Puff pastry yeast with cabbage carrot onion

For an ideal result, it is better to use yeast-free puff pastry, of which there are plenty of options in stores. You can knead puff pastry yourself, but it will take a lot of time, and given the modern rhythm of life, not every housewife can afford such a luxury. Therefore, we defrost the factory semi-finished product at room temperature, sprinkling the surface of the table with flour and covering the dough itself with cling film so that it does not get wet.

We prepare the filling, for which we wash the cabbage and clean it from the upper leaves. We chop the prepared head with straws. Carrots and onions are cleaned and also finely chopped (cubes or straws, you can grate carrots). Pour a little vegetable oil into the pan and pass the onion first, then the carrot. Stir occasionally so that the vegetables do not burn and so we languish for 5-7 minutes. Add cabbage to the browned vegetables and cook for 20 minutes. By the end of cooking, add finely chopped dill, salt, pepper and any spices to taste. We cool the filling and you can start modeling pies.

Puff pastry is rolled into a thin layer (2-3 mm thick) and cut into small pieces. In the middle of each piece of dough we put the filling and gently pinch the edges.

Now fry our pies in a preheated frying pan with vegetable oil for 3-4 minutes on each side until a beautiful crispy and golden crust. Served with your favorite sauce, very tasty just with sour cream. You can surprise the guests and present them instead of bread for the first courses - it will turn out both effectively and very satisfying.

Bon appetit!