Cabbage pies

[Butter supplement]

Cabbage pies

Category: Bakery products

Ingredients
Dough:
Wheat flour (may need to add 50 grams)	1 kg
Milk	500 ml
Fresh yeast or Dry yeast (my packages - Saf-moment 11 g each)	50 g 1.5 sachets
Salt	2 tsp
Sugar (according to your taste. I put 3/4 cup)	from 1/2 up to 3/4 st.
Butter	150 g
Rast. oil	50 g
Egg	1 PC.

Cooking method

• From this amount of ingredients, I get two full baking sheets (30 pieces).
• 1. If you are cooking in HP - just put all the ingredients except fat in the oven (heat the milk until warm). Switch on the "dumplings" mode. Toward the end of the batch, add melted butter and vegetable oil and make sure to mix well. If anything - once again the dumplings mode. Leave the dough in the HP bucket for 1 hour. All. Next comes the cutting.
• Or turn on the main test program for your HP. But! Add fats by hand anyway after mixing the other ingredients (explained below). I put all the products in the HP at once. Nothing fatal happened, but if you first knead without oil and add it later, it turns out better!
• 2. If you decide to cook a lot, then by hand (my HP will not stand this amount).
• The technology is as follows:
• Dilute yeast in warm milk (lukewarm! Not hot!). In this case, wield a whisk - very convenient. Beat in an egg, add sugar, salt. Everything except flour and butter !! Give them 5 minutes to play. Just while, weigh and sift 1 kg of flour. Now add flour. Knead the dough (I use a planetary mixer) and let stand while you weigh, cut, melt the butter. Now pour in little by little and mix the fats with the dough. Butter is the basis of taste, crust, vegetable oil is the elasticity of the dough.
• I will explain this point. It is very important. The flour must first be mixed with a liquid that wets it well. In our version, it is milk. The gluten (starches) of the flour will swell well, the dough will become elastic, stretching. Fats are added at the very end! If you immediately pour fats or pour them into dry flour, then the fat molecules envelop the starch molecules, and then they are very poorly wetted. The dough will turn out to be rough, airy. I read this subtlety in a textbook on professional baking. And so it is! Checked!
• The dough turns out to be very tender, it seems that it will stick to everything. Sometimes (depending on the flour) you have to add flour. but! The dough should still feel sticky to you. Do not forget that it will swell and become a little "steeper" in consistency after fermentation. The flour will absorb water.
• Now we place the container with the dough in a bag (so that it does not dry on top) and put it in a preheated slightly (no more than 40 degrees, a little warm!) And turned off the oven for 1 hour. It's all! No more kneeling and re-lifting. After this hour, we will immediately start cutting.
• 3. While the dough ferments, you can cook up the filling. take a head of cabbage (small), chop finely, put it in a saucepan with a small amount of vegetable oil, add immediately to give juice, add a little sugar, pepper and simmer until soft (not until smeared, but until soft!) with not completely covered cover. At the end, the liquid must be almost completely evaporated, but not fry the cabbage! I sometimes add a pinch of chopped dill and chopped boiled eggs to the stewed cabbage. It's a delicious combination.
• 4. So what? Shall we sculpt? Everyone has their own tricks. I will describe my own.
• We will do the cutting on a surface slightly dusty with flour. Cut off (directly with a knife or scissors) a small piece of dough. Take a little dough. The pies should seem small to you.Note that they will double when proofed! And if you make them the same size as those already baked, then the result will be bast shoes with cabbage, not pies.
• And quickly wrap / tighten its ends to the center (this is how round bakery products are formed so that there are no ugly seams on the back side). Now we are sure that the surface of our pie will be beautiful and without "wrinkles".
• 
• Now flatten with your palm and roll slightly with a rolling pin. Put a tablespoon with a slide of filling in the center and pinch. First the middle, then from the middle to one side and to the other. It is pinched perfectly, stretches too.
• 
• Now pull the tips slightly in different directions (not sharply - smoothly) and pinch these tips together. This will be the bottom of the pie. Flip it over and place it on a baking sheet on this pinch (I bake on baking paper. 10 times on the same sheet). You can crush the barrel a little more, giving it the perfect shape. The front side will be smooth and beautiful.
• 
• 5. Now we give our beauties a full proofing under a clean napkin (they are inflated two or three times). It will take 20-30 minutes. Proofing is very important. Don't be in a hurry. Lack of proofing often leads to tearing of the product crust (especially on the sides, near the sole). Grease an egg beaten with a tablespoon of water and bake at 180 (with convection) or 190 (without convection) degrees for 17-20 minutes. Up to a glossy brown color.

Note

Come in who doesn’t know how. Suddenly, you will like it and then, confidently and skillfully sculpting another cake, remember to yourself: "Thank you Chuchelka ...", and at this time I will hiccup ..

And who knows how - also come in, just chat about the pie topic ...

So ... First of all, my men don't ask for pies with anything else. They are also glad to others, of course, but if, out of stupidity, ask them first what to make pies with, you will definitely hear: "With cabbage!" ...

For three days in a row I cook pies with cabbage. I'm waiting for them to burst ... So far, unsuccessful ...

Secondly, I found this pastry by accident. I erased Nordic flour from the packaging (I always read labels) ... I reshaped, ran in and worked. The dough, without exaggeration, is gorgeous. You just need to follow the technology. These are my signature pies for a long time. For several years now.

I don't like it when pies, even with unsweetened filling, taste insipid. For me, the dough should be a little sweet ...

It is prepared either in HP (then for my Panasonic no more than half of the recipe - for 500 g of flour - so as not to break) or by hand. It's up to you. You will get the most magnificent butter dough for anything (pies, rolls, rolls).

Who liked it - go for it!

Butter supplement

Supplement for improved kneading technique

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Oh, I forgot to ask. So on me, Chuchelka, your beauties acted, that everything in the world was reset. You write butter, you have to add it at the end (and you argue very well) So, when baking bread, you should try to do that too? In my car, the bookmark goes straight away. What do you do with your HP?

[Dana]

Oh, they finally praised me ... Now I will be tirelessly proud of myself ...

Dana

Actually, in bread it is worth doing the same, and I do this if I make bread by hand. First, it is kneaded without oil, the flour is given time to swell, and the butter intervenes (by the way, Lyudmila mariana-aga also wrote such a technology, although she did not explain the reasons).

When I bake in KhP, I don't bother too much so as not to create unnecessary problems for myself. But! Bread bread usually contains 1-2 tablespoons of butter per 500 grams of flour (this is about 17-34 grams). And in baked goods and in my dough in particular - 100g of fat per 500g of flour. See how much more?

Often I make pies and dough just according to this recipe from Nordic (this is how the clipping from the package lies in the notebook). It's really delicious. But with pleasure I learned from you how to cut pies.Thank you!! You described everything so appetizingly, so well and clearly showed that you immediately want to run and put pies.

I would only like to know the rationale for the fact that the dough is not subject to kneading. Interesting ... I always put him down. Maybe because of the approach in the oven? It suits me either on a battery or on a saucepan of hot water ...

It went straight away without a second rise in the original (in the recipe from the pack). It's just speeding up the process. Classically, the dough is kneaded - lifting - kneading - lifting - cutting. In this case, there is a "crush" as such (when cutting, you crush it), but there is no second rise.

And where it stands in the warmth and what is the source of heat (oven or battery) is not important. Your ways are just as good.

MANY THANKS for the recipe !!!!
I had fried cabbage in the fridge, my son asked for dumplings. But after seeing a photo of these wonderful pies, we changed our plans.
Everything turned out just fine! The pies came out no worse than those of Chuchelka.
The recipe is very simple to implement. A minimum of troubles. I made the dough in HP and therefore half a portion. Unfortunately, I didn't have time to take a photo, the pies were swept away in one second.
Now I think this will be my favorite dough recipe.

Today, over tea, my household had the idea that I should again bake pies for them in the evening. The son even said that he would fry the cabbage.
And the youngest, in general, gave out that school would start soon and it would be very good for my mother to bake such pies for them every day (take them to school). It looks like I got it.
Thank you, Chuchelka, once again!

Then I’m probably the second! The dough is simply magical, it is a pleasure to work with it. And it tastes just no comment! The husband said that it was delicious, but you won’t get any praise from him, he usually confined himself to the word “normal”. And my son (2.5 years old), when I sent him to bed, said that he would eat more and then he would go

Scarecrow, great master class .. Tell me, do you sprinkle them with water after the oven?

Sometimes I sprinkle with water or milk, sometimes nothing at all, but always cover with a towel.
They still evaporate water, because they are hot, so they become soft under the towel even without spraying.

To sprinkle with water or milk - just wet your hand and shake it over the cakes and cover immediately. The idea is that the liquid instantly evaporates from hot pies, creating a moist and hot environment under the towel. The pies become soft (immediately from the oven they have a hard and crispy crust).

Scarecrow, thanks for the recipe and a detailed description of all the stages of work: for the first time in my life I baked pies, and now we have such handsome men:



I'm not talking about the taste, you just lick your fingers! My family said that the pies are like grandma's, the best praise! I decided not to stop there and baked more in a day

The dough was prepared in HP Panasonic-255, I took half the recipe rate. The only thing did not bother with half an egg and added a whole egg. For lack of milk, I took 250 ml of water (warm) and 4 tbsp. l. dry milk.

I have a question about butter. He added fats, as Chuchelka advised, at the end of the batch. However, the bun began rolling in a pool of oil and sprinkling it in all directions. In general, a lot of oil was sprayed on the walls and lid of the HP, is that how it should be?

And second, for those pies that are in the picture, the "sole" was badly burned, the pies were baked in an electric oven at about 190 degrees for 20 minutes in the middle of the oven. Today it was baked at 175 degrees, the pies turned out to be no less tasty, but much paler than those in the photo, the "sole" did not burn out, but a little more and it could have happened. Is this the case for everyone or am I doing something wrong?

Thanks again for the recipe and the work done in explaining what and how to do!

If you add oil at the end of the batch, then it should be done in small portions. In the electric oven for the last 5-7 minutes I bake pies, turning on only the top heating. 20 minutes for such pies is too much. I do 200 degrees and 15 minutes.Usually enough

Health to all your household! Let them enjoy the baked goods made by man's hands!

About oil. Yes, this is a problem and you are not alone. When you add fat at the end, the bun floats in a pool of oil and starts splashing. I do this - I leave a hundred grams of flour (from a kilogram), mix the dough, let the added flour absorb the liquid well, add fats and sprinkle them with the remaining flour on top. Then the combine does not spit oil splashes. It's a pity, of course, to pour flour into butter, but, firstly, I leave a little flour, and secondly - it's better than washing everything around. Or pour a little bit, in small portions. Wait for the previous one to intervene and add the next one. It's just lazy for me to do it sometimes.
My sole never burns. I bake on baking paper. I have convection and at 180 degrees they bake perfectly, completely evenly both from above and from below. I advise you to use baking paper, as it still creates a minimal air gap between the bottom of the patty and the baking sheet, which prevents it from browning quickly. If I hurry and take out the pies a little earlier (that is, the surface is not intensely brown), then the bottom can be almost white. So the paper still works.

PS: they really look great in the photo. Equal, one to one.

Summer Resident and Chuchelka, thanks for your help!

I forgot to indicate that I baked on paper, next time I will try to put two layers for reliability, and I will also try, on the advice of the Summer Resident, for the last 5-7 minutes with upper heating. Does this mean that they need to be moved to the top shelf in the oven?

And another question - do you put the pies to stand right on the paper, or put them on the paper right before baking? Mine were parted right on paper.

Of course, they part right on paper under a napkin. Then in the oven and that's it.

Maybe this is due to the peculiarities of your oven? For example, the lower heating element warms more than the upper one? Maybe try right away, from the very beginning, put the baking sheet one position higher, and not in the middle? If your top is not very browned, and the bottom is on fire, it should help. You don't have to open the oven (knocking down the baking temperature), rearrange or change the program (I don't know which oven you have).

Do you have a convection mode (i.e. the fan is running)? Did you use it? I make baked goods only on it.

Yes, the oil is really very splattering, but I got out of this situation in this way: as soon as I added the oil, I immediately cover the bucket with a paper towel. After kneading it I throw it away.
I also have an electric oven and without convection. But my bottom never burns. Perhaps this is the specialty of your oven. And you already have to adapt to it yourself.
And yet, I have a few pies left from Friday, and I must tell you they are good and today they are not hardened.
Thanks for the recipe!

Scarecrow, please tell me if a substrate should be obtained in a bucket from HP when kneading. I also have 255. I added butter, a little flour, so that it would not flop and splatter. And now there are 7 minutes left until the end of the Pelmeni program.
Thank you

Everything, the question is removed. While I was writing the question, HP mixed everything perfectly, and it will knead for another 5 minutes. She's a clever one!

And put for proofing right in the bucket in the oven? Cover with a towel on top?

If HP is mixed in a bucket - do not put it in the oven, just leave it in HP for an hour and that's it.

Only now I saw the question ... The pies are already ready for a long time, probably ...

Standing in the oven, darlings.

I put it in the oven for proofing at 40 * for 1 hour. The dough has risen to the very top of the bucket. I forgot to anoint the egg. Now oil will have to ...

Thanks for the recipe.

And these are my today's pies. I did it not with cabbage, but chicken fillet. Yesterday I boiled three chicken fillets, today I passed them through a meat grinder, added onions fried in butter, black ground pepper, salt.From broth from fillet, turmeric, bay leaf and white pepper, a tablespoon of rice and chopped dill, I made broth for pies. Very tasty.



The dough was made from 1 kg of flour. Only half was spent on pies, but the second half turned out to be a roll with poppy seeds.



The dough is pie, and the filling is from here:

Roll with poppy seeds, nuts and raisins

I also baked pies yesterday. At 16.00 the first batch went for baking, today at 16.00 the last pie was eaten (there were three of us at home).
Sonulya said that he really respects pies with such a filling. There is nothing to say about dad.
The daughter returned from her grandmother, she managed to steal the last two pies from her father.
Thanks for the recipe!

Many thanks to the author for the recipe and master class. The dough is great, it is molded very easily. And the taste is mmmm

Scarecrow, thank you so much. The pies were sooo tasty. Yesterday I ate three pieces in one sitting. Roar that a tummy appeared, but could not do anything. They are so hot, but with cold milk. Mmmm. Just a song!

For the report: from half the norm, 18 pieces turned out.

The dough was made from 1 kg of flour. Only half was spent on pies, but the second half turned out to be a roll with poppy seeds.

And tell me, please, our HP 255 can easily knead dough from 1 kg of flour? And with which stirrer?

You cannot stir the dough from 1 kg of flour in Panasonic 255. You will break it. She has a maximum load of 500 grams of flour. From 1 kg of flour, make either in two steps in HP, or manually. I did it by hand.

[Scarecrow]

Scarecrow

the dough is a masterpiece. I did the full rate by hand, since I was in places very far from my favorite kitchen equipment. Stirring in such an amount of oil with pens is not the most enjoyable activity, but the result rewards every effort a hundredfold. True, the recipe was reshaped for sourdough and made it into a whole cake for the size of the baking sheet.
even dieters and ardent opponents of flour products could not refuse the second, and then the third or fourth piece of the supplement.
I had to share the leaven, teach the basics of kneading dough and feeding the baby. But everyone was in such an indescribable delight from the test that they were ready to go to overcome any difficulties.

Manually?! Literally?! Zest, yes you are just a heroic heroic hero ... I really do not remember the last time I kneaded by hand .... Literally by hand. This is what progress has brought ...

And for some reason I didn’t think of counting it for my sourdough ... Well this is an option ... And yeast was added? Or just leaven? As far as I remember, you love adding yeast for consistency. Was the cabbage filling? Yeah, I also did a skit for the whole baking sheet, when I was too lazy to sculpt one by one.

[Scarecrow]

Scarecrow

manually - this is when you knead the dough with your own handles, without the help of a bread machine or a food processor. But it's not so difficult, the dough is pleasant and obedient. The only heartbreaking moment is when the oil under the hands begins to chomp and chomp.But what a beneficial mask for the skin of the hands and a general tonic exercise

Everything is simple with the leaven - at that time I had 300 g of it. I took 150 g of flour and 150 g of liquid from the recipe and replaced this with sourdough. I halved the amount of yeast. In such cases, I do not set myself the goal of raising the dough solely with sourdough. Rather, I seek to improve and refine its structure and taste ... the dough from "fast" turns into sponge, it does not stale much longer. I like the taste of any dough with the addition of sourdough much more.

And the filling - yeah, I did it with cabbage. When stewing, I added onion, fresh tomato, red bell pepper ... then chopped eggs and dill added ... delicious extraordinary. The sweetness of the dough was not superfluous at all. I also really like this spicy combination

Here I have added another one to my favorite dough recipes Thanks for the titanic work

[Scarecrow]

Scarecrow

I got it with your pies ...We didn't have time to return home, when my husband and son began to pester me with hints that they had tasted the pies very badly ... I didn't get enough I had to repeat it for an encore Only I'm afraid it won't be the last time

Well, I got it - I got it ... Well, a hard worker ...

The second time, I hope, not with your hands? And it’s hard ... But what about the speed of manufacturing when mechanizing the process? Fast? I have always associated pies with a bucket of dough with which my grandmother drags back and forth around the kitchen for half a day. Then he bakes for half a day. And then tyts-tyts-tyts ... And you with pies ...

[Scarecrow]

Scarecrow

Nah, no longer with pens, but quite civilized, in my own kitchen with a bread maker and Kenwood
Kenwood kneaded the dough for bread, and the bread maker for pies. I chose the Pizza program. Kneading, let it stand for 20 minutes, another kneading with the addition of salt and oil, an hour proofing. My participation was practically not required - complete mechanization of labor

While the oven was running with the dough, quickly on the Berner, she covered the vegetables, in the wok she extinguished all the

I went to the oven for pies and bread ... who would have told me before that this was possible without much work and time - I would not have believed in life

for half my life I was in the holy confidence that mere mortals are not subject to this

Hello girls! Please write this recipe for HP. Well, I can't handle it. I have never been friends with yeast dough. And, having re-read the topic completely again, I still could not understand how to do it in HP.

Irish, you divide all the ingredients for the dough (which are given in the first post) in half (baking will no longer be mastered), put them all, except for fats, in a bucket of HP (heat the milk to a lukewarm state!) And put it on the mode that you just mix all (this is "dumplings" in 255 panosonics). I mixed it. Gave it to stand for 10-15 minutes - add fats and mix again (pour a little bit! The oil splashes and splashes if you go all at once!). All. You leave the dough for 1 hour and no longer come up to it. An hour later, you start cutting into pies.

Many thanks for such a detailed "teaching of modeling", gorgeous pies. After your lesson, I have very beautiful pies turned out like never before, thank you again !!

[Scarecrow]

Well Scarecrow! Well done! Now I can’t keep up with this test ... we were with white cabbage, then I asked for small cabbage with red, then with meat, now they demand with poppy seeds how to resist?

You don't have to hold on. The main thing is not to burst with splashes ...

Yes, for me it was also a godsend at one time. Quickly such an excellent pie dough, bam-bam and put on pies.

Moreover, all the time I did not have enough filling (I do not know how to calculate the amount of filling and dough at all) and as a result, pies were obtained with just about anything ...

About half - with the main filling, the rest - with what was found in the refrigerator. One of my favorite very quick fillings is dried apricots with cranberries. I cut dried apricots finely (with scissors) and there a handful of frozen cranberries (usually I have both in my house). You can add sugar, but a little and a teaspoon of water. Stir all this, let stand for 10 minutes and in the pies. delicious. Dried apricots are sweet, cranberries give sourness, so the taste is not sugary.

[Scarecrow]

I used to bake these delicious pies on Saturday. Thank you very much, Scarecrow, everyone liked it very much.
There is no photograph, because it baked at night, and in the morning they were taken to the dacha. But I tried them.
I baked half the norm, replaced 100 g of milk and 100 g of flour with 200 g of ripened sourdough, added 1 tablespoon of milk powder.
Filling with cabbage, bell peppers, tomatoes, dill and hard-boiled eggs.
I really liked the new modeling of pies, thanks for the master class, Chuchelka.

[Scarecrow]

Scarecrow,
Thank you HUGE (yes, I scream :)) for the recipe for wonderful pies and an accessible master class. In the afternoon at work I found a recipe, now I finished baking - I made it from a half portion. Tomorrow I will still do it. Eh, goodbye to the diet - I could not resist slamzing

And thanks again for the recipe! I baked pies again, but this time one half with potatoes + liver, and the other with plums. I have to tell you SOMETHING.
Delicious dough! And again, no problem.
By the way, the potatoes are gone (and I took them out of the oven about 30 minutes ago). Oh, the girls have gone, otherwise while I am writing, they will run out with plums.

I read and went to put the dough))) I used 200 g of sourdough, and made 700 g of flour. I insisted on how pretty they turned out, finally I can sculpt beautiful pies, thank you, Chuchelka I haven't tried it yet, because they are parting, but I think that tomorrow they will ask for a new portion ... I feel it. straight

Girls, can I shove five cents? When you stew the cabbage, add a little milk, then the cabbage remains white, very tasty and fragrant. This is what they do in Kazan.

Today I made this dough again, it turned out buns and pies with cherries. I was a little disappointed with myself, first I stuck pies, and then I decided to find out how to prepare the cherries for the filling, of course the juice leaked out, but this will not prevent us from eating them

And I was kneading the dough with my hands, I don't have a bread machine ... not yet ...

From a half portion of dough, I made pies with cabbage in KhP according to the type of "Monkey Bread" Each small pie was slightly coated with vegetable oil and put in a bucket. Great dough and very tasty and fun to break off small pies. Scarecrow! Thank you very much

[Scarecrow!]

And I'm with pies today. Half a portion of the dough hung from the bread machine in an hour, barely caught. It turned out 13 not pies, but downright piglets, thick and pink. I thought there would be a cavity inside, but no, the filling is tightly wrapped in openwork crumb. Delicious. Great recipe. Thank you, Scarecrow!

[Scarecrow]

So, pie addiction continues, yesterday with cabbage, today with potatoes and turkey. Tomorrow, too, with them - because I didn't calculate with the filling - I stayed And if I didn't stay, I would still do something with something
Scarecrow, thank you very much

And today I did not make these pies at all ... with an apple ... with cinnamon ... and I will not try at all

[Scarecrow]

At the request of the chef Chuchelka, I tear out from the mouths of loved ones as many as 3 pies to capture

This risky business was possible only due to the absence of the eaters on the spot (everyone left). Otherwise, you (like me) will not see pies as your own ears. And this is despite the fact that the pies were with cabbage, and my boys, to put it mildly, do not respect this filling. It's scary to think how long it would take to eat so many pies (20 pieces) with your favorite filling! The dough is really amazing. I made it with dry yeast. When today she treated a friend to her and said that this pie is already the third day, she was very surprised. The pie is soft and fluffy, as if freshly baked.

Scarecrow, thank you very much for bringing such a successful recipe to the masses and teaching us how to sculpt such beautiful pies

PS Sorry for the photo, but these are leftovers. The rest did not live to see the photo session

[shuska]

A-ah-ah! What a beauty! shuska I have the same for a penny. I enlarged the photo and looked at the crust - exactly the same. The test structure is identical.

Celestine

Personally, I willingly, willingly believe.

Summer resident

Did they bake well in the center? Are the extreme ones (in the sense of the upper ones) not burned? There is a lot of baking, it bakes very quickly ...

Olaim
Has the juice spilled onto the baking sheet? Fried? In it, usually "absorbers" of moisture are added such as starch or semolina. Cherry is wayward in products. That is why I swear a lot when I make dumplings. I will be covered in juice, which, earaza, is also very poorly washed.

Dear comrades pie-makers! It is a great pleasure to read your reviews. Write more.

And I have everything captured, the quality is not very good, I took a photo at 1 am with my mobile phone (while everyone was sleeping)

Scarecrow, everything was baked perfectly, I had less muffins than in the recipe. There was half a pack of margarine in the refrigerator.I also added 100 grams of raisin sourdough. Today they were eating pies for breakfast, the impression is that only baked, very soft and fluffy. Although we spent the night in the kitchen on the table just covered with a towel. Thanks again

[Scarecrow]

And today I was honored for pies, here ... With mushrooms, potatoes and an egg.



Scarecrow
🔗
The family is happy !!!

The juice leaked out, but not all of them, even though I let the cherry drain. When I sculpted pies, I added sugar and starch to the cherries, apparently from the sugar she also gave me juice. There is nothing to photograph

[Crochet]

Crochet
The form is perfect!

Scarecrow
I'm embarrassed to ask, are you talking about my form or about the pie?
But seriously, I want to thank you again, and taking this opportunity (I’m just like in "Field of Miracles"), I convey gratitude from my husband, who is already sleeping in a sweet afternoon nap after cracking pies to the very top ...

As I promised yesterday, I baked cabbage pies again today. Well, I took a picture while everyone is at work.