Fried pies with sauerkraut. Yeast pies with sauerkraut. Yeast pies with sauerkraut in the oven

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

The easiest way to prepare dough for pies fried in a frying pan 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 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:

Fry the sauerkraut with chopped onion in a frying pan, adding spices, and then place in a colander to drain the filling and cool.
Beat the egg in a deep bowl, add mayonnaise sauce and butter, stir until smooth.
Dilute the mixture with water, add salt, sugar and soda.
Add flour in small portions and knead into a soft dough.
Cover the base with a cloth, leave for a quarter of an hour, and then cut, form into pies and fry in lean fat.

To make the dough airy and tender, you need to choose mayonnaise with normal fat content, from 60%. “Light” sauce options are not suitable for this.

With eggs added to the filling

You can make wonderful pies from 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 this dough does not require eggs, and it can be made with both milk and water.

You will need the following ingredients:

280 ml milk or water;
650-700 g flour;
a little sugar;
salt;
35 ml refined fat;
35 g powdered yeast.

sauerkraut;
3 boiled eggs;
green onions;
salt and seasonings.

Preparation method:

Prepare the filling from fried sauerkraut, chopped boiled eggs and chopped green onions, season with salt and spices.
Mix half the flour with butter, sugar and salt and pour in 150-180 ml of boiled milk or water.
Mix the mixture thoroughly until all lumps disappear, add the yeast and the remaining milk or water.
Add the remaining flour little by little, knead the mixture, then cut into small balls and leave for 5 minutes.
Roll out the lumps with a rolling pin, add the filling and shape into portions.

Pies with sauerkraut and eggs made from this dough can be baked in the oven or fried in a frying pan.

Baking with yeast dough

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

For cooking you will need:

750-800 ml water;
a packet of powdered yeast;
55 g sugar;
a little salt;
70 ml fat;
flour (as much as the dough requires).

sauerkraut;
several onions;
carrot;
bell peppers;
salt and seasonings.

Cooking sequence:

Fry sauerkraut with onions, carrots and bell peppers in a frying pan, add salt and season, and then place in a colander.
Pour sugar, salt, yeast and 80-90 g of flour into heated water, mix and leave for 10-12 minutes.
Mix the dough with vegetable oil, and then knead the dough, gradually sprinkling in flour. The base should be of medium density.
Roll the dough into a ball, cover with a linen napkin and place on the middle shelf of the refrigerator.
After 60-80 minutes, cut the base and make 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 airy pies in the oven, you should use this recipe for choux pastry made with yeast.

For cooking you will need:

270 ml milk;
270 ml water;
egg;
45-55 g pressed yeast;
900 g flour;
55-60 ml vegetable oil;
a little sugar and salt.

sauerkraut;
carrot;
garlic;
green onions;
salt and spices.

Procedure:

Fry the filling for pies from sauerkraut, grated carrots and crushed garlic, cool, add green onions and spices.
Mix heated milk with salt, sugar, butter and yeast, add a few pinches of flour and mix.
Boil water, add to the dough, stir again and add a little more flour.
When the mixture has cooled a little, add the egg, and then start kneading the dough, gradually adding flour.
Let the base sit for no longer than 10-12 minutes, cut and shape into portions.

To make baked pies in the oven tasty and golden brown, they need to be greased with beaten egg yolk.

Lenten recipe

On fasting days, you can prepare delicious pies using lean dough, without eggs or dairy products.

For cooking you will need:

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

sauerkraut;
salt and seasonings.

Cooking method:

Prepare the filling from sauerkraut and onions, add salt, season and cool.
Add salt, sugar, soda to the water, wait until the bulk ingredients dissolve, and then add vegetable oil.
Pour a little flour into the liquid and rub the lumps with a spoon.
Knead the dough, gradually adding the remaining flour, let it stand for a quarter of an hour, and then fashion the pies and bake in the oven or fry in a frying pan.

Advice. If you do not brush the dough with egg yolk before placing the baking sheet in the oven, the pies will not turn out very attractive in appearance. 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 prepare puff pastry themselves, but to purchase a ready-made semi-finished product. You can make a simple composition without spending a lot of time and effort.

To work you will need:

a stick of butter;
160-180 ml water;
480-550 g flour;
salt.

sauerkraut;
salt and seasonings.

Preparation method:

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

In order for the pies to turn out beautiful, a quarter of an hour before taking out the finished dish, they must be smeared with yolk and sprinkled with sesame seeds.

Secrets of perfect baking

When preparing pies, you need to take into account several nuances to ensure that the baked goods are delicious:

Before cooking, remove food from the refrigerator in advance so that it is at the same temperature;
always sift the flour;
if pies are made from a yeast base, it should be kept away from drafts (many housewives are sure that such 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;
when making from a puff base, use only softened, but never melted butter;
knead the dough for baked pies more densely than for fried ones.

Step 1: prepare the ingredients for the filling.

If your family wants pies, but there is simply no time to prepare a completely yeast-based pastry, then we offer you an economical option with an ideal taste and an airy, crispy crust. So, first we prepare the necessary products for the filling, using a sharp kitchen knife to peel the onions and carrots. Rinse them under running cold running water and dry with paper kitchen towels.
Then, one by one, place 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 the sauerkraut in a colander, squeeze it out of excess liquid, transfer it to a clean, dry bowl and move on.

Step 2: prepare the filling.

Place a deep frying pan over medium heat and pour about 2-3 tablespoons of vegetable oil into it. As soon as it warms up slightly, add the onions to the fat and fry until approximately translucent. 2–3 minutes, stirring occasionally with a wooden or silicone kitchen spatula. Then add carrots to it and cook them together until the latter are soft.

After this, put the cabbage in the frying pan, add a little more vegetable oil, three tablespoons is enough, and simmer the vegetables for 10–15 minutes, constantly loosening so as not to burn. As soon as the resulting mixture acquires a dark beige color with some kind of blush, move the pan aside and cool the finished filling to room temperature.

Step 3: prepare the dough.

Without wasting a minute, we begin to deal with other important components of this yummy. Using the back of a kitchen knife, beat the eggs one at a time and place the yolks and whites into a deep bowl. Pour kefir in there, add a little granulated sugar, salt, and also a teaspoon of baking soda, which does not need to be extinguished, the fermented milk product is an acidic medium, it will do its job.

Then add the instant yeast and whisk everything until smooth. Next, using a sieve with a fine mesh, we begin to sift wheat flour, preferably of the highest grade, into the resulting mass.

We act gradually, adding it spoon by spoon, while kneading the dough. When the cutlery stops helping, we transfer the viscous semi-finished flour product to the countertop and continue the process with our hands.

Gradually the dough will become thicker, but you shouldn’t work with it for a long time, it should still remain a little sticky, soft, but not spread out.

As soon as it takes on the desired structure, roll it into a ball, place it in a bowl, cover with a kitchen towel and leave it alone for 10–15 minutes.

Step 4: form pies with sauerkraut.

After the required time, place the slightly risen dough on a floured table, knead it a little, use a metal kitchen spatula to divide it into 2-3 equal parts, take turns rolling each into a sausage with a diameter of 5 centimeters and divide them crosswise into portions 2 centimeters thick.

Dip them thoroughly in flour, form balls and press each one a little with the palm of your hand, so that you get flat cakes with an approximate thickness of 1 to 1.5 centimeters. After this, take one round piece and place a couple of tablespoons of cabbage filling in the middle of it. 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 place it on the work surface. We mold the rest in the same way until all the necessary products are gone, and proceed to the next, almost final step.

Step 5: fry pies with sauerkraut.

Turn on the burner to a level slightly below medium, place a clean frying pan on it and pour about 250 milliliters of vegetable oil into it. Yes, there should be a lot of fat, as for deep-frying; in any case, it should cover the sculpted products by at least a third. As soon as the oil is well heated, drop the first batch of pies into it and fry them on both sides, about 3-4 minutes on each. When they are browned, use a kitchen spatula to transfer the already aromatic yummy onto a paper towel and leave it on it for a while to absorb excess fat. We also prepare the rest of the pies and then present them to the table on a large flat dish.

Step 6: Serve the pies with sauerkraut.

Pies with sauerkraut are served warm or cold as an excellent addition to a buffet, everyday or party breakfast, lunch, afternoon snack or dinner. They do not need any additions, except good company and a cup of their favorite hot drink, for example, tea, coffee, chocolate or whatever they like best. 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 for its intended purpose;

An alternative to yeast dough with kefir is traditional yeast dough, prepared 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;

Such pies can be baked in an oven heated to 190–200 degrees Celsius for 20–25 minutes.

1. The first step is to knead the dough. To do this, you need to warm the milk a little and add yeast and sugar to it. Stir thoroughly until the yeast begins to dissolve. Add a pinch of salt, vegetable oil and gradually add sifted flour. To make pies with sauerkraut fried at home soft, it is important not to overwhelm the dough with too much flour. When it is ready, cover with a towel or cling film and leave for some time.

2. For now, you can do cabbage. If it is excessively sour, then it is better to put it in a frying pan first and simmer lightly. You can also add a pinch of ground pepper to taste if you wish.

3. Now you can move on to the process of forming the pies. Separate a small piece from the dough and level it on a surface sprinkled with flour. When the flatbread is ready, place a small amount of filling in the middle.

4. Many people don’t know how to make fried pies with sauerkraut so that they don’t spread out in the pan. The main recommendation is to try not to get the filling on the edges and carefully seal the seam.

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

Today, pies with sauerkraut. Pies with sauerkraut are always a good idea! You will try them just once and you will no longer be able to live without them!

INGREDIENTS

200 ml. vegetable oil (for frying pies)

for test:

~3.5 tbsp. (250 ml) flour + flour for working with dough
300 ml. warm milk or water
3 tbsp. vegetable oil
1.5 tsp. dry yeast
1.5 tsp. salt
2 tbsp. Sahara

For filling:

2 tbsp. vegetable oil
500 gr. sauerkraut
2 onions
1-2 tsp. Sahara
0.3 tsp ground black pepper
0.3 tsp turmeric
100-200 ml. water

STEP-BY-STEP COOKING RECIPE

First of all, let's prepare the yeast dough. In a convenient container, mix 1.5 tsp. salt, 2 tbsp. sugar, 3 tbsp. vegetable oil and 300 ml of warm milk or water. Stir until sugar and salt dissolve.

Separately, sift 3 cups of flour (250 ml glass). Add 1.5 tsp to flour. dry instant yeast. Mix.

Pour flour and yeast into the liquid mixture. Knead the dough, adding flour if necessary. Knead for 7 minutes. Place the dough in a warm place to rise for 1 hour.

During this time we will prepare the filling.

Cut 2 onions into cubes and fry in vegetable oil until transparent.

Then add 0.5 kg of sauerkraut. Mix. Simmer covered for 10 minutes.

Then, if desired, add 1-2 tsp. sugar, a little ground black pepper to taste and for color 1/3 tsp. turmeric. Mix. From time to time you will need to add water so that the cabbage does not burn and remains juicy. We continue to simmer under the lid until the desired state and the liquid evaporates.

The filling is ready! The dough has risen.

We crush it and divide it into small balls - I got 16 pieces.

We form the pies (as shown in the video).

Fry the pies in heated vegetable oil on both sides, for approximately 2-3 minutes, over moderate heat until golden brown.

If desired, these pies can be baked in the oven at 200ºC for 20 minutes.

Details and preparation details can be seen in the short video recipe. Enjoy your meal!

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STEP-BY-STEP VIDEO RECIPE

Fried and baked pies with cabbage filling are loved by many. And although a vegetable with a hundred clothes without fasteners is available at any time of the year, I don’t think that this is precisely the reason for the popularity of cabbage pies. After all, first of all, it is very, very tasty! The soft, slightly sour filling makes the pastry so appetizing that you simply can’t tear yourself away from it! So I categorically do not recommend it for those who have a thin waist!

Incomparable filling for sauerkraut pies

Sauerkraut is a wonderful filler for fried and baked pies. The light sourness fits wonderfully into the flavor tandem with the thin crispy dough. You could say this is one of my favorite fillings.

To prepare you will need to take:

1 medium-sized bright orange carrot;
1 small onion (regular yellow or white);
500-600 g sauerkraut;
3 tbsp. l. vegetable oil (any kind, but odorless).

Preparation procedure:

Scrape the carrot skin or carefully cut it with a knife (if the root vegetable is “old”). Then chop into thin strips or use a coarse grater. Pour vegetable oil into the frying pan. Heat it up and add the carrots. While the carrots are frying, work on the onions so as not to waste time. Peel the onion. Rinse and chop. It can be small, it can be larger – whoever likes it. Then send the slices to the carrots. Sauté for a couple more minutes. Allow the vegetables to become golden and crispy, but do not overdo it. It's time to remember cabbage. Squeeze it out of the brine and add it to the frying pan with the carrots and onions. Now the future cabbage filling for delicious pies can be left alone for 7-10 minutes, sometimes briefly remembering it in order to stir it and “forget” again. When you think you're done, be sure to take a sample. You may want to add some spices. If it is too sour, add sugar. Fresh - add salt.

Pie filling made from fresh cabbage and tomato

By itself, fresh white cabbage does not have a distinct taste and aroma. But this only works to our advantage, home-made cooks. We will bring the taste of our cabbage filling for rosy pies and pies with the help of aromatic spices and sweet and sour tomato.

So, what do we need:

white cabbage – 1 kg;
small onion – 2 pcs.;
medium carrot – 2 pcs.4
tomato paste – 6 tbsp. l.;
1 tsp. salt;
2 tsp. Sahara;
bay leaf – 1-2 pcs.;
a pinch of ground red and black pepper;
2 glasses of hot water;
a little vegetable oil for frying onions and carrots.

Method for preparing the filling:

Chop the cabbage thinly. You can mash the “old” one with your hands so that it becomes softer faster when stewing. Peel and wash the carrots and onions. Grate or chop the carrots (as you are used to). Chop the onion into cubes. Fry vegetables in hot oil. Add cabbage straws. Mix well so that the frying is evenly distributed over the future filling. Add tomato paste diluted in a glass of warm water. Add another glass of water. Stir. Simmer the filling for fried pies from fresh cabbage with tomato in a frying pan without a lid, stirring occasionally, for 12-15 minutes. Then add spices, salt and sugar. Stir and cook until the liquid has completely evaporated. This will take another 7-10 minutes.

Fragrant cabbage filling for pies (delicious recipe with mushrooms)

Mushrooms not only go well with cabbage, but also give the filling a subtle aroma and flavor. Therefore, the pies will turn out great, rest assured.

Make sure you have the following ingredients:

350 g fresh white cabbage;

champignon mushrooms – 250 g;

leek - 1 stalk;

refined vegetable oil – 1.5-2 tbsp. l.;

garlic – 1 clove;

black pepper - a pinch;

salt - to taste.

How we will cook:

Peel the queen of our dish from the top sheets and wash. Chop into thin strips. Fry in a frying pan with half the specified amount of vegetable oil. While the cabbage straws are fried until soft, you will have time to finish with the other ingredients of the filling. But don’t forget to stir occasionally to prevent it from burning. Peel the mushrooms from the film or simply wash them. Then cut into large cubes. Cut the white part of the leek into thin half rings. When the vegetable is cooked, transfer it to a bowl. Place the mushrooms in a dry frying pan without oil and place over medium heat. Wait until all the liquid has evaporated from the mushrooms. Then pour the remaining oil into the pan. Add the chopped onion and fry everything together until golden brown. Pour the cabbage into the frying pan when almost ready to fry. Salt, pepper and add garlic passed through a press. All that remains is to stir, simmer for a minute or two and cool. And, of course, don’t forget to try it before making the pies. After all, under-salting or lack of spices in the filling is just as critical as over-salting. Everything should be in moderation.

Pies with cabbage and eggs are also very tasty. See the step-by-step recipe for preparing this filling.

This is how varied cabbage fillings can be for fried and baked pies and pies. Choose, cook, enjoy!