Russian cabbage pie (Pirog s kapustoy)

1. Dissolve the yeast and sugar in the lukewarm milk and leave for 10 minutes until frothy; knead the flour, a pinch of salt, the melted lukewarm butter and the yeast mixture into an elastic dough, cover and leave to rise for 1 hour.

2. Meanwhile hard-boil 2 eggs for 10 minutes and chop them. Cut the cabbage into thin strips, sprinkle with salt and squeeze it with your hands so it releases its juice.

3. Fry the finely chopped onion in the oil in a large pan for 5 minutes, add the squeezed cabbage and braise, covered, for 20 minutes, then fry uncovered until the liquid has evaporated and it turns lightly golden.

4. Season with pepper, stir in the chopped egg and dill and let it cool completely – a warm filling would make the dough soggy.

5. Divide the dough in two; roll out the larger part into a baking-paper-lined tray, spread the filling over it, cover with the smaller part, pinch the edges together, brush the top with the third beaten egg, prick with a fork and rest for 20 minutes; heat the oven to 190 °C.

6. Bake for 35-40 minutes until golden; as it comes out of the oven, brush the top with a little butter and cover with a tea towel for 15 minutes so the crust stays soft. Serve warm or cold, also alongside soups.

Tip: Cabbage pie is an everyday bread substitute in Russian homes: in Soviet times people ate a slice with shchi, or on weekday mornings.