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Cabbage fillings for fried or baked pies. Fried pies with sauerkraut in a pan Royal pie fried pies with sauerkraut

Pies are one of the country's most popular pastries. They can never get bored, as they can be made with a variety of fillings. Many people prefer the filling for sauerkraut pies. It always turns out juicy, with a piquant taste. Products with such a filler are inexpensive, but tasty and satisfying. Many varieties of such baked goods can be eaten during fasting, which is also important for many people in our country. There are several recipes for sauerkraut pie filler, each of them has its own admirers and deserves the attention of the hostess.

Cooking features

The sauerkraut filling for pies is quick and easy to prepare, but still, this process has several subtleties that you should learn about before starting cooking. Only then can you expect the result to be disappointing.

  • Sauerkraut may be too sour. So that the pies filled with it have a pleasant taste, the cabbage is washed before use and left in a colander to drain excess water from it.
  • Large pieces of cabbage that come across in the filling can irreparably spoil the taste of the pies. If you, while picking up the cabbage, did not chop it finely, then before making a pie filling from it, you still have to chop it by chopping it with a knife.
  • Sauerkraut should never be put raw in pies, otherwise it will remain crispy and sour even after baking in the oven or frying them in a pan. To prepare the filling for pies, sauerkraut is fried or stewed in a pan.
  • The filling will have a more balanced taste if you add onions, carrots, rice, mushrooms, eggs, minced meat to it. All products that make up the sauerkraut filling for pies must be preliminarily brought to readiness (boiled, stewed, fried).
  • The taste of the filling can be changed by adding various spices and sauces to it.
  • Before spreading the filling on the dough and forming the pies, it must be cooled to room temperature. If you put hot filler on the dough, it will steam out and become viscous, sticky. This will not affect the taste of the finished pies in the best way.

The preparation technique for the sauerkraut pie filling may depend on the specific recipe. By following the instructions that accompany it, you will not make mistakes and get the expected result.

A simple recipe for sauerkraut pie filling

  • sauerkraut - 0.3 kg;
  • onions - 100 g;
  • butter or refined vegetable oil - how much will take;
  • salt, black pepper - to taste.

Cooking method:

  • Rinse the sauerkraut, squeeze, let it dry slightly. If necessary, chop it additionally with a knife.
  • Peel the onion and cut it into thin half rings.
  • Heat the oil and brown the onions in it.
  • Add cabbage, pepper and salt. Simmer, covered, for about 20 minutes, to soften and become less sour.

Recipe for the occasion::

Cool the cabbage to room temperature. Separate a piece of pastry dough, roll it into a layer, put a spoonful of cabbage in the center, pinch the edges of the dough and place the pie on a baking sheet with the seam down. Shape the rest of the patties in the same way.

Filling for sauerkraut pies with onions and carrots

  • sauerkraut - 0.4 kg;
  • onions - 100 g;
  • carrots - 100 g;
  • sugar - a large pinch;
  • ground black pepper - to taste;
  • refined vegetable oil - 40 ml.

Cooking method:

  • Put the sauerkraut in a colander, put it under running cool water for a few minutes. Leave in a colander for a while to drain excess water. If the cabbage was fermented in large pieces, chop it finely.
  • Scrape, wash the carrots. Pat dry with a kitchen towel. Grate coarsely.
  • Peel the onion, cut into small cubes.
  • Heat oil in a saucepan, put onions and carrots in it. Saute vegetables over low heat until soft.
  • Add cabbage. Season with salt and pepper. Mix with onions and carrots.
  • Cover the saucepan with a lid and simmer the cabbage and other vegetables in it for 10-15 minutes.

It remains to wait for the sauerkraut filling to cool down. It can be used to make baked and fried pies.

Filling for sauerkraut pies with egg

  • sauerkraut - 0.3 kg;
  • green onions - 50 g;
  • chicken egg - 3 pcs.;
  • butter - 40 g;
  • salt, pepper - to taste.

Cooking method:

  • Rinse the sauerkraut, let it dry a little, chop finely if necessary.
  • Melt the butter in a deep skillet. Place the cabbage in the skillet.
  • Pepper and salt the cabbage, simmer it over low heat for 10-15 minutes, until it becomes completely soft.
  • Transfer the cabbage to a bowl and let cool.
  • Hard boil the eggs. Place them under cold running water to cool them down faster.
  • Remove the shells from the eggs, chop them finely with a knife and send them to the cabbage.
  • Wash and dry green onions, chop finely and place with other products.

Mix the filling well and use as directed. According to this recipe, it turns out to be tender and satisfying, has a balanced taste.

Filling for sauerkraut pies with mushrooms

  • sauerkraut - 0.4 kg;
  • fresh champignons - 0.2 kg;
  • onions - 100 g;
  • butter - 40 g;
  • salt, spices - to taste.

Cooking method:

  • Wash the mushrooms, pat dry with a tea towel, and cut into strips or thin slices.
  • Free the onion from the husk, cut into thin half rings.
  • Melt the butter in a deep frying pan, put the onion and mushrooms in it and simmer until almost all the liquid released from the mushrooms when heated has evaporated.
  • Transfer the mushrooms and onions to a bowl. Put the pre-washed sauerkraut in their place. Season with salt and season. Simmer for 20-30 minutes until completely softened.
  • Transfer the cabbage to the mushrooms, stir.

Wait for the cabbage with mushrooms to cool down and use it as a filling for pies. If there is a lot of filling, it can be served as an independent dish. During the fast, you can substitute vegetable butter in the recipe. The taste will change from this, but not significantly.

Filling for sauerkraut pies with meat

  • sauerkraut - 0.3 kg;
  • minced meat - 0.3 kg;
  • onions - 100 g;
  • refined vegetable oil - how much will it take;
  • salt, spices - to taste.

Cooking method:

  • Remove the husk from the onion, cut it into medium-sized cubes.
  • Preheat a deep frying pan, pour oil into it, put onions.
  • Saute the onions over low heat until translucent.
  • Add the minced meat. Cook it regularly with a spatula to keep it from forming tight lumps. Fry the minced meat until tender. This will be evidenced by a change in its color.
  • Season the sautéed minced meat with salt and pepper, stir and place in a bowl.
  • Put cabbage in place of minced meat. Put it out until soft. This will take about 15–20 minutes.
  • Combine cabbage with minced meat. Stir to distribute the minced meat evenly in the filling.

Pies stuffed with sauerkraut and minced meat are satisfying. Representatives of the stronger sex especially like such baked goods.

The filling for sauerkraut pies is inexpensive, but the products with it turn out to be juicy, satisfying and tasty. The presence of several filling recipes makes it possible to choose an option that meets the gastronomic preferences of almost any gourmet.


Product Matrix: 🥄

Who doesn't love homemade cakes? Even those who do not eat them love it! As a child, we all ate pies prepared by grandmothers and mothers, and it was delicious and comfortable for us. There are a great variety of dough and filling options, let's cook delicious fried pies with sauerkraut in a pan today.

You can take your favorite dough, but I am forever in love with kefir dough. It is prepared quickly and easily from the available products. Pies made from it are lush and very tasty. For the filling, take sauerkraut, onions and carrots.

Chop the onion finely, grate the carrots. Save vegetables with a little vegetable oil. I always add a teaspoon of butter for flavor.

We will try sauerkraut, if sourish - rinse in water and squeeze. You can simply add sauteed vegetables to the cabbage, but I prefer to stew the cabbage a little. Put the cabbage and vegetables in a frying pan, add a little water and simmer under a lid over medium heat for about 10 minutes, until the liquid evaporates. I recommend adding 1 tsp. sugar, the taste of the filling will be more harmonious.

Divide the dough into pieces of about 40g each. First, I form balls, and then I roll them out with a rolling pin, making circles 4-5 mm thick.

Put the filling on the dough, about 1 tablespoon each, trying not to hit the edges, otherwise it will be difficult to pinch the pies.

Form the pies, turn them over with the seam down.

Heat vegetable oil in a frying pan (there should be enough of it so that the level reaches the middle of the pies). Fry pies on both sides over medium heat. And now the fried pies with sauerkraut are ready! Delicate, delicious, soft - just delicious! We love adding butter to the pie, it makes any filling even tastier. We take a bite, add butter with a spoon - it melts immediately, so delicious!

Bon Appetit! With milk, with sweet tea - very tasty! The filling turns out to be so tasty, harmonious, a little sweet! Highly recommend!

Wonderful fried pies stuffed with sauerkraut are perfect for homemade tea.

INGREDIENTS

Sauerkraut - 400 g

Bulb onion - 1 pc.

Carrots - 1 pc.

Vegetable oil - for frying

Pie dough

Cooking.

Who doesn't love homemade cakes? Even those who do not eat them love it! As a child, we all ate pies prepared by grandmothers and mothers, and it was delicious and comfortable for us. There are a great variety of dough and filling options, let's cook delicious fried pies with sauerkraut in a pan today.

You can take your favorite dough, but I am forever in love with kefir dough. It is prepared quickly and easily from the available products. Pies made from it are lush and very tasty. For the filling, take sauerkraut, onions and carrots.

Chop the onion finely, grate the carrots. Save vegetables with a little vegetable oil. I always add a teaspoon of butter for flavor.

We will try sauerkraut, if sourish - rinse in water and squeeze. You can simply add sauteed vegetables to the cabbage, but I prefer to stew the cabbage a little. Put the cabbage and vegetables in a frying pan, add a little water and simmer under a lid over medium heat for about 10 minutes, until the liquid evaporates. I recommend adding 1 tsp. sugar, the taste of the filling will be more harmonious.

Divide the dough into pieces of about 40g each. First, I form the balls, and then I roll them out with a rolling pin, making circles 4-5 mm thick.

Put the filling on the dough, about 1 tablespoon each, trying not to hit the edges, otherwise it will be difficult to pinch the pies.

Form the pies, turn them over with the seam down.

Heat vegetable oil in a frying pan (there should be enough of it so that the level reaches the middle of the pies). Fry pies on both sides over medium heat. And now the fried pies with sauerkraut are ready! Delicate, delicious, soft - just delicious! We love adding butter to the pie, it makes any filling even tastier. We take a bite, add butter with a spoon - it melts immediately, so delicious!

Bon Appetit! With milk, with sweet tea - very tasty! The filling turns out to be so tasty, harmonious, a little sweet! Highly recommend!

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1. The first step is to knead the dough. To do this, you need to slightly warm up the milk and add yeast with sugar to it. Mix thoroughly to dissolve the yeast. Add a pinch of salt, vegetable oil and gradually add the sifted flour. To make home-fried sauerkraut pies soft, it is important not to interrupt the dough with a lot of flour. When it's ready, cover with a towel or cling film and leave at no time.

2. While you can do cabbage. If it is excessively acidic, then it is better to send it first to the pan and simmer it slightly. Also, if desired, you can add a pinch of ground pepper to taste.

3. Now you can proceed to the process of forming the patties. Separate a small piece from the dough and smooth it on a surface sprinkled with flour. When the cake is ready, put a small amount of the filling in the middle.

4. Many do not know how to make sauerkraut pies fried so that they do not creep in the pan. The main recommendation is to try not to get the filling on the edges and carefully close up the seam.

5. When all the pies are molded, you can heat the vegetable oil in a pan and send the pies there. Fry on both sides until golden brown. There should really be quite a lot of oil. After cooking, place the pies on paper napkins to remove excess fat and serve.

To make the sauerkraut pies tasty, it is important to prepare the dough correctly. Most often, a yeast base made according to the classic recipe is used for this. But not every hostess is ready to wait a couple of hours for the composition to come up. This section provides various options for quick yeast dough, as well as a method of making pies on a lean, yeast-free and puff base.

The easiest way to make pan-fried pie dough is to knead a yeast-free base. It can be made with water, milk, kefir, cottage cheese and mayonnaise. Let's consider the last option.

For cooking you will need:

  • 200 g mayonnaise sauce;
  • 400 ml of water;
  • egg;
  • 45 ml lean fat;
  • 35 g sugar;
  • salt;
  • 12-15 g of soda;
  • 800-900 g flour.
  • sauerkraut;
  • several onions;
  • ground pepper;
  • salt.

Preparation method:

  1. Fry sauerkraut with chopped onions in a pan, add spices, and then put in a colander to cool the glass filling.
  2. Beat the egg in a deep bowl, add mayonnaise sauce and butter, stir until smooth.
  3. Dilute the mass with water, add salt, sugar and soda.
  4. Add flour in small portions and knead into a soft dough.
  5. Cover the base with a cloth, leave for a quarter of an hour, and then cut, form pies and fry in lean fat.

To make the dough airy and tender, it is necessary to choose mayonnaise of normal fat content, from 60%. "Light" versions of sauces are not suitable for this.

With the addition of eggs to the filling

You can make wonderful pies with quick yeast dough. In this case, there is no need to wait for the mixture to rise, it will be ready for cutting within 5 minutes after mixing. Another advantage is that no eggs are needed for such a dough, and it can be done both in milk and in water.

You will need the following ingredients:

  • 280 ml of milk or water;
  • 650-700 g flour;
  • a little sugar;
  • salt;
  • 35 ml refined fat;
  • 35 g of powdered yeast.
  • sauerkraut;
  • 3 boiled eggs;
  • green onions;
  • salt and seasonings.

Preparation method:

  1. Prepare the toasted sauerkraut filling, chopped boiled eggs and chopped green onion feathers, season with salt and spices.
  2. Mix half the flour with butter, sugar and salt and pour 150-180 ml of boiled milk or water.
  3. Stir the mass thoroughly so that all lumps disappear, add yeast and the remaining milk or water.
  4. Pour the remaining flour in portions, knead the mass, then cut into small balls and leave for 5 minutes.
  5. Roll out the lumps with a rolling pin, add the filling and sculpt the portions.

Sauerkraut and egg pies made from this dough can be baked in the oven or fried in a pan.

Yeast dough baked goods

Almost all recipes for making yeast dough indicate that after kneading it must be kept warm. But there is a version of the pie base that needs cold.

For cooking you will need:

  • 750-800 ml of water;
  • a bag of powdered yeast;
  • 55 g sugar;
  • some salt;
  • 70 ml of fat;
  • flour (how much the dough will require).
  • sauerkraut;
  • several onions;
  • carrot;
  • bell peppers;
  • salt and seasonings.

Cooking sequence:

  1. Fry sauerkraut with onions, carrots and bell peppers in a pan, season with salt, season, and then put in a colander.
  2. Pour sugar, salt, yeast and 80-90 g of flour into heated water, mix and leave for 10-12 minutes.
  3. Mix the dough with vegetable oil, and then knead the dough, gradually sprinkling the flour. The base should be of medium density.
  4. Roll the dough into a ball, cover with a linen napkin and place on the middle shelf of the refrigerator.
  5. After 60-80 minutes, cut the base and mold the pies.

Advice. Since the dough contains a lot of vegetable oil, it is better to bake the pies in the oven, because after frying in a pan, the dish will be too greasy.

Baked pies with sauerkraut in the oven

To bake puffed pies in the oven, you should use this yeast choux pastry recipe.

For cooking you will need:

  • 270 ml of milk;
  • 270 ml of water;
  • egg;
  • 45-55 g of compressed yeast;
  • 900 g flour;
  • 55-60 ml of vegetable oil;
  • some sugar and salt.
  • sauerkraut;
  • carrot;
  • garlic;
  • green onions;
  • salt and spices.

Procedure:

  1. Fry the filling for sauerkraut pies, grated carrots and crushed garlic, cool, add green onions and spices.
  2. Mix the warmed milk with salt, sugar, butter and yeast, add a few pinches of flour and stir.
  3. Boil water, add to the dough, stir again and add some more flour.
  4. When the mixture has cooled down a little, add the egg, and then start kneading the dough, gradually adding flour.
  5. Let the base stand for no longer than 10-12 minutes, cut and mold the portions.

To make baked pies in the oven tasty and blush, grease them with whipped egg yolk.

Lenten cooking recipe

On fast days, you can make delicious pies on lean dough, without eggs or dairy products.

For cooking you will need:

  • 300 ml of water;
  • 480 g flour;
  • 15 ml of fat;
  • 15-18 g of soda;
  • salt and sugar.
  • sauerkraut;
  • salt and seasonings.

Cooking method:

  1. Prepare the sauerkraut and onion filling, salt, season and cool.
  2. Add salt, sugar, soda to the water, wait until the bulk components dissolve, and then add vegetable oil.
  3. Pour a little flour into the liquid, grind the lumps with a spoon.
  4. Knead the dough, gradually adding the remaining flour, let stand for a quarter of an hour, and then mold the pies and bake in the oven or fry in a pan.

Advice. If you do not grease the dough with egg yolk before placing the baking sheet in the oven, the pies will not look very attractive. In this case, vegetable oil will help, which can be applied in a small amount to the finished baked goods.

How to make puff pastry

Many housewives prefer not to cook puff pastry on their own, but purchase a ready-made semi-finished product. You can make a simple composition without spending a lot of time and effort.

For work you will need:

  • a pack of butter;
  • 160-180 ml of water;
  • 480-550 g flour;
  • salt.
  • sauerkraut;
  • salt and seasonings.

Preparation method:

  1. Fry sauerkraut with onions, season, cool.
  2. Pour 3/4 of the flour with cold water, add salt and stir until the mixture is smooth.
  3. Roll out the dough in a layer no more than 3 mm thick and put finely chopped butter in the center.
  4. Form a ball from the dough, roll it out again and repeat the manipulations until the base is homogeneous, and then place it in the cold for a quarter of an hour.
  5. Cut the dough into square pieces, lay out the filling, form envelopes and send to bake in the oven.

To make the pies beautiful, a quarter of an hour before taking out the finished dish, they must be smeared with yolk and sprinkled with sesame seeds.

The secrets of perfect baking

When preparing pies, it is necessary to take into account several nuances so that the baked goods are tasty:

  • before cooking, remove food from the refrigerator in advance so that they are at the same temperature;
  • always sift flour;
  • if the pies are made from a yeast base, it should be suitable far from drafts (many housewives are sure that such a dough is "afraid" of even loud sounds);
  • when baking yeast dough products in the oven, carefully open and close the door so that it does not fall off;
  • when making from a puff base, use only softened, but in no case melted butter;
  • knead the dough for baked pies tighter than for fried ones.