Cabbage pies

In principle, it is done like this: dried apricots are taken. Soft. It is cut into small pieces with a knife. I personally do it with scissors (haircut). Sprinkle with a little brown sugar, pour in about 4 tbsp. l. water, mix and let stand (it is better to do this before putting the dough). The dried apricots will absorb water. A couple of tablespoons of frozen berries (cranberries, raspberries, currants) are also added there. These berries are sour and give a contrast to sweet dried apricots and sugar. A little is added, they should just rarely come across in the total mass of the filling. All.

In principle, it is done like this: dried apricots are taken. Soft.

Thanks, I'll do it tomorrow

And how many dried apricots do you need for one batch? 400-500 grams?

And how many dried apricots do you need for one batch? 400-500 grams?

I do it all the time by eye. Probably 500 grams.

I do it all the time by eye. Probably 500 grams.

Is it per kilogram of flour or half a kilo?

What are we drawing? On what? Than?

hello beloved bakers! :)
my beloved Kotya ate almost all the pies ...
said that I am a clever, beautiful, and in general Miracle :) nice :)
but these are all Chuchelkin's pies :) THANK YOU !!! thank you!

decided today to do yoga and physical exercises in general, otherwise a lot of pies are scary ...

I paint in gouache, in the style of wu-hsing, I really like it!

action plan: hi gym, cleaning, riceaaaaanniieeee :) and baking pies :)

P.S. Yesterday we discussed with Kotey what a daughter needs as a dowry (I must say that we don't have a daughter yet :), BUT !!! please note that the Man said to the bread maker - necessarily

and all this! thanks to Chuchelkin's pies! THANK YOU!!! thank you :)

I am in a hurry with thanks !!

In the morning, waking up, making coffee, opened the refrigerator ... hmm ... borscht in a saucepan, cheese, a little sausages, yesterday's semolina, a couple of eggs ...
On reflection, I decided pancakes or croutons ...
but then the eye fell on a lonely cube of fresh yeast .. well, everything, the choice fell on pies!))

She put in the dough. Up 5 points !!
Crumbled potatoes, seasoned with fried onions
and stewed cabbage.

Time is 2 o'clock in the afternoon, and I have 47 pies, two types, with potatoes and cabbage ... an awesome aroma (which a neighbor came in, like for some piece of paper))), my happy home ... and I'm not less happy ....)))

Girls, you have pies - superovskie ALLEEEEEEEEEE!
In general, now I open the forum only after a hearty lunch. Otherwise, the mind can be moved.
Today I also made pies with cabbage and mushrooms. True, I have a slightly different recipe. made the dough completely in HP:

Warm water (35 - 40 degrees) - 300 ml
vegetable oil - 100 ml
powdered milk - 2 tablespoons. spoons
egg - 2 pieces
sugar - 5 table. spoons
salt - 2 tsp spoons
wheat flour - 600 gr
dry yeast - 2.5 tsp spoons

I made this recipe for the first time.
In HP for 1.5 hours of the program, the dough rose, as for me, not very high. I expected to rise to the edge of the container. even hands dropped somehow. Perhaps my yeast is not very fresh already. (By the way, I have Nevada yeast, poured into a glass jar and standing in the refrigerator. I have been using it for a long time. In March it will be 2 years)
But I brought the entire technological cycle of baking pies to the end.
the dough is a little sticky. It should be laid out on a table dusty with flour. Sculpt pies right away. From this amount, about 30 pies are obtained. Now let the pies distance.In my warm kitchen, they went up well in 30-40 minutes. Then brush with an egg. (In this case, I didn’t even lubricate with ANYTHING, because I thought that nothing good had happened to me).
Bake at 250 degrees for 10 - 15 minutes.
She took it out of the oven. Has cooled down a little. I tried it and ... was stunned. So tasty, so lush that my family members have already snapped them up!
I make the filling (that mushrooms, that cabbage) with the addition of Provencal herbs and more ground black pepper.
Fried cabbage with onions. Added Provencal herbs, salt, pepper, citric acid, sugar. In general, I brought it to taste, as I like.

Don't look that they are not very pretty - they are not smeared with anything and are different in size. They are delicious to disgrace! I broke one mushroom pie. I put a lot of fillings, but at the same time, look how much baking turned out!

[April]

Everyone with lucky pies!

April

Special thanks to you for such wonderful photos. So they are the same and well-baked piglets ...

[Scarecrow]

Scarecrow, for the first time, guided exclusively by your MK from the first post.
Up to a gram, up to a drop, up to degrees and minutes - everything is your way! Thank you!

Low bow for the pies

How to make canned fish and rice pies so that they are not dry? And then it's still a little dry inside Even though it's sooo tasty

How to make canned fish and rice pies so that they are not dry? And then it's still a little dry inside Even though it's sooo tasty

love the big fish pie. The filling in layers: slightly stewed cabbage (or rice), fresh mackerel (2 pcs.), Laurel, pepper, on top of a thin net of mayonnaise. And not a dry filling.

[Scarecrow]

Scarecrow! Your recipe has completely settled in our house, however, with sweet fillings (usually cottage cheese or poppy seeds). And I still am not overjoyed at your way to quickly and deftly sculpt the same and neat-shaped pies. It's so easy and quick, and if your hand is full, then it's time to hit the face then, in general, a super-duper-express method of sculpting pies of some kind.
Thanks again and again!

Today I decided to make pies according to this recipe ...... it turned out as much as 60 pieces ... .... they ate 9 straight from the baking sheet ..... at such a pace I will have to do it again.
Thanks for the recipe !!!! Very tasty, the pies are soft, tender ...

These are the first pies that have gone right! Thank you from our entire family.
I cooked dough in a panasonic bread maker. First, without oil, I mixed everything on the "pelmeni" mode, then with butter again on the pelmeni. I left him inside for an hour. And the multicooker made the stuffing for me on the "baking" mode.

Automation is a great thing, after all.

My mother used to cook pies for the arrival of guests. She was still a very young lady who had just married. It turned out what she still calls "soles". It got my hands off the pies for life. Therefore, I am very glad when you succeed. Everyone has.

She was still a very young lady who had just married. It turned out what she still calls "soles". It got my hands off the pies for life.

the same story ... As a result, I don’t even use yeast recipes. I even get "bricks" from a ready-made store

[Scarecrowcelfh]

Scarecrow
celfh
Girls, I also got this dough the first time,
but I don’t have a bread machine yet, I’m all in a bowl and handles ...

Wow, there are probably a bunch of such stories. My mother also used to bake pastry from yeast dough all her life only once a year, and it was torment for her. She looks at how quickly I can handle yeast dough now and is surprised. And I wonder why it’s difficult, I can handle yeast dough - it’s nowhere easier. But once there was no Internet and such assistants as Chuchelka.

[Scarecrow]

Scarecrow,
It is better for no one to see what kind of pies I got without a bread machine and your recipe.

Can you tell me why when you take out normal pies from the oven, and when they start to cool, the surface wrinkles? most of all on the sides. Such a feeling.that they are decreasing in size

Or maybe they really are decreasing? Indeed, when cooled, substances are compressed ...

This usually happens if you cool it under a towel. The "skin" sweats, that is, it gets too wet.

yes, at first under a towel, then nothing was covered at all and the same thing.

Hello everybody! read the whole topic, caught fire with these pies. I prepared it. The dough is really very pliable, I kneaded it myself, the whole portion per 1 kg of flour. She hanged herself very much while mixing in the oil!
I'm actually not very good with yeast dough, but the bread maker was busy with bread, and the desire to bake amazing pies was great! Chuchelka, thank you so much for the master class on making pies, I did it, although I did them for the first time in my life! But, in my opinion, I still had some mistakes.
The dough did not rise as expected until it lasted one hour. and when baked in a gas oven, they grew larger and became mammoths! To my happiness there was no limit The first time it turned out !!!!!!!!! True, it turned out that my oven heats everything so unevenly, I have to adjust
When baking in el. oven with convection the dough did not rise at all! I specifically compared two different types of ovens.
and then in the finished pies I was simply killed by the stunning taste of yeast! The taste of the filling was not felt because of the yeast (And I don't like that!) Is this how it should be or is something wrong?
the next day, the pies became sooo not fresh, and I was expecting something else.
But my men liked it.
Please tell me my mistakes: girl_cray?

Frankly, I don’t understand the error. There is no difference between baking in a gas oven and a conventional oven. I mean, if they got up in one, then in the other they should.

Apparently, they haven't fermented at all. Hence such a strong taste of yeast and non-fermentation in proofing. If the yeast is normal, the dough rises steadily more or less, but rises.

I don't taste yeast. Maybe because of technology, maybe it's an individual feature. It happens that the same product tastes and smells completely different to different people.

Frankly, I don’t understand the error. There is no difference between baking in a gas oven and a conventional oven. I mean, if they got up in one, then in the other they should.

So it puzzled me, to put it mildly
And, please tell me, does yeast fermentation depend on what? can the dough fit at room temperature? stupid question maybe, but where should the dough stand when the pies are made? Is it possible to mix yeast with milk with a mixer? What temperature should the milk be?
don't think anything like that. but it is very important for me to understand each of my actions: why and why. Sorry for the persistence

You are doing the right thing trying to figure it out!

At room temperature, the dough fits perfectly, just a little longer and here you have to navigate not by time, but by the volume of increase (the temperature in the house is different for everyone). You can mix yeast with milk with a mixer.

Milk should be slightly warm, almost body temperature, otherwise they will simply die (cook). Dip your finger in milk pleasantly warm (not hot) normal.

Scarecrow, help me make the dough for 500 g of flour, but it came out liquid, I had to make a pie, pour over the reading.
Kneading in HB. dumplings mode then 1 hour the dough rose, rose 3 times, but liquid ...

Scarecrow, help me make the dough for 500 g of flour, but it came out liquid, I had to make a pie, pour over the reading.
Kneading in HB. dumplings mode then 1 hour the dough rose, rose 3 times, but liquid ...

If it was liquid, it was necessary to adjust the flour. Immediately. Your flour is most likely wetter. A little extra liquid - and immediately the dough becomes thinner than it should be. That is why the amount of water is never indicated in the factory recipes. The amount of liquid is determined by calculation formulas after determining the moisture content of the flour batch.
Further, next time do not heat the oil.Put it in pieces, it instantly becomes soft from warm milk and a running HP engine and disperses in the dough. But the creamy consistency is not liquid like ghee. There is a difference.

Good evening everyone. My friendship with yeast dough was difficult. I got to this forum after buying a bread machine. I read the topic and caught fire with these pies. Made on 500 g flour with poppy filling. I did it. Knead in HP. The oil really splashed a little. The kenwood-450 has two modes for preparing the dough - one of them was perfect for this recipe. An hour later, I took out a wonderful dough from the HP. I never did that. The effect of split injection of liquid izhirov is clear! The pies were molded very easily and quickly. Baked, with a bang! I didn't have time to photograph. I put those one hundred in the evening and my husband was spinning around the HP and Duhovka waiting for the results. I spoil him regularly with muffins and other yeast-free varieties, and such rich pies remained a dream. Thank you, Chuchelka, for a dream come true !!! I feel that I bake this recipe often, a lot and with different fillings. Next are meat and fresh herbs. Thanks again for the recipe and step by step instructions!

[Zolotinka]

Zolotinka and it is necessary to read fairy tales, "Kolobok", its rules are suitable for the test ...

tell me, can I put the dough in the refrigerator after proofing, otherwise I don't have time, and after 8 hours make pies

Scarecrow! You are a genius ! The dough is simply masterpiece! Made pies - a song! Even on the 5th day, the dough is the softest. Today I decided to weave a challah, otherwise yesterday, according to another recipe, some kind of garbage turned out. Well, yours did not disappoint! Two giants have grown, filling the entire baking sheet, and the taste is something (for challah I increased sugar), torn by fibers, springy-fluffy tenderness! Love you !

Love you !

Oh ... I love you too ...

Well, I didn’t put 5 kopecks in the recipe - it doesn’t happen. Replaced flour with 1st grade and whole grain. If only sho! The fluffiness is incredible!

Hello everybody! The pies made from this dough are the most wonderful. I have never been friends with yeast dough, but thanks to the bread maker and you girls, now I can bake pies. I baked my mother on the road, so she called from the train to write down the recipe. THANK YOU.

And these are cutaway pies, delicious

Wah, what pies! I remember how my grandmother used to say: "They are gone, grandchildren teach grandmother to bake bread!" This is me about mom and write down the recipe ...

yes, noble pies and very very tasty, my daughter is all surprised how such a kind pie is obtained from such a small pie-lump, only hello are suitable. My husband fell into the sediment from the presence of pies in the house, I generally have problems with pastries, and here are pies with cabbage, then with meat. THANKS FOR THE SCIENCE !!!!

As has happened historically, I have no photos ...
I was going to bake pies yesterday. I collected green onions in the market, cleaned apples for sweet pies .... I replenished the supply of flour the day before, but no milk was found in the house. The nearest grocery store is closed for renovation. And I kneaded this dough on a mixture of snow and fermented baked milk. Conclusion - but I will not do it more on milk !!!! It tastes better on ryazhka with snow
Thanks again for the recipe, Natasha!

Yes? I have to try it myself. I've had a restless fermented baked milk for 2 weeks already.

Doesn't the dough turn sour?

[Chuchelkino]

I'm already Chuchelkino I make the dough without looking at the recipe!
Yesterday I put them on again, baked sausages in dough.
And on Friday I will still bake: my husband and son are going to Germany, they went to the first competitions in sambo, they asked me to eat them with me.
I'm very good. like it! The work is just super!

Doesn't the dough turn sour?

No, not sour. I constantly bake sour milk on "restless" sour milk, I drink it almost every day, and then half a pack will stagnate, then I will not keep track of the expiration date (I also always take it from my relatives.Can you imagine, I'm going home from my mother, she told me: "I have more than half a bottle of kefir expired, will you take it?" Well, of course, I happily answer that I will take it, carry it. and a friend was visiting my mother ... Just imagine the expression on her face). So, the fermented baked milk never sour once. Can acidify from kefir and "biobalance".

[lina]

lina,
And I have yogurt with an expiration date on May 15, drinking Activia (with prunes) should be ... thrown out?

[lina]

lina,
And I have yogurt with an expiration date on May 15, drinking Activia (with prunes) should be ... thrown out?

NO!!!! Do not even think about it!!!! Only two weeks overdue. Bake half-rye bread on it. Prune activia is ideal for half-rye breads, and also for chocolate muffins.

Oh, I'll bake tady on fermented baked milk too.
And then I don't like sour milk pancakes: they are sour. But rye bread on it is a thing.

I discovered with bitterness yesterday that making a dough on a timer is impossible. Bli-i-i-in, and in the morning cook the dough for some bulkoffs? And since everything was already filled up, I had to get up at 4.30 in the morning and press the button, starting the "Dough" program. And immediately went back to fill up. In the morning, sausages in dough were ready in 30 minutes.

sorceress

Come on ... I kneaded the HP dough, I took it out, rolled it into a layer, cut it into strips with a curly roller, 3 cm wide. I wrapped each sausage. Nice, neat and fast. I didn’t even place it properly, for about 7 minutes, while the oven warmed up to the desired temperature. Bake for 12-15 minutes. All.

[Scarecrow]

Scarecrow,
Natasha, I here somewhere read someone's method - set the "Basic" mode in the morning, turn off the mode before "baking" - and the dough is ready in the morning

How to calculate? In the sense that at the time of getting up there was just a proofing mode, and not baking? According to the time table, in principle, you can try, but there the time is given approximate, in Panas the processor, which itself rules the time in a given interval ...

Baking on the "main" for any 50 minutes, and the proving time can be, of course, different - but it ends anyway 50 minutes before the complete end of the Sorry program