No. 329 — Puff Pies with Cabbage or Carrot Filling
English editorial translation of Molokhovets recipe No. 329 from the 1901 Russian cookbook, with historical measures, method and source.
Make puff-pastry pies of any shape and fill them with cabbage or carrot.
For cabbage filling, finely chop ½ Russian pound of cabbage and salt it. After a short time, squeeze out the liquid.
Fry a quarter of a finely chopped onion lightly in ½ spoonful of butter. Add the cabbage and fry until soft but not browned, then cool.
Mix in one hard-boiled egg, chopped finely, and use as filling.
For carrot filling the printed source refers to No. 307, even though that entry is about puff-pastry strips; the reference is retained as printed.
To provide
For pastry No. 303: 2 glasses of flour, ½ Russian pound of butter and 1 egg For filling: ½ spoonful of butter and ½ Russian pound of cabbage | ½ onion, 1 egg, salt and a little pepper |