Red cabbage and apple pie
时间: 60 分钟 烹饪时间, 30 分钟 烘焙世界
营养: 卡路里 大约 303 / 蛋白质 13克 / 碳水化合物 78克 / 脂肪 30克
食材 (6 份数)
|500 g||all-purpose flour|
|200 g||red cabbage (braised)|
|1||apple (large, e.g. Cox Orange, Gala)|
|1||bell pepper (red)|
|50 g||pine nuts (toasted)|
|150 ml||vegetable stock|
|2 tbsp||Worcester sauce|
|2 tbsp||barbecue sauce|
|0.5 tsp||cinnamon (ground)|
|vegetable oil for frying|
|flour for surface|
fork, saucepan, cookie cutter (optional), refrigerator, oven, large frying pan, standing mixer or hand mixer with dough hooks, tart baking dish (Ø28cm), plastic wrap, large bowl, brush, cooking spoon, cutting board, knife, ladle, rolling pin
Zweigelt dry, Austria, 2013
This deeply red, shimmering wine with soft cherry and blueberry hints is well suited for braised and roasted dishes. The wine unfolds its ideal aroma at about 14°C/57°F.
For the dough, add butter, water, and milk to a saucepan. Season with nutmeg and a pinch of salt. Heat the mixture until the butter has melted.
saucepan, cooking spoon
150 g butter / 80 ml water / 120 ml milk / 0.5 tsp nutmeg / salt
In a standing mixer, or using a hand mixer with dough hooks, mix flour and warm milk mixture for approx. 6 – 10 min. until a smooth dough forms.
standing mixer or hand mixer with dough hooks
500 g flour
Cover the dough and leave to cool for approx. 30 min.
refrigerator, plastic wrap, large bowl
Preheat oven to 160°C/320°F. For the filling, quarter shallots and finely mince garlic. Cut apple, bell pepper, tomato, and carrot into small dice.
oven, cutting board, knife
2 shallots / 1 clove garlic / 1 apple / 1 bell pepper / 1 tomato / 1 carrot
Now, sauté shallots, garlic, bell pepper and carrot in some vegetable oil until slightly tender. Then, add tomato, apple, red cabbage, and pine nuts and continue sauteing for approx. 3 – 5 min. Season with some cinnamon, salt, and pepper.
large frying pan, cooking spoon
200 g red cabbage / 50 g pine nuts / 0.5 tsp cinnamon / salt / pepper
Add vegetable stock, Worcester sauce, and barbecue sauce to the pan. Let simmer for another 3 min.
150 ml vegetable stock / 2 tbsp Worcester sauce / 2 tbsp barbecue sauce
In the meantime, dissolve cornstarch in a bit of water and stir into sautéed vegetables until the sauce has thickened. This filling needs to be rather thick.
cooking spoon, small bowl
1 tsp cornstarch / 1 tsp water
Now, on a lightly floured surface roll out two thirds of the dough into a large round to form the bottom of the pie. Roll out the remaining third into another round to form the top of the pie. Both rounds should be approx. 0.5cm thick.
flour for surface
Fit larger round into a greased tart baking dish. A dish with a removable bottom works best. Remove the overhanging edges. Use a fork to lightly prick the bottom of the crust.
fork, tart baking dish
Now, transfer the prepared filing into the crust and smooth out the top.
Cover the pie with the prepared top crust. Trim the excess leaving an overhang of approx. 1cm. Crimp overhang to seal the pie.
If desired, use the remaining dough to cut out ornaments for garnishing. Cut out a small whole in the middle of the top to enable steam to release during baking. Brush pie with egg yolk and bake in preheated oven at 160°C/320°F until golden brown and enjoy.
oven, cookie cutter, brush
1 egg yolk