Lenten pies with cabbage

Very tasty Lenten pies with a thin crispy crust and aromatic cabbage filling. The dough made with water allows you to prepare these delicious pies during Lent.

Serves: 21 pieces.

Cooking time: 90 minutes.

Caloric content: 175 kcal per 100 grams of the dish.

Ingredients

Required ingredients for Lenten pies with cabbage.

Ingredients for the dough:

• water - 375 ml;
• flour - 500 g;
• vegetable oil - 100 ml;
• pressed yeast - 25 g;
• salt - 2 tsp (level);
• sugar - 1 tbsp;

Filling:

• cabbage - ¼ head;
• carrot - 1 pc;
• onion - 1 pc;
• pepper mix;
• coriander;
• bay leaf - 1 pc;
• tomato juice - 5 tbsp (or 1 tbsp of tomato paste diluted in water);
• fresh dill;
• salt.

For frying, refined sunflower oil is needed.

Preparation

1. To make the dough in the pies fluffy, we will prepare it with a sponge. Do not be afraid of making dough with a sponge. If we use fresh yeast, the sponge will rise quickly. Pour 250 ml of warm water into the bowl where we will knead the dough. Crumble the yeast into small pieces and dissolve it in the water.

2. Add the sugar according to the recipe to the water with the dissolved yeast. Then add a few tablespoons of flour. Mix the flour in the water until smooth. Place the container with the sponge in a warm place.

3. In the warmth, the sponge will rise in 20 minutes.

4. When the sponge rises, add 2 tablespoons (level) of salt to it.

5. Pour the remaining warm water into the bowl with the sponge and mix.

6. Gradually add the sifted flour in portions, mixing it with the sponge using a spoon.

7. When kneading the dough, add the sunflower oil according to the recipe. Then knead the dough with your hands, gradually adding flour to it. Aim for the dough to be pleasant to the touch and not stick to your hands. The dough should not be too tight.

8. Cover the kneaded dough with a linen napkin and place it in a warm place for 30 minutes.

9. While the dough is rising, let's prepare the filling. Grate the carrot and chop the onion.

10. First, sauté the onion, and then fry it together with the carrot.

11. Finely chop the cabbage. Lightly sauté the chopped cabbage. Then, mixing the onion, carrot, and cabbage with spices and tomato, cover with a lid. Stirring, simmer the vegetables over low heat for 10-15 minutes. Do not cook the vegetables for too long; they should be slightly crunchy.

At the end, add chopped dill to the vegetables. If there is excess liquid in the cabbage with vegetables, we will leave the vegetable mixture on low heat with the lid open to allow the liquid to evaporate. Then remove the finished filling from the heat and cool it.

When the dough rises, you can start making the pies.

Grease the surface of the kitchen table with oil. Tear off small pieces of dough of the same size.

Gently press the pieces of dough with your hands, stretching the dough into flat cakes.

Place a spoonful of cabbage filling on each blank.

Pinch the edges of the blanks over the cabbage filling. Then turn them seam side down. Gently pressing the blanks against the table with your hands, shape the pies.

Send the prepared blanks to a deep frying pan with heated oil. Then fry the pies in a sufficient amount of fat over medium heat.

Transfer the fried lean cabbage pies to a plate in one layer on a paper towel. Then carefully stack the pies to avoid crushing the fluffy dough in a wide pot, which we cover with a napkin.

Serve the lean cabbage pies warm.