Spicy pies have always been my grandmother's calling card: with pickles, pickled wild garlic and even sun-dried tomatoes. Recently, Granny again delighted the whole family by making sauerkraut pies for her anniversary! And the dough according to this recipe turned out to be extremely tender and airy.
It is necessary
- For the test:
- - 1 glass of kefir,
- - 0.5 cups of vegetable oil,
- - 1 tbsp. l. Sahara,
- - 1 tsp salt,
- - 11 g dry fast-acting yeast,
- - 3 cups flour.
- For filling:
- - 500 g sauerkraut,
- - 1-2 onions,
- - vegetable oil to taste.
Instructions
Step 1
Combine kefir with vegetable oil and heat until warm. Add sugar and salt, mix. Combine the sifted flour with yeast and add to the kefir mass. If you use fresh yeast (they will need 30-40 g), they must be diluted with kefir and butter.
Step 2
Knead the tough dough, transfer it to a clean, dry saucepan, cover with a towel and put in a warm place for 30-40 minutes. For the filling, finely chop the onion and mix it with sauerkraut. To prevent the filling from being dry, you can add quite a bit of vegetable oil.
Step 3
Make cakes from the dough that has come up, put a little filling on each and pinch the edges tightly. While the oven is warming up, let the blanks lie on the baking sheet for another 10-15 minutes. Grease future pies with whipped yolk or vegetable oil. Bake for 15-20 minutes. at 180 degrees.
