.

You can add chopped boiled eggs, 3 pieces to the filling, so the filling will become even tastier.

Dough preparation

Take a wide bowl, sift flour into it and add margarine or butter, salt. Chop the flour and butter until the whole mass is virtually homogeneous. Then add water mixed with egg and lemon juice in a thin stream. Shape into a dough and refrigerate for 30-40 minutes.

After removing the dough from the refrigerator, roll out a thin sheet, brush it with melted butter, roll out the next sheet, grease it with melted butter, too, and fold the layer onto a layer of about 5 sheets.

This will form a puff pastry. On the Internet you can also find recipe for pie with cabbage from puff pastry without yeast dough with photo.

On a baking sheet lightly greased with sunflower oil, place the cut out circle or square from the puff pastry you have formed. Put the prepared and cooled filling with stewed cabbage on top of the dough. Cover the top with the dough too, pinching the edges of the pie. Bake in an oven preheated to 180-200 degrees.

You can also bake a cabbage pie from ready-made yeast-free dough. Such dough can be bought at any store in your city. Cooking such a cake will take a minimum of time, and it will turn out to be just as tasty and aromatic. For a cake with ready-made dough, you only need to prepare the filling according to the above recipe. And everything else is clear and simple.

The recipe for a pie with puff pastry can by no means be called dietary, since the pie is very high in calories. The calorie content of the dish reaches about 450 Kcal / 100 g. that is why it is better to serve pie for family dinner, not dinner. If you add eggs or minced meat to the filling, you will make it even more nutritious. But mushrooms are less high-calorie, thus, combining mushrooms with filling, you will get excellent taste and a minimum of calories. The filling can be made from different mushrooms with the addition of other ingredients, or mushrooms can be added to the cabbage. The thinner the formed dough cakes and the larger the fillings, the tastier the cake will be.

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

2017-11-11 Liana Raimanova

Grade
recipe

4246

Time
(min)

Servings
(people)

In 100 grams of ready-made dish

5 gr.

16 gr.

Carbohydrates

23 gr.

261 kcal.

Option 1. The classic recipe for puff pastry cabbage pie

One of the most popular and favorite dishes in Russia was cabbage pie. But even in our time, such baked goods have not lost their relevance. There are many recipes for pie made from ordinary yeast, butter and aspic dough. But the most delicious and easy to prepare is cabbage pie, baked from puff yeast dough - very tender, porous, crumbly, melting in the mouth.

Ingredients for the dough:

flour - 820 g;
450 g of drain oil;
8 g fast-acting yeast;
warm milk - 130 ml;
filtered water - 90 ml;
egg;
40 g of salt, sugar.

For filling:

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

First you need to knead the dough: pour slightly warmed water into a bowl, add yeast, add a little sugar and let stand under a towel for 20 minutes. Break an egg into yeast water, then pour warm milk, stir well with a spoon or fork. Pour flour, sifted and mixed with salt and a pinch of sugar on the table. Put soft butter in flour, chop with a knife, at the same time roll in flour. Make a hole in the butter-flour crumb and slowly pour in the yeast mixture, kneading with your hands with smooth and gentle movements, just not for a very long time. Roll up a ball, seal in a plastic bag and leave in the refrigerator for several hours.

Rinse cabbage, chop with crumbs, put in a pan in oil and fry until slightly orange, season with salt, add flour.

Boil the eggs to a dense consistency, cool, peel, chop with a knife.

Combine eggs with cabbage, stir.

Remove the dough from the refrigerator, roll it into a thin cake, put on a frying sheet covered with parchment so that the edges hang from the sheet.

Spread the filling over the entire surface, cut the edges in strips of 4 centimeters, connect and place opposite to each other, weave a pigtail so that it passes along the top of the filling.

Sprinkle the cake with cold water with a special brush, let it stand for 12 minutes.

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

For added flavor, you can add your favorite seasonings or spices, or plain black pepper, to the cabbage filling.

Option 2. Quick recipe for puff yeast dough cabbage pie

In modern stores and supermarkets, there is a huge assortment of different products that shorten the cooking time. Yeast puff pastry 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 cake 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 Puff Yeast Dough Cabbage Pie

Chop the washed cabbage into small crumbs.

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

Put hard-boiled eggs, pre-cut into cubes, into fried cabbage, lightly salt, pepper, add a little flour, mix.

Put special baking paper on a baking sheet, put a rolled layer of puff yeast dough, spread the filling on top. Trim the hanging edges of the dough.

Roll up the flagella from the cut dough, put them on the filling in the form of a mesh.

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

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

You can not boil the eggs, but add them raw to the hot cabbage and fry a little.

Option 3. Pie with cabbage from puff yeast dough with minced meat

The pie according to the following recipe turns out to be hearty, 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 fast-acting yeast;
690 g flour;
40 g salt;
a handful of sugar;
egg;
slightly less than half a kilogram of drain oil;
350 ml of country milk.

Step by step recipe

Introduce puff pastry with yeast: pour water into a deep metal bowl, heat over low heat. Pour in milk, add yeast, sugar, salt, mix and let it brew for a few minutes. Drive an egg into the yeast mixture with a fork. Sift flour into a bowl, 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 it in film and let it 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 give juice, set aside.

Salt and pepper the minced meat, combine with finely chopped onions.

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

Divide the dough to make two identical halves, roll one into a thin cake, spread on a flat baking sheet.

Lay the filling on top.

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

Separate the yolk from the egg, beat with a whisk and grease the surface of the pie, put in the oven for 25 minutes.

Cool before serving, divide into portions.

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

Option 4. Ring pie with cabbage from puff yeast dough

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

Ingredients for the dough:

10 handfuls of flour;
385 ml of water;
320 ml of 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;
greens onions - 8 feathers;
salt, pepper - 30 g each.
vegetable oil - 3 tbsp. spoons.

Step-by-step recipe for puff yeast dough cabbage pie

From all of the above products, make homemade yeast puff pastry, put 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, mix.

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

Slightly lengthen the strips with a rolling pin.

Put a small amount of cabbage filling on one strip, and an egg filling on the second, and alternate until the fillings and strips of dough run out.

Fasten the edges of the strips, roll them up in the form of a sausage.

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

Attach the second to the first, changing the fillings.

Bake for 1/2 hour.

Cool before serving and divide into portions, serve with tea.

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

Option 5. Open pie with cabbage from puff yeast dough

Canned fish, eggs and milk in the filling of this pie add exquisite taste and aroma to baked goods, and hot pepper adds a little spiciness.

Ingredients:

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

How to cook

Preheat the oven.

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

Break eggs into a cup, beat with a fork.

Free the hot pepper from the stalk, chop with a knife.

Put pepper, ground basil in eggs, salt, stir well.

Mash the tuna with a fork and place in the egg mixture with chopped cheddar cheese and milk.

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

Put 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, put the broccoli on top and place in the oven for another twenty minutes.

Cool the baked pie and divide into portions.

The pie will cook faster if the broccoli is added to the liquid egg filling and the mixture is poured over the raw dough.

We offer to make puff pastry pies with cabbage, which is quite quick and easy. Most of the time will be spent on stewing vegetables, which will serve as a filling for pies. From this number of products, about 8 medium-sized pies come out, if necessary, the number of ingredients should be increased.
If desired, you can use yeast-free puff pastry for filled baked goods. The pies will be softer and will not crumble. In addition, such a dough is easier to work with and easy to make yourself.

Taste Info Patties

Ingredients

Puff yeast dough - 250 g or one plate;
Wheat flour for rolling out juicy - 50 g;
White cabbage - 300 g;
Large carrots - 1 pc.;
White onions - 1 pc.;
Tomato paste or quality ketchup - 1 tbsp l .;
Raw chicken egg - 1 pc .;
Refined vegetable oil for frying;
Table salt - a whisper;
Granulated sugar - 1 tsp;
A pinch of flax or sesame seeds for dusting.

How to make cabbage puff pastry pies

Chop well washed and peeled carrots into large strips.

Peel the onion and chop it into square segments.

Remove the top leaves from the cabbage, chop into thin short strips using a sharp knife.

Put the carrots and onions in a frying pan with heated oil for short-term sautéing.

Load the chopped cabbage in a few minutes. With frequent stirring, simmer for about 20 minutes, make sure that the cabbage does not burn.

In the middle of this process, add the pasta to the cabbage, season with sugar and salt. You can also add a little boiling water. When the cabbage is soft, set aside from heat and cool completely.

Defrost semi-finished puff pastry, put on a work surface, abundantly covered with flour. Roll out the dough with a rolling pin and cut into equal square pieces.

Lay the cooled cabbage filling on top.

Teaser network

Form the blanks in the form of triangles, press the edges well with a fork.

Separate the yolk from the protein. Set the protein aside, and grease the triangles with the yolk using a special brush.

Lay a piece of parchment on a baking sheet, the blanks will be laid there. Sprinkle with flax or sesame seeds on top and load into a preheated oven. Cook for about 15-20 minutes on medium heat.

Remove the cooked puff pastry patties from the baking sheet. Cool them on a wire rack, covering with a linen towel.
If you don't have the time or desire to tinker with small baked goods, then it is fashionable to make a large layer cake from these ingredients. It takes a little longer to bake, about 25 minutes.
Every housewife should have puff pastry in the freezer. These pies cook quickly. They will be a worthy conclusion to your seed meal.

Step-by-step recipes for making open and closed pies with white and Peking cabbage from puff yeast-free dough

2017-11-21 Rida Khasanova

Grade
recipe

6323

Time
(min)

Servings
(people)

In 100 grams of ready-made dish

3 gr.

14 gr.

Carbohydrates

21 gr.

224 kcal.

Option 1: The classic recipe for puff pastry cabbage pie

Puff non-yeast dough cabbage pie cooks much faster than the yeast dough version. But there is one very important condition! To make homemade puff pastry, you need only the highest quality wheat flour and free time.

Ingredients for the dough:

a pound of white cabbage;
one onion;
one carrot;
one large tomato;
30 ml of vegetable oil;
to the taste of salt.

For filling:

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

Step-by-step recipe for puff pastry cabbage pie

First, let's prepare the cabbage pie filling. We will clean and rinse all the vegetables. Cut the cabbage into a thin shredder, the onion in half rings, and grate the carrots. Grind the tomato separately in mashed potatoes.

Put all the vegetables and tomato puree in a saucepan. Pour oil and close the lid. When the slicing drops a little, mix and salt. We simmer almost until the cabbage is ready.

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

Cut the soft butter into thin slices. Sprinkle a little flour on the table and lay out the dough. Roll out into a rectangle. We lay out pieces of butter 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 cover with oil again. Roll up and roll out again. Then we put the dough in four layers and roll it out again, but already in the shape of our baking sheet for the pie.

Put thin baking paper in a baking sheet and lay out the dough. We mold the sides and put the cabbage filling there. Slightly grab the dough from the sides in order to collect its edges a little - the pie will be open.

Place 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: Quick recipe for puff pastry cabbage pie

Store puff pastry will significantly reduce the cooking time for homemade baked goods. The only thing that needs to be taken care of in advance is the correct defrosting of the purchased semi-finished product.

Ingredients:

a pound of ready-made yeast-free puff pastry;
300 g white cabbage;
half an onion;
half a carrot;
50 g of cheese "Brynza";
50 ml of vegetable oil;
a couple of sprigs of young greenery;
two egg yolks.

How to quickly make a cabbage pie from puff pastry dough

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

Peel and rinse the vegetables for the filling. We cut everything smaller and thinner. We can grind carrots on a grater. Chop the greens.

Simmer the cooked vegetables together with 30 ml of vegetable oil until cooked in a pan or in a saucepan. You do not need to salt.

Cut the feta cheese into small pieces or cubes. Mix with slightly cooled cabbage and shredded herbs.

Grease the baking dish with the left liquid oil.

Roll out one layer over a baking dish. We shift it into it and form low sides with our fingers. We spread the filling in an even layer. Cover with a second layer, pinch the edges a little. In the center we make a hole 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.

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

To grease the top of a 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, are suitable.

Option 3: Peking cabbage pie from puff yeast-free dough

Peking cabbage is great for pies. Its leaves, soft and delicate in structure, do not require preliminary heat treatment.

Ingredients for the dough:

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 a sweet pepper;
one small carrot;
2-3 st. l. vegetable oil;
110 g smoked pork belly;
salt to taste.

How to cook

Let's carry out the primary processing of the selected vegetables. Slice the Chinese cabbage thinly and leave it for now. Chop the carrots on a grater, and chop 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 oil in a frying pan and throw carrots and peppers into it. We pass it for a couple of minutes. Add the brisket and mix. After a few more minutes, stir 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 does 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 square or rectangle.

Then we take a piece of margarine in our hands and bread it in flour. Use your fingers to turn it into a cake. Knead it with your hands and dip it 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 the piece in three or four. We do three or four rolling and folding.

Cut off a small part of the dough. And we roll out the large one along the diameter of the mold. We put it in it and make the sides of the pie. We distribute the filling. Roll out another lump of dough and cut into strips. Lay out the strips in the form of a lattice on the filling.

Put the puff pastry pie pan into the hot oven. Temperature - 200˚С, time - 35-40 minutes.

If excess dough remains after laying the wire rack, twist the strips into flowers. To do this, you just need to pinch the strip twisted "into a snail" from below - you get a rose. We decorate the cake with such roses from the sides or its center.

Option 4: Closed pie with cabbage from puff pastry dough

We offer you an interesting version of a puff pastry with kefir. If desired, we can replace the fermented milk product with fermented baked milk, yogurt or any yogurt.

Ingredients for the dough:

a pound 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 onion;
some salt.

Step by step recipe

After cleaning and rinsing, chop the cabbage into strips. Onions - small cubes. Saute the slices in butter and salt until partially cooked. Then let it cool slightly. Add egg white whipped into light foam, salt and chopped soft cheese.

Prepare the dough separately. Add yolk and salt to kefir. Then flour. We stir and knead until we get an elastic and soft piece.

Roll out the dough, sprinkle the surface with a thin layer of flour. On this layer we put thin slices of chopped margarine. We fold the dough with a "book" and roll it out from the middle. Then fold it again and roll it out again. We do this one more time and our dough is ready. Divide it into two parts and roll them both out in the shape of a baking sheet. We lay the bottom layer (we do not make the sides) and the filling on it. Then the top layer. If desired, coat the top with vegetable oil, yolk or milk.

We send the cake to a well-heated oven at 180-200˚C and bake until tender.

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

Option 5: Puff pastry cabbage pie with rice and egg

The pie turns out to be very satisfying and high-calorie. If served with tea, one such piece can replace an afternoon snack or dinner.

Ingredients for the dough:

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

For filling:

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

How to cook

Add salt, vinegar and an egg to the water. Mix and add flour. Knead and get a lump of dough. We roll it out with a rock. Place a slightly soft piece of margarine in the center and close it with the edges of the dough. We start to roll out from the middle, move to the edges. We fold the dough into 3-4 layers and roll it out again. We do this a couple more times. Wrap the piece in a bag and put it in the refrigerator.

Rinse and cook the rice. Cook the egg separately. In the third saucepan, boil the cabbage inflorescences in salted water.

Then we rinse the rice and drain the water. We clean the egg and chop finely. We take out the cabbage from the broth, cut into slices. Mix rice, egg and cabbage. Add salt and spices. We mix.

We take out the dough and roll it out to put it in the mold. We make the sides and shift the filling.

We put the cake to bake for 30-35 minutes at 200˚С.

If the bottom of the cake starts to burn, and the cake is not ready yet, turn the temperature down to 170˚С. After 10 minutes, we take out the fragrant cabbage pie from the puff yeast-free dough. Bon Appetit!

Delicious and quick pie with cabbage and puff pastry egg. Puff pastry is now sold in almost every store and often lies in the freezer with every housewife in reserve, so using it will allow us to prepare the pie as quickly as possible. The aroma during preparation is simply amazing. Cabbage and Egg Pie is a sure-fire option for any table, be it unexpected guests or a planned family dinner.

Composition:

Puff pastry (frozen) - 800 g
White cabbage - 1 small head of cabbage
Eggs - 5 pcs (4 eggs for the filling and 1 egg for greasing the cake)
Bulb onion - 1 piece
Dried dill - to taste
Ground black pepper - to taste
Salt to taste

Preparation:

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

Peel the onion and cut into small cubes.

Heat some unscented sunflower oil in a deep skillet and add the onions. Sauté the onion until golden brown for 10 minutes, stirring occasionally.

Put prepared cabbage with fried onions, stir and fry over low heat for 40 minutes. So that the cabbage does not burn, it must be stirred periodically. The cabbage should be soft and slightly brown. Do not cover the pan with a lid, so that the cabbage is not stewed, but fried, it will be tastier.

Add salt, pepper and dried dill to the finished cabbage.

Simultaneously with frying the cabbage, boil 4 hard-boiled eggs. Cool them under cold water for easier cleaning. Cut the peeled eggs into cubes.

Add the eggs to the sautéed cabbage and toss 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. Both yeast and yeast-free doughs can be used. From the specified amount of dough, I got two cakes a little smaller than a standard baking sheet. Take a quarter of the dough, dust it with flour and roll it out lightly. Place a slice of dough on baking paper.

Place half of the prepared filling on top of the dough layer and distribute it evenly. Leave a place for pinching around the edges.

Place another layer of dough on top of the filling. To make the edges of the dough stick together easily, moisten them with ordinary boiled water. Walk around the edges of the cake with a fork to create a nice rim.

Shake the egg in a separate bowl and brush over the surface of the cake using a cooking brush. Either pierce the top of the pie with a fork or cut it so that steam can escape.