Pies with cabbage

Description

If the dough is lean, then this does not mean at all that it is not tasty ... I propose a variant of yeast dough in vegetable oil and fresh yeast. It is light and airy and is ideal for pies with cabbage. You can make any fillings (mushrooms, rice with mushrooms, potatoes, stewed apples, dried apricots, etc.) I invite you!

Cooking

Step 1

First knead the dough. To do this, dilute the yeast in warm water (it is convenient to do it with your hands), add sugar, cover with a film and let the yeast start working. After 15-20 minutes, mix the dough with half the sifted flour, knead well and let rise in a warm place for 40-50 minutes. Add the remaining flour, salt and vegetable oil to the dough and knead the dough well with your hands until elastic. The dough should not stick to your hands. Put it in a clean bowl, cover with a towel and leave to rise in a warm place for 1 hour. Then the dough must be well kneaded and left again for 1 hour to rise.

Step 2

While the dough is rising, prepare the pie filling. Finely chop the cabbage and blanch in boiling water for 3-4 minutes. Throw away in a colander. In a frying pan, heat a small amount of vegetable oil and fry on it, first, finely chopped onions, add chopped garlic, then grated carrots, fry everything together for 7-10 minutes. Put the cabbage, mix and simmer for another 5-7 minutes, then add pepper dressing, tomato paste, bay leaf, salt, pepper, dill, mix, simmer for 5 minutes and turn off. Cool filling to room temperature.

Step 3

Divide the finished dough into equal parts, roll each part into a small circle, put 1 tbsp in the middle. l. stuffing and pinch the edges well, forming a pie. Put the pies on a baking sheet covered with parchment, cover with a clean towel and let stand in a warm place for 15-20 minutes. Lubricate with a little sugar-sweetened water and bake at 180 degrees for 15-20 minutes, until golden brown.