Another recipe that makes me smile. It has a history, this one. It is a vegetarian recipe that I made for a family that at that time did not like vegetarian food. It was quite controversial, this recipe, but loved nevertheless. Family members have been known to be unable to stop eating the filling, leaving nothing but the pastry on the plate.
There is something about oodles of butter with cabbage that always leads to joy.
Try this filling in filo pastry, also.
|Pastry||2 cups plain flour||2 tspn salt|
|200 g butter||.66 cup milk or buttermilk|
|Filling||150 g butter||2 onions, sliced thin|
|0.5 head small cabbage, cut into 2.5 cm cubes||1 turnip, peeled and sliced thin|
|2 potatoes, peeled and sliced thin||1 large carrot, peeled and sliced thin|
|2 cloves garlic, crushed||2 tspn whole dill seeds|
|pinch of each of basil, marjoram, parsley, celery seed and thyme (use sprigs of fresh herbs where possible)||1 bay leaf|
|3 Tblspn flour||1 tspn mustard|
|1 cup milk|
|Glaze||extra milk for glazing pie||sesame seeds|
Beforehand: The pastry and the filling can both be made beforehand; assemble the pie and cook either just before serving, or also ahead of time – it reheats well.
Pastry: Mix together the flour and the salt. Add the butter, pressing it with a fork into thin shreds. Mix it into the flour to distribute, and add the milk or buttermilk. Mix until it holds together and set aside.
Filling: Cook the vegetables with 120g butter in a covered, large pot, until just done but not mushy (about 20 minutes).
In a separate saucepan, combine the flour and the remaining butter and cook for 2 – 3 minutes. Add the milk and mustard, and cook, stirring continually, until thick. Add to the cooked vegetables and mix gently. Cool the vegetables (so that the pie is not soggy).
The pie can be made as 1 large or 2 small ones, using baking dishes, not pie tins. Roll out the dough very thin, and line the bottom and sides of the baking dish. Fill with cooled vegetables. Moisten the edges of the dough in the baking dish. Roll out the top crust very thin and cover the pie. Make 2 slits in the top, glaze with milk, and sprinkle with sesame seeds. Bake at 225 degrees C for 25 minutes until the top is nicely brown. Serve garnished with natural yoghurt and accompanied by a green salad.