Kapsapirukas (Estonian Cabbage Pie)
In short: A large yeast-dough pie filled with soft fried cabbage, onion, boiled egg and dill, baked until golden and cut into squares. It takes about 1 h 55 min in total and makes 8 servings.
- Prep
- 45 min
- Cook
- 1 h 10 min
- Resting
- 1 h 15 min
- Total
- 1 h 55 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 405 kcal
Pirukad, savory pies, are a staple of Estonian kitchens, baked for birthdays, family visits and long road trips. The cabbage version is the classic: finely shredded cabbage fried slowly with onion until sweet, then mixed with chopped egg and dill and baked between two layers of soft yeast dough. It is good warm from the oven and even better the next day. Serve it with a bowl of clear broth or a pot of tea.
Instructions
- Mix the flour, yeast, sugar and salt in a large bowl. Add the warm milk, melted butter and egg and knead for 8 minutes, until smooth and elastic. Cover and let rise for 1 hour, until doubled.
- For the filling, cook the onion in the oil for 5 minutes. Add the cabbage and salt and cook uncovered for 15 to 20 minutes, stirring often, until soft, lightly golden and dry. Cool completely.
- Stir the chopped eggs, dill and pepper into the cooled cabbage.
- Heat the oven to 200°C (400°F) and line a 30 x 40 cm (12 x 16 in) baking sheet with baking paper.
- Divide the dough into two pieces, one slightly larger. Roll the larger piece to fit the sheet and lay it in the pan. Roll the smaller piece to the same size.
- Spread the filling over the dough in the pan, leaving a 2 cm (3/4 in) border. Cover with the second piece, pinch the edges to seal and trim any excess.
- Prick the top with a fork, rest the pie for 15 minutes, then brush it with the egg yolk and milk.
- Bake for 30 to 35 minutes, until deep golden. Cool for 10 minutes, then cut into squares and serve warm or at room temperature.
Tips
- Cook the cabbage until it is completely dry. A wet filling makes the bottom of the pie soggy.
- Estonian pies also come with rice and egg, carrot, or cheese fillings, so use the dough for whatever you have.
Questions and answers
Can I freeze cabbage pie?
Yes. Bake and cool it, then freeze portions for up to 2 months. Reheat at 180°C (350°F) for about 15 minutes to bring back the crust.
Can I use store-bought dough?
Yes. Use about 600 g (1.3 lb) of ready-made yeast or puff pastry dough. The texture differs, but the filling works the same way.
What do you serve with kapsapirukas?
A bowl of clear broth is traditional. A green salad and sour cream also go well, and it is a good snack with tea.
How long does it take to make Kapsapirukas (Estonian Cabbage Pie)?
About 1 h 55 min in total: 45 min of preparation and 1 h 10 min of cooking.
How many calories are in Kapsapirukas (Estonian Cabbage Pie)?
About 405 kcal per serving, with 12 g of protein, 58 g of carbohydrates and 14 g of fat. These values are estimates.
Nutrition per serving
| Calories | 405 kcal |
|---|---|
| Protein | 12 g |
| Carbohydrates | 58 g |
| Fat | 14 g |
| Fiber | 5 g |
| Sugar | 8 g |
| Sodium | 650 mg |
Estimated values, calculated from the ingredients.
