Shchi Pot Pie with a Puff Pastry Lid

Method

1. Preheat the oven to 200°C for 15 min. Thaw the puff pastry in the fridge and keep it cold; warm pastry doesn't rise well.

   oven

2. Melt the butter in a 20 cm pot and add the sausage sliced 5 mm thick, the finely chopped onion and thinly sliced carrot. Cook on medium heat for 6 min, until the onion is soft.

   Add in this stepButter 15 gSmoked sausage 120 gOnion ½Carrot ½

   medium heat

3. Add the tomato paste and flour and stir on medium heat for 1 min. The flour thickens the soup so it doesn't bubble over in the oven.

   Add in this stepTomato paste 2 tspPlain flour 1 tbsp

   medium heat

4. Add the potato cut into 1.5 cm cubes, the cabbage cut into 1 cm strips, the stock and bay leaves. Bring to the boil, then lower to medium-low heat and simmer for 12 min, until the potato is almost tender and the soup is as thick as a stew.

   Add in this stepPotatoes, medium 1White cabbage 200 gBeef stock (or chicken stock) 400 mlBay leaves 1

   medium-low heat

5. Turn off the heat, remove the bay leaves and stir in the dill and pepper. Ladle into 2×350 ml ovenproof bowls, filling them to 2 cm below the rim, and leave for 5 minutes; hot steam straight under the pastry makes it soggy.

   Add in this stepDill, chopped 1½ tbspBlack pepper to taste

6. Cut rounds of puff pastry 3 cm wider than the bowls, lay them on top and press the edges firmly onto the rims. Brush with beaten egg, cut a small slit in the middle, set the bowls on a baking tray and bake in the oven for 18 min, until tall and deep golden.

   Add in this stepFrozen puff pastry, thawed 160 gEgg, for glazing 1

   oven

7. Let stand for 2–3 minutes and serve with sour cream. Break the lid with a spoon and dip it into the soup.

   Add in this stepSour cream 2 tbsp