Puff pastry pie with cabbage and vegetables

Remove the puff pastry from the freezer. Thaw at room temperature or transfer to the refrigerator overnight for gradual thawing.

Cut the cabbage head into parts, rinse and shred into thin strips. Peel the onion and cut into cubes. Grate the carrot on a fine grater.

Place the vegetables in a skillet, add vegetable oil and fry over low heat for about 15 minutes, stirring occasionally. Season with salt and pepper to taste.

Let the finished filling cool. To speed up the process, transfer the cabbage to a flat plate.

Line a baking pan with parchment paper. Roll out the dough slightly and divide it into two unequal parts. Use the larger part to line the bottom of the pan so that the edges hang over slightly.

Spread the filling in an even layer, then distribute the second part of the dough on top.

Fold the edges and pinch them tightly. Make decorative elements from a small amount of dough and garnish the pie. Brush the surface with beaten egg and sprinkle with sesame seeds.

Bake the form in a preheated 180-degree oven for 30-35 minutes until golden brown.

Let the pie cool on a rack and serve.