Pies with sauerkraut
4 servings
60 minutes
Pirozhki with sauerkraut are a classic Russian treat steeped in the history of rural cuisine. These golden, fragrant pastries combine the softness of yeast dough with the rich flavor of sauerkraut stewed to tenderness with tomato paste, salt, and spices. Their warm, cozy aroma evokes a sense of home and family evenings. It is believed that such pastries were popular in ancient times when sauerkraut served as a source of vitamins during the cold season. They are perfect for both lunch tables and festive feasts, creating an atmosphere of warmth and tradition. Each crispy crust hides a rich, slightly sour filling inside, making this recipe an ideal balance of simplicity and depth.
1
The dough starter is mixed and fermented for 3 hours at 30 degrees or 8-24 hours in the refrigerator (last time I kept the starter in the fridge, but it didn't work, this time I kept it for 2.5 hours at room temperature, and the process went much better).
2
Next, add the remaining ingredients to the dough and knead a soft dough, which is fermented for 2 hours at 26 degrees with two folds. Divide the risen dough into 12 pieces and shape them into balls. After 5 minutes, roll them into flatbreads. Fill each with 20 g of filling, pinch them closed, shape the pastries into high boats and place them on a greased baking sheet. Allow to proof for 30-45 minutes at 30-45 degrees and brush with egg. Bake at 250-260 degrees for 8-10 minutes until golden brown.
- Wheat flour: 200 g
- Dry yeast: 0.3 teaspoon
- Salt: 5 g
- Sugar: 9 g
- Honey: 15 g
- Butter: 15 g
- Water: 100 ml
- Chicken egg: 1 piece
3
For the filling, sauerkraut is stewed for 2-2.5 hours, at the end a spoon of tomato paste is added (be careful with it, as the cabbage may be sour), salt, pepper to taste, and herbs.
- Salt: 5 g