Sauerkraut is an excellent filling for pies. Soft and aromatic, it is simply made for baking and makes it so appetizing that it is simply impossible to tear yourself away from it! In addition, this is an excellent option for "disposal" of strongly sour cabbage.
I am sharing with you my favorite recipe, which is suitable for both fried and baked pies - today we will bake them. Yeast dough, it can be kneaded with dry or compressed yeast, it always fits well and is very obedient, does not stick to the hands and does not break at all. And most importantly - pies with sauerkraut in the oven remain soft the next day. Of course, the proposed dough is suitable for pies with any filling, but with sauerkraut they turn out to be especially tasty. Try it and this recipe will become your favorite!
Ingredients
For the test
- flour 400 g
- milk 200 ml
- dry yeast 2 tsp
- sugar 2 tbsp. l.
- chicken egg 1 pc.
- salt 1 tsp
- vegetable oil 5 tbsp. l.
For filling
- sauerkraut 400 g
- vegetable oil 2 tbsp. l.
- butter 20 g
- onions 1 pc.
- carrots 1 pc.
- tomato paste 1 tbsp l.
- ground black pepper 1 chips.
- salt 1 chips.
How to make sauerkraut patties
- We heat milk to a temperature of 30 degrees. Pour half of the milk into a small bowl, dilute yeast in it and 1 tsp. Sahara. If you are using fast acting or dry active yeast, you only need 2 tsp. If diluting pressed, take 25 grams.
Add salt and the remaining sugar (1.5 tablespoons) to the second half of the milk, vegetable oil and an egg. Stir everything well with a whisk so that the egg is free of lumps.
Sift the flour, make a depression in the hill and pour in the diluted yeast first, stir with a spoon. Then add the milk mixture and knead the dough with your hands - if the flour doesn't seem enough, you can add 30-50 grams. The result will be a tight, but soft kolobok; when you press on it, the dough very slowly regains its shape.
Cover the dough with a waffle towel and heat. If using fast acting yeast, 30-40 minutes is sufficient. If active dry or compressed yeast, you need to wait 1 hour for the dough to grow.
While the dough is rising, we are preparing the filling. Cut the onion into cubes, three carrots on a coarse grater, wash the sauerkraut in water if it is too acidic. Heat a mixture of vegetable and butter in a frying pan (the vegetable juices will thicken and the filling will not flow out!), Sauté the onion along with the carrots.
Squeeze sauerkraut thoroughly with your hands to remove excess liquid. Put it in a skillet with onions and carrots, fry for 5-7 minutes. Add tomato paste (for color and piquant taste), a little sugar and ground black pepper. Simmer cabbage over low heat, covered for 10 minutes.
We crush the test and divide it into 16 parts. Roll each in a circle, put 1 tbsp in the center. l. fillings. We connect the edges of the dough and pinch (like dumplings).
If you want to cook fried pies with sauerkraut, sculpt them and immediately fry them in a large amount of vegetable oil for 2-3 minutes on each side. They turn out to be very, very tender, tasty and airy.
For baked pies, cover the baking sheet with parchment. Put the pies on top with the seam down, leaving a small distance between them. We put it in a warm proofer for about 20-30 minutes.
Then grease with yolk, loose with a little milk.
Preheat the oven to 200ºC and send the sauerkraut pies to bake for 20 minutes.
We serve ruddy pies to the table warm or cold.
This recipe has lived in our family for as long as I can remember. This is my favorite recipe for sauerkraut filling for pies and pies. I am still looking forward to sauerkraut season to bake pies with this filling. And it is very, very simple to prepare the sauerkraut filling.
To make a delicious sauerkraut filling for pies and pies, take the ingredients from the list.
Peel the onion, cut into thin strips, fry in vegetable oil until transparent.
Add sauerkraut, sprinkle with sugar. The sugar will help the cabbage caramelize and give it a beautiful honey color.
From time to time, you will need to add water so that the cabbage does not burn and remains juicy. Stew the cabbage to the desired state, that is, someone likes a little crispy, someone - soft. I love the soft stuffing of sauerkraut in pies and I cook it for about 40 minutes for sure. For this amount of cabbage, I add 2 tablespoons of sugar, as I also like slightly sweet cabbage. Pepper to taste, but salt or not is up to you.
Transfer the cabbage to a deep bowl and cool. The sauerkraut filling for pies and pies is ready, enjoy it! And if she "survives" to make pies - I envy you) I eat it instantly, does not even have time to cool down)
INGREDIENTS
- flour - 400 g
- butter - 100 g
- milk - 0.5 cups
- yolks - 3 pcs.
- egg - 1 pc.
- soluble yeast - 7 g
For filling:
- eggs - 4 pcs.
- sauerkraut - 400 g
- sugar, salt, pepper
- medium onions - 2 pcs.
- vegetable oil - 2 tbsp. l.
STEP-BY-STEP COOKING RECIPE
Prepare the dough. Sift flour. Dissolve yeast in 0.5 cups of warm water. Pour half the flour into a bowl, pour in the yeast, stir thoroughly and place in a warm place for 1–1.5 hours. When the dough doubles in volume, beat in the yolks and add salt and a little sugar to taste. Pour warm milk into the dough and stir. Add softened butter and remaining sifted flour. Transfer the dough to a floured surface and knead until it comes off easily. Return to bowl, cover and leave in a warm place for 1.5 hours.
Prepare the filling. Boil eggs hard-boiled, rinse with cold water and peel. Chop the eggs into small crumbs. Squeeze the cabbage and cut into small pieces. Peel and chop the onion.
Heat vegetable oil in a saucepan and fry the onion, 6-7 minutes. Add cabbage and cook over medium heat, stirring occasionally for 10 minutes. Season to taste with sugar, salt and pepper. Add eggs and stir.
Roll out the dough on a floured surface into a layer 0.5 cm thick. Using a glass, cut out circles from the dough. Knead the rest, roll out and cut out circles from it. Arrange the filling in circles.
Fold each circle in half and pinch the edges.
Brush with a lightly beaten egg on top. Arrange the pies on a greased 1 tbsp. l. butter baking sheet at a distance of 3-4 cm from each other. Let rise for 15 minutes. Bake in an oven preheated to 180 ° C for 20 minutes.
Step 1: prepare the filling products.
If your family wants pies, but there is simply no time to cook a completely yeast pastry, then we offer you an economy option with an ideal taste and an airy and crispy crust. So, first we prepare the necessary products for the filling, using a sharp kitchen knife, peel the onions and carrots from the peel. Rinse them under trickles of cold running water and dry them with paper kitchen towels.Then put it in turn on a cutting board and chop, chop the onion into cubes up to 1 centimeter in size, and chop the carrots on a fine, medium or coarse grater. Then we put the sauerkraut in a colander, squeeze it out of excess liquid, move it into a clean, dry dish and move on.
Step 2: prepare the filling.
Put a deep frying pan on medium heat and pour about 2-3 tablespoons of vegetable oil into it. As soon as it warms up slightly, put onions into fat and fry until about transparency 2-3 minutes stirring occasionally with a wooden or silicone kitchen spatula. Then add carrots to it and cook them together until the latter is soft.
After that, we send cabbage to the pan, add a little more vegetable oil, three tablespoons will be enough, and simmer vegetables for 10-15 minutes, constantly loosening so as not to burn. As soon as the resulting mixture acquires a dark beige color with a kind of peculiar blush, move the pan aside and cool the finished filling to room temperature.
Step 3: prepare the dough.
We do not waste a minute, we begin to deal with other important components of this yummy. With the back of a kitchen knife we beat chicken eggs in turn and send the yolks with whites into a deep bowl. Pour kefir there, add a little granulated sugar, salt, as well as a teaspoon of baking soda, which does not need to be extinguished, the acidic medium is a fermented milk product, it will do its job.
Then put the fast-acting yeast there and shake everything with a whisk until smooth. Then, using a sieve with a fine mesh, we begin to sift wheat flour into the resulting mass, preferably of the highest grade.
Proceed gradually, adding spoon by spoon, while kneading the dough. When the cutlery stops helping, we shift the viscous flour semi-finished product to the countertop and continue the process with our hands.
Gradually the dough will become thicker, but it is not worth working with it for a long time, nevertheless it should remain a little sticky, soft, but at the same time it should not creep.
As soon as it takes the desired structure, we roll it into a ball, send it to a bowl, cover it with a kitchen towel and leave it alone for 10-15 minutes.
Step 4: form sauerkraut patties.
After the right time, we spread the slightly raised dough on a table crushed with flour, crush it a little, divide it into 2-3 equal parts with a metal kitchen spatula, roll each one in turn with a sausage with a diameter of 5 centimeters and divide them across into portions 2 centimeters thick.
Thoroughly roll them in flour, form balls and press each of them a little with the palm of your hand, so that you get cakes with an approximate thickness of 1 to 1.5 centimeters. After that, we take one round and put a couple of tablespoons of cabbage filling in its middle. We connect the edges of the dough without leaving a single gap, so that we get a boat, and then we form an oval or round slightly flattened pie and put it on the work surface. We sculpt the rest in the same way until we run out of all the necessary products, and proceed to the next, almost final step.
Step 5: fry the sauerkraut pies.
We turn on the burner to a level slightly below average, put a clean pan on it and pour about 250 milliliters of vegetable oil into it. Yes, there should be a lot of fat, as for deep fat, in any case, it should cover the sculpted products by at least a third. As soon as the butter heats up well, dip the first batch of pies into it and fry them on both sides, about 3-4 minutes each. When they are browned, use a kitchen spatula to move the already fragrant yummy onto a paper towel and leave it on it for a while to absorb the excess fat. We also prepare the rest of the pies and then serve them to the table on a large flat dish.
Step 6: serve sauerkraut pies.
Sauerkraut pies are served warm or cold as a great addition to a buffet table, daily or dinner party, lunch, afternoon tea or dinner. They do not need any additions, except for a good company and a cup of their favorite hot drink, for example, tea, coffee, chocolate or whatever they like best. Cook with love and be healthy!
Bon Appetit!
If the cabbage is very sour, you should first rinse it, leave it in a colander to drain excess liquid, and then use it as directed;
An alternative to kefir yeast dough is traditional yeast dough prepared in milk according to all the rules of infusion;
Very often cabbage is stewed with tomato paste and fresh herbs: dill, parsley or cilantro;
These pies can be baked in an oven heated to 190-200 degrees Celsius for 20-25 minutes.
Cabbage filling for pies, in addition to vegetables, may also contain ingredients such as mushrooms, minced meat, sausages, etc. However, today we will consider a method of preparing this dish exclusively from fresh and salted vegetables.
Delicious cabbage pies: ingredients for the dough
Dough kneading process:
To prepare the base, you need to take a saucepan, put butter there and melt it slightly over low heat. After that, add one glass of 1% kefir to the cooking oil, mix both ingredients thoroughly, and then extinguish half a spoonful of baking soda in them. Next, add two large beaten eggs, table salt, thick sour cream and wheat flour to the base. After mixing all the ingredients for a long time, you should have a thick, but soft and elastic dough, which needs to be wrapped in foil and left to the side for a couple of hours.
Cabbage pie filling: essential e ingredients
- fresh carrots - a couple of large pieces;
- medium bulbs - four pieces;
- white cabbage - one and a half small fork;
- sunflower oil - a quarter of a faceted glass;
- sauerkraut - one full glass;
- iodized salt - an incomplete spoon;
- black pepper - optional.
Cabbage pie filling: processing vegetables
Rinse four medium onions, several large carrots and a fork and a half of white cabbage in cool water, and then peel off the rind, surface leaves and husks. After that, the ingredients must be chopped into thin strips and grated.
Filling for cabbage pies: heat treatment
Before making pies, be sure to stew and then fry the vegetables over low heat. To do this, put grated carrots, white cabbage and several chopped onions in a saucepan. Next, they need to be poured with one or two glasses of drinking water and simmer for about half an hour.
Filling for cabbage pies: frying in oil
After the vegetables are stewed, add sauerkraut, iodized salt, black pepper and sunflower oil to them. Then the products need to be mixed and fried until a reddish crust is obtained for about twenty to thirty minutes.
Preparing a dish and serving it to the table:
When the filling is completely ready, you should immediately mold the pies, fry them in sunflower oil, and then put them in a large plate and serve hot along with sauce and strong tea. It should be noted that such a dish can also be baked in the oven. So, it will turn out to be less fatty and high-calorie.
