Russian Vegetable Pie Recipes

Steps:

• Melt butter in a large skillet over medium-low heat. Add cabbage and cook until softened but not browned, about 30 minutes. Remove from heat and let cool, 10 to 15 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Mix cooled cabbage with hard-boiled eggs and dill. Season with salt.
• Line a pie plate with 1 sheet of puff pastry. Add cabbage filling, leaving some space around the edge. Cover with the second sheet of puff pastry and pinch edges together. Glaze the top with beaten egg.
• Bake in the preheated oven until golden brown, 40 to 45 minutes.

Steps:

• Make a pastry by sifting together the dry ingredients, cutting in the butter and working it together with the cream cheese.
• Roll out 2/3 of the pastry and line a 9-inch pie dish.
• Roll out the remaing pastry and make a circle large enough to cover the dish.
• Put it away to chill.
• Preheat oven to 400.
• Shred a small head of cabbage coarsely.
• Wash the mushrooms and slice them.
• Peel and chop the onion.
• In a large skillet, melt 2 tbs butter.
• Add onion and cabbage. Sauté for several minutes, stirring constantly.
• Add at least 1/8 tsp each of marjoram, tarragon and basil (all crushed) and some salt and pepper.
• Stirring often allow the mixture to cook until the cabbage is wilted and the onions soft. Remove from the pan and set aside.
• Add another tbs of butter to the pan, and sauté the mushrooms lightly for about 5 or 6 minutes, stirring constantly.
• Spread the cream cheese in the bottom of the pie shell.
• Slice the eggs and arrange the slices in a layer over the cheese.
• Sprinkle them with a little chopped dill, then cover them with the cabbage.
• Make a final layer of the sautéed mushrooms and cover with the circle of pastry.
• Press the pastry together tightly at the edges and flute them.
• With a sharp knife, cut a few short slashes through the top crust.
• Bake in a 400 degree oven for 15 mintues, then turn the temperature down to 350 degrees and continue baking for another 20-25 minutes or until the crust is light brown.

Steps:

• Heat oven to 375 degrees. Melt butter in a large nonstick skillet over medium-low heat. Add onion and cook, stirring occasionally, until tender, about 7 minutes. Stir in mushrooms, cabbage and vinegar; increase heat to medium. Cover pan and cook 4 minutes; uncover, toss and cook 2 more minutes. Remove vegetables from pan, season with salt and pepper to taste, and set aside.
• Wipe out skillet, add olive oil and set over medium-high heat. Add salmon and season lightly with salt and pepper. Cook salmon 5 minutes per side; remove to a plate and let cool. Flake salmon into large chunks and set aside.
• Set a sheet of puff pastry on a lightly floured surface. Gently roll out until it is large enough to fit a 9-inch deep-dish pie plate. Transfer pastry to pie plate, allowing extra dough to drape over edge.
• Spread brown rice over bottom of pastry. Peel and chop the hard-boiled egg, then add to pie, followed by flaked salmon. Sprinkle with cheese, then bread crumbs. Mound vegetable mixture on top. Sprinkle with parsley and drizzle cream over top.
• Roll out remaining sheet of puff pastry on a lightly floured surface until it is large enough to cover pie. Brush rim of bottom pastry with water and place second sheet of pastry directly on top. Using kitchen scissors or a paring knife, trim off excess dough. Use a fork to crimp the edges of the pie together and help the sheets of pastry adhere.
• Cut a few small slits in the top of the pie to allow steam to escape. Brush top of pie with beaten egg. Bake until pastry is puffed and golden brown, 35 to 40 minutes.

Steps:

• Heat oven to 400°F. Grease 9-inch pie plate. Heat 1 inch salted water to boiling in medium saucepan. Add broccoli; cover and heat to boiling. Cook about 5 minutes or until almost tender; drain thoroughly. Stir together cooked broccoli, onion, bell pepper and cheese in pie plate.
• Stir remaining ingredients until blended. Pour into pie plate.
• Bake 35 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.