Russian meat cabbage pie
Ingredients
Dough:
- 14 oz flour
- 2 oz butter
- ½ oz yeast
- 7 oz warm water or milk
- Oil for cooking
- 2 egg yolks
Meat Filling:
- 2 lb ground beef
- 3 hardboiled eggs, chopped
- Seasoning to taste
- 2 tbsp oil
- Dill, to taste
Cabbage Filling:
- 1–3.5 lb cabbage, shredded
- 4 oz butter
- 3 hardboiled eggs
Utensils
- Large mixing bowl
- Sieve
- Skillet
- Large pot
- Rolling pin
- Baking tray
- Damp cloth
Information
- Cost: $$$
- Prep & cook time: ~2 hours (including dough rising)
- Yield: 8 servings (≈250 g each)
Preparation Method
- Dissolve the yeast in warm water or milk, strain through a sieve, and adjust the liquid to 10 tablespoons.
- Mix with flour and knead into dough. When almost ready, add egg yolks and butter, then finish with a dash of oil. Cover with a damp cloth and let rise.
- Once risen, transfer to a floured surface and roll out.
Meat Filling:
4. Fry onions in a skillet for 4 minutes. Add ground beef and cook for 5 minutes, stirring constantly. Add chopped eggs, oil, dill, and seasoning. Mix well.
Cabbage Filling:
5. Boil cabbage briefly, then drain and rinse under cold water. Return to the pot with butter and cook for 4 minutes, stirring. Add chopped eggs and season.
Assembly:
6. Place fillings in layers on the rolled dough. Fold up dampened edges and pinch to seal.
7. Transfer to a greased baking tray and bake at 350°F (175°C) for ~30 minutes, until pastry is golden brown.