CABBAGE (KAPUSTA) PASTY
I was introduced to these in college through a Russian friend, and wanted to make these for myself. This recipe was adapted from a pie recipe normally called "Kapustnik" in Russian cookbooks.
Provided by crowmama
Categories Lunch/Snacks
Time 3h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Filling Preparation: Chop cabbage, add salt and let stand for 1/2 hour. Squeeze all juice out. In a frying pan, put 1/2 cup oil or shortening. Put in cabbage and fry for about 3/4 hour. Stir continually until just lightly browned (so the cabbage takes on a sweeter, caramelized taste). Then let cool.
- Pasty Preparation: Soften yeast cake in 1/2 cup warm water. Add shortening to 1 cup milk and warm together. Beat eggs slightly, mix with the milk, and add 1/2 cup water, sugar and salt. Add to the yeast mixture. Add 3 cups flour, mix well, and let rise about 1/2 hour. Mix in as much of the remaining flour (4-5 cups)to get a good, non-sticky dough suitable for rolling. Let rise again and punch down.
- Assembly: Roll dough into pasty sized circles (about a 4-6 inch circle, but you can make them smaller for appetizers, and larger for lunch on the go -- ) and spread your cabbage filling on half of the dough, almost to the edge. Fold dough over and pinch edges together to seal. Brush with an egg wash (makes a nice, shiny brown crust) and prick with fork as for pie.
- Bake on greased cookie sheets at 375°F for 20-30 minutes.
- Brush the finished pasties with melted butter.
Nutrition Facts : Calories 589.9, Fat 28.6, SaturatedFat 9.4, Cholesterol 77.5, Sodium 1383, Carbohydrate 72.2, Fiber 6.4, Sugar 11.2, Protein 13
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