Cabbage pies

Now I will definitely have to, because with the advent of the bread machine and this recipe I love them !!!
And more n-th number from 45 pages of this topic

I'm new here, I accidentally saw your recipe for pies, I liked it, and I also read reviews (46 !!!), I'm going to bake !!!

I'm new here, I accidentally saw your recipe for pies, I liked it, and I also read reviews (46 !!!), I'm going to bake !!!

You will not regret it, I guarantee.

Thank you, Chuchelka!
For a long time I was looking for a recipe for pies, and so that the dough was certainly kneaded in a bread maker. Found and baked! The dough is luxurious! It even seemed that it was better than the store one)) We sculpted together with the child, she was 5.5 years old)) We tried very hard)
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It even seemed that it was better than the store one))

Is this a joke ?!

joke-joke))
thanks again!!!!

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Hello, there are 23 minutes left before removing the dough from the oven, but it did not rise in any way (((((((((how to save it? how? and why this could happen ?? I am doing something like this for the first time. Thank you.

Most likely it is the yeast or the too hot milk that killed them. Or the oven is too hot. If your kitchen is warm, you don't have to turn on the oven. In the summer, I let the dough stand in an unheated oven, I just hide it there from drafts and it fits perfectly there.
Try to proof it for another hour or two. If the yeast is unsuccessful, then it may take much longer than one hour.

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left to stand for a little longer ..... probably it was not hot, but on the contrary ..... now it has risen by half

It's good. Look only carefully with the heating of the oven, do not bake the dough. The oven should be lukewarm, but not hot.

left to stand for a little longer ..... probably it was not hot, but on the contrary ..... now it has risen by half

Well, that's nice. Otherwise it would be a pity so much labor and products. And hands that can drop from failure.

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And I had it soft even during mixing. Like white bread, even softer. Only slightly oily to the touch. And after the proofing it generally became like a fluff - air-air.
At home they took the fashion of pies 2 times per day off, I have no strength

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have not tried it yet))) for some reason the wall blushed more than the door ...... maybe someone knows what is the matter? but looks gorgeous

The oven is so warm for you. In this case, you need to turn over the baking sheet about 5 minutes before the end of baking, so that the outer ones from the door turn brown under the wall.
With the initiative you!

It happens to me the same way. In gas, this happens more often than in electric ones. But electric ones also sin. In 7 minutes I turn on the mode with a fan (it is possible earlier, the main thing is not to fall out). Become the same.

[Scarecrow]

Scarecrow, thank you so much for the recipe! I baked pies for the first time. And - O MIRACLE! - they turned out !!! Such a dumb-dumbbell. And an excellent master class, with such a master class it just could not fail !! (I'll post the pictures a little later, the neighbors came running to smell, I managed to take a picture, I want to have time to eat a little)
The promised photo


Did everything according to the recipe. Sugar took 1/2 cup. Baked in an electric oven with convection at 180 C for 20 minutes. 5 minutes before the end, reduced for 160 C.

[Natasha]

Natasha, I made the dough, but I feel the children will not give me pies to bake. The dough has been fermenting for 1.5 hours after kneading, now it has been put into the refrigerator for now.
Question, can you keep this dough in the refrigerator without compromising the quality of the pies? And if so, how long? From evening to morning, for example, can I?

[Scarecrow]

Scarecrow
Thank you so much for the recipe!
Today I really wanted pies with cabbage, and I noticed the recipe a long time ago, but somehow my hands did not reach. Come on! HURRAH!
Here is the result

But - there are victims! my dog ​​could not stand the smells, climbed on the table and cracked a LOT of pies, was caught stealing and now she has a damaged butt

Poor ass, poor pies !! Straight and I don't know who to regret more ...

Hello, but you can find out with a hangover normal pies are obtained?
otherwise I was fined and I am trying to prove to my wife that pies do not stick to a sore head after drinking!
And there is a recipe for a pie with cabbage, something in the form of a plachinda, a layer of dough, then a layer of cabbage and on top again the dough, join the dough around the edges, and bake.
Or can you do this with the pie dough? to do this?
Damn, and my head hurts - kapets ((

[Alexanderrr))]

Alexanderrr)) , yes you are a hero! From hangover and to exploits

And on account of this dough, it is a wonderful universal dough. Anything you want will come out of it. Your version will be a closed pie.
You can then report back on how everything turned out. Interesting.

It's very interesting what kind of Bodun pie came out there.

Yes, Alexander, this can be done from pie dough. This is me for the future, because yesterday you already had to somehow prove yourself and I obviously did not have time with the advice for yesterday's action.

Hello test colleagues!))
the pies turned out to be surprisingly good, judging by the fact that I didn't get a lot ((
but with a pie you will have to try, otherwise it will take a long time to sculpt pies, the last time I did this in a hostel!
In general, I will unsubscribe as inspiration for the results of the pie!

Excellent recipe (y) Thank you very much, just 15 hot pies with cabbage disappeared faster than they cooled down for the first time in my life I made yeast dough for pies myself (I tried it before, but the result was deplorable), I thought it was not my element - it turned out that I needed to meet "your" dough recipe and "love each other"))). Thank you! Thank you! You gave me faith in myself!

Thanks to the author for a wonderful recipe
Today I baked, half made with cabbage, half with apples. Both tastes great and, most importantly, as I like - the dough is not thick in pies.
The only thing in HP (I also had a Panasonic 255) did not fit, then I had to put it in the oven with 40 degrees, after that it went well.
Fried on convection, it turned out to be a crispy crust, which my husband really liked

The recipe is a recipe, but no one can replace our good pens. Therefore, do not blame everything on the recipe. You are so great and clever !!

[Natasha]

I will repeat my question

Natasha, I made the dough, but I feel the children will not give me pies to bake. The dough has been fermenting for 1.5 hours after kneading, now it has been put into the refrigerator for now.
Question, can you keep this dough in the refrigerator without compromising the quality of the pies? And if so, how long? From evening to morning, for example, can I?

Oh, I skipped the question. The dough can be refrigerated overnight. I haven't tried it any longer, kept it for about half a day. The only thing is that before using it you need to warm it up, that is, leave it at room temperature for about an hour. Then you can work with him. It is better to put it in the refrigerator not strongly fermented. Because the process is going on there too, albeit much more slowly.

Please tell me: if there is no dispenser (or what is it called correctly there?) At what point should raisins or nuts be put into the dough ...

[Alex Bond]

Alex Bond
I put on the "beep" (on signal) HP, which broadcasts that it is time to add additional ingredients. Surely there is such a signal in your HP.

If there is no beep, then lay it before the last rise. In this test, since there is only one rise, intervene immediately. With butter.

since there is only one rise - to intervene immediately. With butter.

Thank you very much for your prompt reply, I will know

Then, if possible, one more question - when to add sesame seeds when baking plain bread? I wanted him to be not inside, but only outside

Thank you very much, the dough of the pies is just super!
now I will constantly do it)))

Then, if possible, one more question - when to add sesame seeds when baking plain bread? I wish he was not inside, but only outside

To be outside - only manually. For some time before baking (according to the instructions, see how much baked goods you have, the countdown goes backwards, you will understand when it is time) open, grease the roof and sprinkle with whatever you want.

grease the roof and sprinkle with whatever you want.
Thank you. And how to lubricate? Sunflower oil?

better beaten egg sorry that I got

grease the roof and sprinkle with whatever you want.
Thank you. And how to lubricate? Sunflower oil?

No, no, not butter. Oil (vegetable) is lubricated when they want it not to blush for a long time. This is me - what if it comes in handy. But it is better to grease the bread with an egg in half with water (beat quickly with a whisk or fork) or just water. But on water alone after baking, the seeds do not hold well. Nothing sticks them to the crust.

This is me - what if it comes in handy.

Thank you very much, it will definitely come in handy, I really like to cook, a week ago I bought a bread maker. now I cook for my wife and daughter.

This is me - what if it comes in handy.

Thank you very much, it will definitely come in handy, I really like to cook, a week ago I bought a bread maker. now I cook for my wife and daughter.

Oh-oh-oh-oh! You are our man! Join us, we are happy to join the bakeries!

Dear Colleagues, we are YOURS forever !!! :)

the first cooking of pies according to Chuchelka's recipe in my life did not go very well .... even though my Kitty took all the pies to the race and ate them safely, I was not happy that something was wrong, and what I still could not understand .. ..

and today, lo and behold !!!
just finished the second batch! SUUUUPEEEEERRRR!

and for those who, like I have never baked anything from pies, I can say that you just need to measure the ingredients CLEARLY according to the recipe, and then it will be super delicious !!!! THANKS for the recipe !!!

I have a question: I "did" with cherries, they crawled along the seam, the juice dripped, I turned the seam upwards and we got such open cherry delicious buns, BUT !!! maybe there is a way to pinch pies specifically for cherries? we sooooo love cherries;)
you can make a pie, but you want pies!

thanks for the recipe! for work: description, photos and answers to questions !! thank you !!!
happy and contented left to draw !!!

Oh-oh-oh-oh! You are our man! Join us, we are happy to welcome you to the baker's bunch!

And tell me what to do so that the filling (pickled pineapple) from the pies does not leak onto the baking sheet?

And about pineapples, and about cherries ... Both that, and another - flows. To save the situation, use starch or semolina. Sprinkle the filling with starch and stir in advance (the starch should not remain wet balls). This is so that the liquid does not remain liquid, but during the baking process it turns into "jelly". A little semolina is poured onto the dough with lipo under the filling. Secondly, when pinching, pull the dough higher so that the edges that will need to be pinched do not in any way come into contact with the filling. If you smear the juice from the filling over the dough, it will not stick together in this place and will disperse during baking.

Oh, third, congratulations on the great pies, yeah !!!

happy and contented left to draw !!!

What are we drawing? On what? Than?

................. congratulations on the great pies, yeah !!!

Thank you, congratulations early, tomorrow I will only try to surprise my wife

Why pineapple stuffing? Does she like sweet filling? Precisely pineapples? What caused the choice?

Why pineapple stuffing?

Yes, there is no jam at home, I thought that I would take a can of pineapples and bake pies.

And if dried apricots? No dried apricots at home? It's easier with her. And delicious.

And if dried apricots? No dried apricots at home? It's easier with her. And delicious.

No, but in principle, running to the market and buying is a small problem. Then you need to pour boiling water over it?