Description
Delicious! Wonderful combination of ingredients — unmatched crisp crust, unusual, simple but very filling, what more do you need for home tea parties.
Ingredients
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Chicken egg
1 piece
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Wholegrain wheat flour
100 g
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Butter
120 g
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Water
3 Tbsp
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Salt
1 pinch
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Flour
100 g
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Cabbage
500 g
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Dill
1 coup
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Cheese
50 g
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Salt
1 pinch
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Sugar
1 pinch
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Quail egg
10 piece
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Olive oil
3 Tbsp
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Black pepper
1 pinch
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Cream
100 ml
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Chicken egg
3 piece
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Salt
1 pinch
Cooking
To prepare the filling. Finely shred the cabbage and fennel. Fry in olive oil until soft. Salt, Pochereth and pepper. Cool slightly.
Cheese to grate on a coarse grater and add to cabbage. Mix thoroughly.
To prepare the dough. Sift the two kinds of flour.
In the bowl of a blender put the cold butter, cut into slices and flour. To break through to a state of fine crumbs.
Then add the egg and salt.
Knead until a homogeneous coma (if necessary, spoon add ice water, I didn't do it).
Roll the dough between two sheets of baking paper.
And gently lay in shape. Hands to trim the edges. The dough prick with a fork and place in preheated oven to 160°C. Bake for 15 minutes.
Meanwhile, boil the quail eggs. Cool, peel and cut into halves each.
To prepare the dressing. Slightly beat with a fork the cream with the eggs and season with salt.
After 15 minutes, remove the cake from oven. Put the cabbage and gently smooth over the surface.
Cabbage to fill fill. On top lay the halves of quail eggs. And again send in the oven. Bake until done (until Golden.) Mmm... what flavor!
Ready pie to cool. Slice and call home to the table! Bon appetit!
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