Whey pies with cabbage and egg

The dough turns out very lush, and the filling is incredibly delicious. In my opinion, this recipe is interesting for its unusually delicious filling, which, I think, will appeal to many pie lovers. The dough is also just delicious according to this recipe!

Svetlana Ya

The author of the recipe

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Composition / ingredients

Servings:

Whey (You can half milk with water. It must be in a warm state.)

500

Margarine (Melt and cool to a warm state, then add to the dough.)

125

Sugar

0.5

Vegetable oil

0.5

Eggs (Beat the eggs separately. You can do without eggs, the quality of the dough will not deteriorate.)

Yeast (I take pressed yeast, but you can also dry yeast 1 pack.)

Salt

Mayonnaise

White cabbage (For filling: finely chop cabbage.)

300

Milk (Pour over the cabbage. Add the butter and cover with a lid. Simmer on low heat until the milk is melted.)

Butter (For braising cabbage)

Flour

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 6 g

Fats 22 % 11 g

Carbohydrates 66 % 33 g

256 kcal

GI: 9 / 0 / 91

Step-by-step cooking

Cooking time: 2 hours

Step 1:
Form the finished dough into balls the size of a chicken egg, let them rise a little and roll out into tortillas.
Step 2:
Spread the filling on the rolled tortillas and form the pies. We put it on a baking sheet, pre-greased with vegetable oil. Let the pies brew for 15 minutes. Brush with beaten egg and send it to the preheated oven. Bake at a temperature of 180 C for 20-25 minutes.
Step 3:
Put the finished pies on a plate.

Mix all the ingredients, knead the dough, knead it thoroughly with your hand until it starts to come off from the hands and walls of the dishes in which you knead it (I have a large saucepan). Knead the dough for at least 10 minutes. Then cover with a lid and put in a warm place. I usually cover it with a large towel. As the dough rises (it takes about 1 hour in time), you can make pies from it. There is one nuance when working with yeast dough - it does not tolerate drafts, so while you are working with the dough, you need to close all windows or vents. As for the filling, we put cabbage in a heated deep frying pan, pour fresh cow's milk, add butter, salt, cover with a lid and simmer until the milk is melted. We necessarily cool the cabbage, add chopped finely boiled eggs. The filling is ready! Few people know this filling at all, from my circle of acquaintances it is not known to anyone. Therefore, I think sharing this recipe will surprise more people who like to treat themselves to yeast dough products! This extraordinarily delicious filling will also go for baking pies. Having formed the pies, laying them on a pre-greased baking sheet, it is necessary to wait for 15 minutes until the pies rise and increase in volume. Then gently lubricate each pie with a brush, pre-beaten egg. We send the oven to a preheated 180 degree oven. Put the finished pies on a kitchen towel to cool them completely. You can lubricate each finished pie with sweet water to give them a unique shine. Bon appetit!