Recipe: Baked Chinese cabbage pie step by step with pictures | Handy.Recipes

Baked Chinese cabbage pie

Cooked Chinese cabbage pie

Time to cook: 80 minutes

Total Servings: 12

Nutritional Value

A simple wrap with Chinese cabbage pie. It seems that there is nothing new and unusual. I do, however, want to share a new way of looking at the cake. You have to agree that a dish should not only be tasty, it should also be pleasing to the eye. The filling in the pie can be whatever you like depending on foodstuffs in the fridge. And I suggest you decorate the top of the pie with such weave of dough and fresh vegetables. It looks very impressive!.

Author of the recipe

Ingredients for Chinese cabbage pie:


  • Puff pastry - 700 g
  • Onions - 2 pcs
  • Carrots - 1 pc
  • Sweet pepper - 2 pcs
  • Peking cabbage - 350 g
  • Vegetable oil (to taste)
  • Salt (to taste)
  • Black pepper (to taste)
  • Parsley - 1 bunch.
  • Tomato paste - 1 tablepoon
  • Chicken egg - 2 pcs
  • Sesame (to taste)
  • Eggplant - 1 pc
  • Zucchini - 1 pc

How to cook braided Chinese cabbage pie step by step with photos


I have a ready made pie dough, so let's start with the filling. Fry onion in oil until soft, then add grated carrots. Then add chopped sweet bell pepper and Peking cabbage. Season with salt and pepper to taste.

Add tomato paste and braise until softened. Remove from heat and put in a bowl to cool. Add chopped parsley greens.

I also added dill, I like a lot of greens. When stuffing cools down add 2 eggs and mix. I still had a few pieces of sausage in the fridge, so I cut it into small cubes and put it in the stuffing (although I hadn't planned on that originally). The stuffing is ready.

While the filling was cooling, I was busy weaving the top of the pie. I cut the vegetables: eggplant, zucchini, and one bell bell pepper into strips (as pictured).

Roll out some of the pastry and cut into strips about 1 cm wide. Glue one strip perpendicular to the sliced dough (as in the photo) and flip them aside after one strip. Lay one strip of eggplant skin side up, flip the strips back over. Then flip the strips over, starting already with the second row, i.e. е. in staggered order. Now lay a strip of red pepper and repeat the flipping of the strips. Next vegetable is zucchini, and again flip over the strips. Then we add peppers and weave again. I think the picture is more clear about the process than I tried to describe in words. The idea is that you can see the colors of the veggies clearly. Т. е. т. к. the peppers are red, so we alternate them more often. You should end up with this mottled "blanket" that we put on the filling.

Preheat the oven to 180°C. To assemble the cake. I lined the form (I have glass) with baking paper and greased it with some oil. Roll out the second part of the pastry and arrange it in the dish, forming a rim. Spread the filling and smooth it out. Now for the hardest part - we need to carefully transfer and arrange our plaque. You may need two more hands, I did it myself. I had the weave on cling film, I think it is more convenient to do it on baking paper, it will be easier to move. To lay the "blanket". Around the perimeter I cut more strips of dough and with a fork pressed them to the pie. This is what the pie looked like before baking.

I also brush the pie with egg yolk and sprinkle with sesame seeds. Send the pie to the oven for about 50-60 minutes (time depends on your oven, keep an eye on it). If necessary top of the pie can be covered with foil, if it starts to burn. Let the ready pie rest for 20-30 minutes. Cut into portions and call the family or guests to the table. Bon appetit!!

Nutritional Value:

Whole Dish:
Calories
3180.3 Calories
Protein
82.4 g
Fat
168.9 g
Carbohydrates
513.3 g
Per Serving:
Calories
265 Calories
Protein
6.9 g
Fat
14.1 g
Carbohydrates
42.8 g
100g:
Calories
126.7 Calories
Protein
3.3 g
Fat
6.7 g
Carbohydrates
20.5 g

Salt, Black Pepper, Spicy, Vegetable Oil, Onions, Eggs, Parsley, Sweet Peppers, Eggplant, Zucchini, Carrots, Cabbage, Tomato Paste, Sesame, Bread, Baked Goods, Tarts

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