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Baltic Egg and Cabbage Pastry Pie

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Baltic Egg and Cabbage Pastry Pie
Difficulty:
advanced
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 3 h. 40 min.
Ready in
Calories:
477
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie477 kcal(23 %)
Protein10.9 g(11 %)
Fat20.36 g(18 %)
Carbohydrates57.2 g(38 %)
Sugar added0.26 g(1 %)
Roughage1.94 g(6 %)
Vitamin A264.07 mg(33,009 %)
Vitamin D1.51 μg(8 %)
Vitamin E3.67 mg(31 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂0.31 mg(28 %)
Niacin1.45 mg(12 %)
Vitamin B₆0.1 mg(7 %)
Folate106.78 μg(36 %)
Pantothenic acid0.5 mg(8 %)
Biotin1.4 μg(3 %)
Vitamin B₁₂0.96 μg(32 %)
Vitamin C26.84 mg(28 %)
Potassium207.84 mg(5 %)
Calcium106.58 mg(11 %)
Magnesium13.25 mg(4 %)
Iron2.91 mg(19 %)
Iodine45.37 μg(23 %)
Zinc0.41 mg(5 %)
Saturated fatty acids11.39 g
Cholesterol181.22 mg
Author of this recipe:

Ingredients

for
8
For the dough
½ ounce
4 tablespoons
warm water
½ teaspoon
4 ½ cups
gluten-free bread flour (plus extra for dusting)
cup
warm milk
1
egg (beaten)
1
egg yolk (beaten)
¼ cup
butter (melted)
½ teaspoon
For the filling
0.333 cup
18 ounces
white Cabbage (finely chopped)
3
hard-boiled eggs (chopped)
2 teaspoons
dried Dill
To glaze
1
egg (beaten)
cup
To garnish

Preparation steps

1.
For the dough: dissolve the yeast in the water in a bowl. Add the sugar, cover and leave to rise in a warm place for 15 minutes until frothy.
2.
Mix half the flour with the milk in a mixing bowl. Add the yeast mixture and mix to a smooth dough. Cover and leave to rise in a warm place for 1-1 1/2 hours until doubled in size.
3.
For the filling: heat the butter in a large frying pan and gently cook the cabbage, stirring until tender. Tip into a mixing bowl.
4.
Add the eggs, dill and salt and pepper to taste, mixing well. Set aside.
5.
Make a hollow in the centre of the risen dough and knead in the egg, egg yolk, butter and salt. Knead in enough of the remaining flour to form a dough that comes away cleanly from the sides of the bowl.
6.
Knead well, cover and leave in a warm place to rise for 30-40 minutes.
7.
Line a large baking tray with non-stick baking paper.
8.
Knead the dough lightly and cut in half.
9.
Roll out one half thinly to cover the baking tray.
10.
Spread the filling evenly over the dough, leaving a border for sealing. Brush the edges of the dough with a little beaten egg.
11.
Roll out the remaining dough and cover the filling with the dough, sealing the edges well. Cover and leave in a warm place for 20 minutes.
12.
Heat the oven to 220°C (200° fan) 425°F gas 7.
13.
Brush the dough with the remaing beaten egg and bake for 30-40 minutes until golden brown. Remove from the oven and brush with the butter.
14.
Cover with a tea towel, wrapping well to enclose the pie. Leave to stand for 15 minutes before serving. Sprinkle with a little coarse sea salt.