Filling for fresh and sauerkraut pies. Pies with sauerkraut and eggs Sauerkraut filling

10.11.2020

Sauerkraut pies are always good idea! It is necessarily tasty, satisfying and very aromatic. You will try them only once and you will no longer be able to live without them!

Fried pies with sauerkraut

Products:

sugar 15 gr
vegetable oil 0.3 l
flour 300 gr
butter 15 gr
milk 0.2 l
2 pinch salt
dry yeast 10 gr
sauerkraut 0.5 kg
water 100 ml

The lightest and quickest option compared to the rest.

How to cook fried pies with sauerkraut:

Heat the milk, pour it into a deep bowl.

Pour in yeast, sugar and salt, let them dissolve.

Cut the butter and dissolve in a saucepan or microwave.

Allow to cool to at least room temperature.

Pour it into the rest of the ingredients, mix.

Then add flour using a sieve and knead the dough.

Crumple it, roll it into a ball and put it back in the bowl.

Cover and let it grow warm for two hours.

Taste the cabbage and, if it is very sour, put it in a colander or large sieve and rinse under cold water.

To make it softer, you need to stew it in a pan with water.

After twenty minutes, drain again onto a sieve and let the liquid drain.

Mash the dough, roll it into a thin circle.

Cut out medium-sized circles and place a spoonful of the filling on each of them.

Pinch the edges and let the pies steep a little more in the heat.

Heat the rest of the oil in a deep frying pan or stewpan at this time.

Spread the pies and fry until golden brown.

After that, pull out with a slotted spoon onto dry napkins.

Advice: you can use fresh yeast, but you will need twice as much.

Yeast pies with sauerkraut in the oven

If butter tarts are too high for you, try these. They will bake in the oven, which means they won't have as much oil in them.

Products:

water 50 ml
vegetable oil 280 ml
kefir 250 ml
yolk 1 pc.
2 pinch salt
fresh yeast 15 gr
sugar 5 gr
milk 50 ml
butter 100 gr
flour 0.5 kg
sauerkraut 500 gr
bow 1 head

How to cook yeast pies with sauerkraut in the oven:

To prepare the dough, you just need to slightly warm the kefir.

Heat the water to the same temperature and pour it into a container.

Grind the yeast, add it and let it dissolve completely.

Add sugar and salt and mix.

Let stand for about fifteen minutes.

When time has passed, add kefir, soft butter and combine everything.

Place in a warm place for two hours to grow.

During this time, rinse the cabbage, if necessary.

Let it drain in a colander and then chop it up.

Peel the onion, rinse it and chop it.

Heat a little oil in a frying pan, add onions and be sure to cabbage.

Cook them, stirring occasionally, until the liquid evaporates.

After that, remove the filling from the heat and cool to room temperature.

Knead the grown dough and turn it into a layer.

Cut circles out of it and fill them with filling, pinch.

Put on a baking sheet covered with paper.

Let it stand for a while to rise.

Then mix the milk with the yolk.

Grease the pies with a brush and put them in the oven until golden brown.

Advice: to make the pies more satisfying, you can add a little bacon in the middle.

With sauerkraut and boiled egg

This option will turn out to be more satisfying than the previous ones, because there will be more nutrients in the filling.

Eggs and kale are a great combination.

Products:

sugar 5 gr
flour 0.4 kg
dry yeast 10 gr
milk 100 ml
bow 2 heads
spices to taste
butter 100 gr
eggs 5 pcs.
sauerkraut 0.4 kg
yolks 3 pcs.
vegetable oil 200 ml
water 0.1 l

How to make sauerkraut and boiled egg patties:

Warm water a little, mix with yeast until smooth.

Pour half of the flour into a bowl, but always through a sieve.

Combine all this and let it stand for an hour and a half.

When the mass doubles, add the yolks, salt everything and add sugar.

Heat the milk and pour it there.

Mix the soft butter with the rest of the flour and stir in with the rest of the ingredients.

Knead a soft and elastic dough, place in heat and let stand for another hour and a half.

During this time, prepare the filling and for this boil four eggs until fully cooked.

Cool, peel and crumble.

Squeeze the cabbage and, if necessary, rinse and drain.

Peel the onion and chop finely.

Heat a small amount of oil in a frying pan, add onion and cabbage.

Simmer, stirring occasionally, for ten minutes.

At the end, add eggs and mix everything thoroughly.

Mash the dough and roll it into a layer.

Cut out the circles, place a little filling on each of them.

Fold the tortillas in half, pinch the edges and place the patties on a baking sheet.

Grease them with the remaining egg, let it brew a little.

Put the pies in the oven and bake for twenty minutes at 180 degrees.

Advice: you can sprinkle the surface of the patties with a small amount of sesame seeds.

Puff pastry preparation

Perhaps one of the fastest options for homemade pies. Everything will be ready in a little over an hour. It's delicious, satisfying and insanely crunchy!

Products:

spices to taste
sauerkraut 0.5 kg
water 1.5 l
puff pastry 550 gr
vegetable oil 30 ml
bow 1 head How to make puff pastry pies:

Pour water into a bowl and put the cabbage in it.

Remove to the stove and let it boil, cook for one hour.

After that, drain into a colander, drain and cool.

Peel and rinse the onion, finely chop it with a knife.

Heat some oil in a frying pan, add onion.

Simmer it, stirring occasionally, until soft.

Add cabbage, mix it all and bring to taste.

Get the dough in advance to defrost.

Place it on a floured surface.

Cut into squares of the same size.

Place a spoonful of the filling on each of them and connect the edges so that you get rolls.

Put the future pies on a baking sheet.

Put in the oven for 20-25 minutes at 210 degrees.

Advice: to make the pies fluffy, you can use puff yeast dough.

Quick recipe without yeast

Before you the most quick recipe homemade pies with sauerkraut. Just forty minutes - and you can pour tea and enjoy the conversation with family.

Products:

butter 10 gr
soda 2 pinches
sauerkraut 450 gr
milk 0.5 l
2 pinch salt
vegetable oil 260 ml
sugar 5 gr
flour 940 gr

How to make yeast-free patties:

Rinse the cabbage under running water, let it drain.

Then cut into thin threads, set aside.

Pour milk into a container, add salt, sugar and soda.

Mix all this thoroughly and add soft butter.

Add flour in parts and knead a soft, homogeneous dough.

Stir until it starts to move away from your hands.

Put on a work surface, knead and divide into equal parts.

Roll balls out of them, then roll them into cakes.

Place a little filling in the middle of each.

Fasten the edges and let stand for a while. During this time, ignite the oil.

Put the pies in it and fry until tender on all sides.

Advice: to better dissolve the components in the milk, it can be heated.

Cabbage pies with mushrooms

The following cabbage pies will be very flavorful due to the addition of mushrooms. Insanely delicious. Be sure to try it at your leisure.

Products:

yeast dough 1 kg
water 0.1 l
dry mushrooms 120 gr
chopped dill 30 gr
egg 1 pc.
sauerkraut 0.8 kg
onion 2 pcs.
butter 40 gr
spices to taste

How to cook cabbage pies with mushrooms:

Soak the mushrooms, let it brew for two hours.

Rinse the cabbage and put it in a colander, let it drain.

Peel and rinse the onion, chop into cubes.

Put butter in a frying pan and dissolve it.

Add onion, cook until soft, then add mushrooms.

Simmer everything together, stirring occasionally, for ten minutes.

Remove the onion and mushrooms, leave the oil.

Place the cabbage there, add water and simmer for forty minutes.

Add dill to cabbage along with mushrooms and onions, season.

Knead the dough, roll it out and cut out circles.

Put a little filling in the center of each, fasten the edges.

Put the finished pies on a baking sheet, let them brew for fifteen minutes.

Then put in the oven for twenty minutes at medium temperature.

Advice: for bright color and flavor, you can add a little sweet paprika to the cabbage.

Pies stuffed with cabbage and minced meat

Probably, this recipe will be as satisfying as any main course. There will be a lot of pies in the filling juicy meat, sauerkraut and a lot of flavor!

Products:

bow 1 head
dry yeast 25 gr
minced meat 0.3 kg
egg 1 pc.
spices to taste
butter 250 gr
flour 1 kg
sugar 5 gr
sauerkraut 300 gr
milk 0.5 l
vegetable oil 250 ml How to make pies stuffed with cabbage and minced meat:

Pass the flour through a sieve into a deep bowl.

Add milk, which is heated until warm, to it.

There is also soft butter, yeast, spices and sugar.

Mix all this thoroughly until completely homogeneous.

Roll the finished dough into a ball, put in a bowl, cover and send to the refrigerator for half an hour.

Peel and chop the onion, fry in oil until soft.

Put the minced meat on it, add spices and simmer everything together until tender.

Then put the onion with minced meat in a bowl to cool.

Put cabbage in a frying pan and simmer until soft.

Mix cabbage with meat and cool everything together.

Knead and roll the dough, cut out circles.

Place a spoonful of filling in the center of each.

Pin the edges together and let the pies grow a little.

During this time, heat the deep fat and fry the pies in it until golden brown.

Advice: you can add a little garlic to the filling for piquancy.

The room where the dough is prepared must be warm, without drafts. Yeast loves warmth, only in such conditions they actively work.

To make your pies as appetizing, tasty and beautiful as possible, do not forget to grease them. This can be an egg, yolk, salt water, butter, or milk.

Bon Appetit!

Pies are one of the country's most popular pastries. They can never get bored, as they can be done with the most different fillings... Many people prefer filling for pies from sauerkraut... It always turns out juicy, with a piquant taste. Products with such a filler are inexpensive, but tasty and satisfying. Many varieties of such baked goods can be eaten during fasting, which is also important for many people in our country. Cake filling recipes from sauerkraut there are several, each of them has its own admirers and deserves the attention of the hostess.

Cooking features

The sauerkraut filling for pies is quick and easy to prepare, but still, this process has several subtleties that you should learn about before starting cooking. Only then can you expect the result to be disappointing.

Sauerkraut may be too sour. So that the pies filled with it have a pleasant taste, the cabbage is washed before use and left in a colander to drain excess water from it.
Large pieces of cabbage that come across in the filling can irreparably spoil the taste of the pies. If you, while picking up the cabbage, did not chop it finely, then before making a pie filling from it, you still have to chop it by chopping it with a knife.
Sauerkraut should never be put raw in pies, otherwise it will remain crispy and sour even after baking in the oven or frying them in a pan. To prepare the filling for pies, sauerkraut is fried or stewed in a pan.
The filling will have a more balanced taste if you add onions, carrots, rice, mushrooms, eggs, minced meat to it. All products that make up the sauerkraut filling for pies must be pre-cooked to readiness (boiled, stewed, fried).
The taste of the filling can be changed by adding various spices and sauces to it.
Before spreading the filling on the dough and forming the pies, it must be cooled to room temperature. If you put hot filler on the dough, it will steam out and become viscous, sticky. This will not affect the taste of the finished pies in the best way.

The preparation technique for the sauerkraut pie filling may depend on the specific recipe. By following the instructions that accompany it, you will not make mistakes and get the expected result.

A simple recipe for sauerkraut pie filling

sauerkraut - 0.3 kg;
onions - 100 g;
butter or refined vegetable oil - how much will take;
salt, black pepper - to taste.

Cooking method:

Rinse the sauerkraut, squeeze, let it dry slightly. If necessary, chop it additionally with a knife.
Peel the onion and cut it into thin half rings.
Heat the oil and brown the onions in it.
Add cabbage, pepper and salt. Simmer, covered, for about 20 minutes, to soften and become less sour.

Recipe for the occasion::

Cool the cabbage to room temperature. Separate the piece pie dough, roll into a layer, put a spoonful of cabbage in the center, pinch the edges of the dough and put the pie on a baking sheet with the seam down. Shape the rest of the patties in the same way.

Filling for sauerkraut pies with onions and carrots

sauerkraut - 0.4 kg;
onions - 100 g;
carrots - 100 g;
sugar - a large pinch;
ground black pepper - to taste;
refined vegetable oil - 40 ml.

Cooking method:

Put the sauerkraut in a colander, put it under running cool water for a few minutes. Leave in a colander for a while to drain excess water. If the cabbage was fermented in large pieces, chop it finely.
Scrape, wash the carrots. Pat dry with a kitchen towel. Grate coarsely.
Peel the onion, cut into small cubes.
Heat oil in a saucepan, put onions and carrots in it. Saute vegetables over low heat until soft.
Add cabbage. Season with salt and pepper. Mix with onions and carrots.
Cover the saucepan with a lid and simmer the cabbage and other vegetables in it for 10-15 minutes.

It remains to wait for the sauerkraut filling to cool down. It can be used to make baked and fried pies.

Filling for sauerkraut pies with egg

sauerkraut - 0.3 kg;
green onions - 50 g;
chicken egg - 3 pcs.;
butter - 40 g;
salt, pepper - to taste.

Cooking method:

Rinse the sauerkraut, let it dry a little, chop finely if necessary.
Melt the butter in a deep skillet. Place the cabbage in the skillet.
Pepper and salt the cabbage, simmer it over low heat for 10-15 minutes, until it becomes completely soft.
Transfer the cabbage to a bowl and let cool.
Hard boil the eggs. Put them under the stream cold water to cool them down faster.
Remove the shells from the eggs, chop them finely with a knife and send them to the cabbage.
Wash and dry the green onions, chop finely and place with other products.

Mix the filling well and use as directed. According to this recipe, it turns out to be tender and satisfying, has a balanced taste.

Filling for sauerkraut pies with mushrooms

sauerkraut - 0.4 kg;
fresh champignons - 0.2 kg;
onions - 100 g;
butter - 40 g;
salt, spices - to taste.

Cooking method:

Wash the mushrooms, pat dry with a tea towel, and cut into strips or thin slices.
Free the onion from the husk, cut into thin half rings.
Melt the butter in a deep frying pan, put the onion and mushrooms in it and simmer until almost all the liquid released from the mushrooms when heated has evaporated.
Transfer the mushrooms and onions to a bowl. Put the pre-washed sauerkraut in their place. Season with salt and season. Simmer for 20-30 minutes until completely softened.
Transfer the cabbage to the mushrooms, stir.

Wait for the cabbage with mushrooms to cool down and use it as a filling for pies. If there is a lot of filling, it can be served as independent dish... During the fast, you can substitute vegetable butter in the recipe. The taste will change from this, but not significantly.

Filling for sauerkraut pies with meat

sauerkraut - 0.3 kg;
minced meat - 0.3 kg;
onions - 100 g;
refined vegetable oil - how much will it take;
salt, spices - to taste.

Cooking method:

Remove the husk from the onion, cut it into small cubes.
Preheat a deep frying pan, pour oil into it, put onions.
Saute the onions over low heat until translucent.
Add the minced meat. Cook it regularly with a spatula to keep it from forming tight lumps. Fry the minced meat until tender. This will be evidenced by a change in its color.
Season the sautéed minced meat with salt and pepper, stir and place in a bowl.
Put cabbage in place of minced meat. Put it out until soft. This will take about 15–20 minutes.
Combine cabbage with minced meat. Stir to distribute the minced meat evenly in the filling.

Pies stuffed with sauerkraut and minced meat are satisfying. Representatives of the stronger sex especially like such baked goods.

The filling for sauerkraut pies is inexpensive, but the products with it are juicy, satisfying and tasty. The presence of several filling recipes makes it possible to choose an option that meets the gastronomic preferences of almost any gourmet.

Product Matrix: 🥄

Sauerkraut is an excellent filling for pies. Soft and aromatic, it is simply made for baking and makes it so appetizing that it is simply impossible to tear yourself away from it! Moreover, this great option for "utilization" of strongly sour cabbage.

I am sharing with you my favorite recipe, which is suitable for both fried and baked pies - today we will bake them. Yeast dough, it can be kneaded with dry or compressed yeast, it always fits well and is very obedient, does not stick to the hands and does not break at all. And most importantly - pies with sauerkraut in the oven remain soft the next day. Of course, the proposed dough is suitable for pies with any filling, but with sauerkraut they turn out to be especially tasty. Try it and this recipe will become your favorite!

Ingredients

For the test

flour 400 g
milk 200 ml
dry yeast 2 tsp
sugar 2 tbsp. l.
chicken egg 1 pc.
salt 1 tsp
vegetable oil 5 tbsp. l.

For filling

sauerkraut 400 g
vegetable oil 2 tbsp. l.
butter 20 g
onions 1 pc.
carrots 1 pc.
tomato paste 1 tbsp l.
ground black pepper 1 chips.
salt 1 chips.

How to make sauerkraut patties

We heat milk to a temperature of 30 degrees. Pour half of the milk into a small bowl, dilute yeast in it and 1 tsp. Sahara. If you are using fast acting or dry active yeast, you only need 2 tsp. If diluting pressed, take 25 grams.
Add salt and the remaining sugar (1.5 tablespoons) to the second half of the milk, vegetable oil and an egg. Stir everything well with a whisk so that the egg is free of lumps.
Sift the flour, make a depression in the hill and pour in the diluted yeast first, stir with a spoon. Then add the milk mixture and knead the dough with your hands - if the flour doesn't seem enough, you can add 30-50 grams. The result will be a tight, but soft kolobok; when you press on it, the dough very slowly regains its shape.
Cover the dough with a waffle towel and heat. If using fast acting yeast, 30-40 minutes is sufficient. If active dry or compressed yeast, you need to wait 1 hour for the dough to grow.
While the dough is rising, we are preparing the filling. Cut the onion into cubes, three carrots on a coarse grater, wash the sauerkraut in water if it is too acidic. Heat a mixture of vegetable and butter(thicken vegetable juices and the filling will not flow out!), sauté the onions with the carrots.
Squeeze sauerkraut thoroughly with your hands to remove excess liquid. Put it in a skillet with onions and carrots, fry for 5-7 minutes. Add tomato paste(for color and piquant taste), a little sugar and ground black pepper. Simmer cabbage over low heat, covered for 10 minutes.
We crush the test and divide it into 16 parts. Roll each in a circle, put 1 tbsp in the center. l. fillings. We connect the edges of the dough and pinch (like dumplings).
If you want to cook fried pies with sauerkraut, sculpt them and immediately fry them in a large amount of vegetable oil for 2-3 minutes on each side. They turn out to be very, very tender, tasty and airy.
For baked pies, cover the baking sheet with parchment. Put the pies on top with the seam down, leaving a small distance between them. We put it in a warm proofer for about 20-30 minutes.
Then grease with yolk, loose with a little milk.
Preheat the oven to 200ºC and send the sauerkraut pies to bake for 20 minutes.

We serve ruddy pies to the table warm or cold.

Sauerkraut Patties are simple budget baked goods. You can prepare it from unleavened, yeast or potato dough.

Sauerkraut patties 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

Servings: 6
Preparation time: 1 minute
Cooking time: 30 minutes

Pies with sauerkraut: recipe and photo

Baked goods butter dough with a spicy filling is prepared simply and quickly enough.

Combine kefir, vegetable oil and sugar in a saucepan. Stir the products and heat to 60 degrees.
Pour yeast and salt into a bowl, gradually add wheat flour.
Knead the dough with your hands for 15 minutes, then cover with a cloth and place in a warm place.
Rinse the sauerkraut and transfer to a preheated pan greased with vegetable oil. Add water and simmer cabbage over low heat under closed lid... After 30 minutes, remove the pan from the stove and cool the filling.
After an hour, the dough needs to be kneaded a little, rolled into a sausage and divided into 20-25 parts.
Roll the pieces with a rolling pin into flat cakes with a diameter of 11-12 cm, put 1-2 tablespoons on them. spoons of filling. Connect the edges, pinch them.
Preheat the oven to 180 degrees, place baking paper on a baking sheet.
Transfer the patties to the parchment with the seams down, brush the surface with a beaten egg. Bake the treat for 20-30 minutes.

Serve pastries with tea, milk or coffee.

Sauerkraut Pies Recipe

We invite you to try delicious treat from potato dough. This Ukrainian dish is prepared according to an old recipe.

Ingredients:

potatoes - 1 kg;
sauerkraut - 1 kg;
wheat flour - 150 g;
vegetable oil - 100 ml;
eggs - 2 pcs.;
onions - 2 pcs.;
carrots - 2 pcs.

How to cook potato pies with sauerkraut:

Cut the onion into strips and fry in vegetable oil until transparent.
Put the washed cabbage in the pan, cook the vegetables over low heat for one hour. Remember to stir the filling periodically. If the cabbage is too sour, then add 1-2 teaspoons of sugar to it.
Boil the potatoes in their skins until tender, peel and grate. Mix it with eggs, salt and flour.
Stir the potato dough and immediately divide it into several equal portions. Form cakes with a diameter of 12-13 cm from these blanks, roll them in flour. Place 1 tablespoon of filling in the center of each and join the edges of the dough together. Give the patties a rounded shape.
Fry them in vegetable oil on both sides until tender.

Place the finished treat on a paper towel to absorb excess fat.

First of all, let's prepare the cabbage. Fill it with 1.5 liters of water, bring to a boil, reduce heat and cook for about 1 hour. It all depends on your taste, someone loves cabbage with a slight crunch, someone - softer. Then put the cabbage in a colander. When it cools down, wring it out thoroughly.

Finely chop the onion and send it to fry in vegetable oil, not forgetting to stir occasionally.

I prepared the filling for the pies with smoked sausage with a pronounced taste. You can make pies stuffed only with sauerkraut, but with smoked meats, the baked goods are especially tasty.

Cut the sausage into small pieces and when the onion becomes transparent, send the chopped sausage to it. We continue to fry together, stirring occasionally, until the onion is lightly golden. Combine with cabbage. Pepper and salt to taste (we did not salt).

Defrost the dough when room temperature and cut into strips 10-12 centimeters wide.

And then we cut into squares.

Place the sauerkraut and sausage filling on each square. Break the egg into a bowl and combine the yolk with the protein with a fork. Grease the edges of the pie with an egg, trying to prevent the egg from falling on the cut line (if the egg falls on the cut line, the pies 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 cut it with a zigzag wheel.

Sprinkle the baking sheet with water. We put pies with sauerkraut on it, grease them with an egg, again, without touching the cut line, send them to the oven, preheated to 210 degrees, for 20-25 minutes.

The cakes should be golden brown.

Delicate pies with a crispy crust and incredible delicious filling of sauerkraut and sausages are ready. I advise you to cook!

Bon Appetit!