Cabbage pies

[Natasha]

Natasha, Thank you! Delicious! The dough at work is excellent !!!

Good ... They look great, the result is a plus.

I am sitting very satisfied, with a full belly. This is the only reason why I calmly look at the photos of the pies.

I don't sleep, I bake pies with cabbage in three passes (the oven is small). gobbled up I've already eaten two pies, I still want to, while I'm holding on, but now I'll go for one more. unbearable deliciousness, bastards, it turns out

I don't sleep, I bake pies with cabbage in three passes (the oven is small). gobbled up I've already eaten two pies, I still want to, while I'm holding on, but now I'll go for one more. unbearable deliciousness, bastards, it turns out

With your eyes closed, pull everything out, throw it away and urgently run to bed. From the desire to eat everything that smells good, healthy sleep helps a lot!

ran the last to take out, really, it's better to sleep than to overeat

Chuchelka, thank you very much for the recipe! I am your admirer forever!

What a beauty!

Gorgeous turned out. If you say now that you baked pies for the first time in my life, I will generally fall. And then how they will post pictures with super-ideal products and shout: "Yes, I never!", "Yes, in general for the first time!" ...

No, not the first. Your pies have already been baked 4 times. Well, just a fairy tale, my guests discussed and praised them for two days! The filling was meat + veal liver and potatoes + mushrooms.

No, not the first. Your pies have already been baked 4 times. Well, just a fairy tale, my guests discussed and praised them for two days! The filling was meat + veal liver and potatoes + mushrooms.

How nice it is, kgda in someone's eyes you look like a mistress-mistress. Moreover, many people think that pies are daunting (well, let them think for themselves), so for them a person who knows how to cook delicious pies is unattainable in his skill!

Congratulations on a great result again!

Scarecrow, thank you very much for the recipe for pies with cabbage! I have baked them many times. The dough is awesome! Mom said that this is the first time she has eaten such delicious pies.

Scarecrow, thank you very much for the recipe for pies with cabbage! I have baked them many times. The dough is awesome! Mom said that this is the first time she has eaten such delicious pies.

Please bake and gulp. Pies are an attribute of a real HOUSE!

Yeah, bake and burst .... And today I baked buns with poppy seeds ... Sfotkala (the last 4), what to brag about, but what topic should I put? We've gotten ourselves into trouble ... We should have done it! Tomorrow!

Yeah, bake and burst .... And today I baked buns with poppy seeds ... Sfotkala (the last 4), what to brag about, but what topic should I put? We've gotten ourselves into trouble ... We should have done it! Tomorrow!

If from the same pie dough - put it here, we will admire it. If from another - to the topic with his recipe.

From the other, where the apple pie is! All! Temporarily (... until the morning) I can't look at the pies! I went to pour the jelly .... "And I can also embroider ...." Oh, girls, thank you very much, on this forum I have not learned so much! All of you

Dear Scarecrow!
Your recipe helped me to reach another, advanced hostess level! Thank you very much!!!!!!

Dear Scarecrow!
Your recipe helped me to reach another, advanced hostess level! Thank you very much!!!!!!

This is an amazing compliment. The main thing is to realize that you can, not to retreat. This is important in any business, even in cooking. I am very glad that I helped to improve your self-esteem! It's great! Do not stop there.

Thank you so much for the recipe. I bake it again and again.

Girls, what about the figure? I read the recipes, thank you. I understand that I will get stuck on this site.

And this is how it goes ...

It turns out that now I can not sleep, I want pies. What good fellows you are, I imagine that you will bake for NG.
Then I will tell you the recipe for the roll, but without photos. I have a problem with this, I have never exhibited pictures.

Chuchelka, thank you so much for the recipe for the pie dough.
My men do not like cabbage, so I did it with an egg and onion and chicken, it turned out excellent, light and soft, they even ate them when they were not cold.

I have a problem with this, I have never exhibited pictures.

you take pictures, and we will teach you how to insert photos

Dear Chuchelka, although we are not familiar with you, you have become a special real close and dear for me! Thank you so much for your wonderful recipe! I have been married for 20 years, but I never baked pies, because I was afraid that it would not work out the way my grandmother did. She used to make noble pies, but now (she is already 80 years old) does not remember the recipe. And then I got different recipes, but they need to be kneaded for a long time, but I have a bad heart and such efforts can end badly. And your pies were made by yourself. I got a lot of pleasure from the pleasant to the touch test. The pies turned out to be great. The husband, a big lover of bakery products, is simply delighted. Now my son will come from school and, I'm sure, he will also be delighted. Very - very grateful to you with the whole family !!!!!!!!!!!!!!

[Xana]

How many positive emotions. And me and you. Real hostesses, because pies have always been considered aerobatics. And good pies are just fantastic. We're not going to reveal our secrets, are we? Are we the best?

Xana

I am also grateful to you for the excellent feedback, for the fact that everything worked out. Because it seems like I put in a little effort (well, I laid out the recipe), and so much I get back for it with such kind responses.

Personal health for my husband!

Ehh, you are a scarecrow ... the best teacher in the world)))

With the last bit of strength, I poured Erica into an exhibition of your pies, with meat ... mushrooms and chicken hearts.

snapped up in a moment! They ate it themselves, and then went to spread it to friends

Most of all, I was moved by the question: "Does this bread maker bake like that?"
Well, to some extent, and she, most importantly, register and read)))

Most of all touched by the question: "Does this bread maker bake like that?"
Well, to some extent, and she, most importantly, register and read)))

I am often asked about this ... How do they imagine it, I wonder? My sick imagination refuses to dream it up ...

Scarecrow, and once again I never tire of admiring. Here are some more ... cherry pies and some cheesecakes. maybe I wouldn't do that often, but the recipe is amazing! Thank you dear!

Super cakes! I agree, the recipe is amazing and win-win! Thanks Chuchelka!

But we have what turned out! Excellent! Now we will cook only according to your recipe. Thank you very much!

Where are you all dressed up like that? Yes with pies ...

Where are you all dressed up like that? Yes with pies ...

Russian evening in Bulgaria.

[Scarecrow]

Scarecrow, I have three questions:
1. How much dry yeast do you need per half serving? Did I understand correctly that you need 8 grams (1.5 sachets -16 grams: 2 = 8 grams)?
2. Do the dough in a bread machine on the "Pasta" mode for 15 minutes, or on the "Dough" mode for 1.5 hours?
3. Do you carry out these actions with the dough before you put the filling? That is, this dough is still without filling ???

And quickly wrap / tighten its ends to the center (this is how round bakery products are molded so that there are no ugly seams on the back side). Now we are sure that the surface of our pie will be beautiful and without "wrinkles".

And only then do you roll with a rolling pin and put the filling?

1. Yes, everything is correct. 8gr.
2.If you do it on the "macaroni" mode (this is a mode that just mixes everything), then wait for the dough to rise, leaving it in the HP bucket. If in the "dough" mode, then after the end of the mode (HP itself carries out the entire fermentation cycle), you can immediately start cutting.
3. Of course BEFORE. This is immediately evident from the step-by-step photos and comments to them. Read and look carefully. Thus, a piece of pastry dough is given an even rounded shape without flaws, so that later the sticky pie is not in "folds" and "wrinkles". Only after that is it rolled with a rolling pin and the filling is placed.

[Scarecrow]

Expensive Scarecrow, the pies turned out to be very tasty. True, in the process of work, some questions arose, the answers to which I myself have found in this thread. But for this I forced myself to read everything 40 pages text!
It seems to me that it would be VERY advisable or put all the useful tips on the first page, or cut the topic down. Indeed, in this heap there are a lot of useful tips that are simply lost. And there will be fewer questions for you, since some of them are simply repeated, because not everyone can and have time to master all 40 pages.

I agree completely.
But I do not have the rights to edit threads and posts. It is only for moderators.

Scarecrow, thanks for the simple and delicious dough recipe! My family today were incredibly happy that I had a spontaneous idea to make pies. I haven't baked them for a long time, so we got bored. I usually cooked a leaner version of the yeast dough without eggs and butter. But now your recipe will be in the favorites!
And here is my report:

I cooked half the rate, kneaded with my hands. The only thing I missed was your signature way of sculpting pies, that's why they turned out to be of different sizes. Next time I will definitely use your recommendations.

And there is no particular variety of sizes. Beautiful, glossy, delicious. This dough can also be made without "eggs" (it is true, and so only one per kg of flour). The dough in finished products will stay soft a little longer. However, in my opinion, patties usually do not live up to the glorious moment of staleness at all.

[Scarecrow]

Scarecrow, thank you very much for a recipe for such a delicious and super soft yeast dough!
I mixed it by hand (I was worried that I could not mix in the fats) - easily and quickly. Thank you again!

I also had the experience of kneading by hand for 2 kg of flour (baked for 8 people). I thought in advance that I would die over a basin, it is not clear how I would mix the oil, but there were no other options. Nothing. It turned out to be not that scary at all, the oil intervened perfectly and much faster than I thought. So I understand you perfectly!

Can you please tell me, I'm sorry, maybe I didn't understand something, you have written "we put the container with the dough in a bag (so that it does not dry on top)" can you just cover it with cling film? "and put it in a slightly preheated (no more than 40 degrees, a little warm!) and turned off oven for 1 hour" this is the most difficult thing, I have no degrees on the oven, I checked the smallest fire with a thermometer, it turned out 50 degrees, maybe leave the oven open? Thank you

Can you please tell me, I'm sorry, maybe I didn't understand something, you say "put the container with the dough in a bag (so that it doesn't dry on top)" can you just cover it with cling film? "and put it in a slightly preheated (no more than 40 degrees, a little warm!) and turned off oven for 1 hour" this is the most difficult thing, I don't have degrees on the oven, I checked the smallest fire with a thermometer, it turned out 50 degrees, maybe leave the oven open? Thank you

Yes, so as not to dry out. Therefore, you can cover it with cling film.

Turn the oven on to a minimum, heat it up a bit (that's really a little bit, just a few minutes) and turn it off. Enough. There is no need for "baths" there, there simply must be a constant and not cold temperature. Place the dough bowl in there and close.Or, if you are worried, along with the container with the dough, put a cup with a liter of boiling water in an unplugged (and unplugged) oven. In the end, the dough will rise and fit just at room temperature without all of the above manipulations!

Scarecrow! I came to thank you for a wonderful recipe for pies. I've baked pies more than once (over the last year) and always 5+. So last night I looked at my bookmarks and thought of something to bake. I stopped at your pies, because I know that the recipe is proven. Today I baked a roll with raisins and nuts and sweet rolls with dried cranberries. While she was rolling out the dough, I ate it mercilessly, so delicious (I love raw dough). And most importantly, I realized that I have been using your recipe for a long time and never said thank you! Thank you Chuchelka! Thank you so much!

[Chuchelka]

"Well, thank you Chuchelka... ", I think when I bake your pies
The dough is awesome, universal for pies, rolls. The dough kneads HP, I make a half portion, we love round pies.

Thank you for the science of pie! I'm happy ! These are my best pies!

I can only say one thing: smart girls! Let me hiccup more often. It's worth it.

And a special thank you for the photo, it's very nice to look at the results of someone's work, how it turns out. Moreover, I see that there are no problems with performance: the pies are ruddy, neat, fluffy.

[Scarecrow]

Moreover, I see that there are no problems with performance: the pies are ruddy, neat, fluffy.

Still would! Under whose guidance?
The recipe is classic, described simply, easily and with humor. Therefore, there are so many admirers of the pie shop!
And they will arrive every day more and more! Hold on Scarecrow!

[Scarecrow]

And they will arrive every day more and more! Hold on Scarecrow!

And so already the whole reputation on some pies has been earned, in my opinion ...

Verse in the subject:
Grandma put it in the oven
Oven cabbage pies.
For Natasha, Kolya, Vova
The pies are ready.
Yes, one more pie
The cat was dragged under the bench.
Yes, there are four in the oven.
Grandchildren count pies.
If you can help
Count the pies.

Thanks for the recipe !!!!
I did everything exactly as it was written, for a long time I persuaded my daughter to buy pies with a capa (well, she's not a fan)
But they (pies) conquered ALL !!!!! Both husband and daughter - gorged and praised !!!!!!
And here are the pies !!!!

For tomorrow in the plan with cherries ...

[vial]

And I am not even afraid to look at such beautiful pies !! I have them too, I did it with the liver.

vial

You have perfect execution. Both in shape and consistency of the dough. You are just smart! I would also boast of such a result.

Be careful with cherries. This infection strives to leak out at any opportunity.