So here we are at Day Five in my week long Savory Pie Marathon and my pastry’s getting pooped. My pie is on the fly. And my tart won’t start! In other words I am running out of ways to talk about pie.
There are “pie hole” jokes yet to mine… I suppose. But I am not feeling clever this morning. I can’t seem to muster the bluster to master even a few belly laughs. Though that was a pretty fun sentence.
You see, my belly is full and I am feeling all warm and comfortable because I have been eating a super savory Sweet Sausage Cabbage Pie with Dill & Feta. I know you can imagine these flavors together– the sweet fennel with the sharp cheese. And nothing says comfort like cabbage baked in the oven. Especially when that cabbage is wrapped in a flaky crust.
This is the most casual of pies you can imagine. The pastry comes together effortlessly. It rolls our beautifully. No crimping or fussy lattice-work involved. Because, like I said, I am feeling a bit pie passive. So I simply lined a gratin dish for the most unconstrained presentation possible. Not all pies are round you know.
Sweet Sausage Cabbage Pie with Dill & Feta serves 4 CLICK here for a printable recipe
- 2 1/2 c all purpose flour, plus more for rolling surface
- 8 oz (2 sticks) unsalted butter, chilled and cut into pieces
- 3/4 t kosher salt, divided plus more to taste
- 1/4 c ice water
- 1 lb sweet sausages
- 1 cabbage, shredded slaw style
- 2 T olive oil
- 1 large onion, halved and sliced into slivers
- 2 clv garlic, peeled and minced
- 1 pn freshly cracked black pepper
- 4 oz feta cheese, crumbled
- 1/4 c dill, chopped
- 1/4 c flat leaf parsley, leaves only, chopped
- 1 large egg yolk, lightly beaten with 1 tablespoon water, for egg wash
Make the crust: Pulse 2 1/2 cups flour and 1/4 teaspoon salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream until dough just comes together (no longer than 30 seconds). Divide dough in half, shape each into a disc, and wrap in plastic. Refrigerate dough for at least 1 hour (or up to 2 days), or freeze for up to 1 month.
Remove the sausages from their casings. Discard casings and crumble the meat. Add the crumbled meat to a large skillet set over medium heat. Cook completely, stirring often. Drain off excess fat and set aside.
Bring a large pot of generously salted water to a boil. Meanwhile fill a large bowl with ice water. Add the cabbage to the boiling water and blanch for 1 minute. Transfer to the ice water, allow to cool for a couple of minutes, then drain, and spin dry.
Heat 2 tablespoons of the olive oil in a large, heavy skillet set over medium heat. Add the onion and cook, stirring often, until tender, about 5 minutes. Add 1/2 teaspoon salt, stir together and stir in the garlic. Cook, stirring, until fragrant, about 30 seconds. Add the reserved cooked meat, stir to combine, then stir in the blanched cabbage. Cook, stirring often, until the mixture is very tender and the cabbage is beginning to color, about 10 minutes. Add salt and pepper to taste. Allow to cool somewhat. Stir in the feta, dill and parsley, and set aside.
Pre-heat the oven to 375 degrees F. Roll one of the chilled dough discs out to about a 12-inch round (depending on pan). Save the other disc for another use. Line a 10 to 12 by 2 inch deep oblong baking dish with the rolled out dough, allowing it to evenly drape over both long sides. Fill with the cabbage mixture. Fold the draped edges in over the filling. It need not meet in the center. Brush with egg wash, drizzling any extra over the cabbage mixture.
Bake 40 to 50 minutes in the pre-heated oven, until the crust is crisp and dark golden brown. Serve hot, warm, or at room temperature.
[…] the web: Created By Diane’s Mini Savory Pies with Spinach and Goat Cheese Sippity Sup’s Sweet Sausage Cabbage Pie with Dill & Feta She Wears Many Hats’ Shepards Pie David Lebovitz’ Herb Ricotta Tart Food […]
Greg: these all look amazing. BTW, I really doubt you ever would qualify as lazy… you strike me as one of the busiest people in blogosphere I know!!! (I, on the other hand, can’t keep up with my blog as my life takes over me so often!!!)
Loving ALL the Gregs and am quite happy to chat w/whoever shows up here — they are all talented, smart and just plain fabulous! Cannot wait to get my hands on the book — just thinking about it makes me weak in the knees …
Still managing to post at all whilst working on a cookbook is not my idea of lazy! I’ll show you lazy.. Your savory pies might actually get me baking.
Lazy Greg (‘lazy’ means writing & producing all the content for a cookbook? think not!) Can’t wait to savor those pies from the book!
are an English (among other) thing, so I grew up with them. If you need a recipe tester, I’m for hire! Looking at your collage is making me hungry, as if I didn’t just eat breakfast.
Oh the lazy and slutty Greg, are you channeling my inner Sybil? I have professed and confessed many times my serious lazy cook bone! It’s okay, your team (not) and you have prioties right now, keep on the keeping on, you’ve got a wonderful thing going on. Actually I don’t think for a minute that you are lazy (like I truly am), you are a prioritizer…keep on the keeping on, you are doing the right thing.
At least Lazy Greg knows how to make a collage, unlike me (in any of my incarnations). The photos of mysterious savory pies look great! See you tomorrow:)
Slutty and Lazy Gregs shoot great porn. And they claim they don’t even have a fluffer.
But no surprise there. I really like the lighting of the ones on the dark grey slate. Masterful.
You kitchen must smell so good all the time! Oh, to be your neighbor so I can have some of those pies come my way. Well, I think you’d be an awesome neighbor even without the pies. Can’t wait for your book!
Slutty Greg, that fool for chocolate!
Okay, I understand lazy Greg and industrious Greg but where’s the Greg who dealt with the dog poo? I still laugh every time I think about that post.
Life will sort itself out, it always does. Then your book will be out and we’ll all be spruiking it to the world.
I really enjoyed that LA post from Lazy Greg … and I’m eagerly awaiting the publication of your savory pie book. It may even get me to become a baker.
I’d say there’s a hint of Funny Greg in there, too. He’s my favorite.
Have you met Sybil? The pies look great and I’m looking forward to your book!
Want. Want. Want that, too. Yep, one of those, as well. Ooooh, want that. Really want that one! 😉 Have fun w/ the book. Sounds like it will be a true labor of love… the best kind. xo
Seriously, Greg (both regular and Lazy), I can’t wait until this book is a real thing. I’ll welcome Lazy Greg for as many posts as it takes to give Regular Greg the time to get the job done. 🙂 Those hand pies look especially killer. CAN’T WAIT!!
This is very very very exciting! I DO SO LOVE a savory pie! Pie for breakfast, lunch and dinner? Yes, please, thank you.
I would buy your book for the photos alone!