Lenten Cabbage Pies
14 servings
90 minutes
Cabbage pies are the first thing that comes to mind when you need to make some kind of Lenten pastry. Firstly, Lenten dough is simple and just as tasty as the non-Lenten dough. Secondly, Lenten cabbage filling is a traditional taste that we have been accustomed to since childhood and which is easy to repeat. Since you can't put eggs in cabbage, liven it up with a set of sautéed carrots and onions - this frying will give the vegetable some vigor. This recipe is a time-tested classic , these are traditional pies without gastronomic tricks and experiments. If you want to add something new to them, try starting with spices - some Asian or a standard set of Mediterranean herbs.
1
Mix the yeast with 30 grams of sugar and 250 ml of warm water. Leave for 5-10 minutes until foam forms.
- Dry yeast: 7 g
- Sugar: 45 g
- Water: 330 ml
2
Sift flour into the mixer bowl, add water with yeast, 80 ml of vegetable oil, and 1 teaspoon of salt. Knead a uniform dough that should not be too dense or sticky.
- Wheat flour: 500 g
- Water: 330 ml
- Vegetable oil: 110 ml
- Salt: to taste
3
Transfer the dough to a bowl greased with vegetable oil, cover with plastic wrap or a lid, and place in a warm place for 1.5 hours.
4
While the dough rises, prepare the filling. For this, finely chop the cabbage.
5
Chop the onion into small cubes.
6
Grate the carrot on a coarse grater.
7
Heat vegetable oil in a pan and sauté the onion and carrot until soft.
- Vegetable oil: 110 ml
- Onion: 1 head
- Carrot: 1 piece
8
Add cabbage, pour in a little water, cover with a lid, and simmer on low heat for about 5 minutes.
- White cabbage: 900 g
- Water: 330 ml
9
After 5 minutes, when the cabbage has settled a bit, stir the contents of the pan. Continue to simmer, stirring occasionally, until the cabbage is soft (20-25 minutes).
10
Season the prepared cabbage filling to taste and add chopped dill.
- Salt: to taste
- Dill: 10 g
11
Knead the risen dough and divide it into pieces weighing 55 grams. Roll the pieces into balls and cover them with plastic wrap to prevent drying out.
12
Roll out a piece of dough into a flatbread, place the filling on it, and seal the edges tightly.
13
Place the pastries seam side down on a greased baking sheet, cover with plastic wrap, and let sit for 5 minutes.
14
Mix 15 grams of sugar and 30 ml of warm water until the sugar dissolves.
- Sugar: 45 g
- Water: 330 ml
15
Brush the lean pies with sweet water and send them to an oven preheated to 200 degrees for 15 minutes. The finished pies can be brushed with vegetable oil for shine.
- Vegetable oil: 110 ml
