Pawaru-Grahmata

№ 65IX. nodaļa

Pastēte no puķu kāpostiem

Cauliflower pie with a butter sauce

  • Serves 6
  • about 1½ hours
  • Melnraksts · vēl nav izmēģināts

1796Pasteete no pukku kahposteem.

Modernizētslpp. 426–427 · PDF 440–441
6 porcijas

The book gives no quantities; the amounts below are ours, for a 22 cm pie.

Method

8 soļi
  1. Boil the cauliflower in salted water for 5–6 minutes, until just tender (06-009). Drain well and cool.
  2. Soften the onion in 20 g of the butter for 5 minutes without browning. If using sausages, brown them in a pan and cut larger ones in half.
  3. Chop about a third of the cauliflower finely and mix it with the onion, herbs, mace, salt, pepper and the remaining 30 g butter, softened. Fold in the rest of the florets and the sausages.
  4. Heat the oven to 220 °C (200 °C fan) with a baking sheet inside. Line a buttered 22 cm pie dish with one sheet of pastry, fill with the cauliflower, cover with the second sheet, seal, crimp, cut a steam hole and glaze.
  5. Bake on the hot sheet for 20 minutes, then at 190 °C (170 °C fan) for 20 minutes more, until deep golden and hot through (75 °C in the centre if using sausages).
  6. Butter sauce: put half the butter, the water and flour in a small pan over low heat and whisk until melted and smooth. Add the rest of the butter a few pieces at a time, whisking, until the sauce is thick and creamy. Take it off the heat at once, or it will separate. Season with lemon and salt.
  7. Pour some sauce into the pie through the steam hole and serve the rest alongside. A cream sauce does as well, as the book allows.
  8. Red cabbage and chestnut pie (the book's "brown cabbage"): braise 800 g shredded red cabbage with 30 g butter, 150 ml broth, 1 tbsp sugar and ½ tsp salt for 45 minutes, until soft (06-011). Chop it and mix with ¼ tsp pepper, 1 finely chopped onion and a pinch of ground cloves, or stew it for 10 minutes more in 30 g butter. Fill the pastry case with the cabbage and 200 g cooked, peeled chestnuts. If you like, lay slices of smoked ox tongue, thin ham or sausage on top. Bake as above and pour in a lemon sauce (05-009).

Notes

What the book says vs. what we added

the book cooks the cauliflower as on page 246 (06-009), cools it and makes a pie case of fine puff pastry. The filling is finely chopped cauliflower with green fine herbs, onions, mace and butter; small sausages may be added. The pie is baked "as is known" and a cream or butter sauce (page 234, 05-025) poured over. Then, under the display-type heading Brūni kāposti, it says red cabbage is cooked as on page 247 (06-011), chopped and mixed with pepper, a little salt, sugar, onions and cloves, or stewed in butter, and put in the pastry case with boiled chestnuts; slices of smoked ox tongue, ham or sausage can go on top, and a lemon sauce (page 226, 05-008 or 05-009) is poured over. In the same way, it says, pies can be made from all kinds of cabbage and greens, spinach, sorrel, orache and so on, cooked as the vegetable chapter teaches and covered with a fitting sauce from the sauce chapter. Keeping some florets whole, the amounts, glaze, oven temperatures and times are ours.

"Brown cabbage" is red cabbage, which the book calls brown, blue or red (06-011).

Other greens

spinach, sorrel or orache, cooked and chopped as in chapter 6 and well drained, make good fillings in the same way.

Pastry

see 09-000 for the book's puff pastry and 09-000b for the general pie method.

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