Pies with sauerkraut in the oven. Sauerkraut pies Sauerkraut filling for pies
Pies with sauerkraut Is always good idea! It is necessarily tasty, satisfying and very aromatic. You will try them only once and you will no longer be able to live without them!
Fried pies with sauerkraut
Products:
- sugar 15 gr
- vegetable oil 0.3 l
- flour 300 gr
- butter 15 g
- milk 0.2 l
- 2 pinch salt
- dry yeast 10 gr
- sauerkraut 0.5 kg
- water 100 ml
The lightest and quickest option compared to the rest.
How to cook fried pies with sauerkraut:
Heat the milk, pour it into a deep bowl.
Pour in yeast, sugar and salt, let them dissolve.
Cut the butter and dissolve in a saucepan or microwave.
Allow to cool to at least room temperature.
Pour it into the rest of the ingredients, mix.
Then add flour using a sieve and knead the dough.
Crumple it, roll it into a ball and put it back into the bowl.
Cover and let it grow warm for two hours.
Taste the cabbage and, if it is very sour, put it in a colander or a large sieve and rinse under cold water.
To make it softer, you need to stew it in a pan with water.
After twenty minutes, pour back onto a sieve and let the liquid drain.
Mash the dough, roll it into a thin circle.
Cut out medium-sized circles and place a spoonful of the filling on each of them.
Pinch the edges and let the pies steep a little more in the heat.
The remaining oil at this time is calcined in a deep frying pan or saucepan.
Spread the pies and fry until golden brown.
After that, pull out with a slotted spoon onto dry napkins.
Advice: can be used fresh yeast, but they will need twice as many.
Yeast pies with sauerkraut in the oven
If butter tarts are too high for you, try these. They will bake in the oven, which means they won't have as much oil in them.
Products:
- water 50 ml
- vegetable oil 280 ml
- kefir 250 ml
- yolk 1 pc.
- 2 pinch salt
- fresh yeast 15 gr
- sugar 5 gr
- milk 50 ml
- butter 100 gr
- flour 0.5 kg
- sauerkraut 500 gr
- bow 1 head
How to cook yeast pies with sauerkraut in the oven:
To prepare the dough, you just need to slightly warm the kefir.
Heat the water to the same temperature and pour it into a container.
Grind the yeast, add it and let it dissolve completely.
Add sugar and salt and mix.
Let stand for about fifteen minutes.
When time has passed, add kefir, soft butter and combine everything.
Place in a warm place for two hours to grow.
During this time, rinse the cabbage, if necessary.
Let it drain in a colander and then crumble it.
Peel the onion, rinse it and chop it.
Heat a little oil in a frying pan, add onions and be sure to cabbage.
Cook them, stirring occasionally, until the liquid evaporates.
After that, remove the filling from the heat and cool to room temperature.
Knead the grown dough and turn it into a layer.
Cut circles out of it and fill them with filling, pinch.
Put on a baking sheet covered with paper.
Let it stand for a while to rise.
Then mix the milk with the yolk.
Grease the pies with a brush and put them in the oven until golden brown.
Advice: To make the pies more satisfying, you can add a little bacon in the middle.
With sauerkraut and boiled egg
This option will turn out to be more satisfying than the previous ones, because there will be more nutrients in the filling.
Eggs and cabbage are a great combination.
Products:
- sugar 5 gr
- flour 0.4 kg
- dry yeast 10 gr
- milk 100 ml
- bow 2 heads
- spices to taste
- butter 100 gr
- eggs 5 pcs.
- sauerkraut 0.4 kg
- yolks 3 pcs.
- vegetable oil 200 ml
- water 0.1 l
How to make sauerkraut and boiled egg patties:
Warm water a little, mix with yeast until smooth.
Pour half of the flour into a bowl, but always through a sieve.
Combine all this and let it stand for an hour and a half.
When the mass doubles, add the yolks, salt everything and add sugar.
Heat the milk and pour it there.
Mix the soft butter with the rest of the flour and stir in with the rest of the ingredients.
Knead a soft and elastic dough, place in heat and let stand for another hour and a half.
During this time, prepare the filling and for this boil four eggs until fully cooked.
Cool, peel and crumble.
Squeeze the cabbage and, if necessary, rinse and drain.
Peel the onion and chop finely.
Heat a small amount of oil in a frying pan, add onion and cabbage.
Simmer, stirring occasionally, for ten minutes.
At the end, add eggs and mix everything thoroughly.
Mash the dough and roll it into a layer.
Cut out the circles, place a little filling on each of them.
Fold the tortillas in half, pinch the edges and place the patties on a baking sheet.
Grease them with the remaining egg, let it brew for a little.
Put the pies in the oven and bake for twenty minutes at 180 degrees.
Advice: you can sprinkle the surface of the patties with a small amount of sesame seeds.
Puff pastry preparation
Perhaps one of the most quick options homemade pies. Everything will be ready in a little over an hour. It's delicious, satisfying and insanely crunchy!
Products:
- spices to taste
- sauerkraut 0.5 kg
- water 1.5 l
- puff pastry 550 gr
- vegetable oil 30 ml
- bow 1 head How to make puff pastry pies:
Pour water into a bowl and put the cabbage in it.
Remove to the stove and let it boil, cook for one hour.
After that, drain into a colander, drain and cool.
Peel and rinse the onion, finely chop it with a knife.
Heat some oil in a frying pan, add onion.
Simmer it, stirring occasionally, until soft.
Add cabbage, mix it all and bring to taste.
Get the dough in advance to defrost.
Place it on a floured surface.
Cut into squares of the same size.
Place a spoonful of filling on each of them and connect the edges so that you get rolls.
Put the future pies on a baking sheet.
Put in the oven for 20-25 minutes at 210 degrees.
Advice: to make the pies lush, you can use puff yeast dough.
Quick recipe without yeast
Before you the most quick recipe homemade pies with sauerkraut. Just forty minutes - and you can pour tea and enjoy the conversation with your family.
Products:
- butter 10 gr
- soda 2 pinches
- sauerkraut 450 gr
- milk 0.5 l
- 2 pinch salt
- vegetable oil 260 ml
- sugar 5 gr
- flour 940 gr
How to make yeast-free patties:
Rinse the cabbage under running water, let it drain.
Then cut into thin threads, set aside.
Pour milk into a container, add salt, sugar and soda.
Mix all this thoroughly and add soft butter.
Add flour in parts and knead a soft, homogeneous dough.
Stir until it starts to move away from your hands.
Put on a work surface, knead and divide into equal parts.
Roll balls out of them, then roll them into cakes.
Place a little filling in the middle of each.
Fasten the edges and let stand for a while. During this time, ignite the oil.
Put the pies in it and fry until tender from all sides.
Advice: to better dissolve the components in the milk, it can be heated.
Cabbage pies with mushrooms
The following cabbage pies will be very flavorful due to the addition of mushrooms. Insanely delicious. Be sure to try it at your leisure.
Products:
- yeast dough 1 kg
- water 0.1 l
- dry mushrooms 120 gr
- chopped dill 30 gr
- egg 1 pc.
- sauerkraut 0.8 kg
- onion 2 pcs.
- butter 40 gr
- spices to taste
How to cook cabbage pies with mushrooms:
Soak the mushrooms, let it brew for two hours.
Rinse the cabbage and put it in a colander, let it drain.
Peel and rinse the onion, chop into cubes.
Put butter in a frying pan and dissolve it.
Add onion, cook until soft, then add mushrooms.
Simmer everything together, stirring occasionally, for ten minutes.
Remove the onion and mushrooms, leave the oil.
Place the cabbage there, add water and simmer for forty minutes.
Add dill to cabbage along with mushrooms and onions, season.
Knead the dough, roll it out and cut out circles.
Put a little filling in the center of each, fasten the edges.
Put the finished pies on a baking sheet, let them brew for fifteen minutes.
Then put in the oven for twenty minutes at medium temperature.
Advice: For a bright color and aroma, you can add a little sweet paprika to the cabbage.
Pies stuffed with cabbage and minced meat
Probably, this recipe will be as satisfying as any main course. There will be a lot of pies in the filling juicy meat, sour cabbage and a lot of taste!
Products:
- bow 1 head
- dry yeast 25 gr
- minced meat 0.3 kg
- egg 1 pc.
- spices to taste
- butter 250 gr
- flour 1 kg
- sugar 5 gr
- sauerkraut 300 gr
- milk 0.5 l
- vegetable oil 250 ml How to make pies stuffed with cabbage and minced meat:
Pass the flour through a sieve into a deep bowl.
Add milk, which is heated until warm, to it.
There is also soft butter, yeast, spices and sugar.
Mix all this thoroughly until completely homogeneous.
Roll the finished dough into a ball, put in a bowl, cover and send to the refrigerator for half an hour.
Peel and chop the onion, fry in oil until soft.
Put the minced meat on it, add spices and simmer everything together until tender.
Then put the onion with minced meat in a bowl to cool.
Put cabbage in a frying pan and simmer until soft.
Mix cabbage with meat and cool everything together.
Knead and roll the dough, cut out circles.
Place a spoonful of filling in the center of each.
Fasten the edges and let the pies grow a little.
During this time, heat the deep fat and fry the pies in it until golden brown.
Advice: you can add a little garlic to the filling for piquancy.
The room where the dough is prepared must be warm, without drafts. Yeast loves warmth, only in such conditions they actively work.
To make your pies as appetizing, tasty and beautiful as possible, do not forget to grease them. This can be an egg, yolk, salt water, butter, or milk.
Bon Appetit!
Step 1: prepare the filling products.
If your family wants pies, but time to cook completely yeast pastry simply not, then it offers you an economy option with perfect taste and airy, as well as crispy crust. So, first we prepare the right products for the filling, peel it off with a sharp kitchen knife onion with carrots. 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 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 lose a minute, we begin to deal with other important components of this yummy. With the back of the kitchen knife, in turn, beat chicken eggs 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 we put it there fast acting yeast and shake everything with a whisk until smooth. Then, using a sieve with a fine mesh, we begin to sift into the resulting mass wheat flour, preferably of the highest grade.
We act gradually, adding it 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 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 risen dough on a table crushed with flour, knead it a little, divide it into 2-3 equal parts with a metal kitchen spatula, in turn roll each one with a sausage with a diameter of 5 centimeters and divide them across portioned pieces 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, 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 short time 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. 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;
Alternative yeast dough on kefir - traditional yeast, cooked in milk according to all the rules of infusion;
Very often cabbage is stewed with the addition of 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.
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 the flour. Dissolve yeast in 0.5 cups 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 circles out of 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.
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 get a thick, but soft and elastic dough, which you want to wrap with foil and leave aside 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 one and a half fork 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.
Cabbage pie filling: heat treatment
Before making pies, be sure to stew and then fry the vegetables over low heat. To do this, put grated carrots in a saucepan, white cabbage and a few shredded onions. Next, they need to be poured with one or two glasses of drinking water and simmer for about half an hour.
Cabbage pie filling: oil-frying
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 on sunflower oil and then put in big 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.
Sauerkraut Patties are simple budget baked goods. You can prepare it from unleavened, yeast or potato dough.
Sauerkraut patties can be fried or baked in the oven.
Ingredients
Salt 10 grams Yeast 11 grams Sugar 30 grams Vegetable oil 100 milliliters Kefir 200 milliliters Sauerkraut 500 grams Wheat flour 60 grams
- Servings: 6
- Preparation time: 1 minute
- Cooking time: 30 minutes
Pies with sauerkraut: recipe and photo
Baked goods from butter dough with a spicy filling is prepared simply and quickly enough.
- Combine kefir, vegetable oil and sugar in a saucepan. Stir the products and heat to 60 degrees.
- Pour yeast and salt into a bowl, gradually add wheat flour.
- Knead the dough with your hands for 15 minutes, then cover with a cloth and place in a warm place.
- Rinse the sauerkraut and transfer to a preheated pan greased with vegetable oil. Add water and simmer the cabbage over low heat with the lid closed. After 30 minutes, remove the pan from the stove and cool the filling.
- After an hour, the dough needs to be kneaded a little, rolled into a sausage and divided into 20-25 parts.
- Roll the pieces with a rolling pin into flat cakes with a diameter of 11-12 cm, put 1-2 tbsp on them. spoons of filling. Connect the edges, pinch them.
- Preheat the oven to 180 degrees, place baking paper on a baking sheet.
- Transfer the patties to the parchment with the seams down, brush the surface with a beaten egg. Bake the treat for 20-30 minutes.
Serve pastries with tea, milk or coffee.
Sauerkraut Pies Recipe
We invite you to try delicious treat from potato dough. This Ukrainian dish is prepared according to an old recipe.
Ingredients:
- potatoes - 1 kg;
- sauerkraut - 1 kg;
- wheat flour - 150 g;
- vegetable oil - 100 ml;
- eggs - 2 pcs.;
- onions - 2 pcs.;
- carrots - 2 pcs.
How to cook potato pies with sauerkraut:
- Cut the onion into strips and fry it on vegetable oil to transparency.
- Put the washed cabbage in the pan, cook the vegetables over low heat for one hour. Remember to stir the filling periodically. If the cabbage is too sour, then add 1-2 teaspoons of sugar to it.
- Boil the potatoes in their skins until tender, peel and grate. Mix it with eggs, salt and flour.
- Stir the potato dough and immediately divide it into several equal parts. Form cakes with a diameter of 12-13 cm from these blanks, roll them in flour. Place 1 tablespoon of filling in the center of each and join the edges of the dough together. Give the patties a rounded shape.
- Fry them in vegetable oil on both sides until tender.
Place the finished treat on a paper towel to absorb excess fat.