Puff pastry pies with cabbage and mushrooms – it’s an alternative for those who didn’t make it to prepare yeast cake earlier, and the Christmas Eve supper begins in a few minutes ;) Then the puff pastry comes to help! Well… unfortunately not that homemade pastry but that from the shop… nonetheless the pies come out delicious! It takes literary a few minutes to make the puff pastry pies. Moreover they are very easy to make, so there’s no chance to get failed. The best way to serve Christmas Eve’s cabbage pies is with borsch :)
Ingredients:
- 275g puff pastry
- 500g sauerkraut
- 40g dried mushrooms
- 1 big onion
- boiling water – to soak the mushrooms + to stew the cabbage
- 1 bay leaf
- vegetable oil – to fry
- pepper – to taste
- salt – to taste
- 1 egg yolk
- 2 tablespoons milk
- poppy seed – to sprinkle
Preparation:
- Pour boiling water over the dried mushrooms, cover with a lid and leave for 3 hours. Drain the mushrooms from water and chop them.
- Rinse the cabbage with water, chop it, add water and cook until soft (for about 20 minutes). Drain it from water.
- Cut the onion into feathers and fry in oil until golden brown.
- Add the mushrooms and the cabbage to the fried onion. Add the bay leaf. Pour about 20 ml of water to the pan, cover it with a lid and stew the mixture for a few minutes, stir it from time to time. Then take off the cover and fry until the water evaporates. Season to taste with salt and pepper. Cool it down. Mince the stuffing.
- Unroll the pastry. Put the stuffing along the longer side and make a roll.
- Slice it into about 4-5 cm pieces, put them on baking paper. Spread the egg yolk over and sprinkle with poppy seed.
- Bake in 180C for about 10-15 minutes (until golden brown).
- Serve with borsch. See a recipe for: Christmas Eve borsch
