You will need: 315g Mushrooms, 850g Cabbage, 400g Tomatoes (1 can), 1 Onion, Dill and Puff Pastry.
In a saucepan add a little water and cooking oil and put on a gentle heat and add the cabbage and onion. Cook for 10 mins to soften, stirring all the time.
Add the mushrooms, tomatoes and tablespoon of dill then stir together and cook for 20 minutes.
Using a pie tin, add the puff pastry to the base and fill with the cooked mixture, putting another layer of puff pastry on top, make two slits in the pastry so steam can leave the pie.
Cook for 25 minutes at 220c (200c fan oven) / 425*f.