What could be tastier than fried yeast pies with sauerkraut or any other filling? And although such baking does not have any benefits for the figure and health, men still love pies with sauerkraut. And sometimes even women cannot refuse the dish. And this is not surprising, because unlike this filling, it has sourness and this is its highlight.
Ingredients for pies with sauerkraut:
Dough:
- Dry yeast – 3.5 tsp. (11 years old);
- Egg - 1 pc.;
- Milk - 1 tbsp;
- Margarine – 100 g;
- Sugar – 1 tbsp. l.;
- Flour – 3.5 cups;
- Salt - 1 tsp;
For filling:
- Salt - a pinch;
- Ground pepper - a pinch;
- Onion - 1 head (not large);
- Sauerkraut - 400 g;
- Vegetable oil - 1 tbsp. l.
For frying:
- Vegetable oil - 1/2 cup.
How to make pies with sauerkraut:
1. Be sure to start with the dough, because you will need to allocate time for the yeast to ferment. Sift half the flour and mix it with salt. One level teaspoon of salt will be enough for the indicated proportions. 
2. Well, no way without sugar. If you do not add sugar to the yeast dough, it may not be suitable. Add exactly as much sugar as indicated in the ingredients. More can make the dough richer.
We add yeast to flour if it is provided for in the instructions for using yeast. Otherwise, you will need to melt the yeast in warm milk and then add it to the flour. 
3. Add a glass of milk and mix with flour. It has been proven that fatty dough is much worse. Therefore, leave the dough for 20 minutes to give free rein to the yeast a little. 
4. In the allotted time, you will have time to melt the margarine and cool it. Add the egg and margarine at the same time. You can shake the egg a little - this makes it easier to mix it with the dough. But if you use a dough mixer, then the integrity of the yolk does not matter. 
5. This is how the dough will turn out. Cover the bowl and put it in a warm place, but not too warm. In summer you can leave the bowl at room temperature, in winter you can place it on a warm heating pad wrapped in a towel. In this case, the bowl with the dough should be covered. Time yourself for 40 minutes. 
6. Fry the peeled and diced onion in a frying pan, as in yeast. 
7. After 5 minutes, add the fermented mixture for about 15 minutes under the lid. It may take more time. You can add a pinch of ground pepper and salt in this step.
Note:
“simmer until done” is a loose concept. When stewing sauerkraut for yeast pies, you need to use your taste as a guide. Some people like the cabbage to remain crispy, while others like the filling soft. Therefore, taste everything. 
8. Pour the finished filling into a bowl and leave to cool. Add the rest of the flour to the dough, knead it and return to the same heat. After 30 minutes, knead again and start preparing pies with yeast sauerkraut. 
9. As for the dough, separate small pieces from the dough and roll them out to a thickness of 1 centimeter. Place about a teaspoon of sauerkraut filling on each rolled out crust.
Note:
The amount of filling depends on the size of the dough you rolled out. The smaller the pies, the tastier the finished baked goods. 
10. Seal the filled pies at the top like dumplings and smooth the seam. If you want the finished baked goods to be fluffy, then leave the dough products in a warm place for 30 minutes to allow the dough to rise. 
It is advisable to start frying the pies on the side where the “seam” is located. Since the yeast dough increases in volume during cooking, the seam may come apart, otherwise this side will be immediately fried. 
You need to fry the yeast pies with sauerkraut over medium heat for 5 - 7 minutes on each side. Be sure to try the first pie to determine the cooking time, since it also depends on the size of the product.
Pies with sauerkraut are always a good idea! It is sure to be tasty, satisfying and very aromatic. You will try them just 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
- salt 2 pinches
- dry yeast 10 g
- sauerkraut 0.5 kg
- water 100 ml
The easiest and fairly fast option compared to the others.
How to make fried pies with sauerkraut:
Heat the milk and pour it into a deep bowl.
Add yeast, sugar and salt and let them dissolve.
Cut the butter and dissolve it in a saucepan or in the microwave.
Allow to cool to at least room temperature.
Pour it into the rest of the ingredients and mix.
After this, add flour using a sieve and knead the dough.
Punch it down, roll it into a ball and put it back in the bowl.
Cover and let rise in a warm place for two hours.
Taste the cabbage and, if it is very sour, place in a colander or large sieve and rinse under cold water.
To make it softer, you need to simmer it in a frying pan with water.
After twenty minutes, drain again into a sieve and let the liquid drain.
Knead the dough and roll it into a thin circle.
Cut out medium-sized circles and place a spoonful of filling on each of them.
Pinch the edges and let the pies sit warm for a little longer.
At this time, heat the remaining oil in a deep frying pan or saucepan.
Place the pies and fry until golden brown.
After this, remove with a slotted spoon onto dry cloths.
Advice: You can use fresh yeast, but you will need twice as much.
Yeast pies with sauerkraut in the oven
If butter pies are too high in calories for you, try making 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.
- salt 2 pinches
- fresh yeast 15 g
- sugar 5 g
- milk 50 ml
- butter 100 gr
- flour 0.5 kg
- sauerkraut 500 gr
- onion 1 head
How to cook yeast pies with sauerkraut in the oven:
To prepare the dough, you only need to slightly heat 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 onion and, of course, cabbage.
Cook them, stirring, until the liquid evaporates.
After this, 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.
Place on a baking sheet covered with paper.
Let sit for a bit to rise.
After this, mix the milk with the yolk.
Brush the pies with a brush and place them in the oven until golden brown.
Advice: To make the pies more filling, you can add a little lard to the middle.
With sauerkraut and boiled egg
This option will be more satisfying than the previous ones, because the filling will contain more nutritious ingredients.
Eggs and cabbage are a great combination.
Products:
- sugar 5 g
- flour 0.4 kg
- dry yeast 10 g
- milk 100 ml
- onion 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 pies with sauerkraut and boiled egg:
Heat the water a little, mix with the yeast until smooth.
Pour half the flour into a bowl, but be sure to use a sieve.
Combine all this and let 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 in.
Mix soft butter with the remaining flour and add to the remaining ingredients.
Knead a soft and elastic dough, place in a warm place and let stand for another hour and a half.
During this time, prepare the filling and boil four eggs until fully cooked.
Cool, peel and turn into crumbs.
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, for ten minutes.
Finally, add the eggs and mix it all thoroughly.
Knead the dough and roll it into a layer.
Cut out circles and place a little filling on each of them.
Fold the tortillas in half, pinch the edges and place the pies on a baking sheet.
Brush them with the remaining egg and let sit for a little while.
Place the pies in the oven and bake for twenty minutes at 180 degrees.
Advice: You can sprinkle the surface of the pies with a small amount of sesame seeds.
Making puff pastry
Perhaps one of the fastest options for homemade pies. In just over an hour everything will be ready. It's delicious, filling and insanely crispy!
Products:
- spices to taste
- sauerkraut 0.5 kg
- water 1.5 l
- puff pastry 550 gr
- vegetable oil 30 ml
- onion 1 head How to make puff pastry pies:
Pour water into a bowl and place cabbage in it.
Place on the stove and let it boil, cook for one hour.
After this, drain in a colander, let drain and cool.
Peel and rinse the onion, chop it finely with a knife.
Heat a little oil in a frying pan and add the onion.
Simmer it, stirring, until soft.
Add cabbage, mix it all and bring to taste.
Take out 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 join the edges to form rolls.
Place future pies on a baking sheet.
Place in the oven for 20-25 minutes at 210 degrees.
Advice: To make the pies fluffy, you can use puff pastry.
Quick recipe without yeast
Here is the fastest recipe for homemade pies with sauerkraut. Just forty minutes - and you can pour the tea and enjoy a conversation with your family.
Products:
- butter 10 g
- soda 2 pinches
- sauerkraut 450 gr
- milk 0.5 l
- salt 2 pinches
- vegetable oil 260 ml
- sugar 5 g
- flour 940 gr
How to make pies without yeast:
Rinse the cabbage under running water and let it drain.
Then cut into thin threads and 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 into a soft, homogeneous dough.
Stir until it starts to come away from your hands.
Place on a work surface, knead and divide into equal parts.
Roll them into balls, then roll them into flat cakes.
Place a little filling in the middle of each.
Seal the edges and let stand for a while. During this time, heat the oil.
Place the pies in it and fry until cooked on all sides.
Advice: In order for the components to dissolve better 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
- dried mushrooms 120 gr
- chopped dill 30 gr
- egg 1 pc.
- sauerkraut 0.8 kg
- onion 2 pcs.
- butter 40 g
- spices to taste
How to cook cabbage pies with mushrooms:
Pre-soak the mushrooms and let them brew for two hours.
Wash the cabbage and place it in a colander to drain.
Peel and rinse the onion, chop into cubes.
Place butter in a frying pan and dissolve it.
Add the onion, cook until soft, then add the mushrooms.
Simmer everything together, stirring, for ten minutes.
Remove the onions and mushrooms, leaving the oil.
Place the cabbage there, add water and simmer for forty minutes.
Add dill to the cabbage along with mushrooms and onions, season.
Knead the dough, roll it out and cut out circles.
Place a little filling in the center of each and seal the edges.
Place the finished pies on a baking sheet and let them sit for fifteen minutes.
After this, place in the oven for twenty minutes at medium temperature.
Advice: For bright color and flavor, you can add a little sweet paprika to the cabbage.
Pies stuffed with cabbage and minced meat
This recipe will probably be as satisfying as any main course. The pies will be filled with a lot of juicy meat, sauerkraut and a lot of flavor!
Products:
- onion 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 g
- sauerkraut 300 gr
- milk 0.5 l
- vegetable oil 250 ml How to cook pies stuffed with cabbage and minced meat:
Pass the flour through a sieve into a deep bowl.
Add milk to it, which is heated until warm.
There is also soft butter, yeast, spices and sugar.
Mix all this thoroughly until completely homogeneous.
Roll the finished dough into a ball, place in a bowl, cover and place in the refrigerator for half an hour.
Peel and chop the onion, fry in oil until soft.
Add minced meat to it, add spices and simmer everything together until done.
Then transfer the onion and minced meat to a bowl to cool.
Place cabbage in a frying pan and simmer until soft.
Mix cabbage with meat and cool everything together.
Knead the dough and roll it out, cut out circles.
Place a spoonful of filling in the center of each.
Seal 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, and only in such conditions does it actively work.
To make your pies as appetizing, tasty and beautiful as possible, do not forget to grease them. It could be an egg, yolk, salt water, butter or milk.
Bon appetit!
INGREDIENTS
- flour – 400 g
- butter – 100 g
- milk – 0.5 cups
- yolks – 3 pcs.
- egg – 1 pc.
- instant 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 of 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 has doubled in volume, beat the yolks into it and add salt and a little sugar to taste. Pour warm milk into the dough and stir. Add softened butter and the remaining sifted flour. Transfer the dough to a floured surface and knead until it comes away easily from your hands. Return to bowl, cover and leave in a warm place for 1.5 hours.
Prepare the filling. Boil eggs hard, rinse with cold water and remove shells. Chop the eggs into fine crumbs. Squeeze the cabbage and cut into small pieces. Peel and chop the onion.
Heat vegetable oil in a saucepan and fry the onion for 6–7 minutes. Add cabbage and cook over medium heat, stirring occasionally, 10 minutes. Season to taste with sugar, salt and pepper. Add eggs and mix.
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 again, roll it out and cut out circles from it. Place the filling among the mugs.
Fold each circle in half and pinch the edges.
Brush the top with lightly beaten egg. Place the pies on greased 1 tbsp. l. oil pans 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.
First of all, let's prepare the cabbage. Fill it with 1.5 liters of water, bring to a boil, reduce the heat and cook for approximately 1 hour. It all depends on your taste, some people like cabbage with a slight crunch, others like it softer. Then drain the cabbage in a colander. When it cools down, squeeze it thoroughly.
Finely chop the onion and fry in vegetable oil, remembering to stir occasionally.
I prepared the filling for pies with smoked sausage with a pronounced taste. You can make pies filled with only sauerkraut, but with smoked meats the baked goods are especially tasty.
Cut the sausage into small pieces and when the onion becomes transparent, add the chopped sausage to it. Continue frying together, stirring occasionally, until the onion is lightly golden. Combine with cabbage. Pepper and salt to taste (we did not add salt).
Defrost the dough at room temperature and cut into strips 10-12 centimeters wide.
And then cut into squares.
Place a filling of sauerkraut and sausage on each square. Break the egg into a bowl and use a fork to combine the yolk and white. Brush the edges of the pie with egg, being careful not to get the egg on the cut line (if the egg gets on the cut line, the patties will not “grow” well in the oven).
Press the opposite edges of the dough.
You can press the edges of the dough with the tips of the tines of a fork, or you can trim them with a zigzag wheel.
Sprinkle the baking sheet with water. Place pies with sauerkraut on it, brush them with egg, again, without touching the cut line, place in the oven, preheated to 210 degrees, for 20-25 minutes.
The pies should take on a golden color.
Delicate pies with a crispy crust and incredibly tasty filling of sauerkraut and sausage are ready. I advise you to cook!
Bon appetit!
Pies are one of the most popular types of baked goods in the country. You can never get bored of them as they can be made with a variety of fillings. Many people prefer sauerkraut as a filling for pies. It always turns out juicy, with a spicy taste. Products with such filling are inexpensive, but tasty and satisfying. Many versions of such baked goods can be eaten during Lent, which is also important for many residents of our country. There are several recipes for pie filling made from sauerkraut, each of them has its own admirers and deserves the attention of the hostess.
Cooking features
The sauerkraut filling for pies is prepared quickly and simply, but still this process has several subtleties that are worth learning about before starting cooking. Only then can you expect that the result will not disappoint.
- Sauerkraut may be too sour. To ensure 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.
- Large pieces of cabbage found in the filling can irreparably spoil the taste of the pies. If you did not chop the cabbage finely when making sauerkraut, then before preparing the pie filling from it you will still have to chop it by chopping it with a knife.
- Sauerkraut is never put raw into pies, otherwise it will remain crispy and sour even after baking the products in the oven or frying them in a frying pan. To prepare the filling for pies, sauerkraut is fried or stewed in a frying pan.
- The filling will have a more balanced taste if you add onions, carrots, rice, mushrooms, eggs, and minced meat. All products included in the sauerkraut filling for pies must first be brought to readiness (boiled, stewed, fried).
- The taste of the filling can be changed by adding various spices and sauces.
- Before putting the filling on the dough and forming the pies, it needs to be cooled to room temperature. If you put hot filling on the dough, it will steam and become viscous and sticky. This will not have the best effect on the taste of the finished pies.
The technology for preparing the filling for sauerkraut pies 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 filling sauerkraut pies
- sauerkraut – 0.3 kg;
- onions – 100 g;
- butter or refined vegetable oil - how much will be needed;
- salt, ground black pepper - to taste.
Cooking method:
- Rinse the sauerkraut, squeeze it out, and let it dry slightly. If necessary, chop it further with a knife.
- After peeling the onion, cut into thin half rings.
- Heat the oil and brown the onion in it.
- Add cabbage, pepper and salt. Simmer over low heat, covered, for about 20 minutes until it softens and becomes less sour.
Recipe for the occasion::
Cool the cabbage to room temperature. Separate a piece of pie dough, roll it into a layer, place a spoonful of cabbage in the center, pinch the edges of the dough and place the pie on a baking sheet, seam side down. Form the remaining pies in the same way.
Filling for pies from sauerkraut 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:
- Place the sauerkraut in a colander and place 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.
- Scrub and wash the carrots. Dry it with a kitchen towel. Grate coarsely.
- Peel the onion and cut into small cubes.
- Heat oil in a saucepan, add onions and carrots. Fry vegetables over low heat until soft.
- Add cabbage. Salt and pepper it. Mix with onions and carrots.
- Cover the saucepan with a lid and simmer the cabbage and other vegetables in it for 10–15 minutes.
All you have to do is wait for the sauerkraut filling to cool. 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:
- Wash the sauerkraut, let it dry a little, chop finely if necessary.
- Melt the butter in a deep frying pan. Place the cabbage in the pan.
- 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 it cool.
- Boil the eggs hard. Place them under running cold water to help them cool faster.
- Remove the shells from the eggs, chop them finely with a knife and send them to the cabbage.
- Wash and dry the green onions, chop finely and add to other foods.
Mix the filling well and use as directed. According to this recipe, it turns out tender and satisfying, with a balanced taste.
Filling for pies from sauerkraut 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 them dry with a kitchen towel, and cut into strips or thin slices.
- After removing the husks, cut the onion into thin half rings.
- Melt the butter in a deep frying pan, add the onions and mushrooms and simmer until almost all the liquid released from the champignons when heated has evaporated.
- Place the mushrooms and onions in a bowl. In their place, put pre-washed sauerkraut. Salt it and season it. Simmer for 20–30 minutes until completely softened.
- Add the cabbage to the mushrooms and stir.
Wait for the cabbage and mushrooms to cool and use it as a filling for pies. If there is a lot of filling, it can be served as an independent dish. During fasting, butter in the recipe can be replaced with vegetable oil. This will change the taste, but only slightly.
Filling for sauerkraut pies with meat
- sauerkraut – 0.3 kg;
- minced meat – 0.3 kg;
- onions – 100 g;
- refined vegetable oil - how much will be needed;
- salt, spices - to taste.
Cooking method:
- Remove the skin from the onion and cut it into small cubes.
- Heat a deep frying pan, pour oil into it, add onion.
- Fry the onion over low heat until transparent.
- Add minced meat. Cook it, breaking it up regularly with a spatula so that it doesn't form dense lumps. Fry the minced meat until done. This will be indicated by a change in its color.
- Salt and pepper the fried minced meat, stir it and put it in a bowl.
- Place cabbage in place of the minced meat. Simmer until soft. This will take about 15–20 minutes.
- Combine cabbage with minced meat. Stir so that the minced meat is distributed evenly in the filling.
Pies filled with sauerkraut and minced meat are filling. Representatives of the stronger sex especially like this type of baking.
The filling for sauerkraut pies is inexpensive, but the products with it turn out 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: 🥄
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