Pies with cabbage and minced meat
This recipe uses the traditional yeast-leavened baking method. The dough on the dough is kneaded several times and rises again.
- Flour
- Water 350 ml
- Yeast (fresh) 50 g
- Kefir 100 ml
- Vegetable oil 100 ml
- Sugar 1 tsp
- Salt 2 tsp
- Egg 1 pc.
For filling:
- Cabbage (white) 300 g
- Pork (pulp) 300 g
- Onion 2 pcs.
- Salt, seasoning for meat to taste
Boil water in a saucepan and cool slightly to make it warm. Mash the yeast and place in a bowl. Leave for 10 minutes in water. Then add kefir, vegetable oil, sugar and salt. Stirring constantly, sift the flour through a sieve. Flour should be poured until a dense, but soft and elastic dough is obtained. Cover it with a towel and leave it warm for an hour to make it fit. When the dough has increased in volume, it must be properly punched down and again put in a warm place until it rises.
While the dough is rising, prepare the filling. Scroll the pork together with the onion through a meat grinder. Fry in hot vegetable oil. Chop the cabbage and after five minutes also transfer to the pan. Salt, sprinkle with seasoning, pour in a little water and simmer until the filling is ready.
Roll out the dough into a thick rope, cut into pieces. Put a piece in the palm of your hand, press it firmly with your other hand. Put a tablespoon of the filling in the middle of the resulting cake, pinch the edges.
Grease a baking sheet with vegetable oil. Lay the patties on it and brush them with the beaten egg. Put the baking sheet in the oven, preheated to 190 degrees.
Bake pies for approximately 30 minutes. Readiness to check with a match or a toothpick.
Lenten pies with cabbage
For test:
- Flour 600 g
- Yeast (fresh) 25 g
- Water 1-1.5 cups
- Sunflower oil 100 ml
- Salt 2 tsp
- Sugar 1 tsp
For filling:
- Cabbage 1.3 kg
- Onion 3 pcs.
- Vegetable oil 2 tbsp.
- Salt to taste
Boil water, cool to 40 degrees. For the dough, sugar, yeast and a couple of teaspoons of flour, pour half a glass of warm water. Leave for 15 minutes. Sift the rest of the flour through a sieve into a deep bowl, mix with salt. Add sunflower oil and diluted yeast. During this time, they should have foamed and increased in volume. While stirring, pour the remaining water into the bowl. This must be done gradually until the dough stops sticking to your hands, but it is not cool.
Knead the dough, transfer it to a bowl sprinkled with flour from the inside, cover with a waffle towel and leave warm for an hour. When the dough has increased in volume, it should be kneaded, kneaded again and left to reach for another hour.
Heat vegetable oil in a frying pan. Peel the onion and fry until it becomes transparent. Transfer to a plate. Finely chop the cabbage, quickly fry in a pan where the onion was fried. Then reduce the gas to a minimum, cover the pan with a lid and simmer the cabbage until it becomes soft. At the end, add fire again, add salt and black pepper, mix with onions and bring the filling until brown. Remove from fire and cool.
Roll out the risen dough into a long rope, cut it into pieces. Cover with a napkin and leave on the table for 20 minutes. Form each piece into a cake and put the filling in the center. Pinch the edges of the pies tightly. Line a baking sheet with parchment paper, put the pies on a baking sheet, cover with a towel and leave again for 20 minutes.
Preheat the oven to 220 degrees. Bake pies for about 15 minutes. cool slightly, covered with a towel.
Pies on curdled milk
For test:
- Flour 2.5 cups
- Yogurt 250 ml
- Eggs 2 pcs.
- Butter 100 g
- Soda 1 pinch
- Salt 2 pinches
For filling:
- Cabbage (white) 200 g
- Green onions 2 bunches
- Eggs 3 pcs.
- Salt, black pepper to taste
You should start by preparing the dough. In one egg, separate the yolk and white from each other. Beat the second egg and protein with a pinch of salt until you get a strong foam. Soften butter at room temperature. Add butter and buttermilk to beaten eggs. Beat again. Sift flour, soda through a sieve, add salt. Knead the dough, cover with a waffle towel and leave on the table for half an hour.
At this time, prepare the filling. Hard boil eggs, cut into small cubes. Chop green onions. Chop the cabbage and simmer in a frying pan in a little water until it darkens and becomes soft. Salt, pepper, add green onions. Cook for a few more minutes. Then remove from the stove, cool slightly and combine with eggs.
Pinch off a piece of dough, flatten it into a small pancake, lay out the filling. Press the edges tightly. Prepare the rest of the pies.
Preheat the oven to 200 degrees. Put the pies on a baking sheet covered with parchment paper, put in the oven. Bake for 35 minutes.
Remove the pies from the oven and cover with a paper towel to keep them soft.
Brussels sprout patties
For test:
- Flour 250 g
- Vegetable oil 2 tbsp.
- Yeast (dry) 0.5 tsp
- Salt 0.5 tsp
- Sugar 1 pinch
- Water 150 ml
For filling:
- Cabbage (Brussels) 600 g
- Ham 150 g
- Cheese 50 g
- Salt, black pepper to taste
Boil water and cool to room temperature. In a deep bowl, mix flour, yeast, salt and sugar. Pour in water and vegetable oil. Knead a stiff dough, cover and leave on the table for half an hour.
At this time, prepare the filling. Boil Brussels sprouts in salted water until tender, but do not overcook so that the sprouts retain their shape. Transfer them to a bowl. Send the third part of the cabbage to the blender bowl and grind into a puree. Cut the ham. Cheese grate on a fine grater. Combine cabbage puree, ham and cheese. Salt and pepper if desired.
When the dough comes up, knead it again, roll it out, cut circles with a glass. Put a spoonful of stuffing in the middle of each blank, place a whole head of Brussels sprouts in the center. Pinch the edges and place on a baking sheet. Whole heads of cabbage will look interesting in the cut of a large pie, it can be prepared according to the same recipe.
Bake pies in an oven preheated to 180 degrees for 30 minutes.
Patties with cauliflower
For test:
- Flour 2.5 cups
- Milk 200 ml
- Sugar 1 tbsp
- Butter 3 tbsp.
- Vegetable oil 2 tbsp.
- Salt 0.5 tsp
- Yeast (dry) 1 tsp
For filling:
- Cabbage (cauliflower) 400 g
- Eggs 4 pcs.
- Salt, black pepper to taste
Boil milk and cool to room temperature. Soften butter. When the milk has cooled, add butter, yeast, salt and sugar to it. Mix. While continuing to stir, gradually add the sifted flour. Pour in vegetable oil and knead the dough. Cover with a towel and leave warm for an hour. During this time, it should increase at least twice.
While the dough is rising, prepare the filling. Boil water in a saucepan, add salt and put cauliflower inflorescences there. Frozen cabbage does not require defrosting. Cook for about five minutes. Cool slightly and cut into pieces. Hard boil the eggs and cut into small cubes. Mix the ingredients for the filling, adding salt and pepper to taste.
Roll out the dough, cut out circles. Put the filling in the center of each, pinch the edges and leave on the table for another half hour. The top of the pies can be greased with yolk.
Preheat the oven to 200 degrees. Bake pies for 25 minutes. Leave on the table for 15 minutes and serve.
Pies with cabbage and feta cheese
- Flour 1.5 cups
- Butter 100 g
- Cream cheese 120 g
- Cream (fatty) 50 ml
- Salt 0.5 tsp
- Egg 1 pc.
For filling:
- Cabbage (white) 200 g
- Onion 1 pc.
- Feta cheese 100 g
- Egg 1 pc.
- Dill 0.5 bunch
- Salt, 0.5 tsp
Shred the cabbage, season with salt and squeeze lightly. Simmer until done. Peel the onion, finely chop and fry until golden brown. Rinse dill, remove thick stems, chop. Crumble the cheese. Combine all ingredients for the filling. Whisk the egg in a bowl and stir into the filling.
Cream softened butter, soft cream cheese, cream and salt in a food processor. Continue beating, gradually sifting the flour into the bowl.
Divide the finished dough into two parts, roll them into balls, wrap with cling film and put in the refrigerator for about an hour. Then roll out each ball on a table sprinkled with flour into a thin layer. Cut the layers into squares, lay out the filling. Fold the squares in half, forming triangular pies. Press the edges tightly.
Grease a baking sheet with vegetable oil, put pies on it and put in a cold place for five minutes. Then poke holes in the top of each pie with a fork. Whisk an egg in a bowl and brush over the patties so they brown better.
Preheat the oven to 190 degrees. Bake pies for 25 minutes.
Pasta dough pies
If suddenly there was no flour at home, any pasta, which is also made from wheat, can replace it when preparing the dough.
- Macaroni 0.5 packs
- Egg 1 pc.
- Sesame 2 tbsp
- Salt 0.5 tsp
For filling:
- Cabbage (white) 200 g
- Ham 200 g
- Salt, black pepper to taste
Boil pasta in salted boiling water until tender. Drain the water from the pan, leaving 0.5 cups. Pour it into the bowl of a blender, put the cooked pasta there and grind it into a puree. Beat in an egg, add salt and one tablespoon of sesame seeds. Mix well.
For the filling, chop the cabbage and stew. Finely chop the ham, mix with cabbage, salt, add black pepper.
Pinch off a piece of dough, flatten it into a cake. Put the filling in the middle with a spoon. Press the edges tightly. Form pies.
Preheat the oven to 190 degrees. Grease a baking sheet with oil, put the pies on it and sprinkle them with the remaining sesame seeds. Bake pies for about 20 minutes.
