Pies with cabbage and eggs: a secret recipe. Pies with cabbage and egg in the oven Pies with cabbage and egg simple recipe

Pies with cabbage and egg

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Classic everyday homemade baked goods — rosy pies with cabbage and egg. The dough is airy, very soft, fluffy, with a lot of juicy cabbage filling, fried onions and eggs. By the way, there will be two filling options to choose from. For those who decided to bake cabbage and egg pies in the oven for the first time step by step recipe The photo will be very useful. I made the dough for the pies with yeast and milk. I've made so many things with it, and this pie dough recipe has never let me down. Fits well, does not spread or crack when baking. And how delicious!

The recipe for pies with cabbage and eggs in the oven is for 20 pieces. If you want to cook more, double the amount of ingredients.

Ingredients

For baked pies with cabbage and eggs you will need:

• warm milk – 250 ml;
• wheat flour – 130 g;
• fresh pressed yeast – 20 g;
• granulated sugar– 1 tbsp. l;
• coarse table salt – 0.5 tsp.

For the test

• egg – 1 pc;
• sunflower oil – 3 tbsp. l;
• sugar – 1 tbsp. l;
• flour – 320 g.

• white cabbage - half a medium fork;
• eggs – 4 pcs;
• onions – 2 pcs;
• vegetable oil – 3 tbsp. l;
• salt - to taste;
• black pepper – 0.5 tsp (optional).

How to cook pies with cabbage and eggs in the oven. Recipe

For the dough, I cut off a plate of fresh pressed yeast. I crush it finer and grind it together with sugar and salt until it becomes a liquid, homogeneous paste.

I heat the milk to such a temperature that my finger feels pleasantly warm. Pour into the yeast mixture. I stir, add flour, after sifting it.

I beat with a whisk. There should be no large lumps in the dough; I leave small ones - they will disperse later. The dough will be liquidy, something like low-fat sour cream. Cover with a towel and leave in a warm place for 20-30 minutes.

Advice. The thicker the dough, the longer it will take to rise. If you're cooking quick dough, make the dough liquid only to activate the yeast.

A sign that the dough is ready is large and small bubbles on the surface and a strong smell of fermentation. I pour the dough into a large bowl, sift the flour, about two-thirds of what is indicated in the recipe. I'll add the rest later, when kneading the dough.

I add sunflower oil. I add an egg and another spoonful of sugar, pie dough should not be bland. I mix everything with flour and dough.

The dough will be loose and moist; at this stage it is still mixed with a spoon.

I scatter the remaining flour on the board and spread out the dough. I roll it around, as if covering flour breading, and knead it with my palms. I roll it over the flour, fold it, knead it again and knead for 10-12 minutes until I get a very soft, smooth bun. I coat the sides and bottom of the bowl with oil and place the dough there. I cover it and put it in a warm place for an hour or an hour and a half - depending on how it suits.

I prepare the filling while the dough is rising. I make two types - from stewed cabbage and the traditional one - from steamed cabbage. I’ll show you the second option in detail, and the recipe is very delicious filling from stewed cabbage. Hope you enjoy both. I remove a few leaves from a head of cabbage. I cut off the thick veins. cutting leaves small cubes. I chop it finely onion.

I boil water in a cauldron or wide saucepan. I add enough salt to make it slightly salty. Pour in the cabbage and boil until soft (literally a few minutes).

I drain it into a colander. The water should drain or the cabbage should be slightly squeezed so that it does not have to evaporate for a long time in the frying pan.

I heat a frying pan with oil, add the onion, and fry until the edges begin to brown. Choose the degree of frying to your taste - if you like the onions to be well fried - hold longer or turn up the heat.

I add the cabbage and fry it together with the onion, soaking it in oil. After about five minutes I turn it off.

I hard boil the eggs in advance. I cut it into cubes, not very finely, so that there are pieces. I divide it in half. I add one part to stewed cabbage, the second in cabbage with onions. I season with pepper, taste for salt and spices.

It took a little over an hour to prepare the filling. During this time, the dough has grown well, increasing at least three times.

I kneaded the fluffy dough, put it on a board and divided it into small pieces weighing 40-45 grams.

To make the pies smooth and of the correct shape, the pieces need to be rounded and rolled into balls. I cover the lump of dough with my palm, bending my fingers slightly. Rotating clockwise, I scroll the workpiece until it becomes smooth and round.

Cover with film and leave to proof for 15 minutes. Then I knead it with my fingers into flat cakes 1-1.5 cm thick. I leave the edges free and put a spoonful of filling in the middle.

Lifting the edges, I press the dough tightly over the filling in the center of the pie. I pinch one side, moving from the middle to the edge.

Then the second, but in the opposite direction - from the edge to the middle. This way the filling will not be pushed out, will remain in the pie and the pinch will be smooth and neat. You should get a scallop 1-2 cm high on top.

Once again I go over the seam, pinching it with folds - now you don’t have to worry, the cabbage pies won’t come apart in the oven.

I cover the baking sheet with paper or parchment. I place the pieces at a distance so that they don’t stick together during proofing and baking. I cover it and put it on the stove. I turn on the oven until it reaches a temperature of 200 degrees, the pies will rise.

I bake pies with cabbage and eggs in the oven on a medium rack, placing the baking sheet on a wire rack. After 20-25 minutes they should be browned on top and bottom. If the top is light, I move it higher and leave it on for a few more minutes.

As soon as I take the pies out of the oven, I brush them with lightly sweetened tea and cover them. The crust quickly comes away from the heat and becomes soft. You may want to make the crust shiny or more ruddy, then look at the tips, there are a variety of options.

This wonderful dough made pies with cabbage and egg in the oven soft, fluffy, with a thin golden brown crust. Very tasty, I recommend trying it. Happy baking! Your Plyushkin.

Pour dry yeast into the middle. Place the bucket in the bread maker and set the “Dough” mode (for me - 1 hour 30 minutes). If you knead the dough by hand: sift the flour into a bowl and make a well. Add yeast, salt, sugar and vegetable oil. Mix everything a little with flour and gradually add warm water, kneading the dough. Knead into a dense, non-sticky dough. Leave it, covered with a clean towel, for 1 hour in a warm place to approach.

Finely chop the cabbage. Pour vegetable oil into a frying pan, place finely chopped onions in it, fry for 3 minutes. Then add cabbage, stir, salt, sprinkle with spices, paprika and ground black pepper.

Knead the finished dough and divide it into 16-18 parts. On a table sprinkled with flour, form each piece of dough into a flat cake and place 1 tablespoon of filling in the middle.

Fry the pies on a preheated sunflower oil frying pan over medium heat until golden brown on both sides.

Ready-made delicious and rosy fried pies with cabbage and egg, serve hot with sour cream. These pies are no less tasty when served cold.

Enjoy your meal!

Take advantage simple recipe and don’t be lazy to make pies with cabbage and eggs. The filling in the pies is the most common, but in combination with rich yeast dough you will have a wonderful result. The pies turn out soft, fluffy and delicious. Bake it - you won't regret it.

We suggest baking pies with cabbage and eggs in the oven from straight yeast dough in milk with butter and eggs.

For the test:
- milk – ½ cup
- butter – 50 g
- sugar – 3 tbsp. spoons
- eggs – 2 pcs.
- fresh yeast – 20 g
- salt – ½ teaspoon
- flour – 2.5 cups

For filling:
- fresh white cabbage – ½ fork
- onion – 1 pc.
- vegetable oil – 3-4 tbsp. spoons
- eggs – 4 pcs.
- salt - to taste

Additionally:
- vegetable oil for greasing the baking sheet - 2 tbsp. spoons

Cooking pies with cabbage and eggs

1. Pour milk into a saucepan, add butter and heat until the butter dissolves.

2. Grind the yeast with sugar, lightly beat the eggs with salt. Add yeast with sugar and eggs with salt to the warm milk-butter mixture and mix.

3. Gradually add sifted flour to the resulting mixture, kneading into a soft elastic dough.

4. Place the dough in a deep bowl or pan, cover with a towel and leave in a warm place to rise for about 1 hour. During this time, the dough should increase 2-3 times.

5. For the filling, fry chopped onion in vegetable oil, add shredded cabbage and simmer together until the cabbage is soft and lightly light brown.

6. Chop the hard-boiled eggs, combine with cooled cabbage and add salt to taste.

7. Divide the risen dough into equal pieces, roll out the cakes, put the filling in the middle and make the pies.

8. Place the pies on a greased vegetable oil pan and leave to proof for 20 minutes.

A conversation about baking will always lead to everyone's favorite type - pies. And what pies are the first to remember when we begin to remember what our beloved grandmothers baked? With eggs and cabbage, of course. There is no competition for them: unconditional first place. Then there are other various fillings, but this one takes a special place in my heart. What options are there for pies with cabbage and egg filling?

Simple but delicious (basic recipe)

What you will need:

Dough:

• full-fat milk, preferably natural, of course – a glass;
• large chicken eggs - 2 pcs.;
• granulated sugar – 3 tbsp. l.;
• sifted flour, premium grade – 5 tbsp;
• table salt - tsp;

Filling:

• chicken egg – 3 pcs.;
• onion – 1 pc.;
• cabbage - a quarter of a head of cabbage.

What to do:

1. Take a saucepan and pour milk into it, add butter, granulated sugar and salt.
2. Place on the stove and cook until the butter is completely melted.
3. Remove from the stove and let cool.
4. Add a couple of large eggs to the milk mixture. Beat with a mixer/blender until smooth.
5. Take a deep bowl/dish and pour in a couple of glasses of sifted wheat flour and add a packet of freeze-dried yeast.
6. Pour in the previously obtained mixture from the saucepan and stir well with a mixer/blender. In the process, add flour until the dough begins to stick to your hands. But it shouldn't be harsh.
7. Knead the resulting dough thoroughly. Cover it with a cloth (towel) and put it in a warm place where there are no drafts for about an hour.
8. After the allotted time, the dough will rise. While the rising process is underway, make the filling.
9. Finely chop the fresh cabbage.
10. Cut the onion into medium cubes.
11. Boil the chopped cabbage in water with salt, place in a sieve, and drain the water.
12. Boil the eggs hard and chop with a knife.
13. Add chopped eggs to the cabbage and onions and mix well. We taste the resulting filling for salt. Add as needed.
14. The dough has risen - we make pies: we pinch off pieces of dough, knead it with our hands, and roll it into a round cake.
15. Roll out the dough on a board and put the filling on it.
16. Fold the flatbread with the filling in half and pinch the edges, similar to the principle of making dumplings. We do the same with the entire mass of dough.
17. We accelerate the oven to 180°C. Place the pies on parchment paper, which you have previously lined a baking sheet or frying mat with.
18. Preparation: half an hour. We determine readiness visually: if they are browned, they are ready.

Pies with sauerkraut and eggs in the oven

What you will need:

Dough:

• a glass of full-fat milk;
• butter (not margarine, not spread) – 150 g;
• large chicken egg - 2 pcs.;
• granulated sugar - 3 tbsp. l.;
• sifted flour, premium grade – 5 tbsp;
• yeast (sublimated) – half a sachet.

Filling:

• egg – 3 pcs.;
• onions - pcs.;
• sauerkraut – 250 g.

What to do:

1. We wash the cabbage under running water to remove the acid.
2. Chop finely with a knife.
3. Cut the onion into cubes.
4. Boil the egg hard and chop finely with a knife.
5. Fry the prepared onions and cabbage in a frying pan. Let cool.
6. Add chopped eggs to the cabbage and onions and mix well. We taste the resulting filling for salt. If necessary, add.
7. Let's sculpt round pies, place on baking paper or silicone mat.
8. Preparation: Preheat the oven to 180°.
9. We determine readiness visually: if the pies are nicely browned, it means they are cooked.

Cheesecake with cabbage and eggs

What you will need:

Dough:

• full fat milk – 1 tbsp.;
• butter (not margarine, not spread) – 150 g;
• chicken egg – 2 pcs.;
• cane sugar – 3 tbsp. l.;
• sifted flour - 5 tbsp. l.;
• table salt – 1 tsp;
• yeast (sublimated) – half a sachet;
• soft cheese – 100 g.

Filling:

• egg – 2 pcs.;
• onion – 1 pc.;
• cabbage - a quarter of a head of cabbage.

What to do:

The cooking process is similar to the basic recipe until sculpting.

1. Roll out the dough on a board and place the filling in the center in the form of a ball.
2. Next, we make pies, but in the form of cheesecakes, that is, we leave open a small circle on top, about three centimeters in diameter.
3. We take the remaining egg, separate the yolk with a separator, mix it with finely grated cheese, and place the egg-cheese mixture on the open part of our cheesecakes.
4. We accelerate the oven to 180°C. Place the pies on parchment paper, which has been previously lined with a baking sheet or frying mat.
5. Preparation: twenty minutes. We determine readiness by eye: when the egg-cheese mass turns into a beautiful golden crust- The cheesecakes are ready.

Pie with cabbage, onions and eggs (video)

Pies with cabbage and eggs “From the Past” (as required by GOST)

What you will need:

Dough:

• premium wheat flour – 640 g;
• water – 310 g;
• fresh pressed yeast – 22 g;
• salt (you can use sea salt) – 7 g;
• granulated sugar – 46 g;
• egg – 2 pcs. (plus two yolks, for greasing);
• soft margarine/spread – 70 g.

Filling:

• fresh white cabbage – 300 g;
• onion - 1 large onion;
• ground pepper – 2 g;
• salt – 2 g;
• refined oil for frying – 100 g;
• large chicken egg – 5 pcs.;
• green onions - a large bunch;
• butter for frying – 50 g.

What to do:

Prepare all filling components in the same way as in basic recipe, just fry it with the addition of green onions, cool, mix with chopped boiled eggs.

1. Prepare the dough: pour 5 g of yeast in a glass of warm water. Add 240 g of sifted flour. Knead well and cover with a cloth. Leave in a warm place for 2.5 hours.
2. Add to the prepared dough: 17 g of yeast diluted in 110 ml of heated water, 400 g of flour, salt, sugar, eggs and soft margarine.
3. Knead the dough with your hands or with a mixer/blender.
4. Transfer the dough into a large pan/basin. Cover with film or towel. Set aside for two and a half hours.
5. Divide the dough into equal balls, roll it out, place the filling and close the edges.
6. Place on a baking sheet or roasting mat, seam side down, and leave for 25 minutes.
7. Grease with yolk.
8. Preparation: in the oven at 180° for exactly 10 minutes.

Recipe for pies with cabbage and eggs made from kefir dough

What you will need:

• kefir/any fermented milk product- cup;
• chicken egg – 1 pc.;
• margarine/spread – 50 g;
• salt - half a teaspoon;
• granulated sugar – 1 tsp;
• baking powder;
• premium flour – 3 tbsp;
• fresh cabbage;
• onion;
• fresh carrots;
• tomato juice;
• refined oil.

What to do:

1. We make the dough from flour, eggs, kefir, and melted margarine.
2. Stew cabbage, onions, carrots in tomato juice. Any ratio according to your taste.
3. Roll out the dough into a sausage shape, cut into pieces and roll into circles.
4. We put the filling on them and form the pies.
5. Fry in refined oil, covered with a lid, on both sides, in a frying pan.

Of course, every housewife has her own secrets. Each pie will have a different taste than the other, even though the ingredients will be the same. Try the recipes brought to your attention today, and maybe you will get new taste everyone's old favorite dish.

Baking isn't just about sweets. Russian cuisine is famous hearty pies with a variety of juicy fillings. Variations of pies and pies with cabbage, egg and onion fillings are considered one of the most budget-friendly and simplest products available in terms of price and availability. Let's prepare delicious pastries with cabbage and eggs.

Ingredients:

For filling:

• 1 small fork of white cabbage;
• 4 selected chicken eggs;
• 2 onions;
• 1/4 stick of butter (50 grams).

For the test:

• 3-4 glasses of premium wheat flour;
• 1 glass of sour cream with a fat content of 10-15%;
• 1 pack of butter (180-200 grams);
• 3 chicken eggs:
• 1 teaspoon of soda;
• slice of lemon ( lemon acid, vinegar);
• spices and salt to taste.

For lubrication:

• 1 bright yolk.

Pie filling step by step:

1. Start by preparing the filling for baked pie. Place the eggs in a pan of cold salted water, place on low heat and hard-boil (about 10 minutes). Drain the boiling water and cool the eggs in cold water;
2. Shred the cabbage with a fork. Remove the top leaves, cut the head of cabbage without touching the stalk, cut out the particularly hard and rough parts of the leaf veins. Chop the cabbage with a knife, put it in a saucepan, pour filtered cold water and boil until soft for 5-7 minutes;
3. Peel the onions and chop finely. Place the onion slices in a frying pan, sauté in butter until amber in color;
4. Drain the water from boiled eggs, beat with a spoon and remove the shell along with the inner film. Cut into cubes and pour into a deep, wide bowl or pan;
5. Remove excess liquid from the cabbage by draining it in a colander. Let cool. Place in a bowl with the egg crumbs.

Pie dough step by step:

1. Beat 3 chicken eggs in a bowl, stir the mixture until smooth with a glass of sour cream;
2. Separately, knead the softened butter with flour;
3. Add grains of the oil mixture into the liquid mixture and stir. Squeeze a slice of lemon into the soda powder or quench with vinegar and add to the dough. Add flour, knead the stiff dough, vigorously kneading it with your hands. Roll it into a bun, cover with a towel and let stand for 15 minutes;
4. Divide the bun into two unequal parts (1/3 and 2/3). Roll out most of it with a rolling pin into a layer about 1 cm thick;
5. Carefully place the dough in the prepared pan (line with foil or oiled baking paper), without disturbing the integrity of the layer;
6. Spread the finished filling evenly on top of the dough layer, leaving a small margin around the edges;
7. Roll out the second bun into thin layer and cover the pie with it. Pinch the edges so that the edges of the bottom layer overlap the top;
8. Beat the yolk of a chicken egg in a bowl. Using a silicone brush, brush the entire cake with beaten yolk. Make a small hole in the center for steam to escape;
9. Place the cabbage and egg pie in an oven preheated to 180-190 degrees and bake for 40-50 minutes.

Jellied pie with cabbage and egg

To prepare the jellied pie you will need:

• 1 Beijing (Chinese) cabbage (0.4-0.5 kg);
• 4 chicken eggs;
• 1 glass of kefir;
• 1 large onion;
• a bunch of dill greens;
• 1 teaspoon of soda;
• 1 teaspoon sugar;
• 1/2 cup olive oil;
• 2 cups premium wheat flour;
• salt to taste.

Work progress:

1. Pour kefir into a deep container (bowl) and add soda, sugar and a little salt to it;
2. When the contents of the bowl foam, beat in the egg and pour in the olive oil, stir. Gradually, stirring, sift the flour into the bowl. Bring the mixture to the consistency of sour cream;
3. Chop finely and thinly Chinese cabbage and onion, sprinkle with salt and squeeze firmly with your hands several times;
4. Add finely chopped dill to the cabbage filling and break 3 raw chicken eggs. Mix the filling thoroughly and add salt if necessary;
5. Pour half of the batter. Distribute by liquid basis juicy filling and pour in the rest of the dough, smooth it out;
6. Bake in a preheated oven (about half an hour) at a temperature of no more than 200 degrees. Bon appetit.

With sauerkraut

You will need products:

• 350-400 grams of sauerkraut;
• 2 bunches of green onions;
• 3 chicken eggs;
• 300 grams of flour;
• 1/2 stick of butter (about 100 grams);
• 1 sweet bell pepper;
• 1 sachet of baking powder (10-15 grams);
• 50 grams of granulated sugar.

Preparation step by step:

1. If the cabbage is too sour, you can pre-rinse it and squeeze it thoroughly. It is necessary to carefully select all the spices from the sauerkraut: laurel leaves, peas allspice And so on;
2. Wash and finely chop the onion feathers and the bell pepper, peeled from small seeds;
3. Add to sauerkraut all ingredients; chopped peppers and onions, softened butter, sugar, baking powder, flour, beat in eggs. Mix everything until smooth;
4. Line the bottom and sides of an oiled baking dish with parchment paper. Distribute according to shape vegetable dough and bake in the oven (preheated to 180-200 degrees) for 30-35 minutes.

Open pie with cabbage and egg

Recipe ingredients:

For filling:

• 350-400 grams of fresh young white cabbage;
• 1 onion;
• 1 medium carrot;
• 3 chicken eggs;
• 50 grams of creamy margarine.

For the test:

• 1 glass of milk;
• 15 grams of baker's dry yeast;
• 1 tablespoon granulated sugar;
• 1 pack of creamy margarine (150-180 grams);
• 1 chicken egg (for lubrication);
• salt to taste.

Recipe:

1. First of all, let's prepare yeast dough. Heat the milk in a saucepan (so that it is warm) and dissolve the yeast and sugar in it;
2. Sift the flour into a bowl and knead it with your hands with pieces of melted margarine, turning it into soft crumbs. Add in a thin stream yeast milk and knead until it becomes pliable soft clay (plasticine). Roll it into a ball, cover with cling film and leave for 1-1.5 hours;
3. Finely chop the cabbage and onion, grate the carrots on a medium grater, combine everything, add salt, and squeeze. When the vegetables release their juice, simmer them in creamy margarine in a frying pan for 15-20 minutes until soft;
4. Boil, peel and dice 3 chicken eggs. Place in chilled vegetable filling;
5. Take a small baking tray with high sides and grease it vegetable fat;
6. Roll out 1/3 of the dough into thin flatbread and place it on a baking sheet so that its edges hang slightly over the sides of the pan. Place the filling on the dough and fold the edges inward;
7. Roll out the remaining dough thinly on a table with a plastic backing. Line it with a knife into long strips (by eye). Place the strips on the surface open pie with cabbage and egg, partially covering the filling and pinching the edges of the strips to the sides of the product. The design can be whatever your imagination dictates, from a banal cell to complex floral patterns;
8. Whisk the egg in a bowl and brush the surface of the pie with it. Place in a preheated oven for 40-50 minutes.

With green onions

Ingredients:

• 1 small fork of young cabbage (0.4-0.5 kg);
• 6 chicken eggs;
• 100 milliliters of milk;
• 2-2.5 cups premium wheat flour;
• 1 teaspoon baking powder;
• 200 grams of sour cream with fat content up to 20%;
• 1/4 stick of butter;
• 1-2 bunches of green onions;
• a tablespoon of olive oil;
• salt to taste.

Recipe step by step:

1. Sift the flour into a bowl, mix with baking powder, add melted butter and grind with flour until smooth;
2. Break 2 eggs into a bowl, having previously separated the yolk from one to grease the baked goods, and add sour cream. Stir, first with a spoon, then place on the table and knead properly with your hands. Roll into a bun, wrap in cling film and put in the refrigerator for an hour;
3. Finely chop the white cabbage with a knife or a special shredder and place in a frying pan with heated olive oil. Add salt and fry for a couple of minutes. Pour in milk, cover with a lid and simmer for a quarter of an hour until soft;
4. While the cabbage is stewing in milk, boil and cut the remaining eggs. Grind fresh green onions;
5. Let the cabbage cool slightly, add eggs and onion greens. Taste the filling, add salt and spices (if you think necessary) to taste;
6. Grease a baking sheet with high sides with vegetable fat, preheat the oven;
7. Roll out the dough into two layers. Place a larger layer of dough on the bottom of the baking sheet and spread the filling on it. Cover the top of the pie with the smaller one, pinch the edges;
8. Take a fork and prick the top in several places; you can make interesting patterns by decorating the baked goods. Lubricate the surface egg yolk and bake in the oven for 35-45 minutes;
9. Serve the pie by cutting into small portions.

Layered pie with cabbage and egg

Baking using puff pastry makes it possible to give the product various decorative shapes, create intricate patterns, and make the product not only tasty, but also very attractive.

Ingredients:

• packaging of ready-made puff pastry (0.4-0.5 kg);
• 1 small head of young cabbage (0.6-0.8 kg);
• 1/2 stick of butter;
• 1 teaspoon granulated sugar;
• 1 egg yolk;
• 1 head of red onion;
• 3-4 hard-boiled chicken eggs;
• a bunch of parsley, dill;
• a pinch of sesame seeds;
• salt to taste.

Recipe step by step:

1. Chop the cabbage and peel the red onion. Season with salt and squeeze with your hands a couple of times;
2. Melt the butter in a frying pan and fry the cabbage and onions, stirring constantly so that the vegetables do not burn;
3. Cut the eggs into large cubes. Wash the greens and chop with a knife. Place the eggs and greens into the cabbage, season with salt, sugar, and stir;
4. Remove the package of dough from the freezer; it should thaw when room temperature. When the layer(s) become pliable and plastic, lay it out on the table and, if necessary, roll it a little with a rolling pin;
5. Using a sharp knife, cut the dough from the sides into oblique strips 1.5-2 cm thick, a kind of herringbone pattern;
6. Place the filling in the central part of the rectangle with a log;
7. Fold the remaining dough backing from the ends of the rectangle over the filling. Using side strips, sequentially braid the filling (we braid). If you have dough in the form of balls or several layers, then instead of one pie for the whole family, you can make small pies for everyone;
8. Blank with cabbage filling place on a baking sheet greased with vegetable oil, coat chicken yolk, sprinkle sesame seeds on top and place in an oven preheated to 190 degrees for 30-35 minutes.

Original recipe for yeast pie in a slow cooker

Filling ingredients:

• 1 head of cabbage (0.7-0.8 kg);
• a bunch of green sorrel leaves;
• a bunch of green onions;
• 4-5 hard-boiled eggs;
• 2-3 tablespoons of olive oil;
• 300 grams of ham.

Ingredients for the dough:

• 3-3.5 cups of premium wheat baking flour;
• 3 tablespoons olive oil;
• 1 teaspoon dry yeast (bag);
• 30 grams of granulated sugar;
• 15 grams of salt;
• 2 glasses of milk (water).

Recipe step by step:

1. Heat the milk, add salt, sugar, flour mixed with dry yeast (gradually). Mix with a spoon, adding butter (2 tablespoons) and the rest of the flour. Add another spoonful of butter to a homogeneous but sticky dough. This will reduce its ability to stick to hands and walls of dishes. Knead with your hands into a homogeneous lump, place in a bowl, cover with a light, clean cloth and put in the refrigerator for half an hour;
2. Separate the sorrel leaves from the legs, rinse, pour boiling water over them, and let the water drain;
3. Chop finely white cabbage, blanch for 5-7 minutes in boiling water, let the water drain;
4. Remove the bowl of dough from the refrigerator and leave for 20-30 minutes at room temperature;
5. Heat the required amount of olive oil in a deep frying pan, add cabbage, sorrel, finely chopped green onions and fry, stirring, for 10-15 minutes;
6. Chop hard-boiled eggs and ham into cubes and combine with stewed vegetables;
7. Divide the dough into unequal parts. Grease the multicooker bowl with oil. Place a large portion of the yeast dough on the bottom of the device, making high sides with your fingers;
8. Place the filling, pulling the edges of the dough up so that its layer is as thin as possible. From the remaining layer, form a thin flat cake-lid with which to cover the filling. Pinch the edges inward;
9. Close the lid of the device and cook for about an hour in the “Multi-cook” mode, setting the temperature to 120-130 degrees;
10. Open the multicooker, use the steam container to turn the cake over and cook on the same setting for 20-25 minutes. You will get a beautiful round pie with a crispy crust and original filling.