Everyone in our family loves pies. Sweet, not sweet, from yeast dough and sand, open and closed - does not play any role. We always bake a lot of them, so that there is enough for everyone, and even some leftovers. Because without fail, some time after the meal, someone will definitely ask: “Is there anything else?”
Therefore, in my arsenal there are many different recipes. So as not to repeat ourselves. And if I see a new recipe somewhere, I always take note of it. I cook it, try it all together, and then somehow it decides on its own whether it remains on our menu or not.
The option that I want to offer you today is based on our favorite apple pie. Invented, one might say, out of necessity. The fact is that my son really loves baking with apples and potatoes, and my husband loves baking with cabbage. Have you ever cooked it with apples, and your husband asks: “Do you have cabbage?” Or, on the contrary, you cook cabbage, and your son asks: “Do potato too!”
To make everyone happy, I baked different ones. Of course, everyone was happy, but how much time does it take to prepare? Therefore, the idea of making jellied pie with cabbage and potatoes came quite quickly. When I put this on the table for the first time, everyone was very pleased. And no one asked about any other option. Everyone just ate and smacked their lips with pleasure.
That’s how this delicious option with cabbage and potatoes took root in our house. Moreover, it is quick and easy to prepare, and it is almost impossible to spoil it. And most importantly, if there are no exact proportions of products in the refrigerator, they can be replaced with others. I'll tell you about this too.
I don’t know if this pie has analogues? I came up with the idea myself, experimented with fillings, figured out how to make the filling more correctly. And this is what happened.
Recipe for jellied pie with cabbage and potatoes
What we need:
For the test:
- sour cream - 0.5 cups
- butter - 150 gr.
- flour - 1 cup
- baking powder - 1.5 teaspoons
For filling:
- sour cream -2 cups
- milk -0.5 cups
- egg - 2-3 pcs.
- flour - 5 tbsp. heaped spoon
- salt -0.5 tbsp. spoons
- ground black pepper to taste
For the filling:
- cabbage - 400 gr.
- potatoes - 7 pcs.
- butter - 1 tbsp. spoon
Preparation:
1. First, prepare the dough. To do this, melt the butter in a water bath, or remove it from the refrigerator and leave at room temperature for 3 hours.
2. Slowly stir sour cream into the melted butter and add baking powder. Or quench half a teaspoon of soda with vinegar and add it.
3.Add in the sifted flour and knead into an elastic, soft dough, adding a little flour if necessary. It happens that sour cream is runny and a little more flour is needed. Properly kneaded dough should move well from your hands and not stick.
4. Cover the dough with a napkin, or put it in cling film and put in the refrigerator for 30-40 minutes. During this time, we will start filling and pouring.
The next step is preparing the filling.
1 Peel the potatoes and boil in salted water until half cooked, 10-15 minutes. When ready, remove the potatoes and leave the water from the potatoes in the pan.
2. While the potatoes are cooking, chop the cabbage as for borscht. After taking out the potatoes, put the cabbage in the potato water, let it boil, stir, close the lid and reduce the heat. Blanch the cabbage in this way for 5 minutes.
3. When ready, place the cabbage in a colander and let the excess liquid drain.
4. While the potatoes and cabbage are cooling, let’s prepare the filling.
And finally, you can start filling.
1. To do this, beat the sour cream thoroughly, then add the eggs and mix well again. It is better to use a blender, so our filling will turn out homogeneous and tasty.
2.Now slowly stir in the flour, then beat with a blender again. Add milk, salt, ground black pepper.
Assembling the pie.
1. Prepare a large glass mold. Grease it with butter. Even though our dough is oil based, there may be enough oil to prevent the dough from burning, but I still lightly grease it.
2. Remove the dough from the refrigerator and knead a little more. And right on the table, with your hands, without using a rolling pin, form a small cake.
3. Transfer it to a glass bowl, and also use your hands to form a blank for the future pie, lifting the sides. The dough from the refrigerator is a little hard, but gradually becomes pliable and soft under your fingers. And the form is created without much difficulty. The main thing is to make sure that everything is even and, most importantly, without breaks. So that our filling does not leak out during cooking.
4. Cut the cooled potatoes into 0.7 mm rounds and place them overlapping on the formed piece.
5. Pour 1/3 of the filling onto the potatoes.
6. Place cooled cabbage on top and pour over the rest of the filling. The cabbage should be covered with an even layer.
7. Place our preparation with cabbage and potatoes in an oven preheated to 180 degrees for 50 minutes.
When the allotted time is up, take it out. The baked goods will be golden brown and will look something like this.
8. Now you need to grease the top with a piece of butter. This will give additional flavor. And cover it with a thick towel for 15-20 minutes. During this time it will cool down a little and “get there”.
9. Slice the pie directly in the glass form; there is no need to take it out entirely. Place on plates and eat with sweet, delicious tea.
Cooking features
- This pie does not have to be made with cabbage and potatoes at the same time; it can be made with only cabbage, or only with potatoes. But I strongly advise you to cook this option at least once. It turns out to have a very pleasant, “not hackneyed” taste. Tender and appetizing.
- The ingredients in the filling can be changed. For example, today instead of two, I only had one glass of sour cream. But that didn’t stop me from making delicious pastries today. As a replacement, I took a jar of Activia yogurt, natural, without any additives, and a little more milk than in the recipe.
- sometimes I prepare the filling only from kefir, adding only a little granulated sugar so that the contents do not turn out sour. It turns out no worse.
That's probably all. I hope that our delicious, aromatic pie, with a delicate, slightly sour filling, has already cooled down and rested. And I’m ready for our whole friendly family to gather at the table and taste it with pleasure.
Bon appetit!
P.S. Friends, write comments whether you liked the pie or not. I will be very grateful to you. Or maybe you bake something similar? Share with us, let's cook delicious and healthy food together.
Open Pie with cabbage and potatoes - a delicious, satisfying vegetable pie. Open quiche - this is what they are often called, for example, quiche with cabbage, quiche with potatoes. The advantage of such pies is that they have little dough and lots and lots of filling. The fillings in such pies are the most varied, depending on who has what in the refrigerator, who prefers what. Quiche can be served as an independent dish, or as a side dish or even an appetizer.
Ingredients for 7-8 servings:
- white cabbage - 1/3 fork,
- potatoes - 2 pcs.,
- flour - 0.75 cups,
- kefir - 0.5 cups (warm),
- egg - 2 pcs.,
- butter - 40 grams,
- onion - 1 head,
- cheese - 100 grams (not in the photo - forgot to put it)))
- soda 1/4 tsp,
- salt, spices - to taste.
Cooking quiche pie with cabbage and potatoes
- First, boil the potatoes in their skins until tender in boiling salted water. The potatoes are ready when they can be pierced well with a knife.
- mix kefir, egg, salt in a bowl and gradually add flour in small portions
- when the dough becomes thick like sour cream, add soda, mix and add flour again until the dough stops sticking to your hands. Then leave the dough to rise for 30 minutes, covering it with a plate or putting it in a plastic bag
- shred the cabbage as finely as possible
- cut the onion into half rings
- now simmer the cabbage and onion in boiling salted water under a closed lid until half cooked (15 - 20 minutes)
- place the vegetables in a colander and let the remaining water drain
- transfer the cabbage and onions to a bowl until they have cooled, add butter, sprinkle with spices
- Peel the finished potatoes and, while they are hot, thoroughly mash them using a potato masher
- then roll out the dough into a baking dish
- grease the mold with vegetable oil and place the rolled out dough into it, slightly bending the edges
- spread the filling onto the dough in an even layer
- in order for a golden, appetizing crust to form on top, we brush the filling with egg
- three cheese on a coarse grater and sprinkle it on top of the pie
- bake the pie in the oven over medium heat for 15 minutes and another 5-7 minutes on high - so that the crust becomes golden brown
The pie is ready! While it's hot, you can call everyone to the table!
Bon appetit!
Girls, the dough for this pie is incredibly simple. It is suitable for pies with meat, fish, vegetable fillings, and for any sweet pies. Only the amount of sugar is regulated. I really like working with this dough precisely because it is not yeast. Knead it and bake it right away. Today I'm baking a pie with cabbage, potatoes and minced meat. You can use chicken and pork. If you wish, you can simply cut the meat into thin pieces. Now I have leftover minced meat, which I use for filling the pie.
To bake the pie we will need the following ingredients:
For the test:
Kefir – 1 glass
Egg – 2 pcs.
Sour cream - 3 tables. spoons
Margarine – 100 g
Vegetable oil – 5 table. spoons
Sugar – 1 table. spoon
Baking powder, or a teaspoon of baking soda, quenched with vinegar
Salt – 1 teaspoon. spoon
For the filling:
Cabbage – ¼ of a head of cabbage
Potatoes – 4 pcs. (average)
Onions – 1 pc. (large, or 2 smaller)
Minced meat – 300 – 400 g
Parsley
Egg, butter grows. and a table. spoon of sour cream for greasing
Spices to taste 
Shred the cabbage and lightly fry in vegetable oil. Salt and pepper to taste. 
Add parsley to the minced meat, salt and pepper. Cut the onion into half rings and the potatoes into thin slices. 
Let's prepare the dough: add sour cream, vegetable oil, melted margarine, sugar, salt, eggs to kefir. Mix well. Now add flour and soda, knead the dough. The dough should have a medium consistency. Divide the finished dough into two parts, one of which should be slightly larger than the other. 
Place cabbage on the rolled out first layer of dough and onions on top. 
Place the potatoes on top of the cabbage and onion again on top. Be sure to add salt to the potatoes. 
Place minced meat cakes on top of the potatoes and onion on top. 
Cover the filling with a second layer of dough and secure the edges. Brush the top of the pie with egg and place in the preheated oven. Bake at 180 degrees until golden brown. 
Grease the top of the finished pie with sour cream. Our pie is ready to serve. 
Cut the pie into portions and try. Bon appetit! 
Vegetable, sweet, puff pastry, yeast - there are all sorts of pies! Among the abundance of recipes for everyone’s favorite baked goods, aspic pies occupy a worthy place. Just by the name it becomes clear that something is being poured or poured somewhere. The principle of making jellied pie is simple - a simple liquid dough is made, which is poured over the prepared filling. All that remains is to place the mold in a preheated oven and wait 30-40 minutes.
The dough for jellied pies is usually prepared with kefir, sour cream, yogurt or mayonnaise. Two of these ingredients are combined in equal proportions (for example, sour cream + mayonnaise, or kefir + mayonnaise, or yogurt + sour cream). You can use kefir alone - the pie will turn out less fatty. Eggs and melted margarine (or butter) are also added to the dough. If margarine is used, there is no need to add mayonnaise. Add a little salt and baking soda (or baking powder) to the dough. If you like the dough to have a sweet taste, add a spoonful of sugar. Beat all ingredients with a mixer to break up any lumps.
For the filling you can use whatever your heart desires: fried pieces chicken meat, onions, potatoes, cabbage, eggs with herbs, canned fish, mushrooms, minced meat, cheese, sausages, sausage, ham, sausages, etc. The most common recipes with regular white cabbage. To do this, you need to chop it and lightly simmer it in butter, then pepper and salt. Instead of white cabbage, you can take Chinese cabbage, cauliflower or broccoli - it will be no less tasty, and also very healthy.
The baking time depends on the depth of the pan, the amount of dough, the type of filling, the oven, etc. Many people cook jellied pie in a slow cooker; the cooking time will increase slightly, but the dough will definitely not burn.
Jellied pie - preparing food and utensils
In order for the jellied pie to be a great success, it is recommended to prepare the filling in advance, that is, heat it. It is not necessary to bring the ingredients to full readiness; for example, potatoes can be fried until half cooked. The same applies to chicken fillet, minced meat or mushrooms. If the chicken is not fried in advance, the baking time of the pie should be at least an hour (you need to make sure that the “walls” and bottom do not burn). The tougher the vegetables, the longer they need to be cooked or simmered in a frying pan. If you use canned fish, you just need to mash it with a fork. For jellied pie with eggs and herbs, boil hard-boiled eggs in advance. The dough does not require any preparation (the only thing is that it is recommended to sift the flour) - just mix all the ingredients and beat thoroughly until the lumps dissolve.
It is most convenient to bake jellied pies in high form, since the dough usually has a runny consistency. Be sure to grease the pan with butter and line it with baking paper if desired. To prepare the dough you will need a deep bowl and a whisk (or mixer).
Recipes for jellied pies:
Recipe 1: Jellied pie with cabbage
It will take about an hour to prepare such a pie, but the treat will definitely be enough to feed a large company. You can prepare the dough with kefir or sour cream - in both cases the pie will turn out excellent.
Required ingredients:
- One and a half glasses of kefir (or sour cream);
- 2 eggs;
- One and a half to two glasses of flour;
- Salt;
- 3-4 g of soda;
- Salt;
- Fresh cabbage - 200-240 g;
- Butter;
- Nutmeg.
Cooking method:
First, chop the cabbage and place it in a frying pan with a small amount of butter. Add a little salt for taste and season with nutmeg (you can also add a little pepper). Steam the cabbage over low heat. The filling for our cabbage jellied pie is ready. The next step is to prepare the dough: add kefir or sour cream to a bowl of flour, break the eggs and add baking soda and a little salt. It’s better to take a little less flour at first, and add more if necessary. Knead the dough from these ingredients. Now all that remains is to put the filling and dough into the mold and bake the pie in the oven: grease the mold and lay out the cabbage first. Fill the filling with dough and place the mold in the preheated oven. The baking time depends on the depth of the pan and the plate itself, so the readiness of the cake should be checked periodically.
Recipe 2: Jellied pie with cabbage and mushrooms
Jellied pie with cabbage is good even with this “mono-filling”, but if you add mushrooms or onions to the cabbage, it will turn out much tastier. This recipe uses both mushrooms and onions.
Required ingredients:
- Fresh cabbage;
- Several large champignons;
- Onions;
- Egg (+ two more for filling);
- Spoon of sugar;
- 7-8 g salt;
- 200 ml kefir;
- Flour - 140-150 g;
- A packet of baking powder;
- Melted margarine.
Cooking method:
First, mix the salt and sugar and beat the egg with this mixture. Now add kefir to the egg mixture. It is advisable to sift the flour and baking powder, after which they can be poured into liquid foundation. Mix the whole mass thoroughly, carefully breaking up the lumps. Melt the margarine (about 150 grams) and carefully pour it into the dough. Stir everything again. To prepare the filling, beat two eggs with a little salt. Shred the cabbage and lightly simmer in oil, a little later add chopped mushrooms and onions to it. Let's simmer everything together a little more. Now let’s form our jellied cabbage pie: grease the mold with butter and fill it with half the dough. Distribute the filling, which needs to be filled with beaten eggs. After the eggs, pour out the remaining dough. Bake the pie in the oven for about half an hour. We check the readiness like this: pierce the pie with a stick, if there is still raw dough on it, then we extend the baking for another 10 minutes.
Recipe 3: Jellied pie with cabbage with mayonnaise
The dough for jellied pie can be prepared with anything - even with mayonnaise. With it, the baked goods will turn out fluffy and rosy, although they will be more nutritious. If there is no kefir in the refrigerator, feel free to take mayonnaise. Or you can use 50/50 - half mayonnaise, half sour cream.
Required ingredients:
- 250 g each of mayonnaise and sour cream;
- Cabbage;
- Salt;
- Two eggs;
- Soda;
- About five tablespoons of flour.
Cooking method:
Mix sour cream and mayonnaise in a bowl, then break the eggs into it and add flour. Knead the dough thoroughly, also add half a teaspoon of soda and salt, mix again. To make the dough without lumps, it is better to use a mixer. Shred the cabbage, add salt and simmer in butter until soft. If desired, you can season the filling with pepper or other seasonings. Grease the baking dish with oil, fill it first with one half of the dough, and then lay out the cabbage filling. Pour the second half of the dough over the cabbage. We set the cake to bake at two hundred degrees.
Recipe 4: Kefir jellied pie
Everyone knows that baking with kefir turns out fluffy and rich, and in the case of jellied pie, it is also low-fat. For the filling you can use anything: vegetables, minced meat or mushrooms. This recipe uses potato and fish filling.
Required ingredients:
- ½ liter of kefir;
- Two or three eggs (check by size);
- 7 g salt (about a teaspoon);
- A little sugar;
- Soda;
- Sunflower oil;
- Flour - by eye;
- Can of canned fish;
- Potato;
- Ground black pepper;
- Onion.
Cooking method:
Let's start with fish filling for our pie: immediately mash the canned food with a fork in a deep bowl. Chop the onion and cut the potatoes into small pieces. Heat a frying pan with oil and add potatoes and onions. Add vegetables and fry until half cooked. Transfer the potatoes to a separate plate to cool. Now let's move on to the dough: put out half a teaspoon of soda and beat it with eggs, a pinch of sugar and salt. Add two spoons to the mixture vegetable oil and kefir. Let's beat everything again. Add flour in small portions and stir. The dough should turn out like sour cream. Take a mold, grease it with oil and pour in some of the dough. Place onions and potatoes on top, and then fish. Lightly season and pour in the remaining dough. Bake the pie for about 40 minutes. Check for doneness with a wooden stick.
Recipe 5: Kefir jellied pie with cheese
Such a wonderful jellied pie can be baked on a quick fix in just half an hour. For the filling we need cheese and ham (or sausage, sausages, sausages, etc.). It even turns out something like lazy pizza.
Required ingredients:
- A glass of kefir;
- A pair of eggs;
- A little baking powder;
- Flour 140 grams (about a glass);
- Cheese - 180-200 g;
- Ham - the same amount as cheese (200 grams);
- Salt;
- Green.
Cooking method:
Let's make a simple dough: mix salt with baking powder (you can use soda) and beat with eggs. Pour kefir into the eggs and mix. Gradually add flour, stirring the mixture with a spoon. The dough should be as thick as pancakes. Cut the ham into strips or cubes, grate the cheese coarsely. Finely chop the greens. Mix ham with cheese and herbs - this is the filling for the jellied pie. Grease the mold, pour in a little dough and lay out the filling, then pour in the rest of the dough. Or you can immediately mix all the filling with the dough and fill the mold with the mixture. Bake the jellied pie for 35-40 minutes.
Recipe 6: Jellied Potato Pie
An easy recipe for potato jellied pie. To prepare this treat, you don’t have to be an experienced cook, just follow the instructions. For the filling, prepare potatoes and onions, and for the dough you will need mayonnaise, kefir and eggs.
Required ingredients:
- Medium package of mayonnaise (per 200 g);
- Two eggs;
- ½ l kefir;
- Salt;
- 1-2 spoons of sugar;
- Flour;
- Soda;
- Pepper;
- Potato;
- Onions;
- Butter.
Cooking method:
For the filling, prepare the potatoes: peel and cut into neat, thin strips. It is advisable to boil the potatoes for 1-2 minutes in boiling water. We drain the potatoes in a colander and transfer them to a dish. Add a piece of butter, salt and black pepper. Finely chop the onion and fry until golden brown, add to the potatoes. Knead the dough from kefir, mayonnaise, eggs and flour. It should be as thick as pancakes. We also add salt, a teaspoon of soda and a little sugar (two spoons for those who like the sweetish taste of the dough). Mix the dough with a mixer. Grease the mold with oil and fill with half the dough, then lay out the potatoes and onions and fill with the remaining dough. Bake the jellied pie with potatoes for about half an hour (or a little more).
Recipe 7: Jellied pie with potatoes and chicken
Chicken and potatoes - perfect combination for almost any dish. Try baking a jellied pie with them, your family will be delighted! For the dough, use sour cream or classic yogurt, as well as margarine or mayonnaise. For the filling, you don’t need to pre-fry anything other than onions.
Required ingredients:
- Two glasses of flour;
- Regular yogurt or sour cream - 200 grams;
- Margarine - 100 g (or the same amount of mayonnaise);
- Three eggs;
- Salt;
- Baking powder;
- Onions;
- Potato;
- Chicken fillet;
- Ground black pepper;
- Sesame.
Cooking method:
Cut the chicken fillet into thin layers, cut the onion into thin half rings. Fry the onion until golden brown. Cut the potatoes into thin strips. Knead the dough from flour, sour cream and softened margarine (or mayonnaise), add eggs, salt and baking powder. Grease the mold with oil and pour in half the dough. Place the filling of onions, chicken and potatoes on top, seasoned with salt and pepper. Fill everything with the second half of the dough. If desired, sprinkle the pie with sesame seeds. Let it bake for one hour. Potatoes and chicken fillet can be pre-fried. In this case, the baking time will be reduced to 35-40 minutes.
Recipe 8: Jellied pie in a slow cooker
This recipe will help you quickly and tasty feed the whole family. For the filling, take eggs, cheese and herbs - an excellent combination for a fluffy dough. The jellied pie in the slow cooker will bake well and not burn, which so often happens in conventional ovens.
Required ingredients:
- 350-400 ml of kefir (almost two glasses);
- Two eggs (for dough);
- Spoon of sugar;
- Soda;
- Vegetable oil;
- Flour - 230-240 g;
- Four hard-boiled eggs (for filling);
- Bulb;
- Cheese - 120 g;
- Green onion;
- Fresh dill.
Cooking method:
First, let's make the filling for the pie: finely chop the onion, lightly fry in butter, chop the green onions and dill and place in a frying pan. onions. Fry a little more. Chop hard-boiled eggs and mix with frying. Coarsely grate the cheese or cut it into small cubes, add it to the filling, add some salt and lightly pepper the mixture. Now we make the dough: beat the eggs with salt, add a spoonful of sugar, a teaspoon of soda and four tablespoons of vegetable oil, mix. Pour kefir into the mixture, add flour and knead the dough. The dough should look like pancakes. Grease the multicooker bowl with oil and fill it with half the dough. Place the filling and pour in the remaining dough. Cook in the “baking” mode for 50-55 minutes. After baking, leave the pie inside for another 15 minutes, then take it out.
Jellied pie can be made in different ways. Some people immediately put the filling in a greased mold and fill it with all the dough, other housewives first fill the mold with half the dough, distribute the filling on top and only then fill it with the remaining dough. If you want to pour the filling right away, make sure the pan is well greased and covered. non-stick coating;
There are no specific proportions in terms of flour. It’s better to mix all the liquid ingredients first, then add the flour in small portions. The consistency of the dough should be like pancakes or like thin sour cream;
Check the readiness of the jellied pie with a wooden stick. If there is still raw dough on it, bake the pie for another 10-12 minutes;
Baking powder will make the dough fluffy, porous and rich. If there is no such additive, use slaked soda(for kefir there is no need to extinguish the soda);
At the end of cooking, the pie can be sprinkled with grated cheese and left to bake for a few more minutes.
Step 1: prepare the potatoes.
Using a kitchen brush, thoroughly rinse the potatoes under running water. warm water to remove all dirt and remaining soil. Now place the tubers in a medium saucepan and fill completely with cold liquid from the tap.Place the container on big fire and cover with a lid. When the contents of the pan boil, turn on the burner and boil the ingredients until fully cooked. It takes me approximately 25–40 minutes depending on the size and variety of potatoes.
After the required time has passed, check the tubers for readiness. To do this, pierce a few with a fork and see: if the vegetables are soft, then you can turn off the burner. If not, then you should extend the cooking time approximately for 10 minutes. In any case, at the end we transfer the potatoes to kitchen table and let it cool a little (so that it will be convenient to work with it further).
Now, with clean hands, helping with a knife, peel the ingredients off the skin and place them in a deep bowl. Using a masher, mash the vegetables until pureed.
Step 2: prepare the cabbage.
Wash the cabbage under warm running water, shake off excess liquid and place on cutting board. Using a knife, chop the vegetable into thin strips and then transfer to a medium bowl.
Step 3: prepare the onions.
Using a knife, peel the onion, and then rinse it thoroughly under running water. Place the component on flat surface and finely chop into cubes. Pour the chopped onion into a free plate and leave aside for a while.
Step 4: prepare the filling for the pies.
Pour some vegetable oil into the frying pan and place on medium heat. When the contents of the container are well heated, add the shredded cabbage. Immediately after this, turn the burner as tight as possible and fry the component until a golden hue appears. Attention: To prevent the cabbage from burning, be sure to stir it from time to time with a wooden spatula.
Next, add finely chopped onion to the pan, as well as ground black pepper to taste. Having mixed everything again with available equipment, we continue to prepare the filling. When the onion becomes a soft golden color and the cabbage becomes soft, turn off the burner and start preparing the dish.
Step 5: prepare potato and cabbage pies.
Using a knife, break the egg shell and pour the yolk and white into a bowl of mashed potatoes. Add salt, ground black pepper and flour to taste here, using a sieve. Using a tablespoon, mix everything thoroughly until a homogeneous dense dough is formed.
Important: The mass can also be kneaded with clean hands, adding a little flour if necessary.
Now we put the dough on the kitchen table, crushed with the bulk mixture, and begin to form the pies. Using your hands, pinch off the first piece from the dense mass and form it into a ball. Attention: its size should match the pie. You can make it big or small, whatever you like.
Next, dip the ball of dough on both sides into the mound of flour, pressing it down. Now we make a thin round cake from a piece (approximately thick 0.5 centimeters), and use a teaspoon to place the cabbage filling in the center.
With dry hands, pinch the edges and give the pie the shape of an oblong cutlet. Next, we repeat the procedure from start to finish and so on until the potato dough and filling are finished.
Now pour a small amount of vegetable oil into a clean, dry frying pan and place on medium heat. When it is hot enough, we begin to fry the dish. Roll each pie in turn in flour and place in a container. Fry the dough on both sides until golden brown over low heat. One batch takes approximately 10–12 minutes. Fried pies Using a wooden spatula, transfer to a special serving plate and continue preparing the next ones. Important: if you see that there is not enough oil in the pan, be sure to add it, but only in a small amount, since potatoes tend to absorb fat. When everything is ready, turn off the burner and invite everyone to dining table.
Step 6: serve potato and cabbage pies.
We serve warm potato and cabbage pies to the dinner table along with sour cream, various sauces and, of course, warming tea. Yes, the dish turns out very tasty and satisfying, so don’t worry, and with a calm heart, feed it to your household at breakfast before work or school. Believe me, they won't go hungry!
Bon appetit everyone!
To prepare such a dish, it is better to take boiled varieties of potatoes. These include Belarossa, Impala, Sineglazka;
In addition to cabbage, you can add boiled eggs, grated on a coarse grater, fried sausages, champignons and much more to your taste;
Make sure that the dough is elastic and dense, otherwise it will not hold its shape during frying.
