Russian Vegetable Pie
Discover the hearty charm of a **Russian Vegetable Pie**, a rustic and flavorful dish that celebrates vibrant, wholesome ingredients tucked inside a buttery homemade crust. Packed with layers of sautéed white cabbage, carrots, potatoes, and onions, this pie is elevated with the savory richness of grated cheddar cheese, a creamy sour cream-egg yolk mix, fragrant dill, and a hint of garlic. The crust is folded in a galette-style finish, creating a rustic, eye-catching centerpiece perfect for any table. Ideal for vegetarian comfort food enthusiasts, this pie combines old-world Russian tradition with crowd-pleasing appeal. Whether served warm as a main dish or at room temperature for a casual gathering, it promises to impress with its combination of textures and bold flavors. Keywords: Russian Vegetable Pie, vegetarian recipe, homemade crust, hearty comfort food, rustic savory pie.
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Recipe Information
Ingredients
- 200 grams unsalted butter
- 320 grams all-purpose flour
- 6 tablespoons cold water
- 300 grams white cabbage
- 1 large carrot
- 1 medium white onion
- 1 large potato
- 2 cloves garlic
- 2 tablespoons olive oil
- 4 tablespoons sour cream
- 2 large egg yolks
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons dill (fresh)
- 120 grams cheddar cheese (grated)
Instructions
1. Preheat the oven to 190°C (375°F).
2. Make the pie dough: In a large mixing bowl, combine the flour and 1/2 teaspoon of salt. Add the diced, cold butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 15 minutes.
3. Prepare the vegetables: Thinly slice the cabbage, grate the carrot, and finely dice the onion and potato. Mince the garlic.
4. Heat olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until softened and fragrant. Add the potato, cabbage, and carrot to the skillet. Cook for about 8-10 minutes, stirring occasionally, until the vegetables are tender. Season with salt, black pepper, and fresh dill.
5. In a small bowl, mix the sour cream and egg yolks. Set aside.
6. Roll out the chilled dough on a lightly floured surface into a large circle, about 30 cm (12 inches) in diameter. Gently transfer the dough into a greased 23 cm (9-inch) pie dish, allowing the excess to hang over the edges.
7. Layer the filling: Spread half of the cooked vegetable mixture into the pie crust. Sprinkle half of the grated cheddar cheese on top. Repeat with the remaining vegetables and cheese.
8. Pour the sour cream and egg yolk mixture evenly over the filling.
9. Fold the overhanging edges of the crust over the filling, leaving the center exposed. This creates a rustic, galette-style finish.
10. Bake the pie in the preheated oven for 40-50 minutes, or until the crust is golden brown and the filling is bubbling.
11. Remove the pie from the oven and let it cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.6 g | 130% | |
| Saturated Fat | 43.6 g | 218% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 531 mg | 177% | |
| Sodium | 3786 mg | 165% | |
| Total Carbohydrate | 340.1 g | 124% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 21.1 g | ||
| Protein | 80.7 g | 161% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 1193 mg | 92% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2365 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
