Cabbage pies

And I report: the pies are excellent! Thanks to Chuchelka for the recipe
Made with cabbage, and with meat, and buns. I'll try to insert a photo ...

[Scarecrow]

Scarecrow

Who just praised you, but let me do it again
After that unforgettable summer cake from your dough, those present at that festival still ask for the recipe.
But everyone who baked, as with one voice, declare that it was not tasty like mine
Probably the effect that everything tastes better at a party

The dough is excellent. Thanks for the recipe!
We used it to bake everything ... and pies, and pies, and buns, and rolls.
And this is one of the latest creations.

and I dabbled in pies on the weekend

here is the filling



here are the pies

and I have recently downloaded the magazines "Grocery School", I sit looking and came across a filling, I liked it
for 14-16 pies:
1 large onion, 3 pickles, 1 egg. Finely chop the onion. rub cucumber with egg on a coarse grater, mix with 2 tbsp. l. vegetable oil
I will have to try this filling

[Crochet]

Crochet, so the cabbage, cut the cabbage into a saucepan, added a little sunflower oil, and she stewed herself, when she became soft, added salt, pepper, bay leaf to taste. onion and a little tomato paste. In this state, it was stewed until cooked, it was possible to add carrots, but I forgot

but I got it like this (though it's not the first time I've baked them) Thanks for the recipe !!! And 2 buns were made by my 6 year old daughter herself

Tek-s, I see you have mastered the pies, even six-year-olds cope with a bang.

And I made rolls from this dough. Gorgeous rolls, delicious, they impressed me the first time and now I cook them often. Buchteln rolls with filling RIGHT HERE

The other day I baked pies according to your recipe (this is not the first time), there is simply no time to make a photo ... I bring gratitude from the whole family and the low bias for the yummy, we really like these. Help yourself

And they are excellent in appearance. Perfect. Did you do anything else from this test?

Thank you for the praise I didn’t do anything else from this dough, only pies, but with different fillings. All are very tasty ... I'm just just learning how to do it all, so I haven't learned how to create gagging yet. Everything is strictly according to the recipe ... So my husband says that I overcame such fear in myself, I was very afraid of yeast dough and cook jellied meat, and now, thanks to this site, I learned how to cook only yeast pies, and jellied meat is true only in a slow cooker but cooked by me ear ... I can't believe THANK YOU ALL

Thank you so much, Chuchelka!
Your wonderful recipe defeated my chronic fear of yeast dough. This is the first dough that has been worked with without any problems and fears. And the result was also very, very pleased. A child (8 years old) only passed on the fourth pie. And he also bungled me with his own hands a victory cup made of paper with the inscription "Mama Golden Hands".
There is no limit to my gratitude!

Here are a few things I photographed:

[Lady isabel]

Lady isabel

One has only to start. At first it seems like a Chinese letter, then you will do it with your eyes closed, believe me. Theory will be supported by practice and things will go. It's just a matter of experience and skill. The main thing is not to be afraid. Even if something did not work out - do not be afraid or upset. I also found a binomial for Newton.

Your pies prove that it is not the gods who make pots. I would never say that the pies are made by a beginner.

I have already baked these pies for the 3rd or 4th time. Vkuuusno! Yesterday I photographed (sorry, for the quality of the photo)

Very tasty thank you. It turned out 20 pieces from half the norm

Hello everyone. So I joined the glorious tribe of bakers. My name is Olga. Almost a month ago I bought a Panasonic 255 bread maker and a multicooker from the same company. I’m so happy! I bake bread all the time. Almost every day. True, so far only white. I have not yet bought rye flour and all kinds of flour. I've already made pizza.
Your pies are perfect right away. The dough was made 2 times in a bread maker. That is, I baked pies twice, two portions of dough in a bread maker. The first time from fresh cabbage, and today from sauerkraut. I have three men, they love pastries and everything flies away with a bang.
Thank you very much for the recipe.

Three more pastry makers .. The glorious tribe of magnificent housewives is increasing every day ...

For the third time, my pies end with rolls in cream ...: red: I'm making dough and guests come. There is no time to stew the filling, sculpt pies (the guests need to be entertained with conversations), so I quickly draw the rolls (this is a matter of 10 minutes) and fill it with cream. But I solemnly promise to join you back.

[Scarecrow]

Scarecrow, thank you so much for the recipe
Yesterday I put this dough on live yeast, by the way, my oven perfectly kneaded the whole recipe for a kilo of flour ... But the amount of dough after lifting me almost "killed")))) I put it on the rise in a five-liter pan, so I the lid from this pan was raised by 7 cm !!!!! In short, I got thirty pies, and even a whole pie (well, I'm tired of sculpting with pies at the end), and so it would definitely be 15 more pieces ... So I think this is the norm, or live yeast gave such an effect
But the dough is very tasty and airy, thanks again

Gee-gee ...

This is the norm, it really climbs like that. All the more so as I melt it in warmth (in a warm oven). Yes, there is a lot of dough. I have 30 pieces of normal such non-sizeable pies. Two baking sheets such as in the photo in the first post.

If you get bored of sculpting pies, end with buns or rolls in cream. Much faster and no less tasty. I always do this, but not because of a good life, but because the filling with the dough is not always proportional in quantity.

Duc and my pies turned out to be not small, two poured just 15 pieces each, and there was just one more time left, so I zababahala pie from all the remaining dough and filling))

Once again I was baking pies. I have two problems: the ratio of filling to dough, and always burnt fingers (well, I forget that everything is hot in the oven). Bottom line: 11 pies with slab marmalade (this time it was apple, but somehow it crawled out all wrong, which was never the case with berry), 11 with chicken and mushrooms, and then complete improvisation, 4 with sausage, 2 with toffee and 2 with cheese. The cheese and toffee are from curiosity. And half of the work was done by the injured one.
A question for connoisseurs: it takes me about 850-900 grams. flour, and the dough before adding butter is very elastic, it can be put less, in the recipe in the picture it is soft. How to be?

I take flour strictly according to the recipe. But since I add 100 g of sourdough, I subtract 50 g of flour and milk from the recipe. I can't get cool, rather the opposite. Moreover, at the end you add a lot of fat, so the dough becomes more liquid and plastic.

Lovely craftswomen, please help!

I have a built-in oven with a Boshevskaya microwave oven, a small one with a round spinning pan-base and two grates - low and high. Maybe someone has an analogue. I just can’t switch to “you” with her, I think I’ve already tried everything, only that I didn’t drink “for brudeschaft”. The bottom, and especially the top, burns, the filling inside is ready, even if you put raw meat, and the dough is not baked.

Help with advice !!!! I really want human pies!

I take flour strictly according to the recipe. But since I add 100 g of sourdough, I subtract 50 g of flour and milk from the recipe. I can't get cool, rather the opposite.Moreover, at the end you add a lot of fat, so the dough becomes more liquid and plastic.

I do not use sourdough, the pies are delicious, but maybe it will be even tastier if I understand why I have this?

Carcass cabbage for pies filling in a small amount of milk.
I add quite a bit of carrots and parsley + dill,
pepper, salt, butter.
The taste of the filling is excellent.

[Scarecrow]

Scarecrow
Every time I admire and thank you for the recipe for the dough in Cabbage Pies!
Today on this test baked Pies - manti with potatoes and mushrooms. She put the dough on French sourdough. It turned out amazing!
It is very pleasant to work with him: the dough is airy, does not stick to the hands, "squeaks" Universal and wonderful! Thanks for the recipe. Good day to you!

🔗

Help yourself, please!

A question for connoisseurs: it takes me about 850-900 grams. flour, and the dough before adding butter is very elastic, it can be put less, in the recipe in the picture it is soft. How to be?

It is already soft with fats. You, in fact, add another 200 g of liquid to the dough (melted butter). If before adding it is already soft, then later (after adding fat) it will be impossible to work with it at all, it will begin to creep. That's right, the dough should be elastic, harsh.

[lana7386]

lana7386

Eat healthy.
Why manty? They are baked goods. Or are there baked manti?

Expensive Scarecrow and Pakat
I did not confuse anything, I know perfectly well and manti and samsu
This is a generic recipe for one family, more than 70 years old. Great-great-grandmother decided to make pies with potatoes and mushrooms in the classic form of mantas, and that's how it went.
Scarecrow
Your dough is so fluffy, but I don't like to roughly shape the dough, twist it, etc., I handle it gently ... As a result, the shape of the mantas is poorly visible in the rolls, yes, and we take pictures with a mobile phone. So I misled you, unwillingly

To be honest, I am not familiar with either manty or samsa, and therefore I ask all sorts of stupid questions. I don't even really know what the classic form of the manti is, and therefore I wouldn't have seen it anyway.

Now I understand - these are baked pies that borrowed the shape from the manti, therefore they are called manti in the family.

Looks very tasty. Especially with sesame sprinkles.

I really like this recipe for pies. But a huge amount of yeast stops cooking. Or maybe this is what it is for? I have been baking pies with cabbage according to the same recipe for ten years, but I put 25 grams of yeast on 1 kg of flour (pressed, that is, fresh) and wonderful pies turn out and fit well and the dough is sweet, what's the difference. Why put so much yeast?

Something I overlooked this question. On reflection, I came to the conclusion that a decent amount of yeast is put in for a quick rise in the dough. This dough has a large amount of muffin in the form of fats, which inhibit the work of the yeast, just one rise for an hour and immediately cutting. Usually the dough for pies is fermented for several hours with two kneading. There you can get by with much less yeast.

Scarecrow, thank you so much for this recipe !!!
My relationship with the dough never worked out, so I tried to carry out my experiments when my husband was fishing: if it didn't work out, go straight to the trash.
But here such a MIRACLE, and not the dough turned out, just no words - light airy, does not stick to your hands.
I cooked half a portion in HP, it turned out 18 pies - ruddy, fragrant. So interesting: I put small ones in the oven, I thought there would be mini-pies. And when baking began, they grew 1.5 times. Prepared instantly - in 10 minutes.
Once again, many thanks from our whole family - my husband also really liked it - I lost 7 pieces at a time (with a sick liver). He said: "I don’t bake anymore, otherwise I can’t resist, it’s delicious, and then the liver sends greetings all night."
I took 5 pieces to a neighbor. - for trial. Today we have a master class on your test.
+1

I will try to take a picture. A 5 pcs. took it - looked at what cool pies they turned out - put another portion of the dough + still the cabbage remained. So my husband and I would have had to eat more than 20 pieces for a long time + I also made a pie with carrots. In short, we won't get through the door soon. Thanks again.
I do not know where + to put with gratitude.

Dear Chuchelka, thank you very much for the recipe. Catch gratitude from our entire family and from me personally! Today I baked pies with cabbage according to your recipe (today I have an acquaintance with the mother of my beloved) While the handsome men are waiting in the wings, there is not long left ... I hope that I will show myself from the best economic side and the mother-in-law will be calm for the full stomach of her son! (and all thanks to you!)

And here my pies are ripe, in the heat of the heat.

Thank you Chuchelka for the recipe !!!!!

Yes ... the recipe is great!
Now we only bake pies and pies and buns on it. Everything is scattered with a bang.
Thank you!

Everyone is in great health. Do not forget that this dough can be used not only for pies.

Scarecrow, thank you very much for the recipe! : flowers: The lightest dough, the highest class pies. The husband ate 6 pieces, and for him this is an unprecedented business. He is a supporter of a more ascetic diet. I was surprised at the shape of the pies. I got used to the elongated shape for many years. I also made it with lingonberry jam. Mmmm From 1 kg of flour I made 40 pies with cabbage and 12 sweet ones.

And I and my thanks for the dough and MK for forming pies. Made with lungs and 3 pieces with an apple with sugar and cinnamon. Delicious. In the next. once I will do it with something sweet

Health. Do not forget that you do not need to put the egg in the dough at all. The presence of eggs in the dough affects the rate of staling of baked goods. We already have few eggs (1 piece per 1 kg of flour), but it can also be safely excluded.
With eggs, the dough hardens faster, without it - slower. The more eggs - the faster the baked goods lose their softness and begin to tint when cutting / nibbling.

There is some complicated mechanism, I read it. In fact, egg yolk, which is rich in lecithin, binds moisture and should, in theory, keep the bread fresh longer (roughly speaking, keep it in water). But the process of staling is not directly the drying out of bread (loss of water), but somehow everything is more complicated there. In general, it has been experimentally established by many housewives that the presence of eggs in the dough (at least in its entirety - yolk and white) - accelerates staling.

My cabbage pies combine two themes of Scarecrow at once: the form is borrowed from one, and the content from the other. But since we were taught at school that the content is primary, the feedback is rightfully located in this topic. In any case, thank you Chuchelka for the excellent recipes and the ability to maintain a good mood on the forum P.S. in fact, this is kulebyaka with cabbage according to the recipe from this topic

Well, gorgeous!

I understand that this is a kalebyaka with cabbage a la braid with trout? All ingenious is simple. And I didn’t think of it!

Goodnight!!! I baked pies today. The dough is delicious !!! Thank you so much!!! But I got them thin, that is, as if transparent from above. Maybe you added butter late to the bread maker or rolled it out thinly? They also didn’t turn brown and remained white, although I did everything according to your recipe. Can I increase the temperature when baking and put it on the top shelf in the oven? Everyone has such beautiful pies, but it seemed to me that they rose and then settled, because the top cap of the pie is thin!
And also, tell me, please. 50 gr. vegetable oil = 50 ml. vegetable oil (in a measuring cup). I have a problem with that. Started adding to the dough and took my doubts. I decided to try baking again tomorrow, it's very interesting how it will turn out. But I will already do everything for 1 kg.

Yanochka, I baked for 1 kg of flour and 0.5 kg. Result. Roll out very lightly (a couple of times with a rolling pin slightly) - the pies will turn out to be lush.To measure oil in ml or g for this recipe, I think, is not so essential. And, in general, do everything according to Chuchelka, it will work out. Here are my pies (already baked with cabbage, meat and sweet ones with lingonberry jam:

I baked Chuchelka's pies for the New Year. Only 200 ml of milk was replaced by 200 ml of decoction from beans. (In the Bulgarian "Book of a Good Housewife" 1956, wherever they put beans. And in pies and cakes. So I decided to try) And the result pleased me. It fit just fine. The last pies were finished on January 5th. As fresh as yesterday. The beans do not taste

50 gr. vegetable oil = 50 ml. vegetable oil (in a measuring cup).

No, not equal. I can't measure it, I'm out of oil)))

[Panevg1943]

Panevg1943

What gorgeous, just "toys"!

Yanochka

Rast. ml oils are not equal to grams. Only water has "ideal", its reference density and grams are equal to ml. For oil, 50g is 60 ml.

Firstly, they are probably thinly rolled out. The dough should be rolled out into a flat cake approximately 0.8-1 cm thick. Secondly, something tells me that you kneaded by hand. Non-browning pies with so much baking are either a problem in the oven temperature, or poorly kneaded dough, where vegetable oil remains a film on the pies, and it does not allow the baked goods to brown for a very long time.

[Panevg1943]

Panevg1943
What gorgeous, just "toys"!

To a good teacher from a grateful student!

[Scarecrow]

Scarecrow, thank you very much for your answer. Here, I was waiting for an answer from you. I kneaded in a bread maker, but apparently I added butter late and it didn't mix well with the dough.
Even my husband was already interested in why the pies did not turn out like in your photo.
Now I will go, taking into account my mistakes, to bake pies. Today I will make a full portion so as not to make a mistake. Then I will report on how it turned out.

And preheat the oven not to the temperature in the recipe, but maybe 20 degrees. When you open and place the baking sheet, it will fall exactly to the one you need.

[Scarecrow]

Scarecrow, but to prevent this from happening, I have a pizza stone in the oven. It evens out the temperature in the oven, it heats up longer, cools down longer, is more inert, discoveries are not so terrible for it ...
Over time, I will buy a second stone, one will be at the top of the oven, the other at the bottom, and everything will be baked between them, like in a brick oven ...

And I have two cast-iron pans. Be-be-be ...

Here with them does not fall much. At the very same 20 degrees and quickly returns to normal. And if without them, it will collapse by all.

Everyone, in their own way, is going crazy ...
Metal evens out well too, but it heats up faster and cools faster ...

[Scarecrow,]

Scarecrow, thank you very much!!! I did it !!! Delicious pies !!!
I can't add a photo

Thanks for the recipe to the author !!!
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