Yeast pies with cabbage in the oven

Step-by-step cooking

1. Step 1:

   

   How to bake yeast pies with cabbage? In a deep bowl, sift the premium wheat flour twice. Since the flour is very different, I advise you to put about half a cup-a glass of sifted flour in a separate container, and when kneading add it (if necessary). Be prepared for the fact that due to the properties of flour, it may need less or even a little more than according to the recipe.

2. Step 2:

   

   Add salt to the main part of the flour to enhance the taste of the dough and dry yeast (read the instructions on the package, we need those that are mixed immediately with flour). Yeast needs proven, with a good shelf life, so as not to spoil the dough. If you doubt their performance, it is better to prepare a sourdough.

3. Step 3:

   

   Add granulated sugar. Without it, the dough will turn out bland.

4. Step 4:

   

   Add sunflower oil.

5. Step 5:

   

   And pour warm filtered water into a bowl. The hand should feel the temperature as pleasantly warm, but not hot, so that the yeast does not die.

6. Step 6:

   

   Knead the dough first with a spoon and then with your hands until it stops sticking strongly to your hands. This will happen after about 15-20 minutes of kneading. During the kneading process, add the remaining sifted flour as necessary (make sure that the dough is not too sticky and at the same time remains soft, not "clogged" flour). Then cover the dough with a towel and remove it to a warm place without drafts for about an hour.

7. Step 7:

   

   At this time, you can do the stuffing. Remove the top two or three leaves from the cabbage. Often they are withered and completely unsightly. Chop the vegetable as small as possible. I know housewives who manage to grate white cabbage on a coarse grater so that the filling in the pies is as homogeneous as possible.

8. Step 8:

   

   Peel the onion and finely chop it as well.

10. Step 9:

    

    Put both vegetables in a non-stick frying pan with preheated butter and simmer over medium heat until soft, without covering with a lid. It takes about fifteen minutes. We are trying to achieve the evaporation of excess moisture from the cabbage.

11. Step 10:

    

    At the very end, add salt and a little sugar. This little trick will make the filling more interesting to taste. Be sure to try the filling to see if it is good for your taste. Cool the filling. As a child, I adored eating cabbage in the filling for pies right with a spoon. She is really very good.

12. Step 11:

    

    After about an hour, the dough will fit well. The time is indicated approximately and depends on the temperature in the room, the absence of drafts and yeast activity. Knead the dough that has come up with your hands and put it back on for about another twenty minutes.

13. Step 12:

    

    Dust the table with flour, remove the dough from the bowl. And, cutting off approximately the same pieces from the dough (I have 70 grams each), roll them into circles about half a centimeter thick. The size of the pies themselves depends on which pieces you will cut. Place a tablespoon of filling in the center of the dough.

14. Step 13:

    

    Pinch the edges of the dough tightly, bringing them up, and connecting them together.

15. Step 14:

    

    Spread the pies on a baking sheet covered with baking parchment, seam down! Make the distance between the pies larger than in my photo. My pies ended up slightly touching the barrels.

16. Step 15:

    

    Grease the pies with yolk and leave to rest for ten to fifteen minutes. During this time, preheat the oven to 180 degrees.

17. Step 16:

    

    Bake the pies for about half an hour. The baking time and temperature are indicated approximately. Focus on your oven: the pies should be well browned from above and not burn from below.