Pies with cabbage, meat and plum jam

Pies with cabbage, meat and plum jam

Category: Bakery products

Ingredients
Flour	450 grams
oils	35gr
sugar	4 tbsp. l.
sour cream	200gr
live yeast	18 g
egg	2
salt	...
cabbage	500gr
carrot	1
olive oil	...

Cooking method

• Yeast dough with sour cream.
• The dough was kneaded with cotton on the pizza program, twice for 45 minutes, and there it was.
• Saute cabbage with carrots in olive oil, keeping a beautiful light color.
• Another option: you can not stew the cabbage, but slightly boil it in milk. The filling is wonderful.
• Spread the spaced pies with yolk with a small addition of water. I bake the pies on a baking sheet covered with oiled foil. Bake for 20 minutes at +200.
• I put hot ready-made pies in a large saucepan, always lined with paper. cover with a towel.
• 
• 

Note

This dough does not stale for a long time.

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[DonnaRosa]

DonnaRosa, Such plump, fluffy pies, rosy :-) Thanks for the recipe! I'm taking it to my piggy bank!

Confused by such a large amount of sugar for 450 g of flour for savory pies. And it's not clear about meat and cooking
And the photo is well sooo delicious

Confused by such a large amount of sugar for 450 g of flour for savory pies. And it's not clear about meat and cooking
And the photo is well sooo delicious

Sugar can be smaller, but you need to replace it with something, because we mix it in cotton. I consider sugar as liquid. I put so much, it seems to me that the dough is quite rich and yeast works easier with sugar.
Thanks to sour cream and butter, the dough does not stale for a long time and is fluffy.
The meat was stolen by the cook. Instead of meat, I cook chicken hearts, you can add a handful of liver, but also chicken. I fry the onions, mix with hearts chopped in a chopper and, possibly, with the addition of liver., Add Provencal herbs, a mixture of peppers, salt, a little chicken broth.

I just put the jam as a filling, as well as cabbage and meat.
One visit, but the pies are different.

[DonnaRosa]

DonnaRosa,
Thank you so much for the sour cream dough recipe! I was just looking for one, so far but I have not found a suitable one. And the cabbage filling is the way I like it, and not with an egg, as everywhere in the recipes.

[DonnaRosa]

DonnaRosa,
Thank you so much for the sour cream dough recipe! I was just looking for one, so far but I have not found a suitable one. And the cabbage filling is the way I like it, and not with an egg, as everywhere in the recipes.

I often cook them, especially if the sour cream remains, you can slap a spoonful of mayonnaise if there is not enough sour cream. Quite a hearty and budget dish. Sometimes I sprinkle

🔗

And about how much salt?

You can do it quite a bit, because we also add salt to the filling (cabbage or meat). I am always better off undersalting. Salt is a flavor enhancer. she is needed.

DonnaRosa, Lyudmila! You write: "Another option: you can not stew the cabbage, but slightly boil it in milk." You can talk about this process in more detail. How much milk, to what temperature, a whole forks or a piece to put there, when to take it out, etc., etc.

[Masha Ivanova]

Masha Ivanova, Also chop and boil in a small amount of milk over low heat. Drain excess liquid, add oil, dill.
The cabbage is especially tender. It is not immediately clear cabbage or apple. Delicious filling. But that's another topic.
For me, this filling is suitable for a large cabbage pie.
PS And who is Lyudmila?

DonnaRosa, sorry! I inserted the wrong name for the blind! And I turned to you!

Good idea: sour cream instead of water ... not even milk!

[DonnaRosa]

DonnaRosa, please tell me, can the dough be kept in the refrigerator, and how much? I would make a whole portion, my husband needs to bake pies for work tomorrow (not for a treat, just eat it himself, catering does not like it), but the portion is too large, I would put it in the refrigerator and then bake it again ...

[DonnaRosa]

Good idea: sour cream instead of water ... not even milk!

You can liquid, not greasy, as it is, with that and baking.

Added Monday 22 Aug 2016 7:02 PM

DonnaRosa, please tell me, can the dough be kept in the refrigerator, and how much? I would make a whole portion, my husband needs to bake pies for work tomorrow (not for a treat, just eat it himself, catering does not like it), but the portion is too large, I would put it in the refrigerator and then bake it again ...

Yes, you can, when there is a dough for 4-5 pies, I put it in the freezer. I take it out and defrost it in the refrigerator itself to evenly. Excellent 4-5 fresh pies are made for my grandson. But then I don’t smear it with an egg, but with a piece of butter on the tops of the finished ones, I spend it, everything looks good. And now the lump is freezing in the freezer, waiting for its fate. I bake in a mini oven, it heats up quickly, it turns out on a budget and quickly.

[DonnaRosa]

DonnaRosa, excellent, then the dough for pies that will not fit in my wonderful pan, I will put it in the freezer
I do it with cabbage, I will stew the cabbage in milk, I never did that, I’m just wondering what taste it will turn out. I love cabbage

Added Monday, 22 Aug 2016 11:58 PM

I baked the first batch of pies. DonnaRosa, the dough is gorgeous! In work, it is light and elastic, I just stretched the dough with my hands and formed an oval under the pie with my fingers, the edges were easily stuck together and when pulled, the dough did not break! Perfect for baking. Sugar put 2 tbsp. l., I did not put salt at all, and I used both vegetable and butter - in half. Before cutting the dough, I greased my hands and the rug with vegetable oil, I like it better and the pies, in principle, can not be greased at the end of baking, but I greased the milk with the rest of the cabbage. I used half the dough - it turned out 10 pies, not small. I put the remaining dough in the refrigerator. I will continue to use this recipe, only I will not put sugar at all, but I will add a little salt

[DonnaRosa]

DonnaRosa, excellent, then the dough for pies that will not fit in my wonderful pan, I will put it in the freezer
I do it with cabbage, I will stew the cabbage in milk, I never did that, I’m just wondering what taste it will turn out. I love cabbage

Added Monday, 22 Aug 2016 11:58 PM

I baked the first batch of pies. DonnaRosa, the dough is gorgeous! In work, it is light and elastic, I just stretched the dough with my hands and formed an oval under the pie with my fingers, the edges were easily stuck together and when pulled, the dough did not break! Perfect for baking. Sugar put 2 tbsp. l., I did not put salt at all, and I used both vegetable and butter - in half. Before cutting the dough, I greased my hands and the rug with vegetable oil, I like it better and the pies, in principle, can not be greased at the end of baking, but I greased the milk with the rest of the cabbage. I used half of the dough - it turned out 10 pies, not small. I put the remaining dough in the refrigerator. I will continue to use this recipe, only I won't put sugar at all, but I'll add a little salt

Very well! How is cabbage in milk? Liked? You don't have to cook it in trash, but leave it aldente, then it is delicious in pies.
Yes, the dough is very elastic and easy to work with. Well put at least a little sugar, diluted with yeast, the dough is quite fat, then it is necessary to raise it with yeast, and sugar will help.

[DonnaRosa]

DonnaRosa, I really liked the cabbage in the milk, I literally just started it - I'll take note for the future, I generally don't like stewed cabbage, and I don't like a lot of butter in cabbage ... by the way, there are 3 pies out of 10 left ... Today I plan from of the remaining dough, bake pies with a liver ... I'll take into account sugar - I'll put a teaspoon, I did it on dry yeast, put 1 tsp.

[Mandraik Ludmila]

Mandraik Ludmila, I knead the dough a little, so much my cotton can knead. But the pies are obtained on two small baking sheets or one large one. If I bake a whole pie, I gave a photo, then the dough always remains, and it is already too lazy to sculpt. But you can plant a small round pie plus a large one, I put it in a metal tray-plate.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=462452.msg2481680

[DonnaRosa]

DonnaRosa, I don't have a normal oven here in the village, I bake in an electric miracle pot. Therefore, it is limited by its volume A of the dough specified in the recipe, just enough for two baked goods. Now I took a picture of pies with liver, it turned out like this:

It looks like your recipe was perfect for me!

[DonnaRosa]

DonnaRosa, I don't have a normal oven here in the village, I bake in an electric miracle pot. Therefore, it is limited by its volume A of the dough specified in the recipe, just enough for two baked goods.
It looks like your recipe was perfect for me!

Great, I pleased you with the recipe.
It suits me perfectly too. : friends: Pies do not get stale for a long time, delicious and I also don't like huge mixes and all day in the kitchen. And I love to eat deliciously.

You can do it quite a bit, because we also add salt to the filling (cabbage or meat). I am always better off undersalting. Salt is a flavor enhancer. she is needed.

But for me, unleavened dough is not dough and no salted filling will save. Salt sets off sugar and vice versa. If you crumb the dough without salt or slightly salted, then the pies will not be tasty. Well, that's for my taste. For 450 grams of flour, I would put at least 1.5 teaspoons without the top, but I would cut the sugar by half.

[Put it in as much as you need.]

But for me, unleavened dough is not dough and no salted filling will save. Salt sets off sugar and vice versa. If you crumb the dough without salt or slightly salted, then the pies will not be tasty. Well, that's for my taste. For 450 grams of flour, I would put at least 1.5 teaspoons without the top, but I would cut the sugar by half.

There is salt in the recipe. Put it in as much as you need.And sugar too.

[DonnaRosa]

DonnaRosa, srasibo). Here's a question, but have you tried not to put eggs in the dough at all? Try)

[DonnaRosa]

DonnaRosa, srasibo). Here's a question, but have you tried not to put eggs in the dough at all? Try)

You can, try it, but the dough will not be so rich, it will be simpler. Everything in this dough has been tried more than once or twice, I've been baking pies for many years. I will continue to put eggs in this dough. You can put only yolks, but then you need to attach the protein.
I bake pancakes on 6% fat kefir and do not put an egg, but not because it will not be tasty, but because I feel sorry for the eggs for half a glass of kefir and for 6-7 pancakes.

[DonnaRosa]

DonnaRosa, yes, I, too, have been baking for more than one year and without eggs, airy dough, very tasty and does not stale for a long time. I put an egg in pancakes), I do not mind

[DonnaRosa]

DonnaRosa, yes, I, too, have been baking for more than one year and without eggs, airy dough, very tasty and does not stale for a long time. I put an egg in pancakes), I do not mind

I am not against your experience, but I have my own recipe as it is above. IMHO: With an egg, or better with yolks, the dough is always more rich and tasty than empty.
I also put sour cream instead of milk for a reason.
And pancakes on 6% kefir and without eggs delicious.

[DonnaRosa]

DonnaRosa,
It looks like your recipe was perfect for me!

Here are four large chicken pies. The dough lay in the freezer for three weeks, if not longer.
Nothing happened to him, the pies turned out great.
I pulled the dough out of the freezer in the evening, gradually defrosted in the refrigerator.

[DonnaRosa]

DonnaRosa, and with fast yeast the dough is the same as with live yeast? How is it in your experience?

[DonnaRosa]

DonnaRosa, and with fast yeast the dough is the same as with live yeast? How is it in your experience?

What is fast yeast? Dry? I didn't cook with them, I don't know.
I try to prepare the dough with fresh ones, they are cheaper and I feel them well.

[DonnaRosa]

DonnaRosa, thanks for the answer

[DonnaRosa]

I bake pies and pizzas on this dough, my husband likes it more than others. Thanks for the recipe. AND, DonnaRosa, happy birthday!