How to cook an open pie with cabbage and mushrooms


For dough:

– Milk — 200 milliliters;
– Flour — 350-400 grams;
– Dry yeast — 1 teaspoon;
– Sugar — 1 teaspoon;
– Salt — 1 teaspoon.

For filling:

– milk — 100 milliliters;
– fresh cabbage — 300 grams;
– fresh or pickled mushrooms — 200 grams;
– eggs — 2 pieces;
– onion — 1 head;
– vegetable oil;
– salt.

Any mushrooms are suitable for filling, but it is not recommended to use frozen: usually they are watery and do not have a bright taste.

Cooking the pie

To cook the filling, first fry the finely chopped onion in vegetable oil. Watch out not to overfry the onion, it lights up very easily. Then boil the mushrooms and finely slice. Add the mushrooms to the onions and fry over a low heat for three to four minutes. In there, add well-washed and finely shrunk cabbage, salt and simmer the filling on low heat until soft cabbage — about 25-30 minutes.

To prepare the dough lightly heat the milk, then add the dry yeast. When the shivers dissolve, add sugar to the mixture, mix thoroughly. Then start adding flour, stirring constantly so that clumps don’t form. Flush the taut dough, then cover it with a towel and put it in a warm place.

To make the dough well “rose”, try not to lift the towel and not to put the dough on the draft.

When the dough “rises” (in about 50-60 minutes), lay it out on a floured table and roll out with a rolling pin to the sizes of your baking shape. Grease the shape with butter and put the dough in it. Leave part of the dough “overboard”, then lay out the filling, spread evenly and rotate the edges of the dough to the middle so that the filling does not flow onto the mould.

Then whisk the eggs with the milk, salt the mixture and pour it over the pie filling. Preheat the oven to 180OS and put the pie in it. After 30 minutes you can get from the oven ready fragrant open pie with mushrooms and cabbage, which is an independent dish and great for any tea party.

You can decorate the open pie with strips of dough. When you cook the dough, make a small stock, which divide into strips or harnesses and lay on a lattice shaped dough before putting the pie in the oven.

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