How to cook a pie with cabbage and poppy

You will need
    • For filling:
  • 3 bulbs;
  • 500 g cabbage;
  • vegetable oil;
  • 4 eggs;
  • 50g poppy;
  • salt;
  • black ground pepper.
  • For the dough:
  • 300g milk;
  • 70g sugar
  • ;

  • salt to taste;
  • 1 egg;
  • 500g flour;
  • 1 bag of dry yeast;
  • 1.5 tbsp vegetable oil;
  • 100 g butter;
  • 1 yolk.
Instruction
1

Prepare the filling for the pie. Very finely cover the onion, cut the cabbage with straws. Then roast the onions in a frying pan in a little vegetable oil until golden. Add the cabbage to it and simmer until it is soft.

2

In a small bowl, whisk the eggs, pour them into the cabbage together with the steamed poppy, mix all well, salt and pepper. Pour some hot water if necessary. Put out another five to seven minutes under the lid, immediately remove the pan from the heat and let the filling cool.

3

While the filling cools, prepare for the pie dough. In the warm milk, add sugar, salt, egg and whisk everything with a mixer. Mix the sifted flour with dry yeast, gently pour into the milk and mix thoroughly.

4

When a uniform mass is obtained, add vegetable and melted warm butter. Now take out the dough well and leave it in a warm place for 30-40 minutes to make it fit.

5

Then divide the dough in half and roll out two layers no more than one centimeter thick. Take a deep baking tray greased with vegetable oil and strewn with flour, put one of the layers of dough on it and gently spread.

6

In

a uniform layer, lay the cooled filling on the dough and close it on top with a second layer, tightly protecting the edges. Across the middle of the top layer, make a small round hole for steam out of the filling while baking the pie.

7

Grease the pie with a whipped yolk leave to stand for 10 minutes. After that, put in pre-heated to 180-200OS oven and bake for 30-40 minutes. When the pie is slightly hammered, be sure to reduce the heating.

8

Ready pie get from the oven, grease with oil, cool, cut into parts and serve to the table with milk.

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