Cabbage and mushrooms filling is one of my favourite, and this delicious savoury pie combines it with absolutely fantastic fluffy potato yeasted dough from my previous post.
This is one of the few recipes in my blog, which are not taken from any books. This is just the way I use to make it.
Ingredients:
1 batch of Potato Bread Dough
350 g cabbage, finely shredded
150 g mushrooms, sliced
50 g streaky bacon, cut into small pieces **
**can be replaced with 100 g cooked cubed chicken meat, or 2 cubed boiled eggs or just omitted
season to taste
half egg for brushing
Method:
Heat some oil in a pan over a medium heat. Stir-fry mushrooms until just brown. Remove from the pan.
Add cabbage to the same pan, cook over a medium heat, stirring, until golden and soft. It should shrink in half or even more.
Remove cabbage from the pan. Add bacon to the pan and fry until golden.
Put mushrooms and cabbage back to the pan. Mix well altogether and cook for about 2-3 more minutes, stirring.
Remove from the heat, leave to cool completely. Season to taste.
Preheat the oven to 180 C. Grease and line the bottom of the 20 x 30 cm baking tin.
Separate 1/3 part from the dough. Shape both parts into round balls.
Roll out the bigger part of the dough into a shape to fit the baking tin. The dough layer should be around 1 cm thick.
Line the tin with the dough, leaving some edges on the sides.
Put the filling into the tin, level the surface.
Roll out the smaller piece of the dough into a shape, big enough to fit the top of the pie.
If you have a special pastry cutter, use it to make a lattice pattern like I do.
If not, then just cut the dough into the strips and put them criss-cross over the filling. Press down the edges to seal the pie. Brush the surface with raw egg.
Bake in a preheated oven for around 40-45 minutes or until golden and well risen.
Leave it to cool, cut and serve. Bon Appetit!
