Delicious pies! The dough is thin as a sheet of paper!
Awesome dough! It is a pleasure to work with it, it rolls out very easily into the thinnest sheet, does not stick. The dough is thin as a sheet of paper, delicious! And cooking is easy!
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To make Lean Puff Pies with Sauerkraut Stew:
Dough:
Water - 120 g
Vegetable oil - 70 g
Flour - 230-250 g (how much dough will take)
Salt - 0.5 tsp
Sugar - 0.5 tsp
Filling:
Cabbage - 500 g
Carrots - 1 pc. (small)
Onions - 1 pc. (small)
Tomato paste - 1 tablespoon
Salt, black pepper to taste
Bay leaf - 1 pc.
For lubrication:
1 yolk + 1 tsp milk
If you are fasting, you can grease with steep tea leaves, water, vegetable oil, or not grease at all
1. Water, mix with vegetable oil, add salt, sugar. Add flour, knead soft dough. Cover the dough with cling film and leave to rest for 10-15 minutes.
2. Cut the onion into quarters, coarsely grate the carrots, chop the cabbage.
3. Fry onions and carrots in vegetable oil, add tomato paste, fry for 1-2 minutes, add cabbage, mix, pour in a little water. Cover and simmer for 15-30 minutes over low heat, stirring occasionally. Add salt, black pepper and bay leaves 5 minutes until tender. Allow the cooked stewed cabbage to cool completely.
4. Divide the dough into 16 parts. Roll out the dough very thinly, lay out the filling, form a tube.
5. Put the tubes on parchment, grease with yolk and milk.
6. Bake for 15-20 minutes at 180 degrees. The pies are ready! Very, very tasty!