Fried pies with sauerkraut (in a frying pan)

Fried pies with sauerkraut (in a frying pan)

Ingredients

Sauerkraut – 400 g

Onions – 1 pc.

Vegetable oil - for frying

Pie dough

• 246 kcal
• 40 min.
• 40 min.

Photo of the finished dish

Step-by-step recipe with photos

Well, who doesn't love homemade pies? Even those who don’t eat them love them! As children, we all ate pies prepared by our grandmothers and mothers, and it was tasty and comfortable for us. There are a huge number of options for dough and insides, let's now prepare some very tasty fried pies with sauerkraut in a frying pan.

You can use your favorite dough, but I am forever in love with kefir dough. It is prepared quickly and simply, from available goods. The pies made from it turn out fluffy and very tasty. For the inside, take sauerkraut, onions and carrots.

Finely chop the onion and grate the carrots. Saute the vegetables in a small amount of vegetable oil. I always add a teaspoon of butter for taste.

Let's try the sauerkraut, if it's sour, rinse it in water and squeeze it out. You can simply add sautéed vegetables to the cabbage, but I prefer to stew the cabbage a little. Place the cabbage and vegetables in a frying pan, add a little water and simmer under the lid over medium heat for about 10 minutes until the water evaporates. I recommend adding 1 tsp. sugar, the taste of the inside will be more harmonious.

Divide the dough into pieces of approximately 40g. First, I form balls, and then roll them out with a rolling pin, making circles 4-5 mm wide.

Place the filling on the dough, approximately 1 tablespoon at a time, trying not to get it on the edges, otherwise it will be difficult to seal the pies.

Let's form the pies and turn them seam side down.

Heat vegetable oil in a frying pan (there should be quite a lot of it so that the level reaches the middle of the pies). Fry the pies on both sides over medium heat. And now the fried pies with sauerkraut are ready! The most tender, tasty, soft - simply delicious! We love adding butter to the pie; it makes any filling even tastier. We take a bite, add butter with a spoon - it melts immediately, it’s so tasty!

Bon appetit! With milk, with sweet tea - very tasty! The inside comes out so tasty, harmonious, a little sweet! I highly recommend it!

Fried pies with sauerkraut

If you have any leftover sauerkraut, make pies! Don't pay attention to my giants, I was just in a hurry to fry some pies for my husband for work)))

Ingredients for “Fried pies with sauerkraut”:

• Yeast dough
• Sauerkraut
• Sugar
• Bulb onions
• Sunflower oil

Nutritional and energy value:

Recipe for “Fried pies with sauerkraut”:

We take the cabbage out of the jar, wash it, drain it, and evaporate it in a frying pan.
Add sunflower oil and fry with onions in a frying pan.
For taste, add a couple of teaspoons of sugar. Let cool. We make pies and fry them in a frying pan.

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Pies with sauerkraut

Option 1: Traditional pies with sauerkraut in the oven

Sauerkraut is perfect for making homemade pies. The inside will be tasty and soft if you cook it according to all the rules. There is no need to rush to fry, create a high heat, or remove the pan from the stove ahead of time; the sour vegetable takes longer to cook than the freshest cabbage, and the dough in the traditional recipe takes a lot of time.

Ingredients:

• 400 g flour;
• 1 tsp. yeast in granules;
• 50 ml sunflower oil;
• 35 g sugar;
• salt, spices for the inside;
• 500 g cabbage;
• 200 ml milk;
• 40 g butter;
• 100 g onion;
• yolk;
• 25 g tomato paste.

Step-by-step recipe for traditional sauerkraut pies

For yeast doughs, warm liquid is constantly used, which is why we start kneading by heating the milk. You can keep it in the microwave for half a minute. Then add sweet sand and stir. Add dry granulated yeast and let it completely dissolve so that there are no clots.

Add salt to the milk, add half a small spoon, then add vegetable oil, followed by flour. Kneading is first done with a spoon, as it will be difficult to do, we introduce our hands. Knead the dough until smooth. Place the bowl with it in a warm place for an hour and a half. Then we knead it again, after half an hour you can start making pies.

Once the dough is kneaded, you need to immediately put the filling on the stove. Cooking with butter. Fry the onion, add cabbage. Cook for at least half an hour covered. Then fry without a lid, add tomato paste. The general process of making the inside is 45-50 minutes. Season the sauerkraut with spices, if necessary.

The risen dough must be divided. The larger the pies are needed, the more lumps we make. We roll out any of them and distribute the sauerkraut between them. Glue the reverse sides together.

You can place the pies on a baking tray with the seam down or up, as you prefer. But be sure to leave a distance and let it stand for 15-20 minutes. The dough should rise.

We use egg yolk for lubrication. First, mix it with a spoonful of water, beat it, then lower the brush (or just a cloth) and go over all the pies. Bake at 200 degrees. If suddenly the pies were not greased before this, then you can do this after the oven, but for this you do not use a yolk, but a cloth with a drop of vegetable oil.

Carrots are not added to the filling, because they are often found in cabbage, but if desired, you can grate one root vegetable and add it to the pan while frying the onions.

Option 2: Frisky recipe for pies with sauerkraut

What could be faster and tastier than pastries made from puff pastry? For pies with sauerkraut, you can purchase a yeast or regular unleavened version. In any case, they will delight you with taste, and production will not take much time.

Ingredients

• 500 g sour cabbage;
• 500 g dough;
• carrot;
• 3-4 tablespoons of oil;
• onion

How to quickly cook pies

Remove the dough from the oven to thaw. While it is lying there, let the oil heat up and prepare the filling in a cauldron or in a frying pan.

Chop the onions and carrots and add them to the oil. Fry. After two minutes, add the sauerkraut; it is better to squeeze it out of excess brine beforehand. And if the vegetable is very sour, then it would be a good idea to wash it. Fry the vegetables until the sauerkraut is soft, then they need to be cooled to at least a warm state.

The dough should melt perfectly, then just roll it out. Then we cut into squares and place them on top of the filling. We make triangular or rectangular pies by bending the sides at an angle or folding the pieces in half.

Transfer the formed pies to a sheet and place in the oven. If the dough is yeast, then leave more space. Bake at 220 for about 10 minutes.

Puff pastry does not need to be greased with anything before baking, but pies sprinkled with sesame seeds look great. In this option, the surface is first sprayed with water so that the seeds stick.

Option 3: Fried pies with sauerkraut

Traditional recipe for fried pies with sour sauerkraut. They are very tasty, plump and cheap, and can be prepared for Lent. The only negative is that the dish is not dietary; nevertheless, frying in oil significantly increases the calorie content.

Ingredients

• 300 ml water;
• 400 ml oil (for dough);
• 300 ml oil (for frying and insides);
• 550 g sauerkraut;
• onion;
• 1.5 tablespoons of pasta;
• 10 g yeast;
• 4 tbsp. flour;
• 1.5 tbsp. l. Sahara;

How to cook

Kneading the dough will be carried out with a quick dough. We measure out the required amount of warm water (a little above body temperature), add yeast, sugar, and add a glass of flour. It's bound to turn out to be a chatterbox. You can stir it with a whisk. Place in a warm place for half an hour.

While you can add the filling. Add a little mass, heat almost a couple of spoons, cook them with chopped onions, add sauerkraut. Simmer until soft, then fry for two minutes with the addition of paste (you can replace it with any spicy tomato ketchup). Cool the filling, add spices to taste, as well as herbs.

Is the dough suitable? Add an incomplete small spoonful of salt and oil. If the dough is not lean, then you can add ghee or fat. Then add flour, it will take four huge glasses, look at the mixture. Because the dough is sponge, we let it rise in a warm place only once.

We make ordinary pies. Because they will fry, it is not necessary to approach them. Place several pieces at a time in hot oil; they should not stick together. Fry.

Fat can be removed from the pies if, after frying, you immediately place them on spread napkins or paper towels. You can also cover the top. After a couple of minutes, the surface will become much drier and the paper will be saturated with oil.

Option 4: Pies with sauerkraut from dough with soda

A non-yeast version of savory pies that differ in the speed of dough production. He doesn’t need to stand for a couple of hours, 20 minutes is enough. We use a drink of any fat content, but it is better to keep the product warm for a little while.

Ingredients

• 0.25 l of kefir;
• two testicles;
• 0.55 kg of sauerkraut;
• salt;
• 15 g sugar;
• 1 tsp. soda;
• 3.5 tbsp. flour (not a clear amount);
• 2 onions;
• 200 ml oil.

Step by step recipe

Start with the inside. Fry the onion in 2 tablespoons of oil, add cabbage to it, and cook until done. Throw in the filling to cool.

Shake the eggs with a fork, add salt, add the drink with soda, and add two teaspoons of oil while stirring. Knead the dough with flour. It may take a little less than the amount indicated in the ingredients if the drink is thick and the eggs are small. Let the dough rest for a couple of minutes.

All that remains is to make pies with sauerkraut and fry in hot oil. You can also bake products from this dough in the oven, previously brushed with yolk.

Ripper and soda can be replaced with each other, but in this recipe it is better not to do so, sodium works great in kefir and it does not need additional acid.

Option 5: Fried pies with sauerkraut and minced meat (meat)

The filling for these pies can be prepared with twisted minced meat or chopped meat, poultry, as you prefer. The dough is made with milk, it is light and tasty, but it takes time to rise because it is prepared with yeast.

Ingredients:

• 0.3 l milk;
• 4-5 tbsp. flour;
• 11 g yeast;
• 500 g sauerkraut;
• 200 ml oil;
• 20 g sugar;
• 200 g minced meat (meat);
• 100 g of onion.

How to cook

The dough is made using the traditional method. Mix warm milk, yeast, sugar and salt, add flour and while kneading, pour in 3-4 tablespoons of butter (melted margarine can be used). Cover with a breathable cloth (A collection of different and interacting tissues form organs) , and leave for at least two hours. After the first rise, press down and wait another 20 minutes.

Chop the onion. Heat 30 ml of oil and add. After a minute, add minced meat or meat and poultry cut into small cubes. Cook for another 5-6 minutes. Add the squeezed sour cabbage, cover and simmer for about half an hour.

From the dough that has risen for the second time, we make flat cakes, make pies, try to distribute the filling moderately, then they will turn out to be approximately 1 size.

All that remains is to heat the oil. It is better to fry the pies in a frying pan with a flat, thick bottom. We lay out the formed products, brown them on both sides.

Literally, you can also cook pies with sauerkraut and mushrooms and bacon. You can replace natural meat products with sausage or frankfurters. It is quite common to combine two types of cabbage, which also results in a very tasty, but not so sour interior.

Pies with sauerkraut in the oven

Pies with sauerkraut in the oven are most often prepared by grandmothers, which is why, probably, most of the associations with this pastry for us are connected with childhood and the village. My husband, for example, quite often likes to remember how he liked to grab pies with cabbage and potatoes right from the baking sheet, after my grandmother only had time to get them out of the oven. By filling his pockets after breakfast with 3 of these pies, he claims, he did not have to worry about being hungry before lunch. Now the memoirs about the village and pies from the oven remain only in memory, so from time to time I try to pamper him with pastries of my own making, but already cooked in an ordinary oven.

Cooking any pastry begins with making the dough. To prepare yeast dough for pies, we need the following products: drink, yeast, sugar, butter, flour, eggs and salt. The entire list of ingredients is very standard for this type of baking. While the dough prepared from the indicated ingredients rises, you can work on the inside. Now I used homemade sauerkraut as the inside, but this is only one of almost all options. Instead of cabbage for the inside, you can take the following products: potatoes, peas, beans, rice, mushrooms, fish, boiled eggs with herbs, etc. You see, there are a lot of options for internals, and you can easily choose the one that suits your taste the most.

The process of baking pies in the oven should not cause any difficulties, just take into account the fact that everyone’s ovens are different, they hold the temperature differently, and I indicated the cooking time based on the characteristics of my own oven.

After the cabbage pies are ready, they are best served warm. When cool, this pastry is also very tasty and filling, so you can take it with you to work as a snack or give it to your children at school.

Ingredients:

Making a dish step by step with photos:

1. Lightly heat the drink in the microwave, then add the yeast and add sweet sand. Leave the dough for a quarter of an hour and let it rise.
2. After 15 minutes, add one glass of flour to the dough, beat in the eggs and throw in a pinch of salt.
3. Place the butter in an iron pan or saucepan and melt it in a water bath.
4. Pour the melted butter into the dough and pour in the remaining flour. After this, knead the dough well for 10-15 minutes. As a result, you should get an elastic and soft dough that will stick perfectly to your hands. After this, place the dough in a warm space for 30-50 minutes. You can place it in an oven preheated to 30 degrees.
5. We take the sauerkraut out of the jar and squeeze the juice out of it well.
6. Grease a frying pan with sunflower oil and put cabbage in it.
7. Fry the sauerkraut until golden brown.
8. Pinch off small pieces from the finished dough and form into balls.
9. Roll out any of the balls.
10. Place the filling in the center of the circle.
11. Cover the dough well on all sides.
12. One by one, we make pies from all the dough and place them on a floured countertop.
13. Grease a baking tray with sunflower oil, place the pies on it and leave them to lie quietly for a quarter of an hour.
14. Drive the egg into the cup and beat it with a fork or silicone brush.
15. Using a silicone brush, brush any pie with beaten egg.
16. Place the pies in the oven for 20-30 minutes. Cooking temperature 180 degrees. After half an hour, we take the finished baked goods out of the oven, transfer them to a bowl and serve the dish to the table.

Pies with cabbage, in my opinion, are yeast baked goods that are easiest for beginner cooks to master. You won’t need any special culinary skills to cook, the main thing is to carefully follow all the step-by-step cooking steps and recipe photos. As a result, I would like to give a few tips so that your pies with sauerkraut come out fluffy, tasty and fragrant:

• Before use, do not forget to sift the wheat flour through a sieve;
• Yeast dough for pies can be prepared not only with kefir, but also with milk. Only in this case will a little more flour be needed;
• To make the yeast dough rise faster, place it in the oven preheated to 30 degrees for half an hour;
• Be sure to brush the pies with beaten egg before putting them in the oven; this will benefit the dish not only in terms of taste, but also in aesthetics.