Pie with Wild Carp Roe and Cabbage

Name: Pie with Wild Carp Roe and Cabbage
Prep time: 60 min
Cook time: 50 min
Total time: 120 min
Yield: 8 servings
Ingredients: Wild carp roe – 300 g. White cabbage – 300 g. Flour – 0.5-0.6 kg. Fresh yeast – 30 g. Water – 150 ml. Egg – 1 pc. Sugar – 2 tsp. Salt – 1 tsp. Sour cream – 200 g. Vegetable oil – 6 tbsp. Butter – 10 g.

Published: 05.09.2026

Updated: 05.09.2026

🤤 Здорові рецепти щодня

Cooking time 120 minutes Portions 8 servings

Roe behaves differently in a pie filling than in a pan: it tightens up and becomes dense, almost dry. That's why in this recipe it goes together with cabbage — the cabbage releases moisture and makes the filling soft rather than crumbly.

The dough is yeasted, and the time for it needs to be budgeted honestly. Forty minutes of proofing plus fifty minutes of baking is almost two hours from start to table, even though the source lists thirty-five minutes at the top.

The roe and cabbage are braised until soft before going into the pie. Raw filling releases water into the dough, and the bottom of the pie stays wet — this is the most common reason a yeasted fish pie fails.

As a filling, the roe shares the spotlight with cabbage. On its own it reads differently: wild carp roe baked in the oven with milk and egg or simply pan-fried.

Caloric content: 240kcal

Ingredients

Wild carp roe – 300 g.
White cabbage – 300 g.
Flour – 0.5-0.6 kg.
Fresh yeast – 30 g.
Water – 150 ml.
Egg – 1 pc.
Sugar – 2 tsp.
Salt – 1 tsp.
Sour cream – 200 g.
Vegetable oil – 6 tbsp.
Butter – 10 g.

Activate the yeast

Mix the yeast with warm water, a spoonful of flour, and a teaspoon of sugar, and leave it in a warm place. Meanwhile, beat the egg with the remaining sugar and salt.

Add sour cream and oil

Pour the sour cream and vegetable oil into the egg mixture and stir.

Add the flour

Sift the flour into the mixture.

Add the yeast

Add the activated yeast and start kneading.

Knead the dough

Knead a firm, elastic dough, cover with plastic wrap, and leave in a warm place for forty minutes.

Make the filling

Braise the rinsed wild carp roe with shredded cabbage until soft, salt it, and let it cool.

Roll out the bottom layer

Divide the dough in half, roll one part out thin, place it in the tin, and form the edges.

Add the filling

Spread the cooled filling over the bottom layer.

Close the pie

Cover with the second layer of dough, pinch the edges, and shape a pattern.

Bake

Brush the top with butter and bake for 40–50 minutes at 180 °C.

Serve

Let the pie cool slightly, cut into portions, and serve.

Notes

Braise the filling before adding it. Raw roe with cabbage releases water straight into the dough, and the bottom of the pie stays raw.
Two hours, not thirty-five minutes. The source lists thirty-five minutes at the top, but the steps themselves give forty minutes of proofing and fifty of baking.
The filling must cool down. Hot filling lifts the bottom layer of dough even before the oven and tears it when closing.
Brush the top with butter, not egg. Butter gives a soft crust; an egg wash gives a hard, glossy one under which the dough steams.
Use roe from any carp-family fish. Wild carp, carp, bream. It goes through two heat treatments in a row here, so the safety question is fully resolved.

Questions and Answers

How long to bake a roe pie?

Forty to fifty minutes at 180 °C, until the top turns golden. Together with proofing the dough — about two hours.

Why is there cabbage in the filling?

Roe on its own tightens up and dries out inside a pie. Cabbage releases moisture and balances the filling.

Why is the bottom of the pie raw?

The filling wasn't braised enough or was added hot. Both send water straight into the dough.

Can I use store-bought dough?

Yes, store-bought yeast dough works. Then the time drops to an hour: proofing is no longer needed.

Recipe and step-by-step photos — kolizhanka.net.ua.