Step 1: prepare the margarine for the dough.

Put the margarine on a cutting board and, using a knife, chop into pieces.

Next, move the chopped component into a small saucepan with a thick bottom and set it on medium heat. Stirring constantly with a wooden spatula or a tablespoon, bring the margarine to a liquid state. Immediately after that, turn off the burner and set the pan aside. Let the component cool down.

Step 2: prepare the flour.

Pour flour into a sieve and sift it over a deep bowl. This must be done in order for the component to get rid of excess lumps, and also to be saturated with oxygen. This process will allow us to make the dough itself soft and tender. Then the pies will turn out to be very tasty and airy.

Step 3: prepare the pie dough.

Pour the melted margarine into a bowl with sifted flour and mix everything thoroughly with a tablespoon.

Then we break the egg shell with a knife and add the yolk with protein to the common container. Pour kefir here and knead the dough with clean hands. We should get a dense elastic mass without lumps. Attention: add a little more flour if necessary.
Now we form a ball from the dough, wrap it in cling film and put it in the refrigerator for 1 hour... Let it infuse and become denser. In the meantime, we will prepare the filling.

Step 4: prepare the cabbage.

We wash the cabbage well under running warm water and put it on a cutting board. Using a knife, chop the vegetable into thin strips and immediately pour into a clean, deep bowl.

Step 5: prepare the onions.

Using a knife, peel the onion from the husk and then thoroughly rinse it under running water. Then put the component on a cutting board and finely chop into cubes. We move the chopped onion into a free plate and leave it aside for a while.

Step 6: prepare the chicken eggs.

Put the eggs in a medium saucepan and completely fill with plain cold water. Now we put the container on high heat and wait for the liquid to boil. As soon as this happens, we fasten the burner and boil the components for 10 minutes... We should have hard boiled eggs.
After the allotted time, turn off the burner, and take the pan with the help of kitchen oven mitts and move it to the sink. We turn on cold running water and let the eggs cool completely. This procedure is very important, since it depends on how easy it will be for us later to clean the components from the shell.

At the end, put the eggs on a cutting board and finely chop them into cubes with a knife. Pour the crushed components into a clean plate.

Step 7: prepare the filling for the pies.

Put the first pan on medium heat and let it heat up well. Then we slightly tighten the burner, and pour a small amount of vegetable oil into the container and spread the shredded cabbage. Stirring with a wooden spatula from time to time, simmer the vegetable for 10 minutes... After the allotted time, add tomato paste and salt here. Having again mixed everything with the improvised inventory, we continue to extinguish all additional 10 minutes.

In parallel with this, we put another pan on medium heat. Immediately pour a little vegetable oil here and let it warm up well. Then pour finely chopped onion into a container and, stirring it with a wooden spatula, fry until light golden brown.

When this component and cabbage are ready, turn off the burners. Pour the fried onions into the first pan, add the chopped boiled eggs here and, using a tablespoon, mix everything thoroughly until smooth. Attention: taste the filling if desired and add a little more salt.

Step 8: prepare puff pastry with cabbage.

We take out the finished dough from the refrigerator, free it from cling film and put it on the kitchen table, crush with a small amount of flour. Using a knife, we cut it into portioned pieces of the size that you would like to see the pies. Roll small balls from each segment with clean hands.

Now, using a rolling pin, roll each into a thin cake (about 3-4 mm) and begin to form the pies.

Using a tablespoon, spread the filling on each circle. We wrap it in the dough so that from the side we get a crescent moon. Do not forget to pinch the edges well so that the pies do not open during the baking process and the filling does not fall out onto the baking sheet.
When everything is ready, we start baking. We turn on the oven and heat it up to temperature 180 degrees... In the meantime, put all the pies seam down on a baking sheet at a short distance from each other. Important: if you are not sure about the surface of the container, then it is better to grease it with a little vegetable oil. Next, put the baking sheet on the middle level and bake the dish for 30 minutes... During this time, the pies should be covered with a golden ruddy crust and begin to smell sweet. At the end, turn off the oven, and take out the baking sheet with the help of kitchen potholders and set it aside. Let the pies cool slightly.

Step 9: serve puff pastry with cabbage.

We transfer the still warm pies with cabbage from the baking sheet to a special plate and serve to the dinner table along with tea or coffee. The baked goods are very tasty and satisfying, so you can easily take them with you to a picnic, to school or to work.
Bon appetit, everyone!

If desired, instead of eggs, you can put fried mushrooms, chicken in the filling, as well as fry onions with carrots;

To save yourself time, you can buy ready-made puff pastry or prepare it in advance and store it in the freezer;

To make the dough lush and tasty, be sure to take the highest grade and finely ground wheat flour.

The indisputable advantage of baked goods is the crispy and delicate taste of the finished product. In addition, they do not expand too much during cooking and retain their shape well. The more layers, the more airy and magnificent the result. For the filling of pies made from such a dough, you can use a variety of products: meat and vegetables, fruits and berries, cottage cheese and cheese, or just make puffs, sprinkled with sesame seeds or sugar. It's insanely delicious anyway.

And for fans of cabbage, we will tell you how to make puff pastry pies with cabbage.

Delicious pies with cabbage from ready-made puff yeast dough - recipe

Ingredients:

• puff yeast dough - 0.5 kg;
• white cabbage - 0.4 kg;
• onions - 120 g;
• carrots - 120 g;
• tomato paste - 15 g;
• egg - 1 pc.;
• vegetable oil - 35 ml;
• ground black pepper;
• bay leaf - 1 pc .;
• salt;
• parchment.

Preparation

Peel and grate the carrots, cut the onion into cubes, chop the cabbage. In a preheated pan with vegetable oil, fry the onions for three minutes, add the carrots and after five minutes the cabbage. Pour in tomato paste dissolved in a small amount of warm boiled water or broth, mix and cover. After ten minutes, put the pepper, salt and bay leaf, mix again and cook until the cabbage is soft, adding water or broth if necessary. The filling is ready.

Now roll out the puff pastry to a thickness of 2 mm and cut into squares. The size of the patties is determined at will. Put the cooled cabbage filling with a spoon in the center of the square, close the edges opposite diagonally so that we get a pie in the form of a carefully sealed envelope and put it on a baking sheet, previously covered with parchment paper.

Beat the egg with a little milk. Lubricate the surface of the pies with the resulting mixture and bake in an oven heated to 220 degrees ten, and if the pies are large, then fifteen minutes.

Fried pies with cabbage and minced meat from yeast-free puff pastry

Ingredients:

• yeast-free puff pastry - 500 g;
• white cabbage - 300 g;
• any minced meat - 250 g;
• onions - 160 g;
• - 15 g;
• egg - 1 pc.;
• vegetable oil - 250 ml;
• bay leaf -1 pc .;
• ground black pepper;
• salt.

Preparation

Fry half of the peeled and chopped onions in vegetable oil for four minutes, add chopped cabbage, tomato paste diluted in a small amount of warm water, salt, pepper and bay leaf and simmer until soft. In the second frying pan, fry the remaining onion, lay out the minced meat, add salt and freshly ground black pepper and fry until tender.

Mix the cooled contents of both pans and get a ready-made cabbage and meat filling.

Defrost puff yeast-free dough and cut into equal squares or rectangles. Then each of them is carefully, evenly rolled out. We put the filling in the center of each rectangle, fold it into a triangle or rectangle and press the edges with a fork.

Put the pies in a heated frying pan with vegetable oil, cover with a lid, fry until golden brown, turn over and, without the lid, brown on the other side.

We serve still warm pies to the table and enjoy!

We offer to make puff pastry pies with cabbage, which is quite quick and easy. Most of the time will be spent on stewing vegetables, which will serve as a filling for pies. From this number of products, about 8 medium-sized pies come out, if necessary, the number of ingredients should be increased.
If desired, for baking with a filling, you can take a yeast-free puff pastry. The pies will be softer and will not crumble. In addition, such a dough is easier to work with and easy to make yourself.

TIME: 60 min.

Light

Servings: 4

Ingredients

• Puff yeast dough - 250 g or one plate;
• Wheat flour for rolling out juicy - 50 g;
• White cabbage - 300 g;
• Large carrots - 1 pc.;
• White onions - 1 pc.;
• Tomato paste or quality ketchup - 1 tbsp l .;
• Raw chicken egg - 1 pc .;
• Refined vegetable oil for frying;
• Table salt - a whisper;
• Granulated sugar - 1 tsp;
• A pinch of flax or sesame seeds for dusting.

Preparation

Chop well washed and peeled carrots into large strips.


Peel the onions and chop them into square segments.


Remove the top leaves from the cabbage, chop into thin short strips using a sharp knife.


Put the carrots and onions in a skillet with heated oil for short-term sautéing.

Load the chopped cabbage in a few minutes. With frequent stirring, simmer for about 20 minutes, make sure that the cabbage does not burn.


In the middle of this process, add the pasta to the cabbage, season with sugar and salt. You can also add a little boiling water. When the cabbage is soft, set aside from heat and cool completely.


Defrost semi-finished puff pastry, put on a work surface, abundantly covered with flour. Roll out the dough with a rolling pin and cut into equal square pieces.


Lay the cooled cabbage filling on top.


Form the blanks in the form of triangles, press the edges well with a fork.


Separate the yolk from the protein. Set the protein aside, and grease the triangles with the yolk using a special brush.


Lay a piece of parchment on a baking sheet, the blanks will fit there. Sprinkle with flax or sesame seeds on top and load into a preheated oven. Cook for about 15-20 minutes on medium heat.


Remove the cooked puff pastry patties from the baking sheet. Cool them on a wire rack, covering with a linen towel.
If you don't have the time or desire to tinker with small baked goods, then it is fashionable to make a large layer cake from these ingredients. It takes a little longer to bake, about 25 minutes.
Every housewife should have puff pastry in the freezer. These pies cook quickly. They will be a worthy conclusion to your seed meal.

Since ancient times, the most popular dish in Russia was considered to be a pie or pies with cabbage. Today it has not lost its relevance, and housewives are experimenting, trying to make such a cake from batter or yeast dough. But, probably, the most delicious of all is the cabbage puff pie - tender, airy, with a very light dough that just melts in your mouth.

Puff Pastry Secrets

• If you don't have enough time, you can use ready-made dough. Then you just have to cook the filling, roll out the sheets and collect the pie. When choosing a product, look at its expiration date and composition. If it contains a lot of preservatives, the dish will not turn out to be airy, and during the baking process, the dough may stratify and cook unevenly.
• The puff pastry cabbage pie recipe is not dietary. The calorie content of the dish reaches 400 Kcal / 100 g, so it is better to serve it for a family dinner. Increases the calorie content of the filling: By adding eggs and minced meat to the cabbage, you make the pie even more nutritious. Mushrooms are less high in calories. By combining them with the main ingredient, you can achieve great taste with a minimum of calories.
• Less dough with more toppings is the recipe for the perfect cabbage pie. Therefore, handle the cabbage carefully. To bring it to softness, chop it finely, fry it in a pan, and then simmer it for half an hour in a small amount of water or milk. If using young cabbage, you can simply scald it with boiling water.
• When choosing between yeast and yeast-free pie dough, it is better to give preference to the former. It turns out to be more airy, softer. Yeast-free cooks faster, so its recipe should also be in your culinary piggy bank.

Ready dough recipe

You can make cabbage pie with cabbage from puff pastry in just half an hour. Choose yeast dough, in sheets.

You will need:

• ready-made dough - 500 g;
• cabbage - 1 fork;
• eggs - 5 pcs.;
• some flour and salt;
• vegetable oil.

Preparation

1. Finely chop the cabbage, use a special shredder. Fry it in oil, simmer for 20 minutes, add salt.
2. Boil eggs, chop in a convenient way. Combine the filling when the ingredients have cooled.
3. Take out the dough in advance, defrost it. Roll the sheet into a square and place on parchment paper.
4. Place the filling in the middle, occupying more than half of the surface of the layer. Cut the free edges into strips, each 4 cm wide. Connect the strips opposite, as if weaving a braid. They should go over the top of the filling.
5. Moisten the kale and puff pastry pie with ice water and leave to rest for 10 minutes.
6. Preheat the oven in advance, put the cake in it and bake at 200 °.

Yeast-free dough recipe

Making puff pastry cabbage pie is easy if you know some of the secrets. So for the dough itself, you should use not just cold, but ice water (put a glass with it in the refrigerator, and throw a few ice cubes into it before use). The mass should be touched as little as possible with your hands, since when heated, it loses its plasticity and layering. Chop the butter with a knife, and stir the dough in a food processor or blender, let it cool for 30 minutes before rolling.

Use:

• butter - 300 g;
• water - 250 ml;
• flour - 4 cups;
• lemon juice - teaspoon;
• salt - ½ teaspoon;
• cabbage - 400 g;
• carrots - 200 g;
• salt and black pepper.

Preparation

1. Sift flour, put ice-cold butter in it, chop it with a knife, mix with flour.
2. Pour lemon juice into ice water, add salt, mix.
3. Add water to the flour mass in small portions, mixing with a spoon (or in a food processor).
4. Roll out the dough in the shape of a baking sheet, place the cabbage filling, stewed with carrots, seasoned with salt and pepper. Lay out 1 more layer on top, make cuts in it, decorate. Bake for 25 minutes in an oven preheated to 200 °.

Yeast dough pie

The recipe for making a cabbage pie from yeast puff pastry is similar to the previous one. Nuances are present only in the preparation of the test itself.

You will need:

• dry yeast - teaspoon with a slide;
• flour - 500 g;
• milk - 250 ml;
• sugar - 80 g;
• butter - 250 g;
• salt - a pinch;
• cabbage, eggs for the filling.

Preparation

1. Dissolve yeast in warm milk, sift flour, soften butter.
2. Add sugar to flour, soften butter to milk, stir.
3. Pour flour into butter mixture, mix until soft.
4. Send it to the refrigerator in a piece, take it out in an hour, roll it into a layer and send it back to the refrigerator for 30 minutes.
5. Prepare the filling: sauté the cabbage, boil and chop the eggs, mix, add salt and pepper.
6. Lay the filling on the layer, lift the edges, pinch or braid.
7. Bake until tender in the oven at 200 °.

Try making each puff pastry cabbage pie. A recipe with a photo from our selection will help you with this!

• Puff yeast dough - 250 g or one plate;
• Wheat flour for rolling out juicy - 50 g;
• White cabbage - 300 g;
• Large carrots - 1 pc.;
• White onions - 1 pc.;
• Tomato paste or quality ketchup - 1 tbsp l .;
• Raw chicken egg - 1 pc .;
• Refined vegetable oil for frying;
• Table salt - a whisper;
• Granulated sugar - 1 tsp;
• A pinch of flax or sesame seeds for dusting.

How to make cabbage puff pastry pies

Peel the onions and chop them into square segments.

Remove the top leaves from the cabbage, chop into thin short strips using a sharp knife.

Put the carrots and onions in a skillet with heated oil for short-term sautéing.

Load the chopped cabbage in a few minutes. With frequent stirring, simmer for about 20 minutes, make sure that the cabbage does not burn.

In the middle of this process, add the pasta to the cabbage, season with sugar and salt. You can also add a little boiling water. When the cabbage is soft, set aside from heat and cool completely.

Defrost semi-finished puff pastry, put on a work surface, abundantly covered with flour. Roll out the dough with a rolling pin and cut into equal square pieces.

Lay the cooled cabbage filling on top.

Form the blanks in the form of triangles, press the edges well with a fork.

Separate the yolk from the protein. Set the protein aside, and grease the triangles with the yolk using a special brush.

Lay a piece of parchment on a baking sheet, the blanks will fit there. Sprinkle with flax or sesame seeds on top and load into a preheated oven. Cook for about 15-20 minutes on medium heat.

Remove the cooked puff pastry patties from the baking sheet. Cool them on a wire rack, covering with a linen towel.

If you don't have the time or desire to tinker with small baked goods, then it is fashionable to make a large layer cake from these ingredients. It takes a little longer to bake, about 25 minutes.

Every housewife should have puff pastry in the freezer. These pies cook quickly. They will be a worthy conclusion to your seed meal.