That’s a recipe of my good friend. She’s a very good cook and this pie is one of her masterworks. I cook it very often. It takes short time and few products.

To make paste you’ll need:

1 egg yolk

20 g butter

1 glass milk

1 teaspoon yeast

salt

sugar

flour

For stuff you can take cabbage or potato or rice with preserved fish. I took cabbage here.

So, take warm milk, add 4 tablespoons flour and 1 teaspoon yeast. Mix it and leave for 20 minutes in a warm place. Then add 1 egg yolk, drawn butter, ½ teaspoon salt and 1 teaspoon sugar, put flour so the paste becomes stiff. Beat the paste thoroughly. Leave the paste in a warm place for 2 hours. Meanwhile make the stuff. Take a small cabbage head, dice it, stew or fry in the frying pan adding 1 grated carrot and 1 diced tomato, salt it and add some black pepper. Stew it until all liquid is over.

Take the paste, cut a piece off and roll it out. Put onto an oiled baking sheet. Put the stuff on it and cover with another paste sheet, adhere the edges. Cover the pie with egg white to make it brown while baking and put it in the stove for about 15 minutes. The pie is ready!