Homemade pies with cabbage and minced meat in the oven. Pies with cabbage and minced meat Pies cabbage with meat fried
- cow's milk - 100 ml;
- live yeast (pressed) - 30 g;
- wheat flour, top grade- 60 g;
- granulated sugar - 1 tbsp. l.
For the test:
- cow's milk - 200 ml;
- butter - 50 g;
- chicken eggs of category C-1 - 1 pc .;
- sugar - 1 tbsp. l .;
- table salt - 0.5 tsp;
- wheat flour, premium grade - 600 g;
- sunflower oil odorless - 30-50 ml (for lubricating the palms).
For filling:
- minced meat - 150-200 g;
- white cabbage - 100-150 g;
- sauerkraut - 70 g (optional);
- salt, black pepper - pinch at a time (to taste);
- odorless sunflower oil - 2-3 tbsp. l. (for frying).
For the top:
- chicken egg (category C-1) - 1 pc .;
- sesame seeds (grains) - 1.5 tsp (optional).
How to cook minced meat and cabbage pies in the oven
Crumble the yeast, put in a deep bowl. Instead of "live" yeast, you can use granular (dry), this amount of flour and liquid will take about 7-10 g.
Add a spoonful of sugar to the yeast, it activates the yeast fungus.
Heat 100 ml milk and pour into a bowl.
Stir the yeast with sugar in the milk until the lumps dissolve.
Sift 2-2.5 tbsp into a bowl. l. flour.
Stir the dough, cover with a towel and heat for 20-30 minutes.
Melt and cool the butter. Butter can be replaced with butter margarine. Add the melted mass to the matched dough.
Drive in an egg there, pour in the remaining milk (preheat).
Add the rest of the flour (sifted) and salt.
Knead a soft, elastic, pleasant to the touch dough. At first, it will stick to the work surface and hands, they need to be greased with a thin layer of oil. As you knead, the consistency will change, and the dough will not stick much. Place the dough back in the bowl, cover with plastic wrap and place close to the heat to rise. It will take 40-80 minutes to ripen the dough, depending on the quality and freshness of the yeast.
This is how the dough should rise, its volume will increase by 2-3 times.
While the pie dough is good, prepare the filling. Fresh white cabbage chop finely.
Fry in a little vegetable oil until translucent.
Add minced meat.
Also, if desired, put a little sauerkraut- it will add spice to the filling. Simmer over low heat until tender, at the end of cooking season with salt and pepper.
Knead the matched dough, divide into pieces weighing 50-60 g each.
Flatten each piece with your hands into a round cake, put a spoonful of cooled filling in the center.
Blind the edges carefully, forming an oblong patty.
Put the blinded pies on a baking sheet with the seam down, let them rise a little more. Then brush the surface with an egg and sprinkle with sesame seeds.
Bake in an oven preheated to 180-200 degrees for 25-35 minutes. Cover the finished pies with cabbage and minced meat with a towel and cool a little - this will make them even softer.
From early childhood, I associate all the holidays with the smell of baked homemade pies, which spreads throughout the house and fills it with warmth, comfort and pleasant anticipation of soon guests and fun. My mother baked pies only on big holidays, since it was a huge job - to put a large pan of dough in the early morning, keep an eye on it, crush it from time to time, and in the evening, on a large table covered with flour, sculpt an uncountable number of pies with the whole family with variety different fillings and oven, oven, oven ...
Cooking homemade pies has always seemed to me some kind of mystery and magic, inaccessible to mere mortals, including me. Therefore, for several years after creating my own family, I did not risk baking pies on my own, but continued to feast on them only from time to time, visiting my mother. But with the beginning of the firm establishment of the Internet in our life, I suddenly discovered that there are many different recipes homemade pies, some of which are not at all that time-consuming and tedious.
As a filling for pies, I like the filling made from boiled chicken meat and the classic cabbage and egg filling. Baked chicken pies are very soft, tender and very satisfying. They are great for breakfast, as they allow you to satisfy hunger for a long time and stock up on valuable protein for active physical and mental activity. Pies with cabbage and eggs contain a juicy, aromatic and fairly easy-to-digest filling, so they may well serve healthy snack during the whole day.
Be sure to try the homemade baked pies therefore simple recipe! Perhaps they will become your signature dish for the holidays, meeting guests and simple cozy evenings with your family.
Useful information
How to cook homemade baked pies with cabbage and meat in the oven - a simple recipe with step by step photos
INGREDIENTS:
- 3 tbsp. flour
- 1 tbsp. kefir
- 1/2 tbsp. vegetable oil
- 10 g dry yeast
- 1 tbsp. l. Sahara
- 1/2 tsp salt
Meat filling:
- 400 g chicken fillet
- 1 small onion
- 2 eggs
- 1 tbsp. l. sour cream
- 3 tbsp. l. chicken broth
- 40 g butter
- 2 tbsp. l. vegetable oil
- 2 bay leaves
- 3 - 4 black peppercorns
- salt, ground pepper
Cabbage filling:
- 500 g cabbage
- 1 small onion
- 2 eggs
- 40 g butter
- salt, ground pepper
Additionally:
- 1 egg for greasing patties
COOKING METHOD:
Quick yeast dough for patties
1. In order to prepare baked pies with different fillings, you must first knead yeast dough... To do this, sift flour into a large bowl or bowl of the food processor.
2. Add yeast, sugar, salt, kefir and vegetable oil to the flour. 
3. Knead the dough until smooth with your hands or in a food processor using the hook attachment for 8 - 10 minutes. 
4. Cover the bowl with the dough with a damp towel and put it in a warm place for 1.5 - 2 hours.
I usually hold the dough in the bathroom, which has the highest temperature and humidity, at least in our apartment conditions. You can also place the bowl of dough next to a warm radiator away from drafts, or keep it in a closed oven.
Filling for chicken pies
5. While the dough is coming up, let's prepare the filling for the baked pies. To make meat filling, chicken fillet boil in boiling water with bay leaves and black peppercorns for 30 minutes. Remove the chicken and leave the broth for later use.
Instead of fillet, you can take and chicken legs- they will make the filling more fatty and juicy. If pork or beef is used as a filling, then the meat should be cooked much longer - about 1.5 - 2 hours, depending on the size of the piece.
6. Onion chop finely and fry on vegetable oil over medium heat until golden brown, 8 to 10 minutes. 
7. Scroll the boiled chicken fillet in a meat grinder, add half of the fried onion, sour cream, broth and melted butter to it. Boil eggs hard-boiled, peel and cut into large cubes. 
8. Add the chopped eggs to the chicken, salt and pepper everything and mix thoroughly. Meat filling ready for baked pies! 
9. To cook cabbage filling for pies, wash cabbage and chop very finely. 
10. Put chopped cabbage in a saucepan and pour boiling water over it, bring to a boil and cook for 5 minutes. 
11. Then put the cabbage in a colander, rinse cold water and squeeze lightly with your hands. 
12. Put the cabbage in a pan with the remaining fried onions, add butter, stir and simmer over low heat for 10 minutes. 
13. Coarsely chop the boiled eggs and add to the cabbage filling. 
14. Salt and pepper all ingredients and mix thoroughly. Classic filling cabbage with egg for baked pies is ready! 
15. Put the matched dough on the table, lightly dusted with flour, roll it into a thin sausage and cut into small pieces. Roll each piece into a thin round cake, put a tablespoon of the filling in the center and mold the pie, carefully pinching the edges. 
16. Put the pies, seam down, on a baking sheet lined with parchment or silicone mat, and leave for 15 minutes, then grease them on top with a beaten egg. 
17. Bake the pies in an oven preheated to 200 ° C for 15 - 17 minutes until golden brown. 
These pies are best eaten warm with tea, milk or other drinks. The cooled pies can be heated in the oven at 150 ° C for 10 minutes. I do not advise you to warm up the pies in microwave oven, because at the same time they become more dull, while from the oven they seem to be baked again.
Lush and ruddy baked pies with cabbage and meat are very simple and quick to prepare, but they can fill your home with the aromas of warmth, comfort and festive mood. Bon Appetit! 
Wind pies and large pies stuffed with cabbage and minced meat are some of the most popular in our family. It is convenient to take them with you on the road, to work for a snack, and it is always great to serve them with tea - tasty and satisfying!
The dough can be bought ready-made or prepared by yourself. Most often I use yeast dough for such pies. From the specified amount, about two dozen medium-sized pies are obtained.
To prepare pies with cabbage and meat in the oven, we will prepare the products according to the list.
Let's start with the stuffing. Peel and finely chop the onion, lightly fry it in refined sunflower oil.
Add chopped cabbage, fry until half cooked.
When the cabbage has softened, add chopped meat(you can take any, I have homemade: pork + beef). With constant stirring, continue frying, kneading the minced meat with a spatula.
Cool the finished minced meat until room temperature and let's make pies. We cut the dough, roll out the juices under the pies.
The filling turns out to be juicy, so close it up well, you can leave a hole like pies.
We mold the pies and place them on a baking sheet lined with baking paper.
Lubricate the surface with a beaten egg and put it in a cold oven, turning it on 180 degrees: while the oven is heating, the pies will rise.
Bake pies with cabbage and meat in the oven until browning (it takes me 40-50 minutes from the beginning of turning on the oven, be guided by the nature of your oven).
We will get such a basket of pies at the exit!
