Recipe: Kale pie and greens step by step with pictures | Handy.Recipes

Kale pie and greens

Cooked pie with young cabbage and greens

Nutritional Value

I want to offer you on the one hand a variant of the recipe (this is for those who do not make such a stuffing), and on the other hand - the idea of decorating the dish. This cake looks very beautiful on the table. The main thing is to serve it in one piece, without cutting it, so that your guests can see and appreciate the decoration. The best time for such a pie is late spring or early summer, when there are young cabbage and greens. But.... it can also be made in the fall or winter. But there's only one condition: you shouldn't use white cabbage in this period, since. к. its leaves become tougher. In this case, it is better to use savoy cabbage.

Author of the recipe

Ingredients for pie with young cabbage and greens:


  • Wheat flour / Flour - 1.5-2 glass
  • Butter (or margarine; melt) - 100 g
  • Chicken egg - 2-3 pcs
  • Sour cream (thick) - 4 tablespoon
  • Leavening Agent - 1 teaspoon
  • Salt
  • White cabbage / Cabbage (young) - 1 fork
  • Carrots (medium) - 1 pc
  • Onion (medium) - 2 pcs
  • Garlic - 3-4 clove
  • Sorrel - 1 bunch.
  • Spinach - 1 pouch.
  • Sweet pepper (yellow or red) - 1 pc
  • Sugar - 1 tablepoon
  • Black pepper
  • Vegetable oil (for frying)

How to cook pie with young cabbage and greens step by step with photos


So, first thing to make dough. Melted butter (or margarine) and eggs (if eggs are small, then 3 pcs, if large - 2 pcs) and sour cream should be well beaten with a mixer.

Then add flour, baking powder and a pinch of salt. Knead to an elastic dough. It may take more flour than is specified in the recipe. It took me a little over 2 tbsp.

Cover the prepared dough with clingfilm and place in the refrigerator for 1 hour.

In the meantime, prepare the stuffing. Cut the vegetables: dice the onions, grate the carrots, cut the bell peppers into small strips (I did not use bell peppers, because I do not like them in.I don't like them in my baked goods). In heated vegetable oil fry the onion, carrots, peppers (3-4 minutes). Then add chopped garlic and fry for about another minute. After that add chopped young cabbage (by weight, I had about 500 grams of cabbage). Fry all for 4-5 minutes. For the young cabbage, no more is needed.

At the very end we add chopped greens (sorrel and spinach). I used bunches of sorrel and spinach, so I can't say exactly how much was there (I mean by weight). Roast some more + salt, sugar, spices (all to taste). Take the ready stuffing off the fire and cool it a bit.

Take out our dough and divide it into two parts. Cover a baking tray with baking paper (or foil), grease it with butter. We take one piece of dough and roll it out into a circle (about 25 cm in diameter). I used the bottom of a cake tin for this. Put the prepared circle on a baking tray. Spread the filling on top, leaving the edges of the pastry empty.

Roll out the other half of the dough as well. Then, with the blunt end of the knife, not pressing down too hard, make three straight lines, which go through the center of our circle (but also not to the end of the circle). We divided the circle, as it were, into 6 sectors. Next, on each line to cut a petal (petals do not throw away, they will be needed).

The finished second circle neatly overlaid on top of the stuffing. I transferred it this way: first, folded in half (half a circle), and then again in half (I had a triangle), and unfolded in reverse order, otherwise it may tear or lose shape, because.Because we have a lot of holes cut out there. Press the edges of the dough well. Now take our petals (the ones we cut out), wrap them around a bit and attach them to the cake (as in the photo). I notched the edges of the pie and folded it over the top. Brush the pie with beaten egg.

Put into oven at 180° for 35-40 minutes (this time is approximate). The main thing is to make and brown the dough. We have the stuffing ready. This pie is delicious both warm and cold.

I was very much afraid that, with this design, the cut pie would fall apart, but... my fears were unfounded. Everything held together very well.

Nutritional Value:

Whole Dish:
Calories
2685.2 Calories
Protein
78.5 g
Fat
119.9 g
Carbohydrates
328.3 g
100g:
Calories
102.1 Calories
Protein
3 g
Fat
4.6 g
Carbohydrates
12.5 g

Chicken Egg, Salt, Black Pepper, Garlic, Onion, Vegetable Oil, Baking Fats, Flour, Yummy, Sugar, Butter, Sourcream, Cabbage, Bulgarian pepper, Bread, Spinach, Carrot, Cakes, Sorrel, Dough

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