Airy cabbage pies with yeast dough that always turn out well

Pies are a great alternative to bread, based on dough and a delicious filling of cabbage, meat, berries, and fruit. The most important thing is to make a good dough.

Chef Yevhen Klopotenko shared a recipe for delicious airy cabbage pies on his website, which you can easily prepare in just 20 minutes.

Ingredients:

• Flour – 500 g (+2 tbsp for dough)
• Eggs – 1 pc.
• Milk – 100 ml
• Water – 100-150 ml

• Yeast – 20-25 g
• Oil – 3 tbsp
• Sugar – 1 tsp.
• Salt – 1 tsp.
• Yolk – 1 pc.

The filling:

• Sauerkraut – 200 g
• White cabbage – 1/4 pc.
• Onion – 1 pc.

• Oil – 3 tbsp. 
• Coriander seeds – 1 hour.
• Salt, pepper – to taste

Method of preparation:

1. Dough: mix warm water, milk, add yeast, and stir until it dissolves completely.

2. Add 1 tsp of sugar, and 2 tbsp of flour and mix.

3. Leave the finished dough for about 20 minutes to form a "cap"

4. Dough: add flour, salt, egg, and oil to the ready-made dough, and mix to make the dough elastic.

5. Make a ball out of the dough, put it in a bowl, and cover with a towel for 30-40 minutes to let it "rise".

6. Filling: cut the onion into small cubes and cook in a frying pan with a little oil until soft.

7. Finely chop the cabbage and add it to the onion, fry until soft and transparent for 10 minutes.

8. Add the sauerkraut to the pan and simmer for another 5 minutes.

9. Add coriander seeds, salt and pepper. Leave the filling to cool.

10. Fold the dough over and form cabbage patties.

11. Put them on a baking sheet, brush them with egg yolk, and bake in the oven for 20 minutes at 180°C.