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Latvian Meat and Cabbage Pie
A hearty and savory pie featuring a flavorful filling of ground meat and cabbage encased in a tender pastry crust. This dish is a comforting staple, often enjoyed as a main course or a substantial snack.
🧂 Składniki
- 2.5 cups All-purpose flour(for the crust)
- 1 tsp Sugar(for the crust)
- 1 tsp Salt(for the crust)
- 1 cup Vegetable shortening or butter(chilled and cubed, for the crust)
- 0.5 cup Ice cold water(for the crust)
- 1 lb Ground beef(or 500g)
- 1 head Cabbage(small to medium, finely chopped)
- 1 medium Onion(finely chopped)
- 2 tbsp Vegetable oil(for sautéing)
- to taste Salt
- to taste Other spices
- 4 large Eggs(hard-boiled, chopped)
👨🍳 Instrukcje
- 1
Prepare the crust: In a large bowl, mix flour, sugar, and salt. Cut in the chilled shortening or butter using a pastry blender or knives until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together.
💡 Wskazówki profesjonalistów: Do not overmix the dough. - 2
Divide the dough in half, flatten each half into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- 3
Prepare the filling: Heat oil in a large skillet over medium heat. Sauté the chopped onion until golden brown. Add the chopped cabbage and cook for 15-20 minutes, or until tender and golden.
- 4
In a separate skillet, sauté the ground beef until browned. Drain any excess fat.
- 5
Combine the cooked cabbage mixture, browned beef, and chopped hard-boiled eggs in a bowl. Season with salt and other spices to taste.
💡 Wskazówki profesjonalistów: Ensure all filling ingredients are well combined. - 6
Preheat oven to 350°F (175°C).
- 7
Roll out one disk of dough and line a 9-inch pie pan. Trim the edges.
💡 Wskazówki profesjonalistów: Ensure the dough covers the bottom and sides of the pan. - 8
Pour the filling into the prepared pie crust and spread evenly.
💡 Wskazówki profesjonalistów: Do not overfill the pie. - 9
Roll out the second disk of dough and place it over the filling. Crimp the edges to seal. Cut 4-5 slits on the top crust for ventilation.
💡 Wskazówki profesjonalistów: Ensure the edges are well sealed to prevent filling from leaking. - 10
Bake for 30-40 minutes, or until the crust is golden brown and the filling is heated through.
- 11
Let the pie cool for 15-20 minutes before slicing and serving.
💡 Wskazówki profesjonalistów: Serving warm is recommended.
💡 Wskazówki profesjonalistów
- ✓For a richer flavor, you can add a pinch of caraway seeds to the filling.
- ✓If using store-bought pie crust, follow package instructions.
- ✓This pie can be made ahead of time and reheated.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Add sautéed mushrooms to the filling for extra depth.
- Use a mixture of ground pork and beef for the filling.
- For a quicker version, use pre-shredded cabbage.