Student pies with cabbage
4 servings
60 minutes
It's not for nothing that these heavy crescent-shaped pies are called student pies - all you need for them is flour, water, eggs and, of course, cabbage. The tough dough is rolled out to the thickness of paper, and a protein omelet, cooked separately in a frying pan, is mixed into the filling to make it airy . You can, as the recipe says, brown the pies in the oven, or you can deep-fry them - then the pies will resemble a cheburek in a crispy bubbly crust.
1
Boil chopped cabbage with tarragon and salt until ready, mix the egg whites with salt, heat a non-stick pan, pour in the egg whites and cover on low heat until a protein pancake forms. Cut the 'omelet' and mix it with the cabbage; you can add more salt if needed.
- Cabbage: 0.5 piece
- Egg white: 9 pieces
2
Knead elastic dough from flour and water, roll it out, and cut out circles with a plate. It's better to roll the dough thicker first and then roll out the cut circles. Place a spoonful of filling on the circles, pinch the edges, and place the pies on a baking sheet lined with foil. Poke each one several times with a knife (a fork is inconvenient) and brush with egg.
- Wheat flour: 500 g
- Water: 250 ml
- Chicken egg: 1 piece
3
Bake in a preheated oven on low heat. It's better to check them constantly - as soon as the bottom browns, they need to be flipped.
