- 250 g butter, softened
- 250 g soft cheese (fromage blanc, quark)
- 450 ml AP flour
- 1-2 tsp salt
- 1-2 tsp sugar
- 1 tsp baking powder
- 600 g white cabbage
- 2 medium-sized carrots
- 6 inch leek
- 1 medium-sized onion
- 3 tbsp clarified butter
- 1 tsp salt
- 50 ml cream
- Black pepper
- 1 egg, beaten, for brushing
- 1-2 tbsp bread crumbs
- Sieve together the flour, salt, sugar and baking powder
- Rub in the butter until the mixture resembles the bread crumbs, add the cheese and bring together to form a dough
- Shape the dough into the ball, cover with the cling film and put to the fridge
- Shred thinly the cabbage, grate the carrots, chop the onion and slice the leek
- Crumple up the cabbage
- In a pan heat the butter, add the leek, onion and sweat until transparent, add the carrots, and continue cooking for 5 min stirring occasionally
- Add the cabbage, salt, pepper and braise for 5 min, stirring from time to time
- Add the cream and cook for 5 min. Remove from the heat and allow to cool down
- Divide the dough into 2 pieces, roll out each piece into a circle of 10 inch in diameter
- Transfer one circle onto the baking tray covered with parchment paper
- Place the filling onto the pastry circle leaving 0,5 inch from the edges. Brush the edges with the beaten egg. Cover the pastry with filling with the pastry lid and crimp to seal.
- Brush the pie with the remaining beaten egg, sprinkle with the bread crumbs and cut a slit in the lid
- Bake on the lower level of the oven at 225C for 25 min until golden brown.
If you add 1-1,5 tbsp curry powder to the filling you will get a new flavour combination and an equally delicious pie.
If your cheese is too liquid it would be better to drain off the whey. In any case, the dough is a bit sticky at first, but gets workable after the chilling. You can roll it our between 2 layers of cling film or parchment paper.