Pie dough is often made with yeast. Dry yeast has reduced fermentation activity, because of which its amount in the recipe is less than when using regular yeast.
We suggest cooking the patties in two ways: in a frying pan and in the oven. Try it! The result will turn out puffy and soft.
Ingredients:
- Flour – 700 gr;
- Quick-dissolving dry yeast – 10 gr;
- Water – 500 ml;
- Sugar – tbsp;
- Salt – tsp;
- Vegetable oil – 3 tbsp.
Ingredients for stuffing:
- Cabbage – 500 gr;
- Onion – 150 g;
- Carrots – 200 g;
- Tomato sauce – 2 tbsp;
- Salt;
- Pepper.
Preparation:
We start with the preparation of the stuffing. Finely chop half of the cabbage. Cut two onions into small cubes. For carrots use a fine grater.
Take a non-stick frying pan. Fill with vegetable oil, pour in onions and fry for one minute. Then add carrots, cook for another 4 minutes. Send cabbage to the pan. Cook under an open lid for 5 minutes.
If all the cabbage does not fit, you can put it in parts.
Salt and pepper to taste. Add two tablespoons of tomato sauce. Cover with a lid and stew until ready.
To prepare the dough, pour three tablespoons of flour into a deep bowl. Add salt, sugar and vegetable oil.
Pour 250 ml of boiling water. Stir and leave to cool down.
Now add another 250 ml of slightly warm water. Pour in the yeast. Add the rest of the sifted flour and knead the dough.
Lubricate the table and hands with vegetable oil. Pinch off 90g of dough and roll into balls. Cover with a kitchen towel and wait 5 minutes.
Use your hands to make a flatbread, put the filling in the center. Make a pie and seal the edges tightly.
Some of the products can be fried, others can be baked.
Lightly grease a baking tray with vegetable oil and lay out the pieces. You can grease the top with egg yolk, milk or hot tea.
For frying, heat a skillet with oil. Cook on low heat on both sides.
After cooking, transfer to a paper towel.
