Cabbage pie for stretching dough

Description

Rosy, layered pie with a crispy crust and juicy filling. Perfect as a festive table, and for home tea party.

Ingredients

Flour

250 g
Chicken egg

60 g
Water

60 ml
Salt

0.5 tsp
Cabbage

550 g
The chicken legs

1 piece
Onion

0.5 piece
Carrots

0.5 piece
Salt
Black pepper
Water

150 ml
Tomato paste

2 Tbsp
Dutch cheese

3 slice
Butter

60 g
Potato starch

1 Tbsp

Cooking

For the dough: mix all the ingredients.

Knead a soft dough, wrap it in cling film and leave in a warm place for 1 hour.

For the filling: finely shred cabbage, carrots cut into strips and onions into small cubes. Fry until lightly Golden, then add the tomato paste diluted in water, simmer until the liquid evaporates.

At the end add the smoked ham, cut into small cubes, mix well and then all together for 1 minute. Turn off the heat and cool the filling.

Divide the dough into 8 equal parts.

Every part of velvety in the cake with a diameter of 15 cm, abundantly sprinkled with starch and fold stack.

Next, take two tortillas and roll them up to a diameter of 24 see

Gently break up the layers and put one cake in the form (d - 24 cm) with a parchment and greased with 1/2 tsp of vegetable oil. Grease it with butter. So put four layers of dough.