Sauerkraut is an excellent filling for pies. Soft and aromatic, it is simply made for baking and makes it so delicious that you simply cannot tear yourself away from it! In addition, this is an excellent option for “disposing” of very sour cabbage.
I am sharing with you my favorite recipe, which is suitable for both fried and baked pies - today we will bake them. The dough is yeast, it can be kneaded with dry or pressed yeast, it always fits well and is very manageable, does not stick to your hands at all and does not tear. And most importantly - pies with sauerkraut They remain soft in the oven the next day. Of course, the proposed dough is suitable for pies with any filling, but with sauerkraut they turn out especially tasty. Be sure to try it and this recipe will become your favorite!
For the test
For the filling
Add salt and the remaining sugar (1.5 tbsp), vegetable oil and egg to the second half of the milk. Stir everything thoroughly with a whisk so that the egg is free of lumps.
Sift the flour, make a hole in the mound and first pour in the diluted yeast, stirring with a spoon. Then add the milk mixture and knead the dough with your hands - if the flour seems not enough, you can add 30-50 grams. The result is a tight but soft bun; when pressed, the dough very slowly regains its shape.
Cover the dough with a waffle towel and place in a warm place. If using instant yeast, 30-40 minutes is enough. If active dry or compressed yeast, you need to wait 1 hour for the dough to rise.
While the dough is rising, prepare the filling. Chop the onion into cubes, grate the carrots on a coarse grater, and rinse the sauerkraut in water if it is too sour. Heat a mixture of vegetable and butter(it will thicken the vegetable juices and the filling will not leak out!), sauté the onion along with the carrots.
Squeeze the sauerkraut thoroughly with your hands to remove excess liquid. Place it in a frying pan with onions and carrots and fry for 5-7 minutes. Add tomato paste(for color and spicy taste), a little sugar and ground black pepper. Simmer the cabbage over low heat, covered, for 10 minutes.
Knead the dough and divide into 16 parts. Roll each into a circle, place 1 tbsp in the center. l. fillings. Bring the edges of the dough together and pinch (like dumplings).
If you want to cook fried pies with sauerkraut, mold them and immediately fry in a large amount of vegetable oil for 2-3 minutes on each side. They turn out very, very tender, tasty and airy.
For baked pies, line a baking sheet with parchment. Place the pies on top, seam side down, leaving a small distance between them. Let it rise in a warm place for about 20-30 minutes.
Then grease with yolk, loosened with a small amount of milk.
Preheat the oven to 200ºC and bake the pies with sauerkraut for 20 minutes.Serve the rosy pies warm or cold.
First of all, let's prepare the cabbage. Fill it with 1.5 liters of water, bring to a boil, reduce the heat and cook for approximately 1 hour. It all depends on your taste, some people like cabbage with a slight crunch, others like it softer. Then drain the cabbage in a colander. When it cools down, squeeze it thoroughly.
Finely chop the onion and fry on vegetable oil, remembering to stir periodically.
I was preparing the filling for pies with smoked sausage with a pronounced taste. You can make pies filled with only sauerkraut, but with smoked meats the baked goods are especially tasty.
Cut the sausage into small pieces and when the onion becomes transparent, add the chopped sausage to it. Continue frying together, stirring occasionally, until the onion is lightly golden. Combine with cabbage. Pepper and salt to taste (we did not add salt).
Defrost the dough at room temperature and cut into strips 10-12 centimeters wide.
And then cut into squares.
Place a filling of sauerkraut and sausage on each square. Break the egg into a bowl and use a fork to combine the yolk and white. Brush the edges of the pie with egg, being careful not to get the egg on the cut line (if the egg gets on the cut line, the patties will not “grow” well in the oven).
Press the opposite edges of the dough.
You can press the edges of the dough with the tips of the tines of a fork, or you can trim them with a zigzag wheel.
Sprinkle the baking sheet with water. Place the pies with sauerkraut on it, brush them with egg, again, without touching the cut line, put them in the oven, preheated to 210 degrees, for 20-25 minutes.
The pies should take on a golden color.
Delicate pies with a crispy crust and incredibly delicious filling sauerkraut and sausage are ready. I advise you to cook!
Bon appetit!
Pies with sauerkraut are a simple budget baking. It can be prepared from unleavened, yeast or potato dough.
Pies with sauerkraut can be fried or baked in the oven.
Ingredients
Salt 10 grams Yeast 11 grams Sugar 30 grams Vegetable oil 100 milliliters Kefir 200 milliliters Sauerkraut 500 grams Wheat flour 60 grams
Baking from butter dough with a savory filling it is prepared simply and quite quickly.
Serve the pastries with tea, milk or coffee.
We invite you to try a delicious treat made from potato dough. This Ukrainian dish is prepared according to an old recipe.
Ingredients:
How to cook potato pies with sauerkraut:
Place the finished treat on a paper towel to absorb excess fat.
I suggest making delicious Lenten pies with sauerkraut. Even a schoolboy can handle making pies!
I like these pies cooled with sweet tea. You can also give them to children at school or take them with you to work.
To prepare lean puff pastries with sauerkraut, prepare the ingredients according to the list.
Let's start with the filling.
Finely chop the onion and fry in sunflower oil until soft.
Add sauerkraut (drain off the liquid), fry, stirring, for a couple of minutes.
Remove from heat, add cumin and pepper. Mix.
As you understand, there is no need to add salt.
Let the filling cool to room temperature.
While the filling is cooling, prepare the dough. Everything here is extremely simple: whisk the sunflower oil and water until it forms a white emulsion (this will happen very quickly!), then add salt and flour. Knead the dough.
At first it will be heterogeneous, but quite elastic. Leave it in the bowl for ten minutes, covered with a towel.
Before forming the pies, knead the dough again, you will see how it immediately becomes homogeneous and pliable.
More detailed recipe preparing the dough is possible.
The filling has cooled down, it’s time to form the pies.
Divide the dough into equal pieces (I usually get 12-14 pieces). Without dusting with flour, roll out the dough very thinly! This is very easy to do: the dough is pliable and rewarding.
We spread the filling, fold the edges of the dough, as shown in the photo. And then roll it into a tube, starting from the edge where the filling is.
Place the pieces on a baking sheet lined with parchment.
If we are preparing pies outside of Lent, we brush them with a scrambled egg, but it will be delicious even without the egg.
Bake the pies in an oven preheated to 190-200 degrees until golden brown. It usually takes me about 30 minutes.
Find your way around your oven!
Ready-made Lenten puff pastries cool with sauerkraut on a wire rack. They cool down very quickly.
Bon appetit!
What could be tastier than fried yeast pies with sauerkraut or any other filling? And although such baking does not have any benefits for the figure and health, men still love pies with sauerkraut. And sometimes even women cannot refuse the dish. And this is not surprising, because unlike this filling, it has sourness and this is its highlight.
Dough:
For the filling:
For frying:
1. Be sure to start with the dough, because you will need to allocate time for the yeast to ferment. Sift half the flour and mix it with salt. One level teaspoon of salt will be enough for the indicated proportions. 
2. Well, no way without sugar. If you don't add sugar to yeast dough, then it may not fit. Add exactly as much sugar as indicated in the ingredients. More can make the dough richer.
We add yeast to flour if it is provided for in the instructions for using yeast. Otherwise, you will need to melt the yeast in warm milk and then add it to the flour. 
3. Add a glass of milk and mix with flour. It has been proven that fatty dough is much worse. Therefore, leave the dough for 20 minutes to give free rein to the yeast a little. 
4. In the allotted time, you will have time to melt the margarine and cool it. Add the egg and margarine at the same time. You can shake the egg a little - this makes it easier to mix it with the dough. But if you use a dough mixer, then the integrity of the yolk does not matter. 
5. This is how the dough will turn out. Cover the bowl and put it in a warm place, but not too warm. In summer you can leave the bowl at room temperature, in winter you can place it on a warm heating pad wrapped in a towel. In this case, the bowl with the dough should be covered. Time yourself for 40 minutes. 
6. Fry the peeled and diced onion in a frying pan, as in yeast. 
7. After 5 minutes, add the fermented mixture for about 15 minutes under the lid. It may take more time. You can add a pinch of ground pepper and salt in this step.
Note:
“simmer until done” is a loose concept. When stewing sauerkraut for yeast pies, you need to use your taste as a guide. Some people like the cabbage to remain crispy, others like it soft filling. Therefore, taste everything. 
8. Pour the finished filling into a bowl and leave to cool. Add the rest of the flour to the dough, knead it and return to the same heat. After 30 minutes, knead again and start preparing pies with yeast sauerkraut. 
9. As for the dough, separate small pieces from the dough and roll them out to a thickness of 1 centimeter. Place about a teaspoon of sauerkraut filling on each rolled out crust.
Note:
The amount of filling depends on the size of the dough you rolled out. The smaller the pies, the tastier the finished baked goods. 
10. Seal the filled pies at the top like dumplings and smooth the seam. If you want the finished baked goods to be fluffy, then leave the dough products in a warm place for 30 minutes to allow the dough to rise. 
It is advisable to start frying the pies on the side where the “seam” is located. Since the yeast dough increases in volume during cooking, the seam may come apart, otherwise this side will be immediately fried. 
You need to fry the yeast pies with sauerkraut over medium heat for 5 - 7 minutes on each side. Be sure to try the first pie to determine the cooking time, since it also depends on the size of the product.
