RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar KC: Russian Vegetable Pie - dairy
Serves 4 - 6 Ingredients... Pastry... * 5 oz flour * 1 tsp sugar * 1 tsp salt * 4 0z softened cream cheese * 3 tbsps butter Filling... * 1 small cabbage, coarsely shredded * * lb mushrooms, sliced * 1 onion, chopped * basil, marjoram& tarragon to taste * 3 tbsps margarine * 4 oz softened cream cheese * 4-5 hard boiled eggs * dill Instructions... 1. Make the pastry by sifting together the dry ingredients, cutting in the butter and working it together with the cream cheese.Roll out 2/3 of the pastry and line a 9" pie dish.Roll out the remaining pastry and make a circle large enough to cover dish. Put away to chill. 2. In a large pan melt 2 tbsps butter. Add the onion and cabbage and saute for several minutes, stirring constantly.Add herbs and seasoning to taste, Cook until the cabbage has wilted and the onions are soft.Remove from pan and set aside. 3. Add another tbsp butter to the pan and saute mushrooms for 5-6 minutes, stirring. 4. Spread the softened cream cheese in the bottom of the pie shell. Slice the eggs and arrange the slices in a layer over the cheese. Sprinkle them with a little chopped dill, then cover with cabbage. Make a final layer with the mushrooms. 5. Cover with the circle of pastry, press pastry together and flute edges. Make a few slashes in the top. Bake in 400 F oven for 15 mins, then reduce heat to 350 F for 20 mins until the crust is brown. Sue's Recipe Server
