Cabbage, Chicken and Mushroom Pie Recipe
In Russia, the festive table has always been famous for pies! I suggest you bake a lush yeast pie with a juicy filling of cabbage, chicken and mushrooms. This cake will not leave anyone indifferent…
Servings
8
Cook Time
150minutes
Servings
8
Cook Time
150minutes
Ingredients
Dough:
Filling:
Instructions
  1. Let’s start by making the dough. Beat eggs with a mixer with sugar and salt into a fluffy mass.
  2. Sift the flour. In a mug, heat up a little milk and dilute it with dry yeast and a teaspoon of sugar. Leave for 10 minutes so that the yeast begins to act.
  3. Make a recess in the flour, pour in olive oil, pour in milk with yeast and beaten eggs.
  4. Knead a not very steep dough. Cover the dough with a napkin and leave to rise in a warm place for 1.5 hours.
  5. Meanwhile, prepare the filling. Chop the boiled chicken meat.
  6. Cut the onion into cubes and fry in vegetable oil, then add the diced mushrooms. Fry a little more and add the chicken meat. Add salt and pepper to taste. Set aside to cool.
  7. Using a combine harvester, chop the cabbage into strips along with carrots and bell peppers.
  8. Put out the cabbage with vegetables and tomato paste. Cool. Mix cabbage with chicken and mushrooms.
  9. When the dough increases in volume, proceed to the formation of the cake. Grease the cake pan with vegetable oil. From the dough, separate 3/4 of the dough and with your hands, on a greased work surface, gently form a cake with a diameter slightly larger than the mold. Put the dough into the mold, forming the sides. My figure is 24 cm.
  10. Evenly distribute all the filling and the edges of the dough on the inside of the weave.
  11. Decorate the cake with the remaining dough on top. I braided a pigtail and left the middle open. Do it at your discretion. You can cover the whole pie with the dough, but then you need to make a small hole for the steam to escape.
  12. Brush the cake ready for baking with yolk and sprinkle with sesame seeds. Bake the pie at 180 degrees for 20-30 minutes. The pie is allowed to cool, spread on a platter and served to the table. The pie is especially good in a warm form.
  13. Bon appetit!
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