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Lenten pies with cabbage fried in a pan
Instructions
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.
Tips
- 1
Use fresh pressed yeast for best finished sponge rise. Dry yeast may not properly activate water-based Lenten dough; properly fresh pressed yeast (25g) produces the proper signature airy fluffy character authentic to traditional Russian-Slavic Lenten pie preparations. The yeast quality matters more than home cooks typically realize for finished pie-quality and overall family-meal success consistently across batches reliably across various Lenten-fasting occasions throughout the year for proper traditional results consistently.
- 2
Don't overcook cabbage filling for proper finished texture. Overcooked cabbage produces mushy unappetizing filling; properly briefly-stewed cabbage (10-15 minutes, slightly crunchy) produces the proper signature distinct character authentic to traditional Russian-Slavic Lenten pie preparations. The same brief-cooking principle elevates many cabbage-based preparations including the pie dough-based filled-pastry applications across various traditional international culinary occasions throughout the year reliably.
- 3
Place pies seam-side-down for proper finished sealing. Seam-up pies leak filling during frying; properly seam-side-down placement on table with hand-pressing produces the proper signature sealed character authentic to traditional Russian-Slavic Lenten pie preparations. The patient sealing principle pays back significantly in finished pie-quality consistently across batches and various filled-pie preparations throughout the year for proper traditional results worth showcasing reliably across various family-meal occasions for proper home-cooking results.
- 4
Pair the finished Lenten pies with traditional accompaniments for proper presentation. Serve warm covered with napkin to maintain fluffiness, alongside Lenten soups, vegetable salads for substantial Lenten-fasting spreads, or with hot tea for elegant Russian-Slavic family-meal presentations worth showcasing across various entertaining occasions reliably. Pair with crusty homemade bread for substantial dinner spreads throughout the year for proper traditional results worth showcasing reliably across various family-meal occasions throughout the year.
FAQ
Can I add other fillings? +
Yes, mushrooms, potatoes, sauerkraut, beans, lentils, or apples all work beautifully as substitutes for cabbage during Lent. Each option produces distinct character: cabbage provides classic Russian-Slavic Lenten character, mushrooms add umami depth, potatoes add substance, sauerkraut adds tang, beans/lentils add protein, apples add sweet variation. Mix and match Lenten-appropriate fillings for endless variations across various Russian-Slavic Lenten pie traditions throughout the year for proper personalized finished results consistently across various fasting occasions reliably.
How long do these pies keep? +
Stored covered at room temperature, the pies keep for 1-2 days at peak quality. Refrigeration extends life to 3-4 days but firms texture. Reheat in dry skillet or oven at 180 degrees to restore softness, or microwave covered. The pies freeze adequately for up to 2 months — thaw and refresh in oven. Best consumed within 24 hours for the brightest most appealing finished results across multiple meal applications throughout the year reliably across various family-meal occasions throughout the year for proper traditional Russian-Slavic Lenten character.
Can I bake instead of frying? +
Yes, oven baking works beautifully producing healthier results. Each option produces distinct character: pan-frying provides classic Russian-Slavic Lenten character with golden crispy crust, oven-baking produces lighter healthier version. Brush pies with vegetable oil before baking. Bake at 200 degrees for 20-25 minutes until golden brown. The baked version has less calories. Choose based on dietary preferences for proper finished pie variations consistently throughout the year reliably across various Lenten-fasting occasions for proper personalized traditional results.
Why is my dough sticky? +
Three usual causes: too much water in dough, insufficient flour kneaded in, or hands not oiled during shaping. Address proper water-flour ratio (375ml water per 500g flour), gradual flour kneading until non-sticky elastic dough, and oiled hands and table surface during shaping for consistently workable results. The combination of proper hydration, adequate flour, and oiled handling produces dramatic workability-quality reliably across various Russian-Slavic Lenten pie preparation sessions throughout the year for proper traditional results consistently.
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