Kitchen appliances and utensils:
- hob;
- kitchen scales;
- measuring cup;
- pan;
- cutting board;
- deep bowl;
- knife;
- grater;
- shredder;
- full;
- spoon;
- fork or shoulder blade;
- flat dish
- paper towels.
Ingredients
| Product | amount |
| water | 250 ml |
| fresh pressed yeast | 15 g |
| sugar | 3 tsp |
| salt | 1.5 tsp |
| vegetable oil | 50 ml |
| premium wheat flour | 400-500 g |
| cabbage | 600 g |
| onion | 100 g |
| carrot | 100 g |
| butter | 50 g |
| tomato paste | taste |
Step cooking
- Weigh all necessary products and measure according to the recipe. For filling, peel and wash all vegetables.
- Cut the onion into a medium cube and fry in vegetable oil until transparent.
- Grate the carrots. Finely chop the cabbage with a knife or a special shredder. Pour shredded cabbage into a deep bowl, add 2/3 tsp. salt, 1 tsp sugar and grated carrots. Mix well with your hands, rubbing the cabbage a little, so that it is a little limp and let the juice go. The juice that has stood out must be drained.
- Add the cabbage to the already clear onion, mix and fry until all the moisture has evaporated and the cabbage has absorbed all the vegetable oil.
- Then add butter to the pan; if desired, add tomato paste and a little pepper.
- Simmer the cabbage until half cooked and remove from heat, allow to cool completely.
- To prepare the dough, you need to warm the water to a temperature of 36 -40 ° and pour it into a bowl for kneading the dough. Add half a teaspoon of sugar and crushed pressed yeast. Stir and leave for 5 to 10 minutes until the foam cap appears.
- Sift the flour. About 2.5 cups flour, the remaining sugar and salt, 2 tbsp. Add vegetable oil to the water and start kneading with a spoon. Add the remaining flour a little, continue to knead with your hands.
- When the dough is formed, add another 2 tbsp. l vegetable oil and knead again for 5-7 minutes.
- With light strokes on the table, knock out the dough a little. The resulting dough should be very soft, supple and not stick to your hands.
- Roll the dough into a ball, grease with vegetable oil, put in a bowl and cover with cling film. Leave on for 30 minutes.
- After the dough, divide into about 16 parts, each download into a ball, put in several rows on the surface and lightly grease with vegetable oil. Cover with cling film and let rest for 5-7 minutes.
- Roll each ball into a round cake.
- For each cake, lay out a tablespoon of the filling, connect the edges into a scallop, then press it well against the pie.
- Immediately before frying, press each pie a little with your hand, giving it a more flat shape.
- Put the pan on the fire, heat it up, add enough vegetable oil so that it only covers the bottom.
- Fry pies until golden on each side.
Did you know?To make ready-made pies less fat, remove them on a dish covered with a paper towel. And to make the dough even softer, you can cover the fried pies with a lid for 5-10 minutes.
Video recipe
In this video you will see how to properly prepare the filling and what consistency the dough should turn out.
Do you often cook fried pies? Patties on a quick yeast test according to this recipe are very tasty.What stuffing do you make pies most often with? Share your ideas with us.
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