Coulibiac

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== Ingredients ==
=== Filling ===
* 1 tsp dried juniper berries
* 2 cloves garlic, peeled
* ¼ tsp salt
* 2 tbsp plus 2 tsp vegetable oil
* ½ small head green cabbage, finely shredded (6 cups)
* 20 oz cremini mushrooms, chopped (8 cups)
* 1 tbsp chopped fresh sage leaves or 1 tsp. dried
* salt and freshly ground black pepper to taste
* 2 cups peeled, sliced parsnips
* 1 tbs. chopped fresh thyme or 1 tsp dried
* 2 cups cooked brown rice
=== Pastry ===
* 1 pkg. (17¼ oz) frozen puff pastry, thawed
* 1 beaten egg mixed with 1 tsp water or milk
== Directions ==
=== Filling ===
# Using a mortar and pestle, crush juniper berries, garlic and salt into a paste.
# In large skillet, heat 1 tablespoon oil over medium heat.
# Add garlic paste and stir-fry 1 minute.
# Add cabbage and cook, stirring until coated with oil and paste mixture.
# Cover and cook 2 minutes until wilted and bright green.
# Transfer to bowl and set aside.
# Heat 1 tablespoon in skillet, add mushrooms, sage, salt and pepper.
# Cook, stirring occasionally, until mushrooms soften, about 8 minutes.
# Remove from heat and set aside.
# Wipe out skillet, and heat remaining 2 teaspoons oil over medium heat.
# Add parsnips and thyme and cook, stirring often, until beginning to soften, about 5 minutes.
=== Pastry ===
# Preheat oven to 375 °F.
# Unfold one puff pastry sheet and place on lightly floured surface.
# Roll out into a 14-inch square, then cut dough into a 14-inch circle.
# Transfer circle to ungreased 8½-inch springform pan and press gently to fit into bottom and side.
# There will be some overhang.
# Spoon half the rice over pastry.
# Using slotted spoon, layer mushrooms over rice, then cover with cabbage, remaining rice and parsnips.
# Carefully fold pastry overhang over filling.
# Brush edges with beaten egg or milk.
# Unfold second puff pastry sheet on a lightly floured surface.
# Roll out slightly, then cut out into an 8½-inch circle.
# Place the circle of dough over top and press edges to seal.
# Brush top with egg wash and using a small sharp knife or razor blade, slash top in a cross-hatch pattern.
# Bake 35 to 40 minutes.
# When well browned, loosely cover top with foil.
# Reduce heat to 350 °F; remove side of pan and brush side with egg wash.
# Bake until sides are golden, about 40 minutes.
# Remove from oven and let cool slightly before serving.
# Cut into wedges and serve with red wine gravy.
Category:Vegetarian Recipes
Category:Savory pie Recipes
Category:Juniper berries Recipes
Category:Sage Recipes
Category:Thyme Recipes
Category:Green cabbage Recipes
Category:Puff pastry Recipes
Category:Brown rice Recipes
Category:Cremini mushroom Recipes
Category:Parsnip Recipes