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Cabbage and carrot pies, fried, yeast-free

Fried Cabbage and Carrot Hand Pies (No Yeast)

Quick hand pies at home in a skillet — so easy! Treat your family! Yeast-free hand pies sometimes come out with flat, rubbery dough when you really want them light and airy. This recipe delivers exactly that — just look at that beautiful cross-section.

Foster

Recipe author

Cabbage and carrot pies, fried, yeast-free

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Composition / ingredients

Servings:

Wheat flour

450

Sour cream

250

Egg

Water

125

Sunflower oil

Baking soda

Salt

0.5

Sugar

Green cabbage

500

Carrot

Tomato paste

Salt

Ground black pepper

Sunflower oil

Water

150

Sunflower oil

150

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 4 g

Fats 39 % 15 g

Carbohydrates 50 % 19 g

227 kcal

GI: 15 / 0 / 85

Cooking method

Step 1:

Put all the filling ingredients in a skillet, stir, set over the heat, and simmer the cabbage on low for about 40 minutes, then set it aside to cool. Put the salt in a mixing bowl for the dough.
Step 2:

Add the sugar.
Step 3:

Crack in the egg.
Step 4:

Measure out and add the oil.
Step 5:

Add the sour cream — use whatever fat content you like.
Step 6:

Add the water and mix everything well.
Step 7:

Sift the flour into the bowl a little at a time and start kneading the dough.
Step 8:

Turn the stiff dough out onto the counter and keep kneading, adding flour as needed — you may need a little more or a little less than the amount listed.
Step 9:

Divide the dough into pieces, roll each into a ball, and roll it out into a circle.
Step 10:

Put a spoonful of filling on each dough circle and shape the pies — long and nearly round in cross-section.
Step 11:

Heat the oil in a skillet and set the pies in to fry.
Step 12:

Fry them on all 4 sides — it looks more interesting that way.
Step 13:

Let them cool a little — and serve.
Step 14:

Here's what they look like inside.