Coulibiac

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

Filling

 * 1) Using a mortar and pestle, crush juniper berries, garlic and salt into a paste.
 * 2) In large skillet, heat 1 tablespoon oil over medium heat.
 * 3) Add garlic paste and stir-fry 1 minute.
 * 4) Add cabbage and cook, stirring until coated with oil and paste mixture.
 * 5) Cover and cook 2 minutes until wilted and bright green.
 * 6) Transfer to bowl and set aside.
 * 7) Heat 1 tablespoon in skillet, add mushrooms, sage, salt and pepper.
 * 8) Cook, stirring occasionally, until mushrooms soften, about 8 minutes.
 * 9) Remove from heat and set aside.
 * 10) Wipe out skillet, and heat remaining 2 teaspoons oil over medium heat.
 * 11) Add parsnips and thyme and cook, stirring often, until beginning to soften, about 5 minutes.

Pastry

 * 1) Preheat oven to 375°F.
 * 2) Unfold one puff pastry sheet and place on lightly floured surface.
 * 3) Roll out into a 14-inch square, then cut dough into a 14-inch circle.
 * 4) Transfer circle to ungreased 8½-inch springform pan and press gently to fit into bottom and side.
 * 5) There will be some overhang.
 * 6) Spoon half the rice over pastry.
 * 7) Using slotted spoon, layer mushrooms over rice, then cover with cabbage, remaining rice and parsnips.
 * 8) Carefully fold pastry overhang over filling.
 * 9) Brush edges with beaten egg or milk.
 * 10) Unfold second puff pastry sheet on a lightly floured surface.
 * 11) Roll out slightly, then cut out into an 8½-inch circle.
 * 12) Place the circle of dough over top and press edges to seal.
 * 13) Brush top with egg wash and using a small sharp knife or razor blade, slash top in a cross-hatch pattern.
 * 14) Bake 35 to 40 minutes.
 * 15) When well browned, loosely cover top with foil.
 * 16) Reduce heat to 350°F; remove side of pan and brush side with egg wash.
 * 17) Bake until sides are golden, about 40 minutes.
 * 18) Remove from oven and let cool slightly before serving.
 * 19) Cut into wedges and serve with red wine gravy.