Pies on water in the oven with cabbage

Step-by-step cooking

1. Step 1:

   

   Start by making dough for pies. Take the flour of the highest grade, eggs - C1 or C0. Eggs 1-1.5 hours before cooking, remove from the refrigerator. In order for the dough to be successful, they must be at room temperature.

2. Step 2:

   

   Some yeast must be activated by dissolving in a warm liquid, others can be immediately added to flour. For the preparation of the dough, those that need to be activated beforehand will be suitable. Heat the water to a temperature of 37-40 degrees. Dissolve the sugar in it and add yeast. If there is no cooking thermometer, determine the temperature in the following way: drop a drop of water on the inside of your wrist. If the feeling is neutral, then the temperature is correct.

3. Step 3:

   

   Melt the butter. This can be done in the microwave in the appropriate mode, over low heat in a saucepan or in a water bath. To melt the butter in a water bath, take two containers of different diameters. Pour water into the larger one, put the smaller one on top so that its bottom drops into the water by half. Put the pieces of butter in it. When the water boils, it will start to melt. When it is completely melted, remove from the heat. Cool completely.

4. Step 4:

   

   To knead the dough, take a deep bowl. Wash the eggs with soap. Divide one egg into yolk and white. Over a bowl with a knife, beat the shell in the center of the egg and split into 2 halves. Pour the egg from one half of the shell into the other until all the protein flows into it. The yolk will remain in the shell. Remove the yolk into a container with milk, which you will need to lubricate the pies. Break the remaining eggs into a bowl with protein.

5. Step 5:

   

   Add salt and whisk. Before the foam appears, you do not need to beat the eggs. Adding salt improves the taste and simplifies the whipping process.

6. Step 6:

   

   Pour the cooled butter into the eggs and mix until smooth.

7. Step 7:

   

   At a low temperature, the yeast will work slower and it will take longer to cook. At elevated temperatures, the yeast will die and the dough will not rise. When a lush cap appeared on the surface, the yeast became active and you can work with them.

8. Step 8:

   

   Add yeast and stir. Sift half of the required amount of flour into a bowl. Stir with a spoon until smooth. The flour for the dough needs to be sifted to separate small debris and saturate the dough with oxygen and it was airy.

9. Step 9:

   

   The properties of flour of the same grade, but different manufacturers may differ. Therefore, to get the desired consistency, add flour in small portions. When it becomes difficult to knead with a spoon, start doing it with your hands. Knead the dough thoroughly for at least 10 minutes.

10. Step 10:

    

    The dough should be soft, tender and slightly stick to your hands. Lubricate the bottom and sides of the bowl with vegetable oil so that the dough does not stick to the dishes. Also knead the finished dough with your hands with butter. Cover the bowl with a napkin or towel so that it does not dry and rises well. Leave in a warm place for about 1-1.5 hours.

12. Step 11:

    

    Prepare the filling. Cabbage is suitable for white cabbage, medium-sized carrots, large onions. Take refined sunflower oil.

13. Step 12:

    

    Peel and rinse the onions and carrots. Grate the carrots on a coarse grater. Cut the onion into small cubes. In this form, the vegetables will fry faster and give the filling a beautiful shade.

14. Step 13:

    

    Peel the cabbage from the flaccid leaves, rinse well and dry, putting it on a towel or paper towels. Finely chop with a knife or a food processor.

15. Step 14:

    

    Heat a frying pan, carefully, so as not to get burned, pour vegetable oil on it. Fry the onion and carrot simultaneously over medium heat, stirring occasionally, for about 5 minutes.

16. Step 15:

    

    Add the chopped cabbage, stir and simmer for 5-10 minutes over medium heat. The vegetables must be brought to half-readiness, that is, the cabbage will become softer, but will remain slightly crispy. The cooking time depends on the properties of the cabbage. Add salt and pepper to the filling, mix. Cool completely.

17. Step 16:

    

    When the dough has increased 1.5-2 times in volume, it is ready and you can start working with it.

18. Step 17:

    

    Divide the dough into 2 equal parts and then each into 16 more. Roll them into balls. Place on a horizontal work surface, sprinkled with flour.

19. Step 18:

    

    Form the pies. Make pies by greasing your hands with butter or sprinkling with flour. Roll out the dough into a round layer with a diameter of 6-7 cm . Put the filling in the middle. Visually divide the dough into 3 sectors. Lift the two sectors first, pinch the dough at the edge and continue to gently pinch the dough. Lift the third edge of the dough and pinch.

20. Step 19:

    

    Whisk the milk with the yolk to lubricate the pies.

21. Step 20:

    

    Spread the pies seam down on a greased baking sheet at a distance from each other. The baking sheet can be covered with parchment. If the parchment is not non-stick, grease it with oil so that the pies do not stick to the surface. Preheat the oven to 200 degrees. When the pies rise, grease them with egg-milk mixture and send them to the oven. Bake for 20 minutes on the top-bottom mode. The finished pies will increase in volume and acquire a golden color.