Russian Vegetable Pie

Pastry

1. Sift together the dry ingredients.

2. Cut in 3 Tbs. butter and 4 oz. softened cream cheese, and work it together into the dough.

3. Roll out 2/3 of the pastry, and line a 9" pie dish.

4. Roll out the remaining pastry, and make a circle larger enough to cover the dish.

5. Chill.

Filling

1. Shred the cabbage coarsely. Slice the mushrooms. Peel and chop the onion.

2. Melt about 2 Tbsp. of butter in a large skillet, add onion, and allow the onion to change color, becoming transparent.

3. Add the cabbage and allow to wilt.

4. Add herbs and spices, except the dill.

5. Remove from skillet and set aside.

6. Add another Tbsp. of butter to the pan and briefly sauté the mushrooms. (Some people prefer to leave store-bought Agaricus bisporus raw, and allow it to cook in the pie. Others sauté the mushrooms first to prevent the bottom crust from becoming soggy).

Bake the Pie

1. Preheat oven to 400°F.

2. Spread 4 oz. softened cream cheese over the bottom of the pie shell.

3. Slice the hard-boiled eggs and arrange the slices in a layer over the cream cheese.

4. Sprinkle generously with chopped fresh dill (less generously if using dried dill).

5. Cover with the cabbage mixture.

6. Divide the mushrooms over the cabbage.

7. Cover the whole pie with the circle of pastry. Press pastry tightly together at the edges and flute. Slash the top in a few places.

8. Bake at 400°F for 15 minutes.

9. Turn the temp down to 350° and bake

   for another 20 to 25 minutes or until the crust is light brown.