Cabbage pies

[Scarecrow]

Scarecrow!
brought a big human thanks))
The first time I made pies, I thought it wouldn’t work out - for me it’s like aerobatics))
It turned out great!


But only ... out of half a portion, I got 24
Strictly by order, I made them smaller than I wanted)) Then I counted - you get a full bookmark for 30 pieces, that is, I should have got 15?

Thanks for the recipe !!! I never ate such delicious food and in general did not know how to bake pies - but here everything worked out the first time

[Scarecrow]

Scarecrow, accept my thanks and deep bow

Scarecrow! No, mom's bread does not burn! Before, when I went to visit her, I baked bread for a present in cotton, my mother really likes it! And now .... she refuses ... !!! He says that now "you yourself with a mustache!" The dough fits in the mold almost to the edge of the mold - and then - in the oven! Well BREAD IS JUST A MIRACLE !!!

I made pies for the second time. brought the addition.
If (when) butter is added to the dough in the bread maker, it splashes terribly. Last time I was tortured to wash everything. This was the only minus of the recipe that I noted, of course, not critical, but rather inconvenient.
This time:
a) the oil was heated not to liquid, but to soft,
b) added Pelmeni to the stove after the end of the first program (she turned it off 5 minutes earlier), put it back on, turned it off after 10 minutes - it was perfectly mixed,
and
c) the best part)) after adding butter, the bread maker was simply covered with foil. Some of the girls talked about this earlier, it seems, when making jam.
Bottom line: all the butter is in the dough, the walls and lid are clean

Girls, tell me please, if you use fresh apples for the filling of pies, they need to be processed somehow beforehand, well, except what to wash, peel, cut? Or can you just mix fresh with sugar and go?

I made crumb with fresh ones, I just cut it smaller and a little sugar turns out delicious.

[tanya1962]

tanya1962
Thank you! Doesn't the dough get wet inside from the released juice? Was sugar added or was it good without it?

Crumbling the sand, adding a little brown, the juice from the pies did not flow out, I always have a problem when I do it with pre-stewed apples, they certainly flow out, but with such they do not.

Just baked pies, they look amazing! And the smell! .... I am sure that the taste will be no worse. Thanks for the recipe !!!

I've baked pies from this dough 10 times already Thank you very much for the recipe and inspiration! Eating pies faint from delicious dough

[Scarecrow]

Scarecrow, Your pies are gaining popularity .. I posted a photo of my pies according to this recipe (with a link here), it was just a sensation. I think you are not against such advertising?

[Scarecrow]

Scarecrow
And today I again baked your pies, here:



Made from 1 kg. flour, it turned out 36 pcs. far from small pies, something I gave a blunder today, although ... half of my eaters have already crumbled, I think the second half will be "finished off" tomorrow! Natusya, thank you very much! Lately I have been baking pies only according to your recipe, for some reason my eaters do not want others ...

Well, yes, I usually get 30 of them, too, quite rather big. It's just that I have some men in my house who will eat them together with a baking sheet, and there you won't really get by with small ones.

It will be very pleasant if the recipe takes root and is reproduced at least sometimes. I have got accustomed someone's recipes, which turned out to be completely for me. Ie.when you feel reluctant to try other recipes for this dish, and if you sometimes try something different, it always seems not right. This was the case with ciabatta, with rye bread with kefir (yogurt), etc.

And where did you miss?

Scarecrow, and I thank you, I baked yesterday .... just super !!!!
We liked both the dough and the sculpting process !!!

Scarecrow! Thank you so much for the recipe for the pies. Finally I made them. The first time I got real pies, and a normal shape. Which I didn't expect from myself.
Show which I can’t just for one reason, well, I don’t know how to take photographs and insert them into the computer. I am with the computer "YOU". And my son doesn't want to teach me
Thank you - it's just CLASS !!!

Girls (and of course, boys who are in our company) !!! I want to share with you my mom's advice on fruit pies, it might come in handy! When mom bakes pies with fruits, she first puts a little semolina on the cake, and then the filling, so the semolina will absorb excess moisture and the pies will not be "wet"! Try it !!! The semolina is completely inaudible in the pies, as if it is not there at all! Checked !!!

Delicious pies! I made a half portion in HP, as a filling - eggs and onions (filling was enough for 14 pcs.) And apples with sugar and cinnamon for the remaining dough (2 pcs.)
Fast, easy, tasteful !!!
Thank you Chuchelka huge

[Scarecrow]

I made these pies yesterday. The dough is simply gorgeous, really, tender, plastic, does not stick to the cutting board even without flour, but the pies are sealed as needed! Thank you, Scarecrow!!!

But the oven let me down. I used to sin on myself that maybe I was doing the dough somehow wrong. But with such a wonderful test, it still didn't work out very well. My oven bakes the bottom more than the top. True, it's still tasty, but the view is not the same. Therefore, without a photo. Now I am seriously thinking about buying an electric stove.

Move the baking sheet to a higher position. Or put another one under the baking sheet so that the heat does not skim directly on the "bottom" of the pies. While it is quite possible to get out with such an oven ... Our mothers baked this way.

Scarecrow! So I finally made these wonderful pies! Thank you so much for the recipe and master class!
When my daughter found out that pies with cabbage, she was very dissatisfied (she does not like them). As a result, I ate three pieces at once, said that I liked it! To still bake!

My oven bakes the bottom more than the top

In my gas oven, the same problem. I put a small cup (iron) with water on the top shelf and down.
Here is a cool one in the country - electric, with convection (be sure to buy with convection !!!) - I love it.

Scarecrow, the dough is simply gorgeous, delicious and tender !!! Thank you very much!!!
For the master class on the formation of pies, a separate BIG thanks. For a long time I wanted to achieve such beauty and deliciousness. Now when I make pies in the oven, I will always remember you with gratitude

[Scarecrow]

I made these pies yesterday. The dough is simply gorgeous, really, tender, plastic, does not stick to the cutting board even without flour, but the pies are sealed as needed! Thank you, Scarecrow!!!

But the oven let me down. I used to sin on myself that maybe I was doing the dough somehow wrong. But with such a wonderful test, it still didn't work out very well. My oven bakes the bottom more than the top. True, it's still tasty, but the view is not the same. Therefore, without a photo. Now I am seriously thinking about buying an electric stove.

I already wrote in another topic that several bricks should be put on the bottom of such a wonderful oven, and the baking will become even. Not a Russian oven, but still ...

Scarecrow, you need to know a good recipe and be able to shape the pies ... I've already tried 5 recipes and started to think that my oven bakes incorrectly And I couldn't even imagine how to give a shape, I did the same as for fried ... ugly turned out

what does a normal person do when they have a free day?
That's right, resting. And not normal - bakes pies from Scarecrow

And I made pies on Saturday, and today my husband ordered a pie from the same dough With cabbage, eggs and herbs ...
here he is 🔗

[Scarecrow]

Oh, I'm not alone today, it turns out I'm jumping with pies))

I put half the portion into the bread maker. Made the filling (cabbage and apples - separately)). Made the first portion. I realized that there was a lot of filling left ... I put the second one))
In general, I now have pies - heaps. But, I sense, this is not for long ...

Scarecrow, well, just great pies are obtained

MargoL, for sure not for a long time on Saturday, I also made half a portion in HP twice on Saturday, yesterday I finished the painfully delicious dough

I went and weighed 1 tsp. yeast. It turned out really 4 grams! And if you measure with spoons, then in an 11 gram pack 3 tsp. and 3 / 4h. l. So figure it out.

In my opinion, there is still a more accurate measurement in this case - by volume, that is, with spoons, I can not doubt it. But in my scales .... I do not weigh in pharmacies, but on electronic ones with an error of 1 gram. With such small product weights, this error is significant for weighing. It is enough to subtract 1 gram of error from the 4 obtained grams and we get 3 grams, which can easily fit into an 11 gram pack as 3 tsp. and 3/4.

Although, if the dough still turns out great, then it doesn't matter at all ...

I, too, spent the weekend with cabbage pies. Great recipe !!!
I knead the dough in a bread maker in half the volume. With yeast, I wondered how much to put. Weighing such small volumes did not work. In the end, I put in 2 teaspoons, and everything seemed to work out. The pies are super. I'm just wondering if the recipe for this dough can be used for meat pies. The dough turns out to be quite sweet, it is normal for cabbage and sweet pies, but for meat you probably need to reduce sugar. But won't this worsen the quality of the test?

The amount of sugar and the sweetness of the dough is not for everybody. I mean, everyone has different taste preferences. I put the same amount of sugar for pies with meat, I like sweet dough with meat fillings. Just like I love veal meatballs with lingonberry jam.

The sugar in the recipe ranges from 1/2 cup to 3/4 cup. Maybe try 1/2 cup if you put in more? The original sugar recipe had 1 whole glass! And it was too sweet for my taste. I reduced it to the specified amount, I did not notice any changes in the quality of the test. I think that you should not put less than 1/2 cup: there is a lot of baking, the dough needs to rise quickly and actively, and in the absence of a sufficient amount of sugar, the yeast will not have enough nutrition. It may turn out to be more "clogged".

[Scarecrow, thank you so much for the recipe !!!]

Finally, the turn came to this dough recipe. True, not with cabbage (well, we don't like it ...). Mixed half. I didn’t know how much sugar I poured in. Some of it was melted (from the pancakes), some of it was soft, and of vegetable origin. The gingerbread man seemed a little tough - I think, okay, I'll take a look after the butter. I put the oil to interfere, after 5 minutes I look under the towel - a mess. After 10 or 15 - the perfect dough, neither add nor subtract. Blinded 2 baking sheets of pies (29 pieces, spaced a little, set to bake. Eeeee ... And if I blinded the same 29 (30) pieces out of a full portion - what would the horses have turned out? Wow, they increased, they lay very freely - so part of the barrels stuck together.
I really liked the dough in the work of Vkuuuusnoooo

Scarecrow, thank you so much for the recipe !!!

Great recipe! Thank you very much! I have never made pies, but I have already done it twice according to this recipe. The family is delighted. and I'm even more)) The dough is excellent, not sticky, the next day the pies with it are soft, as if they recently pulled out of the oven.
Made with meat. I added whey instead of water and reduced the amount of sugar.

[Buns from the same test]

There were today pies with apples (Antonovka) and buns. Well, if everything is clear with the pies, then I advise you to try the buns.

In general, come and fly. The buns are all from the same pie dough and they are incomparable ...I usually make them not on purpose, but from leftovers, when the filling is not enough, and I almost always do not have enough. When debit and credit do not converge, you can only be glad that I am not an accountant ... So ... And you try not on purpose, but when you make pies. Draw buns out of a couple of pieces of dough for a test.

Buns from the same test:


Delicious, sweet and high in calories. I strongly (very strongly!) Recommend taking brown sugar for the buns. Melting from the heat of the oven, it acquires a hue and a note of caramel in taste. In general, these are two big differences.

The dough should be taken as much as for the pie. The newly molded bun should seem small to you, and the finished bun should be smaller than the classic (Moscow bun). This is done so that the bun is beautiful on the outside and completely finished on the inside, as the dough starts to burn quickly.

Take a piece of dough, roll it out, brush it with melted butter, sprinkle a teaspoon of brown sugar evenly and then shape the bun in the same way as a classic Moscow bun is formed - with a heart. Shown here
Well, in between times I'll write how I do apples for the filling in a simple way, in a lazy way. I cut the apples into cubes, sprinkle sugar on the rolled dough, put the apples and pinch. All. Be sure to put the seam down (sugar will be on top and "wet" all the apples). For the filling, it is advisable to take Antonovka and preferably stale, "starchy". Sugar with raw apples in the filling should never be combined in advance - they will give juice and it will be impossible to pinch them properly.

Scarecrow, the dough is just super universal today made donuts with garlic ... that's something !!!!!
They are just so sweet, but not greased with garlic, and hot ones are poured with a mixture of garlic, salt, oil and water. Very tasty! My husband is a connoisseur of donuts with garlic ... he liked it! said he hadn't eaten tastier yet :))))

🔗

[isin]

Seduced me isin donuts. I baked it yesterday too.
True, they turned out to be larger for me. Rather, how much fits in the pan. And from the piece of dough that was left, we got three tanned buns. After rolling out the dough, sprinkle with a mixture of sugar and cinnamon. The smell while the buns were baked was breathtaking.
Scarecrow, thank you so much for the delicious dough recipe!

[isin]

isin, Thank you!
Scarecrow , such a delicious dough that yesterday they never tasted donuts.
Today I decided to pamper my own buns.

[Zhivchik]

Zhivchik

What a stakhanovka! Cinnamon again? Favorite spice?
Although I myself baked buns from this dough for two days in a row ... The first day, half a portion (for one baking sheet). The second day, a friend came to visit, taking with her two of her children and another erring friend of the same common friend. In short, there are five muzzles in the house, which are pissed, played enough, jumped and, of course, want to eat. As soon as they put their noses on the threshold, I put the dough (from 1 kg of flour, as expected!). As soon as they got drunk, I fed them lunch and a little later drove fresh buns to crack at the table. We (me, my husband and girlfriend) four buns (they are always small in my size) managed to snatch something. The rest of the whole gang under two liters of milk crumpled at a time, leaving one lonely, bitten bun on the tray. ??? I didn't even have time to yell. I didn’t see her either, as they took her away after about 20 minutes ... Apparently, it dawned on someone that he hadn’t completely eaten ...

The next time you need to increase the portion for such a brother ... But Aunt Nata is now a best friend. She feeds with buns !!

[Zhivchik]

Zhivchik
What a stakhanovka! Cinnamon again? Favorite spice?

To beloved, duck no. I like to add it to apples. And yesterday I added to the buns for color and smell, my son liked it. So today I decided to do something to eat.

: flowers: Next time you need to increase the portion for such a brother ... But Aunt Nata is now the best friend. She feeds with buns !!

As for the portion, I had to do it in HP, and mix the butter with my hands. But what kind of dough was then "live".
And since my oven is small, I also put two bricks down so that the bottom does not burn (thanks to Tanya-Dachnitsa, she reminded me of the bricks), I baked half a portion of the dough with this in two passes.

Chuchelka, thank you so much for the recipe for the most delicious and beautiful pies! : flowers: The taste is divine and the look of the pies pleases the eye. It is a pity that there is not enough strength to stop, the hand continues to reach for the next pie. : :) It's not the first time I've baked and I can't get enough of the fact that I can now make such pies too!

I really like this recipe for pies. But a huge amount of yeast stops cooking. Or maybe this is what it is for? I've been baking pies with cabbage according to the same recipe for ten years now, 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?

I've been baking pies with cabbage according to the same recipe for ten years now, 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?

My mother has been baking pies for 50 years and always said that for 1 liter of liquid (milk, whey, kefir) you need 80 grams of pressed yeast. Her dough is healthy. That is, not only sweet, but also a lot of fats and eggs. And the dough stands for 5 hours with three batches.
And such pies do not stale for a week, that's for sure.
Maybe, according to your recipe, the dough is not so rich. Sugar is enough, but eggs and fats are less. This is why the dough fits well ..

My mother has been baking pies for 50 years and always said that for 1 liter of liquid (milk, whey, kefir) you need 80 grams of pressed yeast. Her dough is healthy. That is, not only sweet, but also a lot of fats and eggs. And the dough stands for 5 hours with three batches.
And such pies do not stale for a week, that's for sure.
Maybe, according to your recipe, the dough is not so rich. Sugar is enough, but eggs and fats are less. This is why the dough fits well ..

Girls. because you do it for that.
Let's take:
If the dough is made for 1 liter of liquid + a lot of eggs and butter, then at least 3 kg of flour is taken. This means that yeast is 75-80g.
Just 1 liter of liquid and 1 kg of flour are very different things that can only be compared relatively. Because each recipe has its own ingredients.

[Lyulёk]

Lyulёk, I do it, like in Chuchelki according to the recipe, but in Deva not quite.
According to Chuchelka's recipe (by the way, she also has enough muffin), I poured 2 kg of flour into a liter of liquid and, accordingly, 100 g of yeast (I put 80 g.)
And according to the Deva recipe for 2 kg of flour, you need 50 g of yeast. So I say that there may be less baking. That's all.

each recipe has its own ingredients.

Everything is correct.

[50]

I will give, literally, my dough recipe:
1 liter of milk
approx. 2 kg. flour
3 eggs (I lay 1 egg)
1.5 cups sugar
1.5 cups vegetable oil (I pour 1 cup)
salt
50 gram of live yeast (I put 45 grams of yeast)
Compare, in my recipe there is more baking, and this amount of yeast is enough to raise this dough. So why put so much yeast, after all, it's twice as much? It's not very useful, that's what I'm talking about.

Chuchelka, thank you very much! Thanks to your recipes, I baked pies for the first time in my life and, to my greatest surprise, they turned out !!! Very tasty pies and parents really liked it. I have a question ... Can you make a pie from this dough, for example a meat pie? Will it be baked?

Vitalia, I can answer, it will be baked! I made a pie with cabbage twice, and even posted a photo here. The dough is wonderful, it is suitable for everything :) I made donuts with garlic from it and for buns with cinnamon (thanks to Zhivchik :))
In short, the dough is universal

[Vitalia]

Vitalia

You are now a hostess with a capital letter - who knows how to bake pies. I'm as happy as you are!
isin has already answered the question, but I will briefly add - everything is possible! Everything will be baked. The people here even have white bread (I baked a bun from this bread and everything is OK.

[Scarecrow]

Scarecrow, thanks for the recipe! Ideally! I have long dreamed of baking such pies !!!!!!
p. from. I mixed half of the recipe in HP, all the ingredients as in the recipe (calculated in half), except that I did not pour 500, but 520 grams of flour (the tolerance, as you indicated in the recipe).

But then I sculpted the dough in my hands, it didn't stick, I didn't have to roll it out on flour ... THANKS !!!!!!!