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Print Recipe
Pies with Cabbage and Cheese Sausages Recipe
It's time to cook pies stuffed with seasonal vegetables — for gatherings with warm tea in the company of friends or for dinner on a chilly weekend. I propose to cook delicious, hearty and easy to prepare pies. The pies have a wonderful taste with the "aroma of autumn". Stuffing with seasonal vegetables and with the addition of sausage and cheese.
Cook Time 120 minutes
Servings
Ingredients
Sourdough:
Dough:
Filling:
Cook Time 120 minutes
Servings
Ingredients
Sourdough:
Dough:
Filling:
Instructions
  1. Prepare the brew. 2 tablespoons of flour mixed with dry yeast. Add sugar and warm milk (50 ml). Mix and put a bowl with sourdough in a warm place until the formation of a foam cap.
    Prepare the brew. 2 tablespoons of flour mixed with dry yeast. Add sugar and warm milk (50 ml). Mix and put a bowl with sourdough in a warm place until the formation of a foam cap.
  2. Prepare the dough. To foam sourdough add; sugar, warm milk, melted and cooled butter, salt, stir.
    Prepare the dough. To foam sourdough add; sugar, warm milk, melted and cooled butter, salt, stir.
  3. 500 gr flour mix with baking powder and mix in small parts in a liquid oil mixture.
    500 gr flour mix with baking powder and mix in small parts in a liquid oil mixture.
  4. Collect the dough in a lump. It turns out a smooth dough that does not stick to the hands.
    Collect the dough in a lump. It turns out a smooth dough that does not stick to the hands.
  5. Grease the bowl and dough with vegetable oil. Cover the bowl with foil and put in a warm place to lift the dough 2.5 times.
    Grease the bowl and dough with vegetable oil. Cover the bowl with foil and put in a warm place to lift the dough 2.5 times.
  6. Prepare the filling. Peel and finely chop the vegetables; potatoes, onions, garlic, cabbage and carrots. Stew vegetables in vegetable oil with the addition of broth or water.
    Prepare the filling. Peel and finely chop the vegetables; potatoes, onions, garlic, cabbage and carrots. Stew vegetables in vegetable oil with the addition of broth or water.
  7. To vegetables add tomato ketchup, seasoning, salt and pepper, stir and simmer until tender.
    To vegetables add tomato ketchup, seasoning, salt and pepper, stir and simmer until tender.
  8. Remove the pan with vegetables from the stove and add finely chopped boiled chicken eggs.
    Remove the pan with vegetables from the stove and add finely chopped boiled chicken eggs.
  9. Cut each sausage in half.
    Cut each sausage in half.
  10. The finished dough to press down.
    The finished dough to press down.
  11. And divide into 15-16 parts.
    And divide into 15-16 parts.
  12. Each part of the dough, roll out into a flat cake. Put on each tortilla 2 tbsp cabbage and half a sausage.
    Each part of the dough, roll out into a flat cake. Put on each tortilla 2 tbsp cabbage and half a sausage.
  13. Fold the edges of the cake.
    Fold the edges of the cake.
  14. And we get 15 pieces of "envelopes".
    And we get 15 pieces of "envelopes".
  15. Cover the baking sheet with baking paper (do not grease with oil). Lay out the blank pies. Make a small incision on top to release steam and put a small piece of butter.
    Cover the baking sheet with baking paper (do not grease with oil). Lay out the blank pies. Make a small incision on top to release steam and put a small piece of butter.
  16. Put a baking sheet with pies in a warm place for a small rise, for 20 minutes. Then grease the pies with beaten egg yolk and sprinkle with sesame or cumin.
    Put a baking sheet with pies in a warm place for a small rise, for 20 minutes. Then grease the pies with beaten egg yolk and sprinkle with sesame or cumin.
  17. Send a baking sheet with pies in a preheated 180 C oven until Golden brown.Bon appetit!
    Send a baking sheet with pies in a preheated 180 C oven until Golden brown.Bon appetit!

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