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Cabbage pie on puff pastry in the oven. Step-by-step recipe for puff pastry cabbage pie

Step-by-step recipes for making open and closed pies with white cabbage and Peking cabbage from puff without yeast dough

2017-11-21 Rida Khasanova

Grade
recipe

6814

Time
(min)

Servings
(people)

In 100 grams of finished dish

3 gr.

14 gr.

Carbohydrates

21 gr.

224 kcal

Option 1: The classic recipe for puff pastry cabbage pie

Puff cabbage pie yeast-free dough cooks much faster than the yeast dough version. But there is one very important condition! To make homemade puff pastry you need Wheat flour only top quality and free time.

Ingredients for the dough:

  • a pound of white cabbage;
  • one onion;
  • one carrot;
  • one large tomato;
  • 30 ml of vegetable oil;
  • to the taste of salt.

For filling:

  • 260 g butter;
  • 420 g flour (wheat);
  • 210 ml of water;
  • salt;
  • 1/3 tsp citric acid.

Step-by-step recipe for puff pastry cabbage pie

First, let's prepare the cabbage pie filling. We will clean and rinse all the vegetables. Cut the cabbage into a thin shredder, the onion in half rings, and grate the carrots. Grind the tomato separately in mashed potatoes.

Put all the vegetables and tomato puree in a saucepan. Pour oil and close the lid. When the slicing drops slightly, mix and salt. We simmer almost until the cabbage is ready.

Already now we can turn on the oven at a temperature of 190-200˚С. Then we sift the flour into a separate bowl. We pour salt into it and citric acid... Add water and knead the dough. It will be a bit hard to knead, but that's the way it should be.

Soft butter cut into thin slices. Sprinkle a little flour on the table and lay out the dough. Roll out into a rectangle. We lay out pieces of butter on it - we spend half. We fold the dough with a "book" or simply in three layers. Roll out to the size of the original rectangle and cover with oil again. Roll up and roll out again. Then we fold the dough into four layers and roll it out again, but already in the shape of our baking sheet for the pie.

We put a thin baking sheet baking paper and spread the dough. We mold the sides and put the cabbage filling there. Slightly grab the dough from the sides in order to collect its edges a little - the cake will be open.

Place the baking sheet in the oven and bake the cake for about 45 minutes.

It is very important to put puff semi-finished products in a well-heated oven, otherwise the oil will flow out of the layers and they will not work.

Option 2: Quick recipe for puff pastry cabbage pie

Will significantly reduce cooking time homemade baked goods store puff pastry. The only thing that needs to be taken care of in advance is the correct defrosting of the purchased semi-finished product.

Ingredients:

  • a pound of ready-made yeast-free puff pastry;
  • 300 g white cabbage;
  • half an onion;
  • half a carrot;
  • 50 g of cheese "Brynza";
  • 50 ml of vegetable oil;
  • a couple of sprigs of young greenery;
  • two egg yolks.

How to quickly make a puff pastry cabbage pie

We take out the frozen dough from the bag in advance (there should be two layers) and leave it on the table to thaw. This process takes about two hours on average.

Peel and rinse the vegetables for the filling. We cut everything smaller and thinner. We can grind carrots on a grater. Chop the greens.

Simmer the cooked vegetables with 30 ml of vegetable oil until cooked in a pan or in a saucepan. You don't need to salt.

Cut the feta cheese into small pieces or cubes. Mix with slightly cooled cabbage and shredded herbs.

Grease the baking dish with the left liquid oil.

Roll out one layer on a baking dish. We shift it into it and form low sides with our fingers. We spread the filling in an even layer. Cover with a second layer, pinch the edges a little. In the center we make a hole for steam to escape. For a more attractive design, we can pierce the top layer in several places with a fork or make curly cuts.

Lubricate the surface with yolks and send the cake to hot oven at a temperature of 180-200˚С for 35-40 minutes.

To grease the top of a semi-finished cake, a mixture of egg yolks and milk, turmeric or saffron brewed in hot milk, is suitable, as well as plain cream any fat content.

Option 3: Peking cabbage pie from puff yeast-free dough

Peking cabbage is great for pies. Its leaves, soft and delicate in structure, do not require preliminary heat treatment.

Ingredients for the dough:

  • 2.5-3 tbsp. flour (from wheat);
  • 1.5 packs of regular margarine;
  • 2 tbsp. cold water;
  • ½ tsp any salt.

For filling:

  • half a head of Chinese cabbage;
  • half a sweet pepper;
  • one small carrot;
  • 2-3 st. l. vegetable oil;
  • 110 g smoked pork belly;
  • salt to taste.

How to cook

Let's carry out the primary processing of the selected vegetables. Chinese cabbage slice thinly and leave for now. Chop the carrots on a grater, and chop the pepper with a knife. We also cut the brisket thinly, be sure to cut off the skin - it is not needed in the recipe.

Heat oil in a frying pan and throw carrots and peppers into it. We pass it for a couple of minutes. Add the brisket and mix. After a few more minutes, stir with cabbage and remove from heat. You can salt to taste. Cover with a lid to keep the filling warm.

V cold water add salt and flour. We begin to knead the mass. When it turns into a lump and does not stick to your hands, roll it out with a rolling pin. To do this, sprinkle the dough and the table with flour. We need a semi-finished square or rectangle.

Then we take a piece of margarine in our hands and bread it in flour. We turn it into a cake with our fingers. Knead it with your hands and dip it in flour. We spread the cake in the center of the dough and cover it with the edges, like a blanket. Roll out and fold the piece in three or four. We do three or four rolling and folding.

Cut off a small part of the dough. And we roll out the large one along the diameter of the mold. We put it in it and make the sides of the pie. We distribute the filling. Roll out another lump of dough and cut into strips. Lay out the strips in the form of a lattice on the filling.

Put the puff pastry pie pan into the hot oven. Temperature - 200˚С, time - 35-40 minutes.

If excess dough remains after laying the wire rack, twist the strips into flowers. To do this, you just need to pinch the strip twisted "into a snail" from below - you get a rose. We decorate the cake with such roses from the sides or its center.

Option 4: Covered cabbage pie made from puff pastry dough

We are offering to you interesting option puff pastry on kefir. If desired, we can replace the fermented milk product with fermented baked milk, yogurt or any yogurt.

Ingredients for the dough:

  • a pound of flour (wheat);
  • a pack of margarine;
  • one egg yolk;
  • half a glass of kefir (or fermented baked milk);
  • a pinch of salt.

For filling:

  • 300 g broccoli;
  • 50 g soft cheese;
  • one egg white;
  • 1-2 tbsp. l. vegetable oil;
  • one onion;
  • some salt.

Step by step recipe

After cleaning and rinsing, chop the cabbage into strips. Onions - small cubes. Saute the slices in butter and salt until partially cooked. Then let it cool slightly. Add egg white whipped into light foam, salt and chopped soft cheese.

Prepare the dough separately. Add yolk and salt to kefir. Then flour. We stir and wrinkle until we get an elastic and soft piece.

Roll out the dough, sprinkle the surface with a thin layer of flour. On this layer we put thin slices of chopped margarine. We fold the dough with a "book" and roll it out from the middle. Then fold it again and roll it out again. We do this one more time and our dough is ready. Divide it into two parts and roll both out in the shape of a baking sheet. We put the bottom layer (we do not make the sides) and the filling on it. Then the top layer. If desired, coat the top with vegetable oil, yolk or milk.

We send the cake to a well-heated oven at 180-200˚C and bake until tender.

For this recipe, not only cabbage-cheese filling is suitable, but also boiled chopped egg and herbs. And also to stewed cabbage, we can add boiled cereals - barley, rice or millet.

Option 5: Puff pastry cabbage pie with rice and egg

The pie turns out to be very satisfying and high-calorie. If served with tea, one such piece can replace an afternoon snack or dinner.

Ingredients for the dough:

  • three glasses of flour;
  • a glass of water;
  • 1.5 packs of margarine;
  • one egg;
  • spoon table vinegar;
  • ½ tsp salt.

For filling:

  • ¼ Art. round rice;
  • 300 g of cauliflower inflorescences;
  • one egg;
  • to taste of salt and spices.

How to cook

Add salt, vinegar and an egg to the water. Mix and add flour. Knead and get a lump of dough. We roll it out with a rock. Place a slightly soft piece of margarine in the center and close it with the edges of the dough. We begin to roll out from the middle, move to the edges. We fold the dough into 3-4 layers and roll it out again. We do this a couple more times. Wrap the piece in a bag and put it in the refrigerator.

Rinse and cook the rice. Cook the egg separately. In the third saucepan, boil the cabbage inflorescences in salted water.

Then we wash the rice and drain the water. We clean the egg and chop finely. We take out the cabbage from the broth, cut into slices. Mix rice, egg and cabbage. Salt and add spices. We mix.

We take out the dough and roll it out to put it in the mold. We make the sides and shift the filling.

We put the cake to bake for 30-35 minutes at 200˚С.

If the bottom of the cake starts to burn and the cake is not ready yet, turn the temperature down to 170˚С. After 10 minutes we take out fragrant cake with cabbage from puff yeast-free dough. Bon Appetit!

Is it difficult to do it yourself puff pastry for a cake or is it better to buy a ready-made one? How to make the filling tastier? Should you choose a yeast or non-yeast dough? Damiko will give answers to all questions, and tell you how to cook properly cabbage pie from puff pastry.

Like any baked goods, cabbage puff pastry pie cannot be called dietary meal therefore it is not recommended for those who are on a diet. However, with correct preparation fillings, you can slightly reduce the calorie content of the dish.

Traditional fried cabbage for the pie, and addition to it boiled eggs will make the filling the most high-calorie. If, instead of frying, stew the cabbage and add some mushrooms to it (for example, canned mushrooms), the calorie content of the dish will decrease slightly.

If you are short on cooking time, you can instead home test use ready-made, store-bought. However, when choosing it, you need to be careful and be sure to look at the expiration date and composition of the purchased product. If there are a lot of preservatives in the composition, the cake will not turn out to be airy, since the dough during baking may stratify and cook unevenly.

To make the pie more tender and tasty, try stewing the cabbage in a little milk. Young cabbage does not need careful heat treatment, so instead of stewing it, you can simply scald it with boiling water.




If you do not know which dough is better for cabbage pie - yeast or yeast-free, it is better to stop at the first option, since the addition of yeast makes the pie more airy, tender and soft. Yeast-free dough it is appropriate to use when you are short on time, as it cooks and bakes faster.

Cabbage pie made from ready-made dough

Making a cabbage pie from ready-made puff pastry will take you only half an hour.

Ingredients

  • Half a kilo finished dough(it is best to choose yeast, in sheets)
  • Head of cabbage
  • 5 chicken eggs
  • A little flour for rolling out the dough
  • Salt to taste
  • Vegetable oil for frying cabbage

Cooking process

    Wash the cabbage and chop finely, then fry in oil until golden brown and simmer for 15-20 minutes, and then salt to taste.

    Boil the eggs, grate or chop finely, mix them with the cabbage when it cools.

    Pre-defrosted dough, roll out and place on a baking sheet or in a baking dish.

    Place the filling in the middle of the dough sheet, and cut the free edges of the dough sheet into strips, which then connect on both sides as if you were braiding over the filling.

    Sprinkle the cake with ice water and let sit for a few minutes.

    Place the pie in an oven preheated to 200 degrees and bake until tender. Readiness can be determined by the golden brown crust.




Yeast-free puff pastry cabbage pie

There are some peculiarities when preparing such a cake. To get the dough the right consistency, use not just cold, but ice water. You need to knead the dough very quickly, since when it comes into contact with your hands, it heats up and loses its elasticity. You need to grind the butter for the dough with a knife, but it is better to knead in a blender.

Ingredients

  • 4 cups flour
  • 250 ml water
  • 300 grams of butter
  • A teaspoon of lemon juice
  • 1/2 teaspoon dough salt
  • Cabbage forks weighing 400-500 grams
  • 200 grams of fresh carrots
  • Salt and black pepper to taste for the filling




Cooking process

    Put ice-cold butter in the sifted flour (it is better to pre-hold it in the freezer a little), then chop it with a knife and mix with flour.

    Combine ice water with lemon juice and salt, and then slowly add this mixture to the flour mass, stirring with a spoon or in a blender.

    Leave ready dough in the refrigerator for half an hour, and while it is cooling, prepare the filling: fry the chopped cabbage and carrots, and then simmer for a quarter of an hour, then salt and add black pepper. Let the filling cool.

    Remove the dough from the refrigerator, divide it in two, roll it out, place one half on a baking sheet, and place the filling on top of it.

    Cover the cake with the second half of the dough, pinch the edges, and then cut in the top layer.

    Bake the pie for about half an hour in the oven at 200 degrees.




Cabbage pie made from yeast puff pastry

Cabbage pie made from yeast dough always turns out to be juicy and fluffy. It is usually served with hot tea.

Ingredients

  • Heaped teaspoon of dry yeast
  • A pound of flour
  • 250 ml milk
  • 80 grams of sugar
  • 250 grams of butter
  • A pinch of salt
  • Cabbage and eggs for the filling




Cooking process

    Dissolve the yeast in warm milk, soften the butter, and sift the flour.

    Add softened butter to milk, and sugar to flour, mix.

    Pour flour and sugar into the butter-milk mixture and stir until the mixture becomes smooth and soft. Then put the dough in the refrigerator for half an hour.

    While the dough is cooling, start the filling: fry and stew the cabbage, boil and chop the eggs, then mix the ingredients, add salt to taste.

If you are a lover of fried or stewed cabbage, then you will definitely like this cake. Serve fried cabbage just in a plate - a boring dish, but a pie with the same fried cabbage - looks like you were working tirelessly in the kitchen. But in fact, your labor is here for 5 minutes. Here's a little trick.

For such a cake, any puff pastry is suitable - ordinary puff or puff yeast. I have a second. It is sold already rolled out in sheets in a square or quadrangular package.

Put baking paper in the form where you will bake the cake. It will make it easier to take the cake out of the mold. Roll out the layer of the desired shape. Leave the dough in the mold while you fill it.

It doesn't matter how you chop the cabbage - in thin strips or larger strips, in squares or grate. Cook the 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 pepper. If you have it half ready - even better, you will save time. The cabbage will come in the pie itself. Salt it to taste. If you like cabbage with eggs, then add eggs.

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

Roll out the second layer of dough and place on top of the cabbage. Or do as I do. Initially, the rolled layer was designed with turns to the top layer. Wrap the cabbage with an "envelope" and pinch the joints of the dough.

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

Great lunch is ready! Not just fried cabbage, but cabbage puff pie.

Bon Appetit!

The most popular dish in Russia since ancient times it was considered a pie or pies with cabbage. Today it has not lost its relevance, and housewives are experimenting, trying to cook such a pie from batter or yeast. But, probably, the most delicious of all is the cabbage puff pie - tender, airy, with a very light dough that just melts in your mouth.

Puff Pastry Secrets

  • If you don't have enough time, you can use ready-made dough. Then you just have to cook the filling, roll out the sheets and collect the pie. When choosing a product, look at its expiration date and composition. If it contains a lot of preservatives, the dish will not turn out to be airy, and during the baking process, the dough may stratify and cook unevenly.
  • The puff pastry cabbage pie recipe is not dietary. The calorie content of the dish reaches 400 Kcal / 100 g, so it is better to serve it to family dinner... Increases the calorie content of the filling: By adding eggs and minced meat to the cabbage, you make the pie even more nutritious. Mushrooms are less high in calories. By combining them with the main ingredient, you can achieve great taste with a minimum of calories.
  • Less dough with more toppings is the recipe for the perfect cabbage pie. Therefore, handle the cabbage carefully. To bring it to softness, chop it thinly, fry it in a pan, and then simmer it for half an hour in a small amount of water or milk. If using young cabbage, you can simply scald it with boiling water.
  • When choosing between yeast and yeast-free pie dough, it is better to give preference to the former. It turns out to be more airy, softer. Yeast-free cooks faster, so its recipe should also be in your culinary piggy bank.

Ready dough recipe

You can make cabbage pie with cabbage from puff pastry in just half an hour. Choose yeast dough, in sheets.

You will need:

  • ready-made dough - 500 g;
  • cabbage - 1 fork;
  • eggs - 5 pcs.;
  • some flour and salt;
  • vegetable oil.

Preparation

  1. Finely chop the cabbage, use a special shredder. Fry it in oil, simmer for 20 minutes, add salt.
  2. Boil eggs, chop in a convenient way. Combine the filling when the ingredients have cooled.
  3. Take out the dough in advance, defrost it. Roll the sheet into a square and lay on parchment paper.
  4. Place the filling in the middle, occupying more than half of the surface of the layer. Cut the free edges into strips, each 4 cm wide. Connect the strips opposite, as if weaving a braid. They should go over the top of the filling.
  5. Moisten the kale and puff pastry pie with ice water and leave to rest for 10 minutes.
  6. Preheat the oven in advance, put the cake in it and bake at a temperature of 200 °.

Yeast-free dough recipe

Making puff pastry cabbage pie is easy if you know some of the secrets. So for the dough itself, you should use not just cold, but ice water (put a glass with it in the refrigerator, and throw a few ice cubes into it before use). The mass should be touched as little as possible with your hands, since when heated, it loses its plasticity and layering. Chop the butter with a knife, and stir the dough in a food processor or blender, let it cool for 30 minutes before rolling.

Use:

  • butter - 300 g;
  • water - 250 ml;
  • flour - 4 cups;
  • lemon juice- h. spoon;
  • salt - ½ teaspoon;
  • cabbage - 400 g;
  • carrots - 200 g;
  • salt and black pepper.

Preparation

  1. Sift flour, put ice-cold butter in it, chop it with a knife, mix with flour.
  2. Pour lemon juice into ice water, add salt, mix.
  3. Add water to the flour mass in small portions, mixing with a spoon (or in a food processor).
  4. Roll out the dough in the shape of a baking sheet, place the cabbage filling, stewed with carrots, seasoned with salt and pepper. Lay out 1 more layer on top, make cuts in it, decorate. Bake for 25 minutes in an oven preheated to 200 °.

Yeast dough pie

The recipe for how to make a cabbage pie from yeast puff pastry is similar to the previous one. Nuances are present only in the preparation of the test itself.

You will need:

  • dry yeast - teaspoon with a slide;
  • flour - 500 g;
  • milk - 250 ml;
  • sugar - 80 g;
  • butter - 250 g;
  • salt - a pinch;
  • cabbage, eggs for the filling.

Preparation

  1. Dissolve yeast in warm milk, sift flour, soften butter.
  2. Add sugar to flour, soften butter to milk, stir.
  3. Pour flour into butter mixture, mix until soft.
  4. Send it to the refrigerator in a piece, take it out in an hour, roll it into a layer and send it back to the refrigerator for 30 minutes.
  5. Prepare the filling: sauté the cabbage, boil and chop the eggs, mix, add salt and pepper.
  6. Lay the filling on the layer, lift the edges, pinch or braid.
  7. Bake until tender in the oven at 200 °.

Try making each puff pastry cabbage pie. A recipe with a photo from our selection will help you with this!

Puff pastry cabbage pie is an extraordinarily simple and delicious homemade baking that can be a lifesaver for any occasion. It is prepared from the simplest and most inexpensive products that are always at hand, so such a pie can be made quite easily and quickly even on a busy weekday evening, and loved ones will surely appreciate its unpretentious, but such a cozy homemade taste. The cabbage pie recipe can also come in handy in the case of unexpected guests, as its tender classic taste familiar and loved by everyone since childhood.

Fried cabbage with boiled eggs is a traditional and quite budget filling for pies that almost never gets boring. Large pies or small pies are prepared with cabbage filling, which can be baked in the oven or fried in oil. Exists different types dough for pies and, of course, each of them has its own characteristics and benefits. The finished puff pastry not only has an excellent taste and delicate texture, but also allows you to significantly save time when making homemade baked goods. It does not require kneading, proofing and is quite convenient to work with, since it almost does not stick to your hands when rolling and sculpting products. Therefore, personally, I always have a stock of purchased puff pastry in the freezer, so that, if desired, quickly and without much hassle, I can cook something tasty and interesting from it.

Layered cake with cabbage, cooked over this simple recipe, it turns out rosy, beautiful and very appetizing. Its bright alluring aroma evokes invaluable feelings of home comfort, care and warmth and is able to gather the whole family at the table for a fun joint tea party. This cake will definitely appeal to lovers of classic pastries with savory filling inside. It not only perfectly satiates and satisfies the feeling of hunger for a long time, but also gives real pleasure and many positive emotions!

Useful information

How to cook puff pastry with cabbage and egg - a simple recipe from ready-made yeast or yeast-free puff pastry with a photo

INGREDIENTS:

  • 500 g puff pastry
  • 600 g white cabbage
  • 4 eggs
  • 20 g fresh herbs (dill, parsley)
  • 70 g butter
  • 1 tsp Sahara
  • salt, ground black pepper

For lubrication:

  • egg yolk + 1 tsp milk
  • 1 tsp sesame seeds (optional)

COOKING METHOD:

1. In order to bake a puff pastry with cabbage, first let's start preparing the filling. For this white cabbage wash thoroughly and chop into long thin strips. In total, you should get 600 g of chopped cabbage leaves, so you should choose a medium-sized head of cabbage, at least 1 kg.

2. Melt the butter in a deep frying pan or saucepan, put the cabbage and fry it until soft and lightly browned for 10 - 15 minutes, then cool.

Cooking time for cabbage depends on its shelf life. Young cabbage with greenish leaves will be ready in 10 minutes, while for a fairly lying cabbage of an old harvest, it may take 20 to 25 minutes to stew.


3. Meanwhile, boil the eggs hard-boiled within 10 minutes from the moment the water boils, cool, peel and cut into large cubes.

4. Wash, dry and chop fresh herbs.

5. In a bowl, combine the fried cabbage, boiled eggs and greens. Salt and pepper everything, season with sugar and mix thoroughly. The cabbage and egg filling for the puff pie is ready!

6. Defrost the puff pastry according to the instructions on the package and roll out on a floured surface into a thin rectangular layer.

Advice! You can use either yeast or yeast-free puff pastry to make this pie, depending on what you have in your freezer. Yeast dough pie turns out to be a little more fluffy and airy, but the difference is not fundamental.

7. Put the cabbage and boiled eggs filling in the middle part of the rectangle.

8. First fold the long edges of the dough to the center, and then the side edges and seal them well so that the filling does not fall out.

9. Turn the puff pastry with cabbage and place on a baking sheet covered with parchment or silicone mat, seam down.

10. With a sharp knife, make several cuts on top for steam to escape, then grease the cabbage pie egg yolk mixed with milk and sprinkle lightly with sesame seeds if desired.

11. Bake the pie in preheated to 190 ° C for 30 minutes. If the surface of the cake is very brown during the cooking process, cover it with foil.


It is advisable to cool the finished cake for 10 - 15 minutes, otherwise cabbage filling will be too hot and can then be cut into portions and served. Puff pastry with cabbage and eggs is incredibly tasty both warm and cold. Bon Appetit!