Puff pastry cabbage pie

Chop the cabbage in strips and put in a skillet with sizzling oil. Use oil for frying any. Lightly fry the cabbage until soft, it will decrease in volume during the frying process.

When the cabbage just softens, add diced onions and grated carrots to the pan. Stir the vegetables together and simmer for a couple of minutes. Season with salt and pepper to taste.

Pour in a little water, add a spoonful of tomato paste and stew briefly under the lid. Remove the pan from the heat and let the cabbage cool, since the filling should be cold.

Divide the dough into two parts, cut out so that it lies exactly in the shape that you have prepared for baking. We have a round shape, on the bottom of which we laid out the dough. Spread the dough with your hands.

Put the whole filling on the dough, flatten on all sides. You can put more fillings so that the pie turns out juicy and more satisfying.

Cover the cake with the remaining dough and pinch all the edges.

Garnish the cake with the remnants of the dough, grease with egg yolk and bake. At 180-190 °, the cake is baked for exactly 25 minutes. It turns out magnificent and rosy - just a sight for sore eyes.

Allow the cake to cool completely, remove from the mold and cut into portioned pieces.

Good appetite!