Baltic Egg and Cabbage Pastry Pie
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(0 votes)
Difficulty:
advanced
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 3 h. 40 min.
Ready in
Ingredients
for
8
- For the dough
- ½ oz Yeast
- 4 Tbsps warm water
- ½ tsp sugar
- 4 ½ cups gluten-free bread flour (plus extra for dusting)
- ⅔ cup warm milk
- 1 egg (beaten)
- 1 egg yolk (beaten)
- ¼ cup butter (melted)
- ½ tsp salt
- For the filling
- 0.333 cup butter
- 18 ozs white Cabbage (finely chopped)
- 3 hard-boiled eggs (chopped)
- 2 tsps dried Dill
- salt
- peppers
- To garnish
- Sea salt
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.
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