We cook pies with cabbage and egg in the old-fashioned way

A pie is a dish that only those who sit on different diets can stand up to. After eating one patty, the hand automatically reaches for the second, third, and so on, until suddenly you begin to understand what you ate. What kind of stuffing does not happen in pies! And cabbage, and minced meat, and cherries, and potatoes, and rice with eggs ... In general, who likes what. And the main thing in pies is a dough. It can be yeast and bezdrozhzhevym, but it should be tasty and soft.

Let's try to make pies with cabbage and egg. Let's start, of course, with mixing the yeast dough. You can take dry yeast and cook the dough, as written on the package, but what if you use the usual yeast, on which our grandmothers kneaded the dough? And it is the grandmother's patties that cause special memories for many, it seems that they can not even taste better. But let's not get distracted and start.

To make pies with cabbage and eggs, we need: 1kg of flour, 3 eggs, 50 g of ordinary yeast, half a liter of milk, 100 g of margarine, 1 teaspoon of salt and sugar at your discretion and taste. In a bowl, crush the yeast with a fork and sprinkle them with two teaspoons of sugar. From this they will disperse very quickly, literally in 2-3 minutes (this is much faster and easier than diluting them with water). Pour a little warm milk into the yeast and pour about two glasses of flour, so that when kneading the opara it looks like a dough for pancakes. We put a bowl of spaghetti in a warm place for 40-50 minutes for fermentation.

When the opara is ready, drive the eggs into it, add salt and melted margarine. To your liking, you can add sugar (you can not add, if the patties are not sweet). Gradually pouring the rest of the flour into the spoon, knead the dough. It should not turn out to be too steep, but it should be well separated from the hands. Now we are ready to take a test of the test and once every 20-30 we knock it out, that is, Lift up and forcefully hit the table. It may seem strange, but if the batter is knocked out in this way, the patties will not become stale in the future. Even experiments have shown that pies with cabbage and eggs, as well as with other stuffings, prepared from a dough that has been mixed in the same way but not knocked out, lose their softness the next day. Therefore, shake your head.

So, after beating, we put the dough in a deep pot of 5-6 liters and put it on the ripening in a warm place. It will ripen for about an hour and a half. While the dough is suitable, you can start filling. Since we make pies with cabbage and eggs, we need half a kilo of white cabbage, 6 eggs and a small onion. Cabbage chop small enough (you can blender), cook and cut eggs, chop the onions and lightly fry them in sunflower oil. All components are combined ( do not extinguish cabbage !), Salt and mix well. When the dough is ready, we make pies from it: tear off small pieces of dough, roll them into balls and roll them out with a rolling pin. In the resulting pancakes, put our stuffing, zakleplyaem edge and give the patty a standard "pirozhkovoy" form. We spread them on a greased baking sheet, give them 15-20 more minutes to stand up again, cover the egg with a shiny egg gloss and put on the oven for 220 minutes already heated for 220 minutes (plus or minus 5 minutes).

That's the whole secret, how to make pies with cabbage and egg. Note that the cabbage in the pies was originally fresh. Thanks to this they are very juicy. If you love experiments, you can add green onions to the filling, but in the process of baking it is steamed, so green onions are for the amateur. And the dough, the process of preparation of which is described here, is universal: it is ideal for all pies. For example, if you want to make pirozhki with cabbage and minced meat, you can make a dough, as described above, and prepare the filling as follows: boil 400 g of sauerkraut for 10-15 minutes, cool and wring out. Finely chopped two bulbs in oil in a frying pan, then put 200 g of any beef and boiled cabbage there, salt to your taste and fry all together, stirring until the forcemeat is ready. The filling is ready, it is left to cool slightly, and you can take up the molding of pies.