Pies with fresh and sauerkraut (in an oven)

Many bake pies and old stuff I will not peddle, but nevertheless decided to share the pies - in them the major role is played by a stuffing, I to it several criterion - after suppression should have no brown cabbage and soft as cotton wool, in a stuffing surely has to be a part of sauerkraut, well and is absolutely excellent when there is a small piece of any meat, even boiled chicken breast will approach. Dough for these pies I do the most usual - without eggs, pies seldom lie more than 2 days, oil on a minimum and I train them in an oven - they soft and air. Well, for good reason

Dough
250 ml of warm water in half with milk
I love fresh yeast therefore I divide 100 gr a briquette of yeast into 8 parts and I take 1 part, it is possible to take dry yeast - 1.5 h l
30 gr butter of room temperature
1 tablespoons of vegetable oil
500 gr torments
2 tablespoons of sugar
2 h l of salt

For a stuffing

a quarter small a fork is fresher than cabbage
2 handfuls of sauerkraut
pepper, salt and sugar to taste
the small piece of meat overwound or small cut - you do not love meat, do without it or with mushrooms
vegetable oil
1 bulb

Usually I do dough in the bread machine, sometimes and hands - in warm water with milk to stir sugar, to crumb yeast or to pour dry, to leave for 5 minutes
To pour the sifted flour and salt, to knead dough
At the end to add both types of oils and to promesit once again
To roll in a sphere, to cover and remove to the warm place for 1-1.5 hours
While dough approaches, we will be engaged in a stuffing
Onions small to chop and fry in a small amount of oil
fresh cabbage to chop, put in a bowl and to fill in with boiled water for 10 minutes



To merge water and to lay out cabbage in a frying pan, to add 2 tablespoons of vegetable oil and to stew 10 minutes
To add sauerkraut, salt, pepper and sugar to taste, to pour onions and to stew even minutes 10


To pour the overwound meat, to mix, switch off fire and to cool a stuffing


Dough is ready



We cut off test pieces, skatyvay in a ball and we roll in a circle - at me 30 pies turned out


We put a stuffing we are not sorry, more
Let's close up edges, we will sprain corners inside and we spread pie on a baking sheet
And so, dough will not reach a limit yet


We leave pies on a rasstoyka - I usually put a baking sheet on a plate and as the oven is included, 10 minutes also are enough for pies for a rasstoyka
We shake up a yolk with milk and we grease with a brush pies


We put in the warmed oven and we bake to a rumyanost
We take out a baking sheet, we cover pies for 5 minutes with a linen towel and bon appetit!