Cabbage pie from the Alps recipe
Some history
This recipe comes from the area of Briançon and Serre Chevalier, the resort home to Champion Luc Alphand. Briançon is the highest city in France and famous for its fortifications designed by Vauban – on the UNESCO World Heritage list – and for the Izoard, Lautaret and Galibier passes – the main Alpine hill climbs on the Tour de France.
Ingredients
For the pastry:
- 400g of flour
- 15g baking powder
- ½ a teaspoon of salt
- 20cl of warm water
For the filling:
- 1 onion
- 1 mountain cabbage
- 4 tablespoon of breadcrumbs
- 2 tablespoon of olive oil
- 15g butter
- 2 or 3 juniper berries
- salt, pepper
Preparation
Preparation of the pastry:
Pour the baking powder into two tablespoon of warm water.
Let it rise for 15min.
Mix the flour and the salt in a salad bowl.
Make a hole in the flour, add in the baking powder and the 20cl of warm water.
Mix with a wooden spoon. Knead until the pastry is smooth and elastic.
Roll the pastry into a ball.
Cover with a cloth and let it rise for 2 hours in a warm place.
Preparation of the filling:
Peel and dice the onion.
Cut the cabbage in thin strips.
Brown the onion and the cabbage with the butter and olive oil in a deep fry pan.
Add the juniper berries, salt and pepper, then mix.
Simmer at a low setting until the cabbage is cooked (approximately 20min).
Add the breadcrumbs.
Taste and correct the seasoning.
Line a pie dish with 3/4 of the pastry.
Cover with the cabbage.
Lay the rest of the pastry over the cabbage and seal the edges.
Prick with a fork.
Preheat the oven and cook for 25 to 30min at 220°C.
Thanks :
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.