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Pies with cabbage and egg c. Delicate pies with cabbage and egg

Step 1: prepare the creamy milk mixture for the dough.

Put the butter on a cutting board and, using a kitchen knife, chop into small pieces.

Then pour the milk into a small saucepan, and also add the chopped butter, sugar and salt. We put the container on medium heat and, constantly stirring with a tablespoon, bring all the ingredients to a homogeneous mixture. At the end, turn off the burner, and set the pan to the side with the help of kitchen potholders. Let the creamy mixture cool.

Step 2: prepare the flour.


Pour flour into a sieve and sift over a free deep bowl. This must be done so that the component is saturated with oxygen, becomes more airy and without lumps. It is thanks to this action that our dough will turn out to be fluffy and very tasty.

Step 3: prepare the pie dough.


When the creamy milk mixture has cooled, pour it into another deep bowl. Using a knife, break the egg shells, and pour the yolks with proteins into the same container. Using a mixer, beat everything at medium speed until smooth.

Now pour into the third deep bowl 2 glasses sifted flour and immediately add dry yeast. Introduce the liquid mass in a thin stream and at the same time continue to beat everything with the improvised inventory, but already at low speed, so as not to spray the mixture in different directions. When the contents of the container begin to become viscous, we continue to knead the dough with already clean hands, constantly adding flour. We should have an elastic, dense mass that will not stick to our fingers. Important: It is also not necessary to knead the dough strongly, as it can become quite tough, and this, in turn, after baking, will make the pies coarse and tasteless.

At the end, we form a ball from the dough, cover it with a cloth towel and put it in a warm place. for 1 hour... During this time, it should increase. 2-3 times... In the meantime, we will prepare the filling.

Step 4: prepare the chicken eggs.


Put the eggs in a clean small saucepan and completely fill with cold running water. We put the container on high heat and wait for the liquid to boil. Immediately after that, we detect 10 minutes and boil hard boiled eggs.
After the allotted time, turn off the burner, and take the pan with the help of kitchen potholders and move it to the sink under a stream of cold water. Attention: the components must completely become room temperature, otherwise it will be quite difficult to remove the shell from them, considering also that we will do this with our hands.

At the end, put the peeled eggs on a cutting board and finely chop them into cubes with a knife. Pour the crushed components into a free plate and leave aside for a while.

Step 5: prepare the cabbage.


We wash the cabbage under the running warm water and put it on a cutting board. Using a knife, chop the vegetable and then pour it into a medium bowl.

Step 6: prepare the onions.


Using a knife, peel the onion from the husk and then thoroughly rinse it under running warm water. Put the component on a cutting board and finely chop into cubes. Pour the chopped onion into a clean plate and leave it aside for a while.

Step 7: prepare the filling for the pies.


Pour ordinary cold water into a medium saucepan so that it fills the container exactly half, and put it on high heat. Attention: to make the liquid boil faster, cover the container with a lid.
When this happens, lightly add water and screw on the burner. Next, carefully pour chopped cabbage here and cook it for 5 minutes until it becomes soft.

Immediately after that, turn off the burner, and take the pan with the help of kitchen oven mitts and pour its contents into the sink through a colander. We leave boiled cabbage for now, aside, so that excess liquid is drained from it.

Pour a small amount of vegetable oil into the pan and put on medium heat. When it warms up well, pour finely chopped onion here. Stirring from time to time with a wooden spatula, fry the component until transparent.

Then put the boiled cabbage here and continue to prepare the filling. We fry everything approximately another 6-8 minutes and then turn off the burner. At the end, add chopped boiled eggs to the pan, and salt and freshly ground black pepper to taste. Using a wooden spatula, mix everything thoroughly again and proceed to cooking the pies.

Step 8: prepare cabbage and egg pies.


When the dough has stood and increased in size, we transfer it to the kitchen table, crushed with a small amount of flour. Using a knife, cut off small pieces from the total mass (such as you would like to see the pies) and begin to form the pies.

We roll each segment with clean hands into a ball and then, using a rolling pin, roll it into a flat circle with a thickness up to 1 centimeter. Attention: You can also knead the dough with your hands.
We spread on each cake 1-1.5 tablespoon of filling and then pinch the edges so that the cabbage and eggs are inside. This can be done in several ways. For example, join the edges to create a crescent shape. There is also an option to collect the dough in the center with a bag and press down well on the seams so that they do not disperse during the baking process. In general, we make pies the way you like best.

When everything is ready, turn on the oven and heat it up to temperature 180 degrees... Cover the baking sheet with baking paper and, using a pastry brush, grease its surface with a small amount of vegetable oil. Now we lay out the pies seam down at a distance of about 2-2.5 centimeters and set the capacity to the middle level. We cook pastries for 30-40 minutes until a ruddy color appears on the surface. At the end, turn off the oven, and take out the baking sheet with the help of kitchen potholders and set it aside. Let the pies cool slightly.

Step 9: Serve the cabbage and egg pies.


When the pies have cooled slightly, we transfer them to a special plate and serve to dining table along with tea or coffee. How tasty and aromatic they are! What is the filling itself! Such baked goods can be easily taken with you to work and treated to employees, or you can put your kids at school so that they will please their friends.
Bon appetit, everyone!

To make the pies with golden crust, before baking, they can be greased with a beaten egg;

In addition to eggs and cabbage, you can add fried sausages to the filling;

For cooking delicious dough be sure to use wheat flour top grade, fine grinding and a proven brand.

Baking is not just about sweets. Russian cuisine is famous hearty pies with a variety of juicy fillings. Variations of pies and pies with cabbage, egg and onion fillings are considered one of the most budgetary and simple, affordable and available products. Let's cook delicious pastries with cabbage and egg.

Ingredients:

For filling:

  • 1 small forks of white cabbage;
  • 4 selected chicken eggs;
  • 2 heads of onions;
  • 1/4 stick of butter (50 grams).

For the test:

  • 3-4 glasses wheat flour top grade;
  • 1 cup sour cream with a fat content of 10-15%;
  • 1 pack of butter (180-200 grams);
  • 3 chicken eggs:
  • 1 teaspoon of baking soda;
  • slice of lemon ( lemon acid, vinegar);
  • spices and salt to taste.

For lubrication:

  • 1 bright yolk.

Pie filling step by step:

  1. Start by making the baked pie filling. Dip the eggs in a bowl of cold salted water, put on a low heat and cook hard (about 10 minutes). Drain the boiling water and cool the eggs in cold water;
  2. Cut up the cabbage forks. Remove the top leaves, cut the head without touching the stalk, cut out especially hard and coarse parts of the leaf veins. Chop the cabbage with a knife, put in a saucepan, cover with filtered cold water and simmer until soft for 5-7 minutes;
  3. Clear onion from the husk and chop finely. Lay out onion slices in a frying pan, sauté in butter until amber;
  4. Drain water from boiled eggs, beat with a spoon and remove the shell along with the inner film. Cut into cubes and pour into a deep, wide bowl or saucepan;
  5. Remove excess liquid from the cabbage by discarding it in a colander. Let cool. Send to egg crumbs in a bowl.

Pie dough step by step:

  1. Beat 3 chicken eggs in a bowl, mix the mixture until smooth with a glass of sour cream;
  2. Separately knead the softened butter with flour;
  3. Pour grains of the oil mixture into the liquid mass, stir. Squeeze a slice of lemon into soda powder or extinguish with vinegar and send to the dough. Add flour, knead the tough dough, kneading it vigorously with your hands. Roll it into a bun, cover with a towel and let stand for 15 minutes;
  4. Divide the bun into two unequal parts (1/3 and 2/3). Roll most of it with a rolling pin into a layer about 1 cm thick;
  5. Carefully place the dough in the prepared form (cover with foil or oiled baking paper), without disturbing the integrity of the layer;
  6. Spread the finished filling evenly on top of the dough layer, leaving a small margin around the edges;
  7. Roll the second bun into a thin layer and cover the cake with it. Pinch the edges so that the edges of the lower layer overlap the upper one;
  8. In a bowl, beat the egg yolk. Using a silicone brush, brush the whole cake with whipped yolk. Make a small hole in the center for the steam to escape;
  9. Send the cabbage and egg pie to an oven preheated to 180-190 degrees and bake for 40-50 minutes.

Jellied Pie with Cabbage and Egg

To make a jellied pie, you will need:

  • 1 Peking (Chinese) cabbage (0.4-0.5 kg);
  • 4 chicken eggs;
  • 1 glass of kefir;
  • 1 large onion head;
  • a bunch of dill greens;
  • 1 teaspoon of baking soda;
  • 1 teaspoon sugar
  • 1/2 cup olive oil
  • 2 cups premium wheat flour;
  • salt to taste.

Work progress:

  1. Pour kefir into a deep container (bowl) and add soda, sugar and a little salt to it;
  2. When the contents of the bowl are frothy, beat in an egg and pour in olive oil, stir. Gradually, while stirring, sift the flour into a bowl. Bring the mass to the consistency of sour cream;
  3. Chop finely and finely Chinese cabbage and onions, sprinkle with salt and squeeze firmly with your hands several times;
  4. Send finely chopped dill into the cabbage filling, break 3 raw chicken eggs. Stir the filling thoroughly and add salt if necessary;
  5. In a prepared (greased with any fat from sticking) form with high sides, pour half batter... Spread over liquid base juicy filling and fill with the rest of the dough, flatten;
  6. Bake in a preheated oven (about half an hour) at a temperature of no more than 200 degrees. Bon Appetit.

With sauerkraut

You will need products:

  • 350-400 grams of sauerkraut;
  • 2 bunches of green onion feathers;
  • 3 chicken eggs;
  • 300 grams of flour;
  • 1/2 pack of butter (about 100 grams);
  • 1 sweet bell pepper;
  • 1 bag of baking powder (10-15 grams);
  • 50 grams of granulated sugar.

Cooking step by step:

  1. If the cabbage is too sour, then it can be pre-washed and squeezed well. It is necessary to carefully select all spices from sauerkraut: laurel leaves, allspice peas, etc.
  2. Wash and thinly chop onion feathers and, peeled from small seeds, bell pepper pod;
  3. Add to sauerkraut all ingredients; chopped peppers and onions, softened butter, sugar, baking powder, flour, beat in eggs. Mix everything until smooth;
  4. Line the bottom and sides of a baking dish soaked in oil, parchment paper... Distribute the vegetable dough in shape and bake in the oven (preheated to 180-200 degrees) for 30-35 minutes.

Open pie with cabbage and egg

Recipe Ingredients:

For filling:

  • 350-400 grams of fresh young white cabbage;
  • 1 head of onion;
  • 1 medium carrot;
  • 3 chicken eggs;
  • 50 grams of creamy margarine.

For the test:

  • 1 glass of milk;
  • 15 grams of baking dry yeast;
  • 1 tablespoon granulated sugar;
  • 1 pack of butter margarine (150-180 grams);
  • 1 chicken egg (for lubrication);
  • salt to taste.

Recipe:

  1. First of all, let's prepare yeast dough... Heat milk in a saucepan (to keep it warm) and dissolve yeast and sugar in it;
  2. Sift flour into a bowl and mash it with pieces of melted margarine with your hands, turning into soft crumbs. Top up with a thin stream yeast milk and knead until pliable, soft clay (plasticine). Roll it into a ball, cover with cling film and leave for 1-1.5 hours;
  3. Finely chop the cabbage and onion, rub the carrots on a medium grater, combine everything, salt, squeeze. When the vegetables are juiced, simmer them in a creamy margarine in a frying pan for 15-20 minutes until soft;
  4. Boil, peel and dice 3 chicken eggs. Send to chilled vegetable filling;
  5. Take a small baking sheet with high sides, grease it with vegetable fat;
  6. Roll 1/3 of the dough into a thin flat cake and spread on a baking sheet so that its edges hang slightly from the sides of the mold. Place the filling on the dough and fold the edges inward;
  7. Roll the remaining dough thinly on a plastic-backed table. Line it with a knife into long strips (by eye). Lay out the strips on the surface open pie with cabbage and egg, partially covering the filling and pinching the edges of the strips to the sides of the product. The drawing can be whatever your imagination tells you, from a banal cell to complex floral patterns;
  8. Shake the chicken egg in a bowl and brush the surface of the pie with it. Place in a preheated oven for 40-50 minutes.

With green onions

Ingredients:

  • 1 small fork of young cabbage (0.4-0.5 kg);
  • 6 chicken eggs;
  • 100 milliliters of milk;
  • 2-2.5 cups of premium wheat flour;
  • 1 teaspoon baking powder
  • 200 grams of sour cream with a fat content of up to 20%;
  • 1/4 pack of butter;
  • 1-2 bunches of green onions;
  • a tablespoon of olive oil;
  • salt to taste.

Recipe step by step:

  1. Sift flour into a bowl, mix with baking powder, add melted butter and grind with flour until monotonous;
  2. Break 2 eggs into a bowl, first separating the yolk from one for greasing the baking, and add the sour cream. Stir, first with a spoon, then place on the table and knead properly with your hands. Roll into a bun, wrap in plastic wrap and put in the refrigerator for an hour;
  3. Finely chop the white cabbage with a knife or a special grater-shredder, put in a frying pan with heated olive oil. Salt, fry for a couple of minutes. Pour in milk, cover and simmer for a quarter of an hour until soft;
  4. While the cabbage is stewing in milk, boil and chop the remaining eggs. Grind fresh green onions;
  5. Let the cabbage cool slightly, add eggs and onion greens to it. Try the filling, salt and season with spices (if necessary) to taste;
  6. Grease a baking sheet with high sides with vegetable fat, preheat the oven;
  7. Roll out the dough into two layers. Place a larger layer of dough on the bottom of the baking sheet, spread the filling on it. With a smaller one, wrap the cake on top, pinch the edges;
  8. Take a fork and pin the top in several places, you can make interesting patterns by decorating baked goods. Lubricate the surface egg yolk and send to bake in the oven for 35-45 minutes;
  9. Serve the pie to the table by cutting into small portions.

Puff Pie with Cabbage and Egg

Baking using puff pastry makes it possible to give the product various decorative forms, create intricate patterns, make the product not only tasty, but also very attractive.

Ingredients:

  • packaging of ready-made puff pastry (0.4-0.5 kg);
  • 1 small head of young cabbage (0.6-0.8 kg);
  • 1/2 pack of butter;
  • 1 teaspoon granulated sugar;
  • 1 egg yolk;
  • 1 head of red onion;
  • 3-4 chicken eggs, boiled hard;
  • a bunch of parsley, dill;
  • a pinch of sesame seeds;
  • salt to taste.

Recipe step by step:

  1. Chop the cabbage and the peeled red onion. Salt and squeeze with your hands a couple of times;
  2. Melt the butter in a pan and fry the cabbage and onions, stirring constantly so that the vegetables do not burn;
  3. Cut the eggs into large cubes. Wash the herbs, chop with a knife. Send eggs and greens to cabbage, season with salt, sugar, stir;
  4. Take the package of dough out of the freezer, it should thaw when room temperature... When the layer (layers) becomes pliable and plastic, lay it on the table, if necessary, roll it a little with a rolling pin;
  5. Using a sharp knife, cut the dough from the sides with oblique strips 1.5-2 cm thick, a kind of herringbone;
  6. Place the filling in the central part of the rectangle;
  7. Fold the rest of the dough base from the ends of the rectangle onto the filling. Sequentially braid the filling with side strips (weave a braid). If you have dough in the form of balls or several layers, then instead of one pie for the whole family, you can make small pies for each;
  8. Workpiece with cabbage filling shift to oiled vegetable oil baking sheet, coat with chicken yolk, sprinkle with sesame seeds on top and place in an oven heated to 190 degrees for 30-35 minutes.

The original recipe for yeast pie in a slow cooker

Ingredients for the filling:

  • 1 head of cabbage (0.7-0.8 kg);
  • a bunch of green sorrel leaves;
  • a bunch of green onions;
  • 4-5 hard-boiled eggs;
  • 2-3 tablespoons of olive oil;
  • 300 grams of ham.

Ingredients for the dough:

  • 3-3.5 cups of premium wheat flour;
  • 3 tablespoons olive oil
  • 1 teaspoon dry yeast (sachet);
  • 30 grams of granulated sugar;
  • 15 grams of salt;
  • 2 glasses of milk (water).

Recipe step by step:

  1. Heat milk, add salt, sugar, flour mixed with dry yeast (gradually). Stir with a spoon, adding butter (2 scoops) and the rest of the flour. Add another spoonful of butter to a homogeneous but sticky dough. This will reduce its ability to stick to the hands and walls of the cookware. Knead into a homogeneous ball with your hands, put in a bowl, cover with a light, clean cloth and put in the refrigerator for half an hour;
  2. Separate the sorrel leaves from the legs, rinse, pour over with boiling water, let the water drain;
  3. Chop finely white cabbage, blanch in boiling water for 5-7 minutes, let the water drain;
  4. Remove the bowl of dough from the refrigerator and leave for 20-30 minutes at room temperature;
  5. Heat in a deep frying pan required amount olive oil, add cabbage, sorrel, finely chopped green onions and fry, stirring occasionally, for 10-15 minutes;
  6. Chop hard-boiled eggs and ham into cubes and combine with stewed vegetables;
  7. Divide the dough into uneven pieces. Lubricate the multicooker bowl with oil. Stack a large share yeast dough to the bottom of the device, making high sides with your fingers;
  8. Place the filling by pulling the edges of the dough upward so that the layer is as thin as possible. From the remaining layer, form a thin cake-lid, which cover the filling. Pinch the edges inward;
  9. Close the lid of the appliance and cook for about an hour in the “Multipovar” mode, setting the temperature to 120-130 degrees;
  10. Open the multicooker, turn the cake over using a steaming container and cook on the same mode for 20-25 minutes. You will have a beautiful round pie with a crispy crust and original filling.

Since olden times in Russia, and in other countries of the world, pies have been important place on the table. Each family, for sure, has its own favorites. From my earliest childhood, my grandmother's pies with cabbage and eggs were associated with Russian cuisine.

The world of pies is amazing and beautiful! Whichever corner of the world we go, everywhere hospitable hosts will treat us with the very best! The most distinctive - what they are truly proud of; what constitutes national culture; what they put their whole soul and warmth into! Pies!

Airy brioches of Paris and spicy quiches of Lorraine, Roman calzones and Bulgarian bannitsa, pumpkin pie from New York and the Dresden adits - all so different, unique, but equally wonderful and homely.

In our family, pies were baked on big holidays, it was a real sacred rite! Granny put on a starched white cap, took out the pre-revolutionary dough and the sacrament was performed! Pirogov turned out to be a lot disgusting, all friends, relatives and neighbors treated themselves to it.

Total cooking time - 2 hours 15 minutes
Active cooking time - 30 minutes
Cost - $ 3
Calorie content per 100 g - 208 kcal
Servings - 30 small pies

How to make cabbage pies

Ingredients:

For the test
Wheat flour - 3 cups
Milk - 250 ml
Yeast - 7 g(dry)
Vegetable oil- 4 tablespoons
Sugar - 1 tablespoon
Salt - 1/2 tsp

For filling
Chicken egg - 2 pcs.
Butter - 50 g
White cabbage- 500 g
Salt - 1 tsp
Black pepper - to taste

Preparation:

Finely chop the cabbage for the filling. In a saucepan, bring water to a boil, put the cabbage there, and bring it to a boil again. Boil eggs hard-boiled.

Place the blanched cabbage in a colander.

Recipes oven-baked cabbage and egg pies, a huge variety. Each housewife has her own favorite recipe for making yeast dough for delicious pies, for example, butter yeast dough, yeast dough in a bread maker, recipe for yeast dough, how to make yeast dough according to a recipe the famous cook V. Pokhlebkin. Today we will not dwell in detail on the preparation of the dough itself, choose the recipe that you like, in extreme cases, use the purchased yeast dough. Let's cook together lush and delicious pies with cabbage and egg.

Ingredients

To cook pies with cabbage and eggs in the oven, you will need:

1 kg yeast dough;

500 g of white cabbage;

4 boiled eggs;

1 fresh egg;

100 g flour (for rolling out the dough);

20 g butter (for greasing the pies);

vegetable or olive oil (for frying the filling);

salt, freshly ground black pepper - to taste.

Cooking steps

Roll out the dough, cut out "blanks" for each pie with a form or saucer.

For each prepared "blank" for the pie, put 1-2 tablespoons of cabbage and egg filling, tamp the filling a little with your hand.

Put the prepared pies with cabbage and eggs on a silicone mat or on a baking sheet "dusted" with flour.

Preheat the oven to 180 degrees. Grease pies with cabbage with a beaten egg and send to bake in the oven for 30-40 minutes until golden brown.

Put hot cakes greased with butter on a wooden surface and cover with a towel. Let the cabbage and egg pies stand there for 10 minutes.

Enjoy your meal!

Enjoy your meal!

Pies and pies can be made from any dough and with different fillings... To save time, many people buy ready dough... But those who are not looking for easy ways are obliged to make the dough for pies with their own hands. There is different types fillings: banal sweet fillings from berries and fruits, as well as salty ones from potatoes, meat, cheese.

In addition, cabbage filling is very popular - both fresh and stewed. Adding only cabbage to pies is too simple and unoriginal. Therefore, an excellent option would be to flavor the filling. boiled eggs... You can also add chicken or rabbit meat to this recipe.

Ingredients for cabbage and egg patties

This recipe is for 30 pies.

For the test we need:

  • 400 ml of warm milk;
  • 1 tbsp. l. Sahara;
  • 1 tbsp. l. dry active yeast;
  • 2 tbsp. l. melted butter;
  • 1 raw chicken egg;
  • 1 tsp salt;
  • 1 kg of flour.

Ingredients for the filling:

  • 1 tbsp. l. butter;
  • 1/2 medium head of cabbage;
  • 6 hard-boiled eggs;
  • salt and pepper to taste.

Pies with cabbage and egg in the oven: a recipe with a photo

This dish takes about 2 hours to prepare.

The pie dough is kneaded as follows:

  1. Add sugar to half a glass of warm milk, sprinkle yeast on top. Set aside in a warm place for 10-15 minutes.
  2. Pour the remaining milk into a separate deep container, add the egg, butter, salt and 200 g flour to it. Start stirring.
  3. Add infused milk with yeast to the mixture.
  4. Adding 1 cup flour, knead until it becomes elastic and stops sticking to the sides of the bowl and to your hands.
  5. Cover the bowl with a towel and set aside in a warm place for an hour.

While the dough is expected to rise, it is better not to waste time.

Cooking the filling:

  1. Chop the cabbage finely.
  2. Preheat a skillet, add butter, reduce heat to medium.
  3. Add cabbage and, stirring occasionally, wait until it softens.
  4. Add chopped boiled eggs, salt, pepper and continue to simmer for about 5-7 minutes, until the cabbage is completely soft.

Having prepared the filling and waiting for the dough to rise, we begin to sculpt pies with cabbage and eggs:

  1. Sprinkle the surface of the table with flour, lay out the dough.
  2. Form a sausage 5 cm in diameter and cut into 3 cm long pieces. Roll balls out of them.
  3. Flatten each ball into flat circles about 10 cm in diameter.
  4. Place the filling in the center, seal the edges.
  5. Preheat the oven to 200 ° C.
  6. Lay a baking sheet with foil and lay out the formed patties.
  7. You do not need to immediately send the baking sheet to the oven - you need to let the pies stand for a few minutes so that they rise a little more.
  8. To avoid opening the dough, it is recommended to place the pies on the baking sheet with the seam down.
  9. Brush with a beaten egg on top for a more attractive and shiny look.
  10. You need to bake pies with cabbage and eggs until they acquire a golden color.

Cabbage pies can be prepared not only from the proposed dough. Kefir dough is also suitable.

Cooking pies with cabbage and eggs: a recipe with a photo

In addition to the pies, you can also make one large egg and cabbage pie.

For the test you will need:

  • 2 cups premium wheat flour;
  • 3 raw chicken eggs;
  • 50 ml of vodka;
  • 200 g margarine or spread;
  • 1 tsp salt;
  • butter for greasing the mold.

For the filling you need:

  • 400 g of fresh white cabbage;
  • 4 hard-boiled eggs;
  • 1 onion onion;
  • 5 tbsp. l. vegetable oil;
  • salt;
  • dill (optional).

Step-by-step instructions for making a cake

First, we prepare the filling:

  1. Chop the cabbage, salt and squeeze the juice with your hands.
  2. Chop the onion finely.
  3. Heat a frying pan with vegetable oil.
  4. Put onion and sauté over medium heat until translucent.
  5. Add cabbage and stir fry until soft.
  6. Cool, then add finely chopped eggs, dill. Mix.

Cooking the dough:

  1. Soften margarine, sift flour, separate 2 yolks from whites. Stir by adding salt and vodka.
  2. Knead the dough, then transfer to cellophane or wrap with cling film. Put in the refrigerator for a quarter of an hour.
  3. After the time has elapsed, take out the dough, cut in half and roll out two round, thinly rolled cakes.

We form a cake:

  1. Put one flat cake in a greased baking dish, spread the prepared filling evenly on it.
  2. Cover with another flatbread on top, pinch the edges.
  3. Carefully make holes with a knife so that steam can escape during baking.
  4. Brush the surface with the remaining third beaten egg.
  5. Send the cake to an oven preheated to 200 ° C and bake until golden brown.
  6. Remove the finished cake, sprinkle with boiled water (or grease with a culinary brush), cool. The cake is ready to eat.

Using this dough and filling recipe, you can also make cabbage and egg patties. What a pie, what pies are allowed to bake in the microwave or multicooker.