Fragrant, tasty, beautiful homemade pies are the pride of any housewife. They are prepared with a wide variety of fillings, sometimes even with very exotic ones. But nevertheless, baking with the usual traditional filling enjoys the most popularity among domestic gourmets. A delicious pie with sauerkraut won special love and recognition of connoisseurs. Any housewife can boast a recipe for her own branded pie with this truly folk filling. Indeed, sauerkraut is a very affordable product, and pastries with this filling can be served as an independent dish for tea, and as a complement to the first dishes - soups or borsch.
There are a large number of ways of making pie with sauerkraut - in the oven, in the oven, in a slow cooker, from yeast dough, yeast-free, puff, sour cream, kefir and even semolina. Usually the process does not take much time and effort. Whatever method is preferred, there is no doubt a pie with sauerkraut (a recipe with a photo can be selected in the article) will certainly turn out to be tasty and satisfying. Baking will not only pleasantly surprise and delight the household, but also bring the atmosphere of a real cozy home holiday to quiet family days.
Sauerkraut pie: a quick recipe
To prepare the dough (yeast) you will need:
- fresh yeast - 25 grams;
- milk -160-170 ml;
- flour (wheat) - 0.5 kg;
- sugar - one tablespoon;
- salt - one teaspoon;
- margarine - 100 grams;
- one egg.
To prepare the filling use:
- fresh and pickled cabbage;
- one head of onion (onion);
- three to four tablespoons of oil (lean).
Cooking dough
To make sauerkraut pie according to this recipe, first you make a dough: heat the milk, dilute the yeast in it and add sugar. Dissolved yeast is left in a warm place where it should fit a little.
Filling
Meanwhile, cabbage stuffing is prepared: the onion, previously cut into small cubes, is fried in oil (vegetable) until golden brown. Then add fresh cabbage (finely chopped). A mixture of vegetables is stewed for 10 minutes, after which they are sent there sauerkraut. The mass is stewed for about five minutes, after which the filling can be considered finished.
The ratio of sauerkraut and fresh product in the filling provided for in this recipe for sauerkraut pie can be 1: 1, but it is quite possible to allow any deviations in either direction, depending on the personal taste preferences of the hostess. You can not salt the filling, as sauerkraut contains a sufficient amount of salt. It is better to add one teaspoon of sugar in order to slightly soften the acid of the product.
How to knead the dough?
Yeast dough, in accordance with this recipe for sauerkraut pie, is prepared as follows:
- After the yeast comes up, quickly melt the margarine, add egg white and salt to it (the yolk is not used at this stage, it will be useful in the future), pour the yeast dissolved in milk, and knead the dough into which wheat flour is gradually added ( sifted).
- Then knead the dough. Its consistency should not turn out to be too tight, the main thing is that the dough be sufficiently plastic and not particularly sticky.
How to make a cake?
The finished yeast dough is divided into two parts. One part is laid out in a form that is pre-lubricated with margarine. On the edges of the form, the sides (small) are molded. Then spread the filling and cover it with the second half of the dough. The edges of both layers of the dough are plucked so that the filling does not look out of them.
How to decorate pastries?
To decorate the pie with sauerkraut prepared according to this recipe, leave a small piece of yeast dough, which is divided into several parts, after which flat ovals and circles are manually molded from it. On the edges of the figures from the dough, cuts are made with a knife, after which flowers are created from circles, and leaves are made from ovals. Then the decorations are laid out on the surface of the cake.
This recipe for sauerkraut pie does not require the presence of decorations, you can do without them: the baked goods are very tasty and beautiful and without decor. But for the smallest eaters, the presence on the surface of the cake of a kind of flower bed from the dough is not only a great entertainment, but also enhances the appetite.
Finishing touches
Before you send the cake to the oven, it is smeared with egg yolk - so the product turns out to be rosy and unusually beautiful.
Then the oven is heated to 180 degrees. Meanwhile, the cake is placed in a warm place where it should fit a little.
After the oven warms up to the desired temperature, the product is sent to the oven. Bake for half an hour with a little.
There is usually no problem with checking the readiness of a dish: as soon as the magnificent aroma of fresh muffin begins to spread throughout the house, you can call the household to the table.
Another option
To prepare the filling you will need:
- 400 grams of sauerkraut;
- two onions;
- 150 grams of leek;
- some salt, pepper, caraway seeds (to taste);
- two tablespoons of butter (butter);
- 200 grams of cheese (hard);
- 150 grams of bacon;
- 150 grams of sour cream;
- two eggs.
To prepare the dough (yeast) use:
- 250 grams of flour;
- salt (to taste);
- 20 grams of butter (butter);
- 150 ml of water;
- 10 grams of yeast.
The energy value of 100 grams of the composition is 178 kcal. The process takes about an hour and a half.
Cooking
Act as follows:
- Yeast is bred in warm water, the dough is placed in a warm place, where it rises for 15 minutes. Butter (butter) is softened, after which it is mixed with flour and salted. Next, the mixture is combined with yeast, knead the dough and set it aside for half an hour, covering with a napkin.
- Then squeezed cabbage (sauerkraut), freeing from excessive juice. Bacon is cut into small pieces. Chop onion (onion), for 2 minutes, fry it in butter. Then add cabbage (pickled) and a little water to the onion. The resulting mixture is quenched for 15 minutes. Bacon is fried in a pan separately. Beat eggs, mix with sour cream. Rub hard cheese.
- Stewed sauerkraut (cooled) is combined with grated cheese, a mixture of sour cream and eggs and bacon (fried).
- The dough is rolled out into a mold, rolled into a round layer, so that edges up to 5 cm in size remain on the edges. Next, cover the mold with a towel and leave to rise for about a quarter of an hour.
- After this time, the finished risen dough is pricked with a fork in several places. Cooked filling is evenly distributed on it.
The cake is baked for 40 minutes in the oven, heated to 200 degrees. Before serving, bake must be cooled.
Classic recipe for sauerkraut pie with kefir and soda
It is no secret that the preparation of yeast dough is of a certain complexity. If time is running out, and you really want a pie, you can bake it on kefir. The dough will turn out not acidic, but quite bland, but no less soft and tasty. On kefir, in addition to yeast, different types of dough are kneaded: soda, shortbread and aspic.
The classic yeast-free (with soda) pie with sauerkraut is very easy to make. It will be required:
- two eggs beaten with one glass of kefir;
- half a teaspoon of salt;
- butter (butter or vegetable) - 3 tbsp. spoons.
Description of the method of preparation
The products for the test are mixed, add 2 cups flour, pre-mixed with 0.5 tsp. soda. The resulting simple dough will rise due to the reaction of soda with kefiric acid. Then preheat the oven.
The filling is prepared from shredded cabbage, which is pre-allowed in a frying pan in oil. Add salt. In order to bind the main component, 1 egg (raw) is added to the cabbage filling. Then all the components are mixed. Next, half the dough is placed on a mold (well-oiled), then cabbage is laid on top of the dough. Next, the filling is covered with the second half of the dough. The cake is sent to a hot oven and left to bake at a temperature of 180 degrees. Readiness is determined using a dry toothpick by sticking it in the dough.
How to make jellied cake?
To prepare the jellied pie with sauerkraut does not take much time. The dish is very tasty and satisfying. It can be either prepared for a family dinner, or served on the table, if unexpected guests suddenly appeared.
According to the recipe suggested below, the jellied pie with sauerkraut is prepared very quickly and simply. The dough is so liquid that you can fill them with cabbage (and not only) the filling. What should be the procedure?
Making the filling
In accordance with this recipe, the filling for sauerkraut pies is done as follows: butter is dissolved in a frying pan (1 tbsp. L.). Then 0.5 heads of sauerkraut (chopped) are spread on butter and simmer open. In principle, already at this stage, cabbage can be used as a delicious filling. If you want to improve and soften her taste, the housewives recommend not sparing a couple of eggs (boiled and chopped) and chopped branches of fresh dill. All mixed and salted to taste. Black pepper or nutmeg (grated) is also added.
Make the dough
To prepare the test you will need:
- 1.5 cups kefir (can be replaced with any dairy product);
- two eggs;
- premium flour - 1.5-2 cups;
- salt and soda - one pinch each.
Working process:
- Kefir is poured into a deep container and eggs are added to it. Salt and add soda. All mix well.
- Add flour in portions (you should focus on the density of the dough, the consistency of which should not be too dense).
- Then, in a frying pan with high sides, greased with oil, spread cabbage, level it and pour dough on top.
By this time, the oven should already be preheated to approximately 180 degrees. The cake is baked at this temperature until cooked.
Pie in a slow cooker
There are many ways to make sauerkraut pie in a slow cooker. The recipes proposed later in the article do not require special efforts and time-consuming.
We cook in a slow cooker pie with sauerkraut on kefir
Pie made according to this recipe has a pleasant, delicate taste. To prepare the test you will need:
- flour - two glasses;
- kefir - one glass;
- one egg;
- soda - half a teaspoon, sugar - one teaspoon;
- to taste - salt.
The filling is made from 500 grams of sauerkraut, one carrot and one onion.
Description of the method of preparation
If sauerkraut is distinguished by excess acid, it is recommended to rinse it beforehand and drop it in a colander so that excess liquid drains. Meanwhile, chopped onion, carrot tinder on a grater (medium). Set the mode of "Baking" or "Frying" and for 10-15 minutes fry the carrots and onions. Cabbage is added and the mass is left to cook for half an hour in the "Stew" mode. To prepare the dough, beat the eggs with sugar and salt. Then add kefir and soda to them, gradually pour flour (sifted) and knead the dough. A bowl of multicookers is greased with oil (vegetable), the dough is poured into it and distributed as evenly as possible. Sauerkraut stewed with vegetables is spread in an even layer on the dough, and the “Baking” mode is set for 90 minutes. After the beep sounds, the multicooker lid is opened and the finished cake is cooled.
Cooking potato pie with sauerkraut in a slow cooker
Ingredients:
- potatoes - seven pieces;
- two eggs;
- 300 grams of cabbage (sauerkraut);
- two onions;
- one carrot;
- lard is a small piece.
The cooking technology is simple. Potatoes are boiled in salted water until fully cooked, after which the water is drained and mashed, into which 2 eggs are driven. If sauerkraut seems too acidic, it is washed. Then lard is ground and carrots and onions are fried on it. Next, cabbage is added to them, after which the mixture is put out for 15-20 minutes. Half the mashed potatoes are laid out in a multicooker bowl, oiled, and leveled. Then put the filling on the potato dough and cover it with the second half of the dough. After that, the “Baking” mode is set for 10 minutes. When the program time ends, set the mode "Milk porridge". The cake is baked for one hour. The finished dish is slightly cooled and removed from the bowl.