Yeast-free pie with bacon and sauerkraut filling

Step-by-step cooking

1. Step 1:

   

   To start, prepare the filling. Cut a large onion into medium cubes, bacon into thin slices.

2. Step 2:

   

   Pour a little vegetable oil into the pan, add the bacon and fry for 2-3 minutes. Add the onion and fry for a few more minutes until the onion is transparent.

3. Step 3:

   

   We throw the sauerkraut on a sieve, rinse it under running water and thoroughly outlive it. Add the cabbage to the pan and fry / simmer the pan until half cooked.

4. Step 4:

   

   Dilute the tomato paste with a small amount of water and add a pinch of sugar.

5. Step 5:

   

   Pour the tomato paste into the cabbage, mix and simmer until fully cooked. Season the cabbage to taste. Let the finished cabbage cool completely.

6. Step 6:

   

   Prepare the dough.

7. Step 7:

   

   Sift flour, add salt, sugar and soda, mix everything thoroughly.

8. Step 8:

   

   We heat the kefir a little, melt the butter, add the butter to the kefir.

10. Step 9:

    

    Pour kefir into flour and knead the dough.

11. Step 10:

    

    The dough should be soft and pliable. If the dough is sticky, add a little flour, but do not knead the dough very thick.

12. Step 11:

    

    We separate 2/3 of the whole dough and roll it out to a thickness of 3-4 mm. We put the dough into the mold.

13. Step 12:

    

    Spread the cooled cabbage filling on top.

14. Step 13:

    

    Roll out the rest of the dough, spread it on top of the filling and fasten it along the edge.

15. Step 14:

    

    Grease the top of the pie with a shaken egg.

16. Step 15:

    

    Bake the pie at 180 C for 40-45 minutes until fully cooked. Let the pie cool completely, cut into small pieces and serve for lunch. Bon appetit!