Pie with cabbage - this is the classic, which, as they say, will never get bored and will not go out of fashion. It can be baked both from yeast and puff pastry , adding a variety of ingredients to the filling and thus obtaining new palatability.
Even the most ardent cabbage fans rarely give up a fragrant slice of fresh homemade cakes. Let's bake a pie with cabbage from a yeast dough today.
A recipe for a pie with cabbage and pumpkin from a yeast dough
Ingredients:
For the test:
- milk - 1 glass;
- pressed yeast - 25-30 g;
- egg - 2 pieces;
- margarine creamy - 125 g;
- sugar - 80 g;
- salt - 1/4 tsp.
- Wheat flour - about 250 g;
For filling:
- white cabbage - 500 g;
- pumpkin - 200 g;
- apple - 1 piece;
- onion - 150 g;
- tomato paste - 20 g;
- vegetable oil - 50 g;
- granulated sugar - 15-20 g;
- bay leaf - 1 piece;
- black pepper freshly ground - to taste;
- salt - to taste.
Preparation
Prepare the dough first. In a small container, whisk one egg with sugar and salt, adding a little vanilla. Heat the milk to a pleasant warmth, dissolve the yeast in it, pour in the whipped mass, mix thoroughly and gradually add the sifted flour, knead the dough. At the end of the batch, pour in the melted margarine, lay the mass on the surface with flour. We bring the dough, constantly kneading and pouring the flour, to a soft state and detachment from the hands and from the surface.
Put the dishes with the dough into a slightly preheated oven for about two hours. The dough should go up twice.
In the meantime, we are preparing a cabbage filling. For this, shred cabbage, clean and cut into cubes onions, pumpkin straw and apple. Fry in a pan with butter first onions, after five minutes cabbage and fumble under the lid for fifteen minutes. Then we spread a pumpkin, apple, tomato paste, salt, sugar, laurel leaf and black pepper to the cabbage. All mixed and stewed for another ten minutes.
The finished dough is divided into two parts, leaving a little for decoration. On a baking sheet or a baking dish smeared with margarine or butter, we spread the first part of the dough, top the cabbage filling, cover with the second part and seal the cake along the edges. From the dough left for decoration we form a pigtail, cut out leaves or any other pattern and decorate the dish. Now our closed and decorated pie with cabbage from the yeast dough should be separated within thirty minutes.
And we, meanwhile, break the egg, we separate the yolk from the protein. We will not need protein, but to the yolk we add a teaspoon of cold water, a little vanilla and mix. Then we grease the pie from the top with the resulting yolk mixture and bake in the oven for forty minutes at a temperature of 190 degrees. Let's cool down to a warm state, serve it to the table and enjoy the magnificent aroma and taste of fresh homemade cakes.
Open pie with sauerkraut and turkey stuffed with yeast puff pastry
Ingredients:
- yeast dough, flaky - 900 g;
- sauerkraut - 600 g;
- turkey fillet - 300 g;
- onion - 300 g;
- vegetable oil - 75 g;
- granulated sugar - to taste;
- bay leaf - 1 piece;
- peas of sweet pepper - 2 pcs .; .
- egg yolk - 10 g;
- butter - 15-20 g;
- pepper, salt - to taste.
Preparation
Peeled and chopped onions (half the norm) fry in vegetable oil for five minutes, add thoroughly washed sauerkraut, bay leaf, sweet pepper, sugar to taste and pat down to softness, if necessary adding water.
In the second pan, fry the previously peeled and chopped second half of onions for five minutes, then put the turkey fillet ground with a blender or a meat grinder, fry for five minutes stirring constantly, adding salt, pepper and butter to taste.
The contents of both pans are mixed and allowed to cool slightly. The filling is ready.
Now the defrosted dough is divided into two parts, one must be
We let the pie cool, cut into portions and enjoy a wonderful taste.