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Russian Vegetable Pie

SUBMITTED BY: YUJI

"Easy and delicious vegetable pie dish with cream cheese, cabbage, mushroom and herbs."

RECIPE RATING:

Read Reviews (12)

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PREP TIME	50 Min
COOK TIME	40 Min
READY IN	1 Hr 30 Min
Original recipe yield 1 - 9 inch pie

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

4 eggs
1 1/4 cups all-purpose flour
1 teaspoon white sugar
1 teaspoon salt
3 tablespoons butter
4 ounces cream cheese, softened
2 tablespoons butter
1 onion, chopped
1 small head cabbage, shredded
1/8 teaspoon dried marjoram
1/8 teaspoon dried tarragon
1/4 teaspoon dried basil leaves
salt and pepper to taste
1 tablespoon butter
8 ounces fresh mushrooms, sliced
4 ounces cream cheese, softened
1/2 teaspoon dried dill weed

What to Drink?
	Sauvignon Blanc

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C.) Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
In a large bowl, combine flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cream cheese until mixture forms a ball. Roll out 2/3 of the pastry and line a 9 inch pie dish. Roll out the remaining pastry and make a circle large enough to cover the dish. Put it away to chill.
In a large skillet, melt about 2 tablespoons butter. Add the onion and cabbage and saute for several minutes, stirring constantly. Season with marjoram, tarragon, and basil, salt and pepper. Cook, stirring occasionally, until the cabbage is wilted and the onions are soft. Remove from the pan and set aside. Add another tablespoon of butter to the pan and saute the mushrooms lightly for about 5 to 6 minutes, stirring constantly.
Spread the softened cream cheese in the bottom of the pie shell. Arrange the egg slices in a layer over the cheese. Sprinkle them with chopped dill, then cover them with the cabbage. Make a final layer of the sauteed mushrooms and cover with the circle of pastry. Seal and flute the edges of the crust. With a sharp knife, cut a few short slashes through the top crust.
Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 20 to 25 minutes, or until golden brown.

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REVIEWS

Reviewed on mar. 19, 2005 by DEBRAHW

Wow - I was so glad to find this recipe. I used to make it years ago - from a Moosewood... MORE

Reviewed on mar. 16, 2003 by LISA RICHMOND

I love this tasty, zesty trip to eastern Europe. I prepare it often. I don't have children,... MORE

Reviewed on feb. 19, 2003 by neiciebeans

I was surprised by how tasty this was! I only used 4 oz of mushrooms, because I was saving... MORE

Reviewed on jun. 21, 2008 by rab4428

My 34 year old copy of "The Vegetarian Epicure," (Anna Thomas, 1972) opens automatically to... MORE

Reviewed on nov. 11, 2003 by WSHEA

Quite tasty. The mushrooms clashed with the other flavors, in my opinion. I would like to... MORE

Reviewed on jan. 7, 2007 by ELIZABETH A. BRYSON

I don't usually make recipes like this but this one sounded so good I had to try it. I am so... MORE

Reviewed on oct. 28, 2006 by RAZZMATAZZ

Had some trouble getting the pastry together and there was barely enough for both crusts. ... MORE

Reviewed on jan. 25, 2009 by dael

My Russian boyfriend recognized the recipe, but thought that the cream cheese was odd. We... MORE

Reviewed on jun. 23, 2008 by WILLOWRUE

This is my favorite recipe of all time! My mom would make this for my birthday when I was a... MORE

Reviewed on may 11, 2004 by EERANGE

All was well except for the crust. There was not enough crust to cover my pie, so i had to... MORE

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