Tender pies with cabbage and egg
12 servings
80 minutes
Tender pies with cabbage and egg are a traditional Armenian dish that combines airy dough with aromatic filling. The origins of this dish date back to ancient times when housewives skillfully transformed simple ingredients into culinary masterpieces. The buttery dough with hints of margarine gives the pies softness, while the filling of stewed cabbage, boiled eggs, and dill creates a rich flavor with a slight sweetness. They are perfect for a cozy family gathering or festive treat, and their appetizing aroma spreads throughout the home. They pair wonderfully with homemade compotes, tea, or fermented milk drinks, and their golden crust and tender texture make them a favorite dish for both adults and children. The baking is easy to prepare and reveals its true charm when served warm straight from the oven.
1
Dissolve the yeast in slightly warm water (70 grams), add sugar, and let it rise.
- Water: 70 ml
- Sugar: 2 tablespoons
- Fresh yeast: 50 g
2
Melt the butter, separately melt the margarine.
- Butter: 50 g
- Margarine: 250 g
3
In a pot, mix oil, margarine, salt, warm milk, slaked soda, and yeast (see point 1). Mix everything thoroughly.
- Butter: 50 g
- Margarine: 250 g
- Salt: 0.5 teaspoon
- Milk: 250 ml
- Slaked soda: 0.5 teaspoon
- Fresh yeast: 50 g
4
Add all the flour at once and knead the dough, adding vegetable oil. Knead for 4-5 minutes until it comes away from your hands.
- Wheat flour: 5 glass
- Vegetable oil: 0.5 glass
5
Divide the dough into 8 equal parts; roll each into a ball and place in the refrigerator for 1 hour (not the freezer!).
6
During this time prepare the filling: finely chop the cabbage (as you want to eat it in the filling) and stew it in water (not a drop of oil yet). It should remain white (not fried, should be stewed); when it's almost ready and the water has completely evaporated, add finely chopped boiled eggs, butter (15-20 grams), and finely chopped dill (dried is also fine). Stew for another 3-4 minutes while stirring.
- White cabbage: 2 kg
- Chicken egg: 8 pieces
- Butter: 50 g
- Dill: to taste
7
Take the dough out of the fridge, starting with 4 pieces. Knead one piece in your hands (to warm it up) and roll it out into a thin pancake, like for noodles (the thinner, the better!). Cut the pancake into 8 segments (like a wheel) — you get 8 triangles. Place the filling at the edge of the triangle's base, join the wide ends (the base ends), and then roll it towards the narrow edge, stretching the narrow edge like a croissant.
8
Place the pastries on a baking sheet and brush with egg. You have 64 pastries.
- Chicken egg: 8 pieces
9
Bake for 20 minutes — first 10 minutes in the lower part of the oven, then 10 minutes in the upper part.