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Turkey and cabbage pie
The turkey and cabbage pie is made from diet dough without eggs and butter, very easy to digest. If you remove the meat component from the filling, it will become a lean dish. These proportions of the recipe are calculated for 2 medium-sized turkey and cabbage pies. They can be prepared simultaneously or sequentially.
Ingredients
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For the filling:
- minced meat (turkey or other meat) — 500 g;
- onion — 2 pcs;
- carrot — 2 pcs;
- garlic — 2-3 medium cloves;
- cabbage (white cabbage) — 700-800 g;
- oil (vegetable) — 80 ml;
- fresh or dried herbs.
For the dough:
- dry yeast — 8 g;
- flour — 700 g;
- oil (vegetable) — 70 ml;
- water — 600 ml;
- salt — 1/3 tsp;
- sugar — 3 tbsp;
- egg for greasing the pies.
Preparation
- Sauté the chopped onion in 50 ml of oil for 5-7 minutes.
- Add grated carrot, and also add finely chopped garlic. Mix and sauté for another 5-7 minutes.
- Shred the cabbage while the vegetables are cooking.
- Add the cabbage to the pan, season with salt and pepper. Mix all the vegetables and simmer under a lid for about 20 minutes.
- In the meantime, in another pan, fry the minced meat in 30 ml of oil, seasoning with salt and pepper. Stir occasionally. This will take about 10 minutes.
- Mix the vegetables with the meat. The filling is ready; let it cool.
- Prepare the dough. Sift almost all the flour into a bowl.
- Add yeast, salt, and sugar.
- Then add water, oil, and mix everything.
- Knead the dough; it should be of medium consistency. Shaping it in the bowl, cover it with a towel and place it in a warm place.
- After about half an hour, the dough will rise. It needs to be punched down by kneading and then covered again and placed in a warm spot. It will rise again in about 15 minutes.
- Now divide the resulting dough into two parts and pinch off a larger part from one of them. This will be the base of the pie. Shape it into a ball and roll it into a circle, 5-7 mm thick.
- Grease the baking form with oil. Lay the rolled-out pastry into it.
- Place half of the filling onto the dough. Sprinkle with herbs, fresh or dried.
- Use a rolling pin to trim the excess edges of the pie base.
- Roll out the smaller piece of dough to a thickness of 5 mm, from which we will make the top of the pie.
- Place it on the prepared pie and connect the edges of the two layers of dough. Poke a hole in the middle to prevent air from accumulating during baking.
- Preheat the oven for 15 minutes. The temperature should be 180 degrees. In the meantime, whisk a raw egg in a bowl. When the oven reaches the desired temperature, before placing the pie in the oven, brush it with the egg on top.
- Bake the turkey and cabbage pie in the oven for about 25 minutes. Remove it as soon as it is ready, cover it with foil and a towel so that the pie 'sweats' and becomes softer.
- After 5-10 minutes, the turkey and cabbage pie is fully ready, and you can eat!
