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Lenten pies with cabbage
Very tasty lenten pies with a thin crispy crust and aromatic cabbage filling. The lenten dough made with water allows you to prepare these delicious pies during fasting.
Caloric value: 175 kcal per 100 grams of the dish.
Ingredients
Show ingredients
Necessary products for lenten pies with cabbage.
Dough ingredients:
- water - 375 ml;
- flour - 500 g;
- vegetable oil - 100 ml;
- pressed yeast - 25 g;
- salt - 2 tsp (flat);
- 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 will be needed.
Preparation
- To make the dough in the pies fluffy, the pie dough will be prepared using 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 we will use to knead the dough. Chopping the yeast into small pieces, dissolve the yeast in the water.
- Add the sugar according to the recipe to the water with the dissolved yeast. Then add a few tablespoons of flour. Stir the flour into the water until smooth. Place the container with the sponge in a warm place.
- In warmth, the sponge will rise in 20 minutes.
- When the sponge rises, add 2 tablespoons (flat) of salt to it.
- Pour the remaining warm water into the bowl with the sponge and mix.
- Sifted flour is added in portions, stirring it into the sponge with a spoon.
- When kneading the dough, add sunflower oil according to the recipe. Then knead the dough with your hands, gradually adding flour into the dough. Aim for the dough to be pleasant to touch and not stick to your hands. At the same time, the dough should not be tough.
- Cover the kneaded dough with a linen napkin and place it in a warm place for 30 minutes.
- While the dough is rising, let's prepare the filling. Chop the carrot and onion.
- First, sauté only the onion, and then fry it together with the carrot.
- Finely shred the cabbage. Lightly sauté the shredded 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 stew the vegetables for too long, they should be slightly crunchy.
- Finally, add chopped dill to the vegetables. If there is excess liquid left in the cabbage with the vegetables, leave the vegetable mixture over low heat with the lid open to evaporate the liquid. Then remove the prepared filling from the heat and let it cool down.
- When the dough rises, you can start preparing the pies.
- Grease the surface of the kitchen table with oil. Tear off small pieces of dough of the same size.
- Lightly press the pieces of dough with your hands, stretching the dough into patties.
- Place a spoonful of cabbage filling on each blank.
- Pinch the ends of the blanks over the cabbage filling. Then turn them seam side down. Gently pressing the blanks to the table with your hands, form the pies.
- Place the prepared blanks into a deep frying pan with heated oil. Then fry the pies in a sufficient amount of fat over medium heat.
- Transfer the fried lenten pies with cabbage to a plate in one layer on paper towels. Then carefully stack the pies to avoid crushing the fluffy dough in a wide pot, which we cover with a napkin.
- Serve the lenten pies with cabbage warm.
