Buckwheat pie with cabbage is a delicious and savory dish made with layers of buckwheat pastry sheets filled with a mix of grated cabbage and spices.
Ingredients:
- 500g buckwheat pastry sheets
- About 1kg sweet cabbage
- Ground pepper, salt
- 2 large leeks
- 300ml oil
- 1 packet baking powder
Preparation:
Grate the cabbage and mix it with finely chopped leek. Season with salt and pepper to taste, and add the baking powder. Grease the baking dish, then place two buckwheat sheets on the bottom. Drizzle with a little oil and sprinkle with the cabbage and leek mixture. Repeat the process until all the ingredients are used, making sure to end with two sheets on top. Drizzle the top sheet with a little oil and bake in a preheated oven at 200°C (390°F) for about an hour. If necessary, cover with aluminum foil to prevent the top from burning too much. After baking, sprinkle the pie with a little water, cover with a kitchen towel, and let it cool slightly before cutting.
Pie with Leeks
Ingredients:
- 16 thin pastry sheets
- 6 to 8 leeks
- Oil
- Salt
- Pepper
Grease the baking tray with oil or margarine. Fry the leeks, cut into thin rings (noodles), in oil. Sprinkle the fourth sheet with the fried leeks, roll up the sheets into a log, and brush with a little oil. Make 4 logs of rolled-up sheets.
