Pies with cabbage made from puff pastry without yeast. Cabbage pie made from puff pastry

If you are a fan of fried or stewed cabbage, then you will definitely like this pie. Serving fried cabbage just in a plate is a boring dish, but a pie with the same fried cabbage looks like you worked tirelessly in the kitchen. But in fact, your work here is only 5 minutes. Here's a little trick.

For such a pie, any puff pastry is suitable - regular puff pastry or puff pastry. I have the second one. It is sold already rolled out, in sheets in square or rectangular packaging.

Place baking paper in the pan where you will bake the cake. This will make it easier to remove the cake from the pan. Roll out the layer into the desired shape. Leave the dough in the pan while you make the filling.

It doesn’t matter at all how you chop the cabbage - into thin strips or larger strips, into squares or grated. Prepare cabbage the way you like it. In my version it will be simply chopped and fried in vegetable oil cabbage with the addition of ground black pepper.

So, fry the cabbage and add black ground pepper. If you have it half ready, it’s even better, you’ll save time. The cabbage will arrive in the pie itself. Salt it to taste. If you like cabbage with eggs, then add eggs too.

Before putting the cabbage on the dough, let it cool slightly.

Roll out the second layer of dough and place it on the cabbage. Or do like me. Initially, the rolled out layer was designed with turns at top layer. Wrap the cabbage in an “envelope” and pinch the joints of the dough.

Place the pie in an oven preheated to 200 degrees and bake the pie for about 20 minutes. The test will show whether the pie is ready or not.

Great lunch is ready! Not just fried cabbage, and a layer pie with cabbage.

Bon appetit!

Kitchen appliances and utensils: oven, baking dish, frying pan, knife, rolling pin, cutting board, parchment, bowl, spoon.

Ingredients

How to choose cabbage

Any type of cabbage is suitable for this pie. It will be good with cauliflower, broccoli, and even Brussels sprouts. Puff pastry pie with sauerkraut It also turns out very tasty. But today we will cook from ordinary, white cabbage. The most important thing is that when buying cabbage, pay attention to the fact that there are no dark spots or cracks, rot or fungus on it.

Chop and fry cabbage

Before cooking, wash the cabbage and remove the top leaves if they have wilted.

Assembling and baking the pie

Take 1 kilogram of ready-made puff pastry and cut it in half.
Roll out one half into a circle 5 millimeters thick. To prevent the dough from sticking to the table, sprinkle the table with flour.
Cover the bottom of the baking dish with parchment and lay out our rolled out dough. Level it along the bottom, trim off the excess edges along the top of the shape.
Spread the cooled cabbage filling and smooth it out.
Roll out the second half of the dough into the same layer as the first. Cover the top of our pie and pinch it well, bringing the edges together. You can simply pinch it, or you can do it figuratively, like, for example, pinching dumplings.
Press the top of the cake down a little with your hands and make cuts to allow steam to escape.
In a small bowl, mix 1 egg and 1 tablespoon of milk.
Brush the top of the pie with the egg-milk mixture. This is necessary so that the top is more ruddy.
Place in the oven, preheated to 200 degrees, and bake until done, about 20-30 minutes.

Video recipe for cabbage pie made from puff pastry

I suggest you watch a video with a recipe for making cabbage pie. Here the author will show you how to properly cut cabbage for a pie and to what degree to fry it.

Pie with cabbage and mushrooms

Cooking time: 50-60 minutes.
Number of servings: 7-10.
Kitchen appliances and utensils: oven, round shape for baking, rolling pin, knife, board for cutting vegetables, frying pan, spoon, parchment.

Ingredients

Chop and fry vegetables

All vegetables are pre-washed and peeled if necessary.

Baking a pie

Video recipe for puff pastry pie with cabbage and mushrooms

Watch the video recipe for making cabbage pie. It will be more clear to you how to roll out the dough and how to place it on top.

How to decorate a pie

You can use leftover dough to make pie decorations. Roll out a piece and cut out, for example, a leaf. Make veins and cuts like a real leaf. If you twist three identical circles cut out with a glass, you will get a rose. You can also roll up flagella and braid them. Decorate the pie in a circle with a braid, thereby covering the pintucks.

Puff pastry must be pierced with a fork before baking so that it does not swell too much and spoil the shape of the pie.

For such a pie, not only any cabbage, but also any dough is suitable. The puff pastry is very tasty. yeast dough with cabbage. You can bake it. Still, the taste of the pie depends more on the filling. You can serve this cabbage pie with soup for lunch, or as a main dish. Lenten dish for dinner. You can eat it both hot and cold.

If there is no fresh cabbage in the house, nothing really comes out. My friend shared with me a recipe for cabbage pie with kefir. I also sometimes cook this when there is no food in the house. ready dough. But most of all my family likes it. Still, the mushrooms do their job, giving the pie unforgettable taste and aroma.

Make this pie for your family. I'm sure everyone will appreciate your dish. Write what you did in the comments. Bon appetit!

Baking made from puff pastry is popular. The products are light, layered, with delicate structure. The dough has a neutral taste, so it is perfect for making sweet and unsweetened pastries. For example, you can bake a pie with cabbage from puff pastry. Moreover, you can prepare the dough for it yourself or purchase it at the store.

There are many ways to prepare puff pastry, here is a classic recipe.

500 gr. flour + about half a glass more for adding;
400 gr. butter;
1-1.5 tablespoons lemon juice;
0.5 cups of water (cold);
1 teaspoon.

As you can see, the set of ingredients is small. But to prepare the dough, it is very important to take good butter, since the taste of the finished product will depend on the properties of this product.

Interesting facts: Unleavened puff pastry products rise solely due to the evaporation of the oil placed between the layers, since baking powder is not used during cooking. In dough prepared according to classical technology, 256 layers.

Separate two hundred grams of flour and sift. Now combine with butter. The butter can be chopped with a knife or grated. If the latter option is chosen, then during the process you need to frequently sprinkle the grater with flour. Mix the two products and collect them into a lump. Place the lump between two layers of parchment paper and knead it with a rolling pin to make it even. square layer approximately one centimeter thick. Ready semi-finished product place in the freezer for half an hour.

Sift the remaining flour. Mix salt in water and lemon juice, pour this mixture into flour and knead into an elastic dough. We wrap it in a bag and let it sit for about half an hour.

Roll out the dough into a rectangular layer on a floured surface; it should be twice as wide and slightly longer than our butter-flour “square.” Place the frozen semi-finished product of butter and flour onto the dough. We close it with dough, wrapping it in an envelope. The oil layer must be completely covered. While rolling, shake off excess flour from the dough with a brush.

Roll out the resulting “envelope” into a rectangle no more than one centimeter thick. Fold the short sides toward the center, remembering to shake off excess flour. We fold the dough in half, so we have four layers. Wrap the dough in film and put it in the refrigerator for one hour. Then we roll it out and fold it in four again. We repeat this three more times, keeping the dough in the refrigerator after each rolling in the refrigerator for an hour. It is rolling out four times that allows you to get 256 layers in the dough.

Keeping the dough last time in the refrigerator for one hour, you can start cutting the pies. Following this recipe yields about 1 kg of dough. If this is too much, then part of the dough can be removed for storage. To do this, you should roll it out into a layer 0.7-0.8 cm thick, cut it into separate plates and transfer it to sheets of parchment. Wrap in film and place in the refrigerator.

Yeast version of the dough

Excellent pies are made from yeast puff pastry. This semi-finished product is prepared in two stages. First, the dough is kneaded with yeast, and then it is layered with oil.

400 gr. butter;
400 gr. flour + 3 tablespoons for preparing the butter mixture + about half a glass for adding;
250 ml milk;
2.5 teaspoons dry yeast;
1 tablespoon sugar;
1 teaspoon salt.

350 gr. Combine cold butter with three tablespoons of flour, chopping the butter with a knife. Place the mass gathered into a ball between two layers of parchment and roll it out, forming a square about one centimeter thick. Place the mixture directly in the paper, tucking the edges, into the freezer.

Heat the milk to a temperature of no more than forty degrees, stir sugar and salt in it, then add yeast and dissolve it. Leave the mixture on the table for ten to fifteen minutes. During this time, a lush layer of foam should form above the surface of the liquid. If this does not happen, it means that you have got low-quality yeast and need to replace it.

Soften the remaining butter until creamy, mix with the risen yeast and sifted flour. Knead soft dough, which does not stick to surfaces. Let it rise for 45-60 minutes.

Knead the risen dough and roll it into a rectangular layer. Place frozen butter and flour on top and wrap the dough in an envelope. Roll out the envelope to a thickness of about one centimeter. You need to act carefully so that the hard butter does not tear the delicate dough.

We fold the rolled out layer four times, first fold the short edges towards the middle, then fold the layer in half. After this, put the dough in the refrigerator for about one hour. We repeat this procedure twice so that our test produces a sufficient number of layers. After the last rolling, keep the dough in the refrigerator for about two hours, then proceed to cutting.

Read also: Pie with cabbage with sour cream - 8 recipes

Quick puff pastry recipe

If you don't have time to prepare the dough in the classic way, can be used quick recipe. The products are not so layered, but rather fluffy and crumbly.

400 gr. butter;
1 egg;
0.5 teaspoon salt;
1 tablespoon lemon juice or table (6%) vinegar;
500 gr. flour;
cold, or better yet, ice water.

All products, including flour, must be pre-cooled. Mix flour and butter using a grater, or simply finely chop the butter with a knife. You cannot grind the mass with your hands, otherwise a layered structure will not work.

Break an egg into a 250 ml glass, add salt, vinegar or lemon juice, and mix everything. Add cold water until the liquid completely fills the glass. Pour this mixture into the butter-flour mixture. Knead as quickly as possible, gathering the dough into a lump. You cannot knead for a long time, otherwise the butter will melt from the heat of your hands and the dough will be spoiled. Wrap the dough in a bag and refrigerate for at least two hours. After this you can prepare the pie.

Closed pie with cabbage and egg from ready-made puff pastry

Prepare closed pie With cabbage filling from ready-made dough it’s not difficult at all. Let's make the filling with an egg, the pie will be more satisfying and tasty.

500 gr. unleavened puff pastry;
1 onion;
700 gr. white cabbage;
3 eggs;
50 gr. butter;
1 egg for greasing;
Add salt and other seasonings to taste.

Leave the dough on the counter to defrost. And we prepare the filling ourselves. Boil the eggs and pour them in cold water, peel and cut into cubes.

Cut the onion into small cubes and fry in vegetable oil. As soon as the onion begins to brown, add finely chopped cabbage, fry everything together a little, then add a few tablespoons of water, cover with a lid and simmer over low heat until soft. Add salt and other seasonings. Mix cabbage with boiled eggs, let the mixture cool completely.

Roll out the dough to half a centimeter thick. We make two identical layers. Place one of them on a baking sheet lined with parchment paper. Place the filling on the dough and cover with the second flatbread. We seal the edges, tucking them under the bottom of the pie. This must be done so that the edges do not separate. We will make punctures in several places on the top of the pie. Brush the surface with egg. Cook at two hundred degrees for about forty minutes, the top of the product should become rosy.

Pie with cabbage and sausage in the oven

Another quick option prepared with sausage. Instead of sausage, you can use any meat products, ready to eat. For example, sausages, ham, boiled pork, or simply boiled or fried meat.

200 gr. cabbage;
200 gr. sausages;
500 gr. ready-made unleavened puff pastry;
1 boiled egg;
1 raw yolk;
2 tablespoons vegetable oil;
salt and spices to taste.

Shred the cabbage thinly and fry in a frying pan until cooked. Add salt and other spices. Cut the boiled egg and sausage into small cubes, mix with the cabbage filling, and cool.

Divide the dough into two parts and roll out into two identical rectangular layers. Place one of them on a baking sheet lined with parchment paper. Place the filling on it, leaving the edges free. On the second layer we make cuts and intertwine adjacent strips of dough with each other. Place this layer on top of the filling and secure the edges well by tucking them under the bottom of the pie. Lubricate the surface with yolk, which must first be ground with a spoon of water. Cook in the oven at two hundred and twenty degrees for about twenty minutes.

Yeast puff pastry pie with sauerkraut

Peculiar and very good taste have layer pies. Let's prepare it with yeast dough.

400 gr. sauerkraut;
1 onion;
1 small carrot;
30 ml vegetable oil;
0.5 teaspoon sugar;
ground pepper to taste;
500 gr. ready-made yeast puff pastry;
1 egg for greasing.

Take a frying pan or thick-bottomed saucepan with oil and add the chopped onion. After a few minutes, add the carrots and fry everything together for about five minutes. Then add cabbage.

Preparing cabbage depends on its taste. If it is normal, then it will be enough to lightly squeeze it from the juice. If the cabbage is sour, then it must first be washed in cold water and squeeze well. If the cabbage is fermented large pieces, it needs to be chopped.

You need to simmer the cabbage for about twenty minutes, seasoning the mixture with pepper and sugar. Let the pie cool.

Read also: Cabbage pie in a frying pan - 7 recipes

Roll out the yeast puff pastry into a large rectangular layer. Place the filling in a mound in the center so that it takes up about a third of the layer in the center. We lift the edges of the dough on both sides, connect them over the filling and pinch them together. Carefully place the product on a baking sheet, seam side down. If desired, you can make various decorations from a piece of pre-left parsley. Let's make several punctures in the top of the pie, brush it with beaten egg and bake for about thirty minutes at two hundred degrees.

Pie with cabbage and potatoes

Cabbage pie Can be cooked with potatoes; these vegetables go well together.

500 gr. yeast puff pastry;
2 medium potatoes;
400 gr. cabbage;
1 onion;
30 ml oil for frying;
1 yolk.

Chop the onion small cubes, fry in oil. In the same frying pan, add cabbage cut into thin strips and fry until half cooked. Season to taste.

Peel the potatoes, cut them into very thin slices, pour boiling water over them, and let stand for two minutes. Then drain the water and dry the chopped root vegetables.

Divide the dough into two parts, roll out into equal layers. Place one layer on a baking sheet. Place potato slices on it in even rows, sprinkle them with salt and other seasonings to taste.

Spread the fried cabbage in an even layer on top of the potatoes. Place the second layer on top. We secure the edges well. Make a hole in the center of the pie. You can decorate with dough figures. Grease with mashed yolk and bake at two hundred degrees for about half an hour.

Open layer pie with cabbage and cheese

Let's prepare an open cabbage pie with beaten eggs, cheese and sour cream.

700 gr. cabbage;
1 carrot;
1 onion;
20-30 gr. butter;
spices and salt to taste;
4 eggs;
100 gr. sour cream;
100 gr. cheese.

Fry small onion cubes and grated carrots in a frying pan. Add finely chopped cabbage and simmer until done. Season with salt and your favorite spices to taste. Ready hot filling add a piece of butter, this will make the taste more delicate.

Roll out the dough and place it in a mold smaller than the sheet size to form sides. To avoid cutting off excess dough, it is better to use a rectangular or square shape.

Place the filling into the dough bowl and smooth it out. Preparing the filling. To do this, mix raw eggs with sour cream and beat lightly. Pour grated cheese into the mixture. Salt to taste.

Advice! When adding salt to the filling, consider the degree of salinity of the cheese.

Pour the filling over the filling and bake at two hundred degrees for about half an hour.

Delicious pie with cabbage and fish

The combination of cabbage is unusual for many. However, it’s worth going beyond the cliches and making this delicious pie.

500 gr. puff pastry dough;
700 gr. fillet sea fish;
2-3 tablespoons of soy sauce;
400 gr. cabbage;
1 onion;
1 glass of milk;
2 tablespoons vegetable oil;
seasonings and salt to taste;
1 egg for greasing.

Fill shredded cabbage with hot milk and place on low fire cook until done. Separately, fry small onion cubes in vegetable oil. Ready cabbage drain through a colander. Mix with fried onions, salt, add seasonings to taste.

Cut the fish fillet into small cubes. You can use any type of sea fish - both red and white. Pour soy sauce over the fish, stir and let stand for about fifteen minutes.

Roll out two equal sized layers of dough. We transfer one layer to a baking sheet and distribute the cabbage on it in an even layer. On top of the cabbage we place the fish marinated in soy sauce. Cover with a second layer and pinch the edges very tightly.

We make several holes in the upper part. You can pierce the dough with a fork, make slits with a knife or scissors. Brush with beaten egg and bake at 200 degrees for about forty minutes until the top of the product is golden brown.

Cabbage pie with canned fish

If you don't want to bother with raw fish, you can bake cabbage pie with canned food.

500 gr. unleavened puff pastry;
2 cans (250 g each) canned fish V own juice, for example, saury;
1 onion;
1 carrot;
400 gr. cabbage;
2-3 tablespoons of vegetable oil;
1 egg for greasing.

Cooking stewed cabbage for the filling. To do this, first fry finely chopped onion in oil, then add grated carrots and chopped small stripes cabbage Mix everything, add a couple of tablespoons of water. Simmer under closed lid about twenty minutes. The vegetables need to become soft. Add salt and other spices to the filling to your taste.

Open the canned food and drain the liquid. Mash the fish with a fork, removing any bones.

Roll out the dough into two rectangular layers. Transfer the first one to a baking sheet. Spread the cabbage on the dough, then arrange the fish pieces. In the second layer we make parallel cuts, leaving the edges intact. Place this layer on top of the filling and secure the edges. Brush the surface with beaten egg. Bake at 200 degrees for approximately twenty-five minutes.

Snack pies are very popular among housewives. They are quick to prepare and do not require special skills. For example, cabbage pie made from puff pastry.

Ingredients

cabbage – 1 head of medium size;
onion – 1 pc.;
carrots – 1 pc.;
egg – 1 pc.;
butter – 100 g for filling, 50 g for greasing the mold;
puff pastry – 0.5 kg.

Preparation

Preparing the filling

Bye ready filling It's cooling down, it's time to make dough. It’s better to use yeast puff pastry, but yeast-free ones will also work. Roll out the defrosted dough on the table. The result should be a layer slightly larger than the shape for the sides.

Baking a pie

You can also make this pie in a slow cooker. You need to prepare the vegetables as described above. Cut a circle out of the dough, slightly larger than the bottom. Place it in a greased multicooker bowl. Place the filling. Roll out the second part of the dough, cover the pie, make punctures in several places with a fork to allow hot air to escape, and pinch the sides. Brush with egg. Bake for 40 minutes in the “Baking” or “Multi-Cook” mode.
Cabbage is not the only filling for this dish. This type of baking turns out great with mushrooms, fish, and minced meat. You can take any meat: chicken, pork, beef. Even with potatoes it will be very tasty.
Use fresh cabbage, not pickled. There must be natural taste and aroma.
Appearance is also optional. The pie can be made completely open or completely closed. Sprinkle with sesame seeds, decorate with braids from the leftover dough, and make ham flowers.
Serve layer cake Can be warm or cold. If desired, reheat in the microwave.

In this article I will tell you how to make a delicious cabbage pie. I will use store-bought puff pastry as the base.

Let's start preparing cabbage pie with a yeast layer.

Ingredients

Puff pastry 1 kg.
Cabbage
Carrot
Chicken egg 3 pcs.
Tomato paste 1 tbsp. l. (optional)
Milk 1 tsp.
Salt, sugar, seasonings to taste

Sequence of actions

First you need to defrost the dough. To do this, lay it out and wait for it to defrost. Then turn on the oven to start preheating.

Peel and grate the carrots, and finely chop the cabbage. Place everything in the pan and add 1 tablespoon of tomato paste.

Add salt, sugar and seasonings to your taste. Mix everything thoroughly and turn on slow fire. Continue simmering the carrots and cabbage until fully cooked.

Boil 2 eggs hard and then cool them. Peel the eggs and chop them finely. Add chopped boiled eggs into the cabbage and wait until the filling has cooled.

Place baking paper on a baking sheet and sprinkle water on it. Then lay out 2 layers of defrosted puff pastry and place the prepared filling in the center.

Take the remaining 2 layers of dough and roll it out a little. These layers should be larger in size than the lower ones. Make slanting cuts in the center of the dough layers.

Take raw egg and separate the yolk from the white. Brush the edges of the dough containing the filling with egg white. Place the cut dough on top and press it lightly along the edges.

Mix the yolk with milk and mix everything thoroughly. Brush the top of the pie with the mixture.

Bake the pie in an oven preheated to 220 C for 40 minutes.

The result is 2 delicious pie with cabbage, one of which was immediately eaten.

Bon appetit.