Cabbage pies

Thank you very much for "learning" the pies turned out to be very tasty.

[Scarecrow]

Tomorrow in our family we are waiting for matchmakers, in addition to everything else, Chuchelka's pies will be served at the table, I think no one will refuse such deliciousness! Scarecrow, I got lost among your pies and sieches, got confused, did not thank you! Old age is not a joy.
Thank you very much for the delicious pies, I'll put the plus sign. Better late than never.
I baked it, everyone really liked it, thanks! And here is the photo:

Scarecrow, thanks for the pies !!! Great dough !!! I replaced butter with lard - delicious !!! Made with cottage cheese and herbs. Om-Nom-nom!!!

Scarecrow, thanks for the pies !!! Great dough !!! I replaced butter with lard - delicious !!! Made with cottage cheese and herbs. Om-Nom-nom!!!

Today for the second time it is found in a recipe for replacing butter with lard.
In Yugoslavian bread, they also replace lard. What is this, write, plz.

Lard - melted internal pork fat - is heated in a frying pan, poured into a dish hot and freezes.
The result is a white mass of pure fat.

On lard, delicious unsweetened pastries are obtained, although I have a whole book with a bunch of recipes for sweets baked on lard. I got half a pig a few months ago, so I heated it. Keeps perfectly in the refrigerator. And it is also very convenient for them to grease baking sheets. I personally bake vegetable oil in such a way that it cannot be torn off with my teeth, and the lard easily comes off (I have special baking sheets that do not need baking paper). Of course, I would never go to buy lard for baking, but since it happened, do not waste the good !!!
And the pies are gone.

My husband has already told me that immediately upon arrival from the sea we bake pies. Here, of course, it's delicious, but I really want the usual homemade pies with cabbage.
And they bake a lot with lard, you should not be afraid of this ingredient. For example, traditional English Christmas pudding (it is steamed and this is a dessert) is cooked with kidney fat. So nothing terrible will happen.

[Scarecrow]

Scarecrow , please tell me, can the dough stand not for an hour after kneading, but for a couple of hours? otherwise they all did not fit well at one time ..
and another question .. we have a gas oven, what level is it better to set so that the top is browned and the bottom has not yet burned?

Thank you for such a wonderful recipe !!! now i can bake pies !!

[kleopka]

kleopka, while there is no Chuchelka, I will allow myself to insert 5 kopecks. Of course, the dough can stand a little longer, but in such cases I send it to the refrigerator (then it does not oxyderate, but just comes a little slower).
The oven (in my opinion) is optimal somewhere in the middle (in any oven). If the top is hotter, then lower it lower, and if it fries from below, then raise it a little higher and you can put an empty baking sheet (my friend fills it with sand)

Our people are responsive. I could not answer the questions, I was on vacation, but even without me they helped and prompted.

And instead of a bowl of water, it's better to let the steam in. Splash boiling water onto the surface that was heated with the oven immediately after loading the products. You don't need much, about a glass. This is the best option.

Thank you so much for the amazing dough recipe! Finally, I now have a recipe for an amazing dough for baked pies, but that was only for fried, and it is simply disgusting when baked

I also want to say thank you to Chuchelka for the recipe for the pies.Today I treated the employees to pies (with cabbage and lingonberries) according to your recipe, everyone was satisfied, and one of the employees asked for her grandson and already phoned that he really liked the pies. Tomorrow they promised to come with notebooks, write down the recipe.
Thank you very much again, God bless you. And by the way to say "hiccup" YOU should already continuously.

[Scarecrow]

Scarecrow, Tusya, another THANKS for the wonderful dough !!! : flowers: Pies from it have already become my "signature recipe"! Invariably fly away with a bang !!!

[scarecrow,]

scarecrow, thank you again for the dough recipe. how many recipes I have tried for buns, so many do not live ... everything was not that ... not what I wanted ... but I wanted the buns to be high, airy and the dough to go off in layers ... and now IT'S MIRACLE !!! !!! .... finally it worked ... only, it seems, by chance ... in the photo
you can't see what they were like in life:



but what happened to me is this. the dough was kneaded for about 9 hours. I usually heat the oil and, as expected, mix in at the end. but this time my mother was too lazy (I wanted to sleep), and the butter was sooo soft. I took it and mixed it like this .. put it in the oven. it rose slowly (for me).
Well, I decided that it would be just until morning ... and went to sleep peacefully. in the morning I take out a bowl of dough, and the dough stands over the bowl in a cloud. and as she began to pull out, so it settled. overexposed - yes? but the dough was something ... liquid and airy ... and the buns came out just as tender .. finally ...
Now I want to ask, what to do? the dough seems to be fermented, and the buns are excellent ...?

Scarecrow, super pies! I finally found my recipe! Thank you.
Only instead of regular milk I added ghee, I read the recipe incorrectly (warm = ghee)

[barbarita]

Health to all piemakers!

barbarita

but, probably, almost savory? The yeast ate all the sugar (there is a lot of sugar). Fat and milk held back their work, so by morning everything worked out quite fine.

Zhuzha

I think. that they never suffered from baked milk. I really love baked milk. In milk, cottage cheese, fermented baked milk.

[Scarecrow]

expensive Scarecrow exactly! I forgot to say that the buns were almost not sweet. and vanilla was not felt. so now I will add more sugar and vanilla. here it is, experience.
wah, scarecrow, you are a real master !!!! I respect !!!!

Thank you thank you thank you!!

Thank you, Chuchelka, for the recipe for pies !!! Delicious turned out, tender, soft. True, as you wrote, the bread maker sprinkles great when you add fat. I covered the bucket with a foil lid after each oil addition. Everything turned out SUPER !! Thank you!

[Scarecrow]

Scarecrow, Tusenkaaa !!! Sorry Sorry sorry!!! Bigger hat than me - the Earth did not wear !!! After all, since I tried this recipe, other recipes for pie dough have ceased to exist for me, but THANKS - I still have not bothered to say ... PI-PI-PI !!! I use this dough "in the tail and in the mane" - for pies with any fillings, these were with apples



Well, take two plus signs as payment for the fine !!!

[Gasha]

Gasha, it is extremely pleasant to hear praise from such a baking master as you. Even without any "pee-pee-pee" ...

I'll bake something today too ...

Rimma71

Great health. Try adding butter softened rather than liquid. Then it does not splash.

Scarecrow! Thanks again for the recipe. This time I was baking rhubarb pies! Yummy is still the same!
here is my report, the photo is certainly not very ..., but considering that the first hour of the night and I only took a camera down for 2 weeks ...

[Scarecrow]

Eh, I love Scarecrow for the fact that she is a kind and generous tovarisch Gave a recipe for such a wonderful dough for all times, did not hide anything, did not conceal, as some matrons sometimes do - they will cook a piece, and upon request, will you give a recipe? - they roll their eyes meaningfully and proclaim - a family secret, they say ... a secret of the company. Ugh, you just entered!

Here I am once again with pies - more precisely with three. Ossetian thin pies, but the dough, of course, from Scarecrows. Guys, try it - it's so delicious! And more. For a little time and effort. Filling - cheese (what was in the house - cottage cheese, feta cheese, processed cheese) + greens (what is available - dill, parsley, green onions) + beet tops are always desirable. For her, two words separately - I thought pure garbage, we're not pigs. But, damn it, what an amazing taste it gives! ... but I only had to try it once. The relish of these pies is in a large amount of filling with a minimum of dough (almost dietary. Gee-gee). This time I put sugar a little less than half a glass, did not grease it with water and an egg before baking, only butter after. The pies were so ruddy enough (the latter was almost vegetating). Original recipe You are a good guy Scarecrow,! A hammer!

[Scarecrow]

Scarecrow today and I got to your pies ... I never had such neat pies ... you can talk endlessly about the taste and this is from my husband

Thank you Schochelka! Great recipe for pies !! (y) I put cherries and poppy seeds instead of cabbage. My husband, seeing my pies, said we would not accept guests !!! And he ate everything himself !!!

Thank you Chechelka for the recipe for delicious pies. : flowers: The dough after adding fats is so soft, plastic, it's a pleasure to work with it! Baked with cabbage, plans to try with meat. Here is the report, but not so tanned

[Scarecrow]

Scarecrow Thank you so much for such a wonderful recipe !!! With the advent of the bread machine, we solved many problems, especially with kneading the dough, I really don't like this business, and for some reason it did not work out many times. Having seen your recipe for pies, and even so many reviews, I could not resist and went to put the dough. The result is delicious pies, the dough is a pleasure! I did exactly half of the recipe, threw it into the bread maker, did not add anything, and the bun formed itself the first time, just a miracle)))) It turned out 15 pieces, I did it with cabbage and onions. The pies are all as on a selection, even and tanned, yum, yum ... Once again we bring you our gratitude and we take your recipe as the basis for the pies! Unfortunately, I didn't have time to take a photo, they shot everything in 10 minutes.

[Fealo4ka]

Fealo4ka

Very beautiful, similar to the cakes. And normally tanned. They just lay close to each other.
Strekozka

Well, finally, one of the half portions got 15 pies like mine, and not three hundred, like everyone else. And then I was all worried, what kind of hands I have, sharpened under pies-bast shoes ...
Health to all yours!

[Scarecrow,]

Scarecrow, I did it on the advice l.olegovna (for which she and thanks!) Here is a quote: a little advice on how to make the pies the same size: divide the resulting dough into 2 equal pieces, then each piece again in half, and also twice (2, 4, 8, 16). This makes 16 perfectly identical dough pieces. And if you put about the same amount of filling in them with a spoon, then all the pies will turn out like twin brothers.

This way I got 15 true, not 16 pieces.

Apparently, she began to divide the dough not quite evenly, therefore, the last pie had to be divided by 2, but then it would have turned out small, I made 1, but large I already go think, can still put the dough, stops the thought that it is infectious and should be held myself, and then how these pies will grow

Today I baked with plums. Neighbor. I have a condender in the kitchen, so I "bank". Like ... This is a bomb recipe ... And what is the phrase: "I don't get such beautiful pies ..." I proudly accepted the compliment, but did not decipher it ...

[Scarecrow!]

Scarecrow! I gave the recipe for your pies to mom, so she made them too, look:






Help yourself, my mom bakes a lot and always treats everyone!

The pies are just wonderful. And what a pleasure it is to make them!



Natusya ... kiss-hug

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 ..

Darling, this is how it always happens ... We sculpt and remember ...Forgive us if you hiccup often ...

Hiccups, but it's not that scary.

The day before yesterday I made rolls for a child for school from this dough. Enough for 2 days. He grabbed them at home. All. With kefir. They are sweet, what children love.

While she was in the hospital, she advertised and all the women in the ward wrote down the recipe for "Chuchelka's cabbage pies."
And I returned home - on the second day I already baked these miracles - pies, at least with one hand I sculpted somehow, but they turned out to be wonderful anyway. Well, I have a stove, and it kneaded the dough properly!
Just last night, my husband remembered them and said, “I always get heartburn from pies and pies, but I can crack Chuchelka’s pies every day - and even if only henna!

And today I opened a new school-pie season. I tried for the children. She made pies from half, and made a roll from the other, no roll. The filling was apples. Delicious.




Thanks again for the recipe - it's the best.

Girls, I figured out how not to spill the butter. I do not warm it at all and do not soften it. I take the pack out of the refrigerator and cut it straight into the HP bucket into slices / cubes. The dough is warm (especially if you heated the milk), the butter instantly softens and begins to interfere with the dough. I tried it three times already - everything is OK. No splashes and no problems.

[Scarecrow]

Scarecrow,

Girls, I figured out how not to spill the butter. .... No splashes and no problems.

Natasha, I just thought of something, probably because o5 baked these pies today - and the vegetable will still splash. Maybe add it right away, that is, first?
But in other way

Fats are added at the very end!

By the way, I had very little butter at home today, only 25g (I always cook half a portion), but still wonderful pies turned out !!

Much less vegetable is added. But almost a pack of creamy, melted and plus vegetable - a lot of liquid was obtained.

[Scarecrow]

Scarecrow,
Well, yes - there was a lot of liquid. I didn’t heat the cream one today either - it’s much more convenient. But in no way, despite the already repeated preparation, I can not master so that the pies are the same

About mixing in the oil: so as not to splash, I hold the dough - I press it slightly on top with a silicone spatula, the oil intervenes much faster and there is no splashing.
This time, the pies can be called "based on the Chuchelka pies": instead of milk - potato broth, and there was only vegetable oil. All the same, the pies came out light, airy and the dough was molded perfectly, it was not smeared. I still don't want to turn on the oven, so I baked in a micron on convection on a round silicone mold



sorry for the big picture, the radical is buggy, the preview is not inserted ...

Chegoy - he doesn't bake pies here, but in vain! Vkuuusny ...
Thank you, Chuchelka!

[Scarecrow]

And yesterday I made these pies, but I didn't expose the photo on purpose, so that Scarecrow she didn't laugh at me:

Rusya, you make photocopies of pastry! They are the same on all photos.

Natasha, well, you know what they are at me. Tasty!!!

Chegoy - he doesn't bake pies here, but in vain! Vkuuus ...

Why are we baking, only we don't have time to exhibit, something the computer hangs like that, I'm afraid it won't die at all





This time I had pies with cabbage, with potatoes and sausages in Chuchelka's dough, everyone was delighted with the pies, they liked the sausages too, although my husband said that the pies are much tastier, since the sausages interrupt the awesome taste of the dough, I don't know, I bought the most expensive and, in my opinion, good, although where are they now, the good ones?

I bake pies often, but only recently I saw the original formation of a pie, I tried it right there, thanks for teaching, everything turned out very beautifully, nothing crawled or cracked during baking!

[Scarecrow]

I am in a hurry with my BIG THANKS!
Yesterday I made pies without departing from the master class.
With two fillings: 1.stewed cabbage with tomatoes,
2. cottage cheese.
What to say? I couldn’t make such air cakes ANYTHING! But the most important thing for me is that all the pies did not stick together into one big pie!
SUPER! SUPER! SUPER!
Thank you Scarecrow!

Well, here I am again with my report, the next Chuchelkin MASTERPIECE in my performance:
these are they before going into the oven,

and this is already out of the oven!

And this is a closer look:


This time again I made 2 types: with cabbage + egg and with potatoes with fried onions. It turned out not that fluffy, but airy !!! The husband is delighted !!! A full serving made 42 pies (2 trays)! CHUCHELKA, THANKS TO YOU, THE VERY MUCH !!!!!
Yes, I almost forgot: I am now with scales, and since I never get pies of the same size, I divided the dough into pieces using scales (40 g per 1 pie)! How!

The last time I made Chuchelka's pies with apples, it's yummy !!!!! I like this dough very much, it remains soft for a long time. Only apples juice was put on a baking sheet. Perhaps it was necessary to add semolina or starch to them?
Scarecrow, thank you huge, SUPER pies!

If Schochelka doesn't mind
I bake with apples all the time (gee, but never with cabbage). two options: 1. a spoonful of grated apples, sugar, close up. 2. Rub the apples, put in a saucepan and boil a little. They won't have time to give too much juice, and some will evaporate, but they will "sit down" - they will fit more into the pie! spoon of this undercooked jam, spoon of sugar, close up. You don't need any semolina or starch, just close it up very carefully, you can even double seam (like on bed linen, seams on shirts).

And last night I did it with plums, the juice also leaked out, but the taste of the pies, I think, did not suffer from this