Russian Vegetable Pie Recipe

• 4 Eggs
• Cold Water (as required)
• 1¼ cups All-Purpose Flour
• 1 tsp White Sugar
• 1 tsp Salt
• 6 tbsp Butter
• 4 ounces Cream Cheese (softened)
• 1 Onion (chopped)
• 1 small head Cabbage (shredded)
• 1/8 tsp dried Marjoram
• 1/8 tsp dried Tarragon
• ¼ tsp dried Basil Leaves
• Salt (to taste)
• Pepper (to taste)
• 8 ounces fresh Mushrooms (sliced)
• 4 ounces Cream Cheese (softened)
• ½ tsp dried Dill Weed

• Preheat oven to 400 °F (200 °C).
• Place eggs in a saucepan and fill with enough water to cover them.
• Boil the water and remove the saucepan from heat.
• Cover the pan and allow the eggs to stand in hot water for 10 to 12 minutes.
• Remove the eggs and cool them. Thereafter, peel and slice them.
• Take a large bowl and combine together flour, white sugar and salt.
• Add 3 tbsp of butter and mix to form coarse crumbs.
• Add cream cheese and mix to form a ball.
• Roll out 2/3 of the pastry and fit it in a 9 inch pie dish.
• Roll the remaining 1/3 pastry large enough to cover the pie dish.
• Refrigerate the 1/3 pastry for chilling.
• Place a large skillet on fire and melt 2 tbsp butter.
• Add onion and cabbage. Sauté for a few minutes, stirring continuously.
• Add marjoram, tarragon, basil leaves, salt and pepper. Mix well.
• Cook till the cabbage has wilted and the onions turn soft.
• Remove from the pan and set aside.
• In a separate pan, take 1 tbsp butter and heat it, allowing it to melt.
• Add mushrooms and sauté them lightly for 5 to 6 minutes, stirring constantly.
• Spread the cream cheese over the prepared pie crust.
• Arrange the egg slices.
• Sprinkle dill weed and cover it with cabbage mixture.
• Add mushrooms and cover the filling with the circle of pastry.
• Seal the edges of the crust.
• Make a few small cuts on the top crust using a sharp knife.
• Bake the pie for 15 minutes.
• Reduce the temperature to 350 °F (175 °C) and cake for another 20 to 25 minutes till the crust turns golden brown.