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1
Filling: Using a mortar and pestle, crush juniper berries, garlic and salt into a paste.
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2
In large skillet, heat 1 tablespoon oil over medium heat.
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3
Add garlic paste and stir-fry 1 minute.
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4
Add cabbage and cook, stirring until coated with oil and paste mixture.
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5
Cover and cook 2 minutes until wilted and bright green.
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6
Transfer to bowl and set aside.
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7
Heat 1 tablespoon in skillet, add mushrooms, sage, salt and pepper.
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8
Cook, stirring occasionally, until mushrooms soften, about 8 minutes.
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9
Remove from heat and set aside.
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10
Wipe out skillet, and heat reamining 2 teaspoons oil over medium heat.
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11
Add parsnips and thyme and cook, stirring often, until beginning to soften, about 5 minutes.
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12
Preheat oven to 375F.
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13
Unfold one puff pastry sheet and place on lightly floured surface.
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14
Roll out into a 14-inch square, then cut dough into a 14-inch circle.
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15
Transfer circle to ungreased 8 1/2-inch springform pan and press gently to fit into bottom and side.
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16
There will be some overhang.
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17
Spoon half the rice over pastry.
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18
Using slotted spoon, layer mushrooms over rice, then cover with cabbage, remaining rice and parsnips.
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19
Carefully fold pastry overhang over filling.
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20
Brush edges with beaten egg or milk.
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21
Unfold second puff pastry sheet on a lightly floured surface.
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22
Roll out slightly, then cut out into an 8 1/2-inch circle.
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23
Place the circle of dough over top and press edges to seal.
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24
Brush top with egg wash and using a small sharp knife or razor blade, slash top in a cross-hatch pattern.
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25
Bake 35 to 40 minutes.
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26
When well browned, loosely cover top with foil.
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27
Reduce heat to 350F.
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28
; remove side of pan and brush side with egg wash. Bake until sides are golden, about 40 minutes.
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29
Remove from oven and let cool slighty before serving.
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30
Cut into wedges and serve with Red Wine Gravy.
