Easter Recipes from Razzle Dazzle Recipes
Russian Savoy Pie Recipe
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Russian Savoy Pie Recipe

10 C. coarsely chopped Savoy cabbage (or substitute white cabbage)
1 T. salt
1 T. oil
1 large onion, coarsely chopped
2 T. coarsely chopped fresh parsley
3 T. chopped fresh dill
3/4 C. sour cream
2 hard-boiled eggs, roughly chopped
pepper and salt to season
1 lb. or 1 store bought package puff pastry
Egg wash made from 1 egg beaten with 1 T. milk

To make the filling, put the cabbage and a tablespoon of salt into a large pan, and pour boiling water on it to cover. Simmer for 5 minutes, then drain it. Meanwhile heat the oil in a large frying pan, add the onion, cover, and cook for 5 minutes on low heat, stirring occasionally.

Add the cabbage and parsley to the onion, stir to combine, and then cover and cook gently for 3 minutes before removing from the heat. Mix the dill with the sour cream, and stir it into the cabbage mixture. Also stir in the chopped eggs and season well with pepper. Taste and add more pepper and salt if needed. Let the mixture cool while you prepare the pastry. (You can make the filling several hours ahead of time.)

To make the pie, preheat the oven to 425F.

Grease either a loose-bottomed rectangular tart pan or a cookie sheet. Have the pastry in two equal portions. Roll out the first into a rectangle, shaping it to fit your pan, or into a piece that measures 12 by 9 inches. Place this in the pan or on the cookie sheet. Pile the filling onto the pastry, leaving a 1-inch border all around. Roll out the other piece of pastry so that it is about half an inch bigger all round. Use a bottle top to cut one or two central holes in it. Place on top of the pie. Seal the pastry edges together by brushing them with the egg wash and folding them over each other or crimping with your fingers or a fork. Cut off any excess pastry. Brush the surface of the pie with egg wash. If you like, make leaf or other shapes with excess pastry and stick on the top of the pie. Brush them with the egg wash.

Bake at 425F. for 20 minutes, or until the pie is a rich golden brown. Let rest for 5 - 10 minutes before cutting (or serve lukewarm if you prefer).

Serves 6.


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