Cabbage and egg pie in the oven

Country kitchen

Savory pies are not only delicious, but also fashionable: many coffee shops, private pastry chefs, and large delivery services offer them to their customers. Quiches, biscuits, yeast pies – all these dishes are popular among lovers of savory baked goods.

You can make something similar in your own kitchen! For example, this cabbage and egg pie, baked in the oven, will be moist and truly filling if you follow this recipe with step-by-step photos. But remember: this pie requires little dough and plenty of filling—it's a must!

Ingredients:

chicken eggs – 4 pcs.,
flour – 2 tbsp.,
butter – 150 g,
drinking water – 8 tbsp.,
white cabbage - a quarter of a head,
salt – to taste

And, of course, you'll also need two trusty helpers: a knob of butter and a teaspoon of flour. You'll need these ingredients when it's time to prepare the baking pan. Choose a pan with a diameter of 24-26 cm. A whisk will also make your work easier—you'll need it to brush the yolk onto the top of the pie.

How to make cabbage and egg pie

Remove the butter from the refrigerator first – let it warm up a little and soften. Almost all of the butter (except for about 20 g) will be incorporated into the dough, and a small piece will help the cabbage turn into a juicy filling. So, first, pour 1 cup of flour into a large bowl and pour most of the butter directly onto it.

Use your hands to crush these ingredients and mix them together until you get something that resembles large flour crumbs.

Separate one egg into its yolk and white. Place the yolk in a separate bowl (it will be used for brushing the pie), and add the white to the flour mixture. Beat another whole egg into the batter (for a total of one and a half eggs).

Mix the flour mixture with the egg mixture, then add 8 tablespoons of water (warm water is best). Stir the mixture with a spoon; it will be somewhat runny at this point.

Add the remaining flour to a bowl and knead it with your hands until the dough is elastic and doesn't stick to your hands. Form it into a ball and refrigerate while you prepare the filling.

Place the two remaining eggs in a saucepan with water and bring to a boil. Cut the cabbage into strips, as you would for a salad.

Place a knob of butter in a frying pan and melt it completely. Add the chopped cabbage and fry it in the butter for 15 minutes. Finally, season with salt and stir again. Transfer the cabbage filling to a bowl.

Meanwhile, the eggs have boiled and cooled, covered with additional cold water. Remove the shells and dice them, then add them to the bowl with the cabbage and stir.

Grease and flour a pie pan. Remove the dough from the refrigerator and divide it into two unequal portions: one-third and two-thirds. Roll the larger portion with a rolling pin into a circle larger in diameter than the bottom of the pan. Line the bottom and sides of the pan with this circle of dough, then spread the cabbage and egg filling on top.

Roll out the remaining dough into a circle (this time the diameter is approximately the same as the pan), cover the pie with it, pinch the edges and arrange them in a decorative pattern on the pie.

Use a fork to poke holes all over the top of the pie. To ensure a beautiful, golden-brown crust, brush the top of the pie with egg yolk using a whisk.

Preheat the oven to 180 degrees and bake the cabbage pie for half an hour.

This cabbage and egg pie is quite easy to make in the oven, and most importantly, it uses only the simplest ingredients. Enjoy!

Tip: If you have young cabbage, you can make a pie with it too! You won't even need to braise the filling: fresh cabbage leaves are so tender. Just chop the cabbage, season it with salt, and mix it with some hard-boiled egg pieces. The filling will be perfect!