Pies with sauerkraut and eggs. Sauerkraut filling for pies and pies Sauerkraut pies

Tender pies with cabbage in the oven are a low-calorie dish, and also budget-friendly. The dough for them can be made at home or bought at the store. In any case, the basis is the filling - fresh or sauerkraut, which can be mixed with various products, giving an unusual taste and aroma.

The classic option for making pies in the oven involves kneading dough from products such as:

milk (glass);
sugar (2 spoons);
yeast (25 g);
flour (half a kilo);
egg;
salt (spoon);
vegetable oil (4 tablespoons).

For the filling, cut up cabbage (half a kilo), add some salt and crush it with your hands until the juice comes out. Transfer to a hot frying pan with oil and fry until golden. A couple of minutes before it’s ready, pepper it.

Creating a culinary masterpiece begins with kneading the dough:

Heat the milk.
Stir the sugar-yeast mixture into it and put it in a warm place for a quarter of an hour.
When the yeast has risen a little, make a dough: mix a little flour into the yeast mixture and put the mixture in a warm place for another half an hour. By this time, its volume should be approximately 2 times larger.
Stir in all remaining ingredients (except flour) to form a homogeneous mass.
Add flour little by little, kneading into a soft dough.
Lightly sprinkle it with flour and leave for 20-30 minutes.
When the dough has risen, you need to knead it well and only then start working with it.

While the dough is reaching, make the filling in an open frying pan. Otherwise, the liquid will not evaporate, and the cabbage will turn out stewed rather than fried.

The next stage is the formation of pies:

Divide the prepared dough into equal pieces, from which we make a flat cake.
Place the filling in its center.
We pinch the edges, as when making dumplings, to make a pie.

Cover the baking sheet with baking paper, coat with oil and lay out the finished products. Leave it for a quarter of an hour, and then put it in an oven heated to 200°C. After 20 minutes, when the pies are covered with a golden brown crust, they can be taken out.

How to make yeast pies with sauerkraut

To ensure they rise well, place them in a warm place for at least 30 minutes.

We sift the wheat flour to enrich it with oxygen.
When a fluffy cap forms on the surface of the water in a cup with yeast, the mixture must be stirred and poured into the flour.
Add salt and knead the yeast lean dough.
Chop the onion as finely as possible and fry it in vegetable oil until golden brown.
If necessary, wash the cabbage, squeeze it out and put it in a frying pan where the onions are fried. Add vegetable oil and fry over medium heat, covered, for 15 minutes, stirring.
Divide the risen dough into pieces of 20-30 grams.
Roll each piece of dough into a flat cake, in the center of which we place a tablespoon of cabbage filling.
We pinch the edges of the cakes so that we get boats.

Sauerkraut is an excellent filling for pies. Soft and aromatic, it is simply made for baking and makes it so delicious that you simply cannot tear yourself away from it! In addition, this is an excellent option for “disposing” of very sour cabbage.

I am sharing with you my favorite recipe, which is suitable for both fried and baked pies - today we will bake them. The dough is yeast, it can be kneaded with dry or pressed yeast, it always fits well and is very manageable, does not stick to your hands at all and does not tear. And most importantly, pies with sauerkraut in the oven remain soft the next day. Of course, the proposed dough is suitable for pies with any filling, but with sauerkraut they turn out especially tasty. Be sure to try it and this recipe will become your favorite!

From kefir dough

Pie dough does not have to be made with yeast.

To prepare yeast-free dough you will need:

sugar (a couple of spoons);
a spoonful of salt, soda;
flour (a little less than half a kilo);
sour cream (2 spoons);
curdled milk (1.5 cups);
vegetable oil (3 tablespoons).

For the filling we take cabbage (about half a kilogram), carrots and onions.

How to knead the dough:

Mix all dry ingredients.
Make a small hole in the center and pour into it first a spoonful of butter, and then a mixture of kefir and sour cream.
Stir a little and pour in the remaining oil.
Knead into a homogeneous dough.

How to make the filling:

Prepare the vegetables: finely chop the cabbage, cut the onion into small cubes, grate the carrot.
Heat the oil in a frying pan, add the onion and fry it until it becomes soft.
Add carrots and cabbage, pepper and salt, mix.
Fry the mixture until golden.

Transfer the cooled mixture onto prepared flat cakes and form into pies. Coat the top of the products with beaten yolk. Bake the pies for a third of an hour in a medium-heated oven.

Ingredients

For the test

flour 400 g
milk 200 ml
dry yeast 2 tsp.
sugar 2 tbsp. l.
chicken egg 1 pc.
salt 1 tsp.
vegetable oil 5 tbsp. l.

For filling

sauerkraut 400 g
vegetable oil 2 tbsp. l.
butter 20 g
onions 1 pc.
carrots 1 pc.
tomato paste 1 tbsp. l.
ground black pepper 1 chip.
salt 1 chip.

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!

Subscribe to my YouTube channel “How to Cook”, I will be very glad to see you!

How to make pies with sauerkraut

Heat the milk to a temperature of 30 degrees. Pour half the milk into a small bowl, dilute the yeast and 1 tsp. Sahara. If using instant or dry active yeast, you will only need 2 tsp. If you breed pressed ones, take 25 grams.
Add salt and the remaining sugar (1.5 tbsp), vegetable oil and egg to the second half of the milk. Stir everything thoroughly with a whisk so that the egg is free of lumps.
Sift the flour, make a hole in the mound and first pour in the diluted yeast, stirring with a spoon. Then add the milk mixture and knead the dough with your hands - if the flour seems not enough, you can add 30-50 grams. The result is a tight but soft bun; when pressed, the dough very slowly regains its shape.
Cover the dough with a waffle towel and place in a warm place. If using instant yeast, 30-40 minutes is enough. If active dry or compressed yeast, you need to wait 1 hour for the dough to rise.
While the dough is rising, prepare the filling. Chop the onion into cubes, grate the carrots on a coarse grater, and rinse the sauerkraut in water if it is too sour. Heat a mixture of vegetable and butter in a frying pan (it will thicken the vegetable juices and the filling will not leak out!), sauté the onion and carrots.
Squeeze the sauerkraut thoroughly with your hands to remove excess liquid. Place it in a frying pan with onions and carrots and fry for 5-7 minutes. Add tomato paste (for color and piquant taste), a little sugar and ground black pepper. Simmer the cabbage over low heat, covered, for 10 minutes.
Knead the dough and divide into 16 parts. Roll each into a circle, place 1 tbsp in the center. l. fillings. Bring the edges of the dough together and pinch (like dumplings).
If you want to make fried pies with sauerkraut, make them and immediately fry them in a large amount of vegetable oil for 2-3 minutes on each side. They turn out very, very tender, tasty and airy.
For baked pies, line a baking sheet with parchment. Place the pies on top, seam side down, leaving a small distance between them. Let it rise in a warm place for about 20-30 minutes.
Then grease with yolk, loosened with a small amount of milk.
Preheat the oven to 200ºC and bake the pies with sauerkraut for 20 minutes.

Serve the rosy pies warm or cold.

Who doesn't love pies with sauerkraut? Relatively low cost of products, but what a fragrant result! It is best to bake pies in the oven using the dough mixed according to this recipe. You will get wonderful vegetarian baked goods with a crispy crust.

We suggest making pies with sauerkraut from sponge yeast dough.

For the dough (for 25-30 pies):

- flour - 0.5 kg - fresh yeast - 15-20 g - kefir or yogurt - 250 ml - butter - 100 g - sugar - 1 tbsp. spoon - salt - ½ teaspoon - water - ¼ cup

For filling:

- sauerkraut - 0.5 kg - sugar - to taste - onion - 1 pc. (large onion) - vegetable oil - for frying

To grease the pies:

– egg yolk – 1 pc. - milk - ¼ cup

Yeast dough recipe

For the yeast dough from which airy pies will be made, we take:

5 glasses of flour;
a couple of tablespoons of granulated sugar;
half a spoon of salt;
2 tablespoons vegetable oil;
a couple of glasses of milk;
11 g loose yeast.

The filling will be multi-component:

half a kilo of cabbage;
bulb;
garlic clove;
carrot;
spoon of tomato paste;
spoon of sugar;
salt and pepper at your discretion;
3 tablespoons of boiled water;
4 tablespoons of vegetable oil.

To grease the pies you will need an egg yolk.

First, knead the soft dough. For this:

Add all the dry ingredients, vegetable oil, and milk to the flour.
Knead soft dough.
We put it in a plastic bag, leaving a little free space for approach.
Place in the refrigerator for a couple of hours.

Now let's make the filling. For this:

Finely chop the cabbage, mix with grated carrots, add some salt and mash with your hands until the juice comes out.
Place in heated oil in a frying pan and fry for about 7 minutes.
Stir in finely chopped onion and fry the mixture over low heat for 5 minutes.
Add spices, tomato paste, sugar, salt, water, cover and simmer for about a quarter of an hour, stirring occasionally.
Chop the chopped garlic and turn off the gas.

Place the finished dough, which has doubled in size, onto the table and knead. After this, cut into equal pieces and form the pies in the usual way. We transfer the products to the prepared baking sheet, coat the top with yolk and put them in the oven. Bake for about half an hour at 180°C. We transfer the browned products into a large container, the bottom of which is lined with a napkin, and cover with a clean towel.

Pies with sauerkraut in the oven

To make the filling, squeeze the cabbage out of the brine. If it is too acidic, rinse in cold water and squeeze again.

Brown the finely chopped onion in a frying pan with heated vegetable oil.

Add the squeezed cabbage and fry until the liquid evaporates. If the cabbage is still sour, add sugar to taste.

Cool the finished filling.

Sift flour into a deep bowl.

In another small container, grind the yeast with sugar, pour in warm water and stir until the mixture is homogeneous. Then add a little flour from the bowl to obtain a dough as thick as sour cream.

Place the dough in a warm place for 20-30 minutes, covered with a napkin or towel.

Meanwhile, melt the butter and mix with the fermented milk product. Dissolve the salt in a tablespoon of boiling water and pour into the mixture.

Make a well in the sifted flour, pour in the fermented dough and fermented milk mixture.

10.

Knead the dough, knead it for 3-4 minutes on a flour-dusted table. The finished dough should not stick to your hands.

.Leave the dough in a slightly warm, draft-free place to rise, covered with a towel or covered with cling film.

12.

Form a roll from the finished dough, roll out the flatbreads and make pies with cabbage.

.Place the pies, seam side down, on a baking sheet greased with vegetable oil or lined with baking paper.

14.

Leave for 20-25 minutes to proof, then brush the tops of the pies with whipped yolk and milk.

15.

Bake the pies in an oven preheated to 190 degrees for 25 minutes until golden brown.

16.

Remove the sauerkraut pies from the oven and cool.

Bon appetit and delicious pies!

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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.

With cabbage made from puff pastry

The fastest option is to make cabbage pies from ready-made dough. First you need to defrost it. To do this, first put it in the refrigerator, and then leave it on the countertop so that the dark dough warms up to room temperature.

The main emphasis is on preparing the filling. You can, of course, make classic pies with stewed or fried cabbage. Or come up with a more “tasty” mixture.

For example, let's prepare the filling from:

half a kilo of cabbage;
pairs of bulbs;
4 boiled eggs;
three spoons of mayonnaise;
0.2 kg of hard cheese;
vegetable oil, salt and spices to taste.

To lubricate the finished products, you need to beat the egg yolk with two teaspoons of water.

For this:

Heat the oil in a frying pan, add finely chopped cabbage and fry for 4 minutes.
Add finely chopped onion, salt and pepper, simmer until tender.
Transfer to a deep container.
Add chopped eggs and cheese (grated).
Season with mayonnaise.

Roll out the dough and divide into equal layers. Place the prepared filling in the center of the plate and pinch the edges. Spread on a sheet lined with parchment paper and place in an oven preheated to 190°C. After a quarter of an hour, take it out, brush it with the whipped yolk mixture and put it in the oven for a few more minutes.

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.

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 prepare 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!

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!

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.