A recipe from ” The Vegetarian Epicure” by Anna Thomas
Ingredients
- 150 g flour
- 1 tsp sugar
- 1 tsp salt
- 110 g soft cream cheese
- 3 tbsps butter
Filling:
- 1 small head cabbage sliced coarsely
- 225 g mushrooms sliced
- 1 onion peeled and chopped
- Tarragon, marjoram ,basil, salt & pepper to taste
- 3 tbsps butter
- 110 g soft cream cheese
- 4-5 hard boiled eggs
- dill
Servings:
Instructions
- Make the pastry by sifting together the dry ingredients, cutting in the butter and working it together with the cream cheese.
- Roll out two thirds of the pastry and line a 9 “ pie dish. Roll out the remaining pastry and make a circle large enough to cover the dish. Put in fridge to chill.
- Melt 2 tbsp butter in a large pan and add the onion and cabbage. Saute for a few minutes, stirring constantly. Add herbs and season to taste. Cook until the cabbage is wilted and the onions are soft. Set aside.
- Add another tbsp. butter to the pan and sauté the mushrooms for 5-6 minutes,stirring.
- Spread the soft cream cheese over the pastry shell. Slice the eggs and arrange in a layer over the cheese.
- Sprinkle with a little chopped dill, then cover with the cabbage and onion.
- Finally spread over the mushrooms and cover with the pastry.
- Press the pastry together and flute edges. Cut a few short slashes in the top.
- Bake at 200 C Gas 6 for 15 mins, then reduce heat to 180 C Gas 4 for a further 20 mins until the crust is a light goldebn brown
Share this Recipe
Powered byWP Ultimate Recipe