Hearty Polish Pastry with Salmon and Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 729 cal. | (35 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 9.4 g | (31 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 4.5 μg | (23 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 217 μg | (362 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 14.4 mg | (120 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 286 μg | (95 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 41.9 μg | (93 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 93 mg | (98 %) | ||
| Potassium | 1,204 mg | (30 %) | ||
| Calcium | 186 mg | (19 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 14.4 g | |||
| Uric acid | 172 mg | |||
| Cholesterol | 427 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the dough
- ½ cube Yeast (20 g)
- 150 milliliters lukewarm milk
- 1 tsp sugar
- 400 grams Pastry flour
- ½ tsp salt
- 2 egg yolks
- 80 grams butter
- For the filling
- 200 grams Salmon
- 1 small Green cabbage (800 g)
- 2 onions
- 3 garlic cloves
- 2 Tbsps vegetable oil
- 100 milliliters vegetable stock
- 100 grams Rice
- 200 milliliters fish stock
- 300 grams button Mushroom
- 30 grams butter
- salt
- peppers
- 4 hardboiled eggs
- 20 grams chopped Dill
- 2 egg yolks (for brushing)
Preparation steps
For the dough: Crumble the yeast and mix with 5 tablespoons lukewarm milk and sugar. Mix the flour and salt in a bowl, form a well in the middle and pour the yeast into it. Sprinkle with flour, cover with a cloth and let rise for 15 minutes. Add the remaining milk, the egg yolks and the butter and knead to a smooth dough. Cover and let rise for one hour in a warm place until the dough doubles in volume.
For the filling: In the meantime, cube the salmon. Trim and rinse the cabbage and cut into fine strips. Peel the onions and garlic, finely chop and sauté in hot oil. Add cabbage, pour in vegetable stock and cook for 10-15 minutes at a low temperature. Drain well in a colander and set aside.
Put the rice in a saucepan with the stock, bring to a boil and leave rice to expand over a low flame for 20 minutes.
Rinse mushrooms, rub clean with a paper towel and cut into thin slices. Heat butter in a pan, sauté mushrooms in the pan, briefly put mushrooms aside, simmer water and continue cooking the mushrooms in the water until all the liquid has evaporated. Season with pepper.
Peel the hardboiled eggs and cut into slices.
Preheat the oven to 180°C (approximately 360°F) convection.
Knead the dough well again, cut in half and roll out each half into a rectangle. Place on a lined baking tray. Spread the rice and cabbage on one half of the dough, cover with the mushrooms and salmon and finish with the hard-boiled eggs and chopped dill, creating a dome. Stretch the other half of the dough over the filling and press down well at the edges. Brush the the pastry with the egg yolks and bake in the preheated oven for about 50 minutes until golden brown. Serve hot or cold.
