Cabbage pies

And here's another photo:

Little scarecrow, take my cabbage pies too. I’m lazy, I didn’t knead it with my hands, but counted it for 600 g of flour and everything was like in a pharmacy - I didn’t add anything. And she stuck 26 pieces. Yummyyyyyyy !!!! Thanks for the delicious recipe.

[Scarecrow]

Scarecrow
I can't resist one more thank you! Today I baked pies again, this time with potatoes and fried onions! Delight! I haven’t made such pies yet! Super pies! Today I made them a little smaller, from a half portion it turned out 19 pieces (yesterday there were 15, but more).
These are today's:

Today I made a dough for pies in HP according to your recipe, but half a serving. There was no cabbage, I made a filling from the liver with potatoes. The dough turned out super, it's nice to "tinker" with such a miracle. Thank you so much for the recipe.

Thanks for the advice!

This time, firstly, after adding butter to the dough, I covered the bucket with a paper towel, and secondly, I baked pies on the top shelf of the oven. As a result, the HP is clean, and the pies are not burnt!

Tell someone: I want to make these pies now,
but no milk. How many tablespoons of milk powder should you put in 500 ml of water?

I took 4 tbsp. l per 250 ml of water. Therefore, for 500 ml you need to take 8 tbsp. l.

Hello, I am new to this site, but I decided to register after I had eaten pies according to your recipe - this is something. We have never tasted such a tender test, thanks again ...

The pies are excellent in taste!
I liked it.

Only on a baking sheet they merged into one pie,
and all did not fit on one sheet ...
Next time I will do half of the test.

Kneading by hand, since my dough mixer from such a dose
refused the test.
The most interesting thing was to stir in so much oil -
I had to do a good job with my hands.

[Pakatu]

And here is the Canadian version of the pies!
My bread maker makes a full serving - 1 kg.
This half is with apples, the next one is with cabbage.
Thank you Pakatu for the link to the site.
Scarecrow, thanks for the recipe - very tasty dough.

Thank you very much for the recipe !!!! The pies turned out to be sooo tasty !!!! BUT for some reason they stuck to the paper (((((

[not]

Thank you very much for the recipe !!!! The pies turned out to be sooo tasty !!!! BUT for some reason they stuck to the paper (((((

Now I'm also making these pies, the dough is already coming up, the filling is ready ...
And I bake not on paper, but on an enamel baking sheet. (Baking tray notI lubricate) But I cut it in sunflower oil - nothing has ever stuck

[oolena]

Hello everyone! At my house, the tyrnet was covered, so I was not able to provide timely help with tips. Yes, you did it yourself and prompted each other ...

As for the paper, yes, the paper is bad (usually white). Better to bake on brown Paklan. Tested many times - nothing sticks.

oolena
Great about Canada. Pakat, in my opinion, he simulated and did not cook himself. But I shared the link ...

ekimok
Where did you go? And you are experimenting there ... And not in vain, as it turned out ...
alyona
If you put a lot - they will merge, they greatly increase. Dough from 1 kg of flour on two baking sheets. One is useless, it is better not to suffer. Or make one big cake.
On a standard pastry sheet, 15 pieces fit without prejudice to the appearance. 3 rows of five.

When I didn’t have a second pastry sheet, I twisted in a very peculiar way. The grid (it is in any oven, not the one that is placed on the baking sheet, but the one that itself is placed on the oven rails) was covered with a silicone mat, a sheet of baking paper was put on top and baked pies. It worked out fine. Now I have two pastry sheets, so there is no such problem.

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.

I forgot to thank you right away.Last time I baked pies and stewed cabbage according to your advice - with the addition of milk. Delicious. Cabbage gets such a delicate creamy flavor, the flavor is softer.

So what is it called? ... I kneaded the dough, it's worth it resting and only now I saw ... but the egg remained in the bowl. That's always the case with me.

Well, vooot, the pies are ready and already tested, the filling is potatoes with mushrooms. And what delicious, and even the fact that I forgot to add an egg to the dough, well, it did not spoil it at all. Here they are handsome.

Scarecrow, thanks for the recipe and for such an unusual molding, I really like this shape.

[Scarecrow]

Scarecrow And I am grateful for these wonderful pies. Well sooo delicious! The dough was kneaded in HP, strictly according to the recipe. An hour later, having opened the lid of the HP, I barely managed to catch it. The pies were baked quickly - in 15 minutes, and just as quickly "flew away". I didn't have enough filling for 2 pies, I made cheesecakes "without anyone", but in vain ... Now I have to make pies and cheesecakes. And one more thing: I deliberately hunkered down a few things to see what they would be the next day and I must say that I did not notice a significant difference.

[Scarecrow]

Scarecrow, thank you very much for the sculpting master class, I have never had such beautiful pies! (I will post the photos later, if there is a need). It would seem that it’s just something to blind the tails of pies at the bottom, but what handsome men they turn out at once!
True, I cheated a little with the dough - I did it not with milk, but with broth (there was no milk, there was beef broth from under the tenderloin - I decided to experiment :): I replaced the milk with broth + slightly reduced the amount of butter: 100g butter + 50g ... vegetable, I adjusted the salt ... I took not 50g of yeast, but 40 (I don't like a lot of yeast ... next time I'll try to take 30g ... at first I thought that the dough in broth would work only for cabbage pies, then I tried it - there was no taste it was, I also made apple and plum pies from it ... In general, thanks for the inspiration from me, my husband and the little ones - everyone is full and happy!

[Scarecrow]

Scarecrow, here is my result!

The photo is not very good, they are beautiful and tasty ...
Thanks a lot for the recipe!

Well here's the result. I ran for the yeast, stuck pies like my husband asked, with cabbage and potatoes. Handsome men, I will not stop looking at it straight. Thanks again to Chuchelka.

Scarecrow, awesome pies I love your recipes.
By the way, my HP (Moulinex 5002) coped with 1 kg of flour easily.

Remaining the filling from the pies - cabbage, utilized, half a portion of the dough, one pie ...
Once again, thanks to Chuchelka!

Hurrah! do not stick !!! It turned out sooo tasty !!!! Thank you very much for the recipe and the modeling master class !!! now this is my favorite dish)))

[Scarecrow]

Scarecrow, for some reason, the first tab of food (without fats) gave a very dense bun, I even added a little more milk (although I put the whole egg in half a portion), and then the fats were leveled (though they didn't want to interfere for a very long time) and the dough was very gentle. Like everything weighed exactly ...

And the pies turned out to be pretty - a whole baking sheet and another small pie, the filling (cabbage) was enough for a tunic! Dough -

I also made these pies today. but with apples and pears. For myself, I solved the problem of oil splashing. I added it not "liquid", but "very soft". This did not affect the taste and quality of the dough, and there were no splashes

[aynat]

For myself, I solved the problem of oil splashing. I added it not "liquid", but "very soft". This did not affect the taste and quality of the dough, and there were no splashes

Here's a smart man. And I didn’t guess. That's right, the main amount is 150 grams of butter, and it is sprayed. It can be added simply softened. You also need to do this.

aynat

That's right, because there is a lot of fat and they really make the dough thinner. Therefore, you should not add milk next time so that the dough is not too plastic.

[Iriska]

By the way, my HP (Mulinex 5002) coped with 1 kg of flour easily.

Iriska
I confirm! I am also in mine for 1 kg. I knead flour dough, this barrier, the stove takes light!
And what beautiful pies! And absolutely everyone! Probably by Chuchelkin recipe, it can't be otherwise!

[Scarecrow]

Scarecrow, and I and my thanks for the most tender pie dough! : bravo: Made with liver and meat filling. Kneaded half of the dough + added French sourdough. From this portion I made 20 large pies. It is impossible to break away from eating! Thanks again.

[kava]

kava
Wow, what a beauty!

Yesterday I made a pie dough, but I was scared too lazy to stew cabbage and I depicted from this dough austrian reindling... There, the dough is practically identical. And more fillings than indicated in the recipe. You just need to give him proofing. Fine! They all ate and did not complain. Delicious.

... I'm afraid to stuff 1 kg of flour. In our Panasonic recipes, a maximum of 500g of flour is indicated, it seems. I am guided by this figure.

Scarecrow, 600 gr in the instructions - size XL bread But 750 gr of flour is kneaded perfectly. Checked repeatedly

Scarecrow, thank you very much for the recipe and a master class on making pies. Somehow I could not approach the yeast dough. I put everything off for later. And here the HP kneads and the ready-made recipe was posted and so many positive reviews, and the "pasibok" even more. Well, I think, I'll risk it too. I made half the rate. It turned out 14 pieces, but so different in size that I was ashamed to take pictures (I like everything to be perfect, then you can brag).
She pulled out the lush and ruddy ones from the oven, sprinkled them with water and covered them with a towel. But after a while the pies somehow settled and frowned a little. This did not affect the TASTE. DELICIOUS!!! , but I would like to ask the MAASTER where the mistake was made? what did i do wrong?

[l.olegovna]

I made half the rate. It turned out 14 pieces, but so different in size that I was ashamed to take pictures (I like everything to be perfect, then you can brag).

l.olegovna, 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.

She pulled out the lush and ruddy ones from the oven, sprinkled them with water and covered them with a towel. But after a while the pies somehow settled and frowned a little. This did not affect the TASTE. DELICIOUS!!! , but I would like to ask the MAASTER where the mistake was made? what did i do wrong?

You can cover with a towel and leave for a while those pies that have a hard crust after removing from the oven. And these pies are soft and tender anyway. And the crust from the water frowned. Poor things are worn out.

Well that's it, little tips until it appears Scarecrow - MASTER and author of these pies.

Scarecrow, and thanks from me for the pies.

[Scarecrow]

Scarecrow

And yesterday I made pies with cabbage and dough according to your method! Thank you for explaining the process why you don't need to knead the oil right away! Indeed, the pies turned out to be soft and airy. Now I will knead any yeast dough taking into account your explanation.

The school season has begun and you have to bake pies almost every day, so that there would be something for the children to take to school. I tried many different fillings, both sweet and not so much. Even croissants were baked from this dough. And yesterday, for example, I received an order from children for sausages in dough. It turned out very tasty. Just a versatile dough. Thanks for the recipe.

True, sweet dough with meat fillings go well?
In general, I like sweet sauces, fruits, berries and meats. For example, pork with pineapple, beef meatballs with lingonberry jam, etc.I made sweet pies from this dough, but the filling, as always, was not enough. I stuffed the minced meat, which was supposed to go for naval pasta. how lovely it turned out! For my taste, of course. Since then I've been wrapping everything in it. The sausages in the dough will be great! I guarantee!

Big big thank you It turns out I can (now) bake small tasty pies (so far they are of different sizes, but I will practice and someday they will turn out to be handsome)

Here are my slender ranks today

Scarecrow! Accept my progress report! Mine are absolutely delighted! And my mom used your recipe for making bread - it turned out not that good, but just a MIRACLE !!!! Mom bakes this recipe bread in the oven! Makes the dough, as you described, and then into the mold, it will fit a little - and into the oven !!! This is not bread - THIS IS A MIRACLE !!! I took the grandmothers out into the street to show them, so now the whole house is running to my mother for a recipe !!! Thank you very much!!!!!

I made pies with cabbage + egg and potatoes + chicken giblets (lightly fried the liver and heart with onions and carrots and chopped them in a chopper).

[Scarecrow]

I'm with you! The first time I baked it a month ago, but I could only upload a photo now. Then I baked some more. And there were cabbage and potatoes and black pepper (we love these very much). And friends were already baking.
Scarecrow, thank you very much!

[Gin]

Scarecrow! Mom bakes this recipe bread in the oven! Makes the dough, as you described, and then into a mold, it will fit a little - and into the oven !!! This is not bread - THIS IS A MIRACLE !!! I took the grandmothers out into the street to show them, so now the whole house is running to my mother for a recipe !!! Thank you very much!!!!!

Wow. And it doesn't burn? Still, it takes longer to bake a whole loaf than a pie, the top can ... burn from a large amount of baking. But the taste should be just an enchanting bun. I used this dough to bake just small rolls with poppy seeds.

Gin

And what about black pepper? In the sense of potatoes with black pepper or what?
The pies in a frying pan look like little pieces ... Good ...

Well, yes, mashed potatoes (with milk and butter) with black pepper - the pepper should be visible, but be careful, you can overdo it, you can add just a little bit of finely chopped mushrooms fried with onions for taste (a little bit because the husband Doesn't like mushrooms, I would add a lot!)
Thanks for the dusichek - by the way, it's just a round shape (I baked in the microwave on convection with a grill)

yesterday baked pies, just enchanting !!
I really liked the dough, thank you very much for the recipe and for such a detailed master class!

Another variation on the theme:



Made with whole wheat flour, fancy filling,
canned tuna, onions, rice eggs, spices, mayonnaise ...
Delicious...

[Pakat]

Pakat

Cool rectangles turned out. Is it because they are tight? Or was it intended? This is from half a portion of the dough, as I understand it? By the way, I have never tried closed pies (in the sense, pies, small ones) with fish filling. I only make pies sometimes, but they are somewhat specific. I put only red raw fish in them.

[Scarecrow]

Scarecrow, this is because of the filling, it turned out a bit too much, so the shape is rectangular ...
The dough, really half a portion, was made in a bread maker ...
And they lie tight, I have a small pallet for them ...
I love tuna salad, and then I combined it, with a love of pies ...

I brought thanks for the master class and for the pies, but I have a couple of questions, help me pliz. I made half of the dough in HP, threw everything according to the scales (except for the egg, I didn't throw it at all), well, except for fat and my HP almost choked, it turned out, well, a very cool dough, HP started to slow down and I was afraid that it would burn out, I added milk probably still 30 grams, it seems like it turned out somewhere not so cool, but it seems still not the same as in your photo, it seemed to me that the flour was too much. Then I added oil, it didn't work out thinner.The question is that maybe I have something wrong with flour, maybe I need to pour it on the eye? then when I made the smooth side, it turned out to be a layered structure at the top, the hammered dough, when stretching the ends, sometimes torn, although it did not roll out thinly, although when they were sintered, they were soft, airy, but probably it could be more tender. help with advice pliz.

This is the first time I meet such a problem. My HP mixes these products perfectly. No creaks or problems. Maybe you still got something mixed up (made a mistake in the quantities when dividing the recipe in half or somewhere else)? Because it doesn't have to be that way. I am definitely saying, because I have already made this dough a thousand times from all different flours.

I just thought right away that the liquid is not enough 250ml, there should also be half an egg, probably not 250, but 280 maybe, or maybe the flour is damp? In short, I will probably try more than once, well, besides this, the pies turned out to be delicious, the small quietly 8 pieces cracked, I made small ones. thanks again for the recipe. I can figure it out in the process, or maybe the luminaries will tell you

[Kazyabusya]

Kazyabusya, read about the bun, on the forum, a lot has been written about its molding, he and only he determines the quality of the dough, how much flour to add, how much liquid ...

I decided to bake pies with cabbage for the arrival of my relatives (I usually make the dough by hand), I don't have enough time, but then I remembered the bread maker. Why not knead the dough in it and save time on other things. Yes, I never made yeast dough for pies in it and decided to turn to the recipes on the Bread Maker. This recipe seemed to be waiting for me. I will definitely cook today, these pies are pretty in the photo, I hope that the taste will be excellent, thanks!

Pakat, so I was guided by the kolobok, so probably something good turned out, otherwise I could probably throw it away due to inexperience, I know what yeast dough should be to the touch, this dough turned out to be hammered, although it fit well, nothing, boom try more

I am demonstrating the result of my work according to your recipe, everything is just wonderful, thanks! I thought I would eat the dough raw, I liked the taste so much. It took a little less flour and added butter and vegetable oil in half, and everything was according to the recipe. I made some of the pies with jam (I ate 2 at once). Yeah, pies are a temptation for the stomach!