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.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 6

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)

Directions

Step 1

1. Preheat the oven to 190°C (375°F).

Step 2

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.

Step 3

3. Prepare the vegetables: Thinly slice the cabbage, grate the carrot, and finely dice the onion and potato. Mince the garlic.

Step 4

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.

Step 5

5. In a small bowl, mix the sour cream and egg yolks. Set aside.

Step 6

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.

Step 7

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.

Step 8

8. Pour the sour cream and egg yolk mixture evenly over the filling.

Step 9

9. Fold the overhanging edges of the crust over the filling, leaving the center exposed. This creates a rustic, galette-style finish.

Step 10

10. Bake the pie in the preheated oven for 40-50 minutes, or until the crust is golden brown and the filling is bubbling.

Step 11

11. Remove the pie from the oven and let it cool for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	1326.9 grams (1326.9g)

Amount per serving	% Daily Value*
Calories	2585

Total Fat 101.60g	130%
Saturated Fat 43.60g	218%
Polyunsaturated Fat 6.50g
Cholesterol 531mg	177%
Sodium 3786mg	165%
Total Carbohydrate 340.10g	124%
Dietary Fiber 23.10g	83%
Total Sugars 21.10g
Protein 80.70g	161%

Vitamin D 62IU	312%
Calcium 1193mg	92%
Iron 20mg	112%
Potassium 2365mg	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.

Source of Calories

Fat: 35.2%

Protein: 12.4%

Carbs: 52.4%