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I've never seen pies stay soft for so long, and they're made with natural ingredients! Now they're my favorites and you'll fall in love!
Ingredients:
Dough:
- Flour - 700 g
- Salt - 1 tsp.
- Sugar - 1 tbsp. l.
- Oil - 3 tbsp. l.
- Boiling water – 500 ml
- Dry yeast - 10 g
Toppings:
- Cabbage - 500 g
- Onion - 150 g
- Carrot - 200 g
- Tomato sauce - 2 tbsp. l.
- Salt, pepper - to taste
Preparation:
Toppings:
I finely chop half a head of cabbage. I cut two onions into small cubes. I use a fine grater for the carrots.
I take a frying pan, pour in oil, add onion and fry for 1 minute. Then I add carrots, cook for another 4 minutes. I send cabbage to the pan. I cook for 5 minutes with the lid open. If all the cabbage does not fit, you can put it in parts. Salt, pepper to taste. I add tomato sauce. I cover with a lid and simmer until cooked.
Dough:
I pour 3 tablespoons of flour into a deep bowl. I add salt, sugar and oil. I pour 250 ml of boiling water. I mix and leave to cool.
Now I add another 250 ml of slightly warm water. I pour in the yeast. I add the rest of the sifted flour and knead the dough.
I grease the table and hands with oil. I pinch off 90 g of dough and roll into balls. I cover with a kitchen towel and wait 5 minutes. I make a flat cake with my hands, put the filling in the center. I make a pie and pinch the edges tightly.
Some products can be fried, others can be baked.
I lightly grease the baking sheet with oil and spread the blanks on it. You can brush the top with egg yolk, milk, or hot tea.
For frying, I heat a frying pan with oil. I cook on low heat on both sides.
After cooking, transfer to a paper towel. Delicious!
