Russian Vegetable Pie

Total Time: 1 hr 25 mins Preparation Time: 45 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 1/4 cups flour
• 1 teaspoon sugar
• 1 teaspoon salt
• 4 ounces softened cream cheese
• 3 tablespoons butter
• 1 small head cabbage (about 3 cups shredded)
• 1/2 lb mushroom
• 1 yellow onion
• marjoram, basil, tarragon, salt and fresh ground pepper
• 3 tablespoons butter
• 4 ounces softened cream cheese
• 4 -5 hard-boiled eggs
• dill

Recipe

• 1 make a pastry by sifting together the dry ingredients, cutting in the butter and working it together with the cream cheese.
• 2 roll out 2/3 of the pastry and line a 9-inch pie dish.
• 3 roll out the remaing pastry and make a circle large enough to cover the dish.
• 4 put it away to chill.
• 5 preheat oven to 400.
• 6 shred a small head of cabbage coarsely.
• 7 wash the mushrooms and slice them.
• 8 peel and chop the onion.
• 9 in a large skillet, melt 2 tbs butter.
• 10 add onion and cabbage. sauté for several minutes, stirring constantly.
• 11 add at least 1/8 tsp each of marjoram, tarragon and basil (all crushed) and some salt and pepper.
• 12 stirring often allow the mixture to cook until the cabbage is wilted and the onions soft. remove from the pan and set aside.
• 13 add another tbs of butter to the pan, and sauté the mushrooms lightly for about 5 or 6 minutes, stirring constantly.
• 14 spread the cream cheese in the bottom of the pie shell.
• 15 slice the eggs and arrange the slices in a layer over the cheese.
• 16 sprinkle them with a little chopped dill, then cover them with the cabbage.
• 17 make a final layer of the sautéed mushrooms and cover with the circle of pastry.
• 18 press the pastry together tightly at the edges and flute them.
• 19 with a sharp knife, cut a few short slashes through the top crust.
• 20 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.