Puff pastry pie with sauerkraut. Super sauerkraut pie - very quick to cook, eat with pleasure! Other preparation and filling options

Sauerkraut is a source of vitamins, so you should try to include it in the menu more often. Most often, it is served as an appetizer or added to winter vegetable salads, but sauerkraut is also an excellent filling for pies. Make a pie with sauerkraut you can follow the traditional recipe from dough with yeast, but you can try other baking options.

To prepare the pie, you will need to prepare the dough and filling. The basis of the filling in our case is sauerkraut. It must be well squeezed out of the brine. And if it is a little acidic, then the cabbage is first washed cold water and then squeeze.

In the event that the cabbage is fermented in large pieces, it is pre-chopped, since it is better to put finely chopped vegetables in the filling.

Then the cabbage needs to be stewed a little with the addition of a small amount of water or oil. It will be enough to simmer for 20-30 minutes on low heat. Cabbage can be flavored with fried onions and browned carrots, these are the most common additions to the filling. In addition, various meat products can be added to the sauerkraut filling, canned fish, mushrooms and vegetables.

Pie dough with sauerkraut filling can be made in different ways. The most popular options are and, you can also prepare batter and bake jellied pie.

Interesting facts: Most of all, sauerkraut is loved in Russia and Germany. Germany even has special holidays held annually in honor of sauerkraut. But in the US, this product is not favored. The state of West Virginia even passed a law banning sauerkraut from cooking because of the characteristic smell. The police have the right to arrest a person who will take sauerkraut into the state if the neighbors complain about an unpleasant smell.

Open puff pastry pie in a hurry

If there is no time, then it is very easy to cook on hastily puff pastry pie.

500 gr. yeast puff pastry;
400 gr. sauerkraut;
1 onion;
1 egg (for greasing);
2-3 tablespoons of vegetable oil;
spices to taste.

Defrost the dough. Put the cabbage in a saucepan, add a little water and simmer. Fry the onion in vegetable oil, mix with the finished cabbage.

We divide the dough into parts: for the bottom, for the side and for the lattice. We roll out the layer for the bottom, transfer it to a greased baking sheet. We distribute cabbage on it. We roll out the dough for the lattice, cut it into strips, cut them over the filling.

For the side, we roll up plump flagella, if desired, you can roll up three thin flagella and braid them into a pigtail. We lay the sides on the surface of the cake, pinch the dough at the junction with the bottom layer. Lubricate the top surface with a beaten egg and set to bake for 40-50 minutes at 170 degrees.

Read also: Ossetian cabbage pie - 7 popular recipes

Yeast dough pie with sauerkraut and mushrooms

Let's make a traditional version of the pie from yeast dough, adding the filling with heels. If you have fresh mushrooms, great, but you can use frozen ones just as well.

The foundation:

200 ml of milk;
1 egg;
1 teaspoon dry instant yeast;
1 tablespoon of sugar;
1 teaspoon (incomplete) salt;
3 cups flour.

Filling:

500 gr. sauerkraut;
150 gr. honey agaric;
70 gr. butter;
2 tablespoons of vegetable oil;
spices to taste;
1 egg (for lubrication).

We prepare the usual yeast dough. Since our yeast is quickly soluble, we mix it with sifted flour (1 cup) and sugar. Mix this mass with warm milk and set aside for fifteen to twenty minutes.

Beat the egg with the addition of salt. Pour it into the risen dough, pour vegetable oil there. Add more flour and stir. We get a very soft dough that does not stick to the table and hands. We put the dough in a deep bowl with a lid and put in warm place for one hour.

We prepare sauerkraut, squeeze it from the brine. We wash the mushrooms, if the mushrooms are too large, then cut them. Pour 0.5 cups of water into the pan, put mushrooms and simmer over low heat until tender (15-30 minutes). By the end of the quenching, the liquid evaporates, pour vegetable oil into the mushrooms and fry them a little.

In another bowl, simmer the sauerkraut with a little water. In the finished cabbage (without liquid), add butter. Mix cabbage with mushrooms. We cool the filling.

Roll out the finished dough into two identical layers. In one of them we make cuts with a special roller to create a lattice or just with a knife. We spread the whole layer on a baking sheet or in a mold (do not forget to grease the dishes with oil). We lay the filling on it, leaving the edges free.

We lay a layer with cuts on top and pinch the edges. Leave in a warm place for twenty minutes. Then, with a brush, cover the surface of our pie blank with a beaten egg. Bake at 180 degrees for about 50 minutes.

Pie with sauerkraut, egg and canned fish

You can prepare a yeast pie with a more original filling by combining sauerkraut and canned fish in it. We will prepare it from ready-made dough, which can be purchased or made in advance using your favorite recipe.

700-800 gr. ready-made yeast dough;
600 gr. sauerkraut;
2 onions;
50 gr. vegetable oil;
2 cans (250 gr.) of canned fish in own juice(saury);
3 boiled eggs;
1 raw egg for greasing;
salt and spices to taste.

Defrost the dough. We squeeze the sauerkraut from the brine, put it in a saucepan, add a little water and simmer until the desired hardness.

Advice! If you like cabbage stuffed al dente, then you need to stew literally 10-15 minutes. If you like a softer option, then the stewing time will have to be increased to 40-45 minutes.

Chop the onion, fry in oil until tender. Mix it with stewed cabbage. We open the canned food, separate the fish from the liquid and knead with a fork. Boiled eggs cut into cubes and mix them with fish. For greater juiciness, you can add 1-2 tablespoons of liquid from cans to this mixture.

Read also: Pie with cabbage in the oven - 16 hearty recipes

Divide the dough into two unequal parts. Let's roll them out. Transfer the large cake to a greased baking sheet. We lay out the stewed cabbage with onions (chilled) on it, put the fish with boiled eggs on top. We cover the filling with the remaining layer of dough, pinch.

Various decorations can be cut out of dough scraps. In addition, you need to make several punctures in the top of the pie with a fork, this is necessary for steam to escape. Let the cake stand for ten minutes, then grease it with an egg and set to bake at 180 degrees. It will be ready in 45 minutes.

Pie with cabbage and smoked meat

This pie is made with meat and sauerkraut. AT original recipe smoked meat is used, but if the family does not eat smoked meats, then you can take the usual boiled beef or baked pork.

The foundation:

350-400 gr. flour;
2 eggs (1 pc will go for lubrication);
200 ml of milk;
1 teaspoon baking powder;
100 gr. butter;
salt and seasonings to taste.

Filling:

1 kg of sauerkraut;
300 gr. meat products;
sugar to taste;
2 tablespoons of tomato sauce;
100 gr. sour cream;
spices to taste.

Cooking dough. Melt butter, cool. We mix it with raw egg and milk. Separately, mix part of the flour (one glass) with baking powder and salt. You can add spices to the flour, such as dry Mediterranean herbs or to your taste. Gradually add flour to the mixture of butter with milk and egg, knead well. Add more flour, mixing well. It is very important not to overdo it with flour, otherwise the cake will turn out tough.

Advice! It is difficult to knead soft sticky dough on the board, so we recommend lubricating your hands vegetable oil and knead the dough by weight until it becomes elastic.

Let the dough rest for twenty minutes, covering it with an inverted bowl.

Saute sauerkraut until desired softness. Add sugar and spices to taste. To the finished cabbage, add meat products pre-cut into small pieces, as well as tomato sauce and sour cream. Stir, bring the filling to taste.

Separate two-thirds of the dough and roll it out. This dough is sticky, so it is recommended to roll it between two sheets of parchment greased with vegetable oil. We spread a large layer in the form, forming the sides. Then we lay out the filling on it. Cover with a second layer and pinch the edges. Make a hole in the center and brush the surfaces with a lightly beaten egg. Bake at 180 degrees for about 50 minutes.

1 onion;

1 tablespoon of vegetable oil;

salt, garlic powder, curry - to taste.

Finely chop the bird fillet, roll the pieces in curry powder, sprinkle with salt and garlic powder. Fry in vegetable oil until tender. Then add finely chopped onion and fry everything together until the onion is cooked.

step by step recipe with photo

Ruddy pie with sauerkraut is a popular Russian dish national cuisine. The main thing is to properly prepare the cabbage. Before frying, it is thrown into a colander to drain the brine, and after frying, it is dried on a napkin, removing excess oil. The acidity of the filling can be shaded with a small amount of sugar, chopped eggs and greens can be added.

The top layer of closed baking should be rolled out as thin as possible: during baking, the yeast dough will significantly increase the volume. But an open cake with stripes or stucco figures looks more advantageous on the table. It is traditionally served with fresh sour cream.

Ingredients

For test:

milk - 250 ml
dry yeast - 1.5 tsp.
salt - 1 tsp
sugar - 1 tbsp. l.
wheat flour - 400 g

For filling:

sauerkraut - 400 g
onion - 200 g
sunflower oil - 50 ml
butter for lubrication
chicken yolk - 1 pc.

Cooking

1. The dough is kneaded according to standard scheme. To activate dry yeast, you need a warm liquid, in this case milk (although water can also be used). Warm milk needs to be sweetened. pour granulated sugar, stir until dissolved.

2. Add yeast. Mix them, cover with a cloth. Find a cozy spot in your kitchen that is draught-free and leave it to form a head of foam. This proves that we have yeast good quality. This step takes up to ten minutes.

3. Prepare flour in advance. It must be sifted. Sprinkle salt and sprinkle flour in parts. Take a spoon and start mixing the dry ingredients into the wet ones. When the mass thickens enough, put it on a dusted board and continue kneading with your hands.

4. Place the resulting soft dough in a deep bowl, cover and leave to rise warm for about one hour. During proofing, it is advisable not to shout, not to listen to loud music and, of course, to be in a good mood.

5. In the meantime, prepare the cabbage filling. Peel the onion, rinse and pat dry. Cut into small pieces. Fry in a deep frying pan with heated sunflower oil until soft.

6. Squeeze out excess juice from sauerkraut. If the product is very acidic, rinse under running water. Add cabbage to the fried onion. Fry over low heat under a closed lid until soft. Stir occasionally and, if necessary, add boiling water. Simmer until all liquid has evaporated. Cool the finished filling.

7. Put the rested dough on the countertop dusted with flour and lightly knead with your hands. Divide into two halves. If you want to decorate the cake, leave some more dough. Roll into a layer. When using a mold with a diameter of 20 cm, the pastry will turn out to be quite lush and tall. If you want the dough layer to be small, roll out thinner and take a larger diameter mold. Focus on your kitchen utensils.

8. If you are not sure about it, cover the form with parchment. Lubricate with butter or vegetable oil. Transfer the rolled layer. Raise the edges along the entire diameter and make a side for the filling.

Unsweetened pastries can become not only a hearty snack, but also a full breakfast or dinner. There are many options for such dishes with a variety of fillings that can be made on a yeast, yeast-free or puff base. In this section, we will look at recipes for making sauerkraut pie.

In the classic version, pastries with sauerkraut are prepared on the basis of yeast dough.

You will need the following ingredients:

a glass of milk or curdled milk;
2 eggs;
flour;
30-40 g of pressed yeast;
sugar and salt;
sauerkraut;
onion;
seasonings.

How to make baked goods with sauerkraut:

We prepare the dough in warm milk, adding yeast, granulated sugar and salt.
Fry the onion with cabbage, let cool.
Beat the eggs, combine with the dough and pour in enough flour to make the dough a little sticky.
We remove the base in heat and let it rise.
Knead the dough, divide into two unequal parts. We roll out most of it and lay it in a deep form, leaving a little margin around the edges.
We fill the pie with the filling, cover with the remaining dough, remove the excess and set to bake, brushing the top with yolk.

On a note. For the first half hour of baking, do not open the oven, otherwise the dough may fall off.

From puff pastry

Making puff pastry is a very time-consuming and time-consuming process, so it's easier to buy ready-made.

For work you will need:

puff base packaging;
sauerkraut;
bell pepper;
dense cheese;
suitable seasonings.

Cooking an open puff pastry pie:

Take the dough out of the package and leave to defrost.
Fry the ingredients for the filling for the pie, season with spices and cool.
Roll out the puff pastry and place on a floured baking sheet, leaving some dough around the edges.
We distribute the filling, sprinkle with grated cheese and wrap the excess dough inside the pie, and then send it to the oven.

Attention! baked puff pastry, very quickly, so you will need to constantly monitor the cooking process, checking if the dish is burnt from below.

lean baking recipe

Fasting obliges to refuse products of animal origin.

In this case, you can cook a lean sauerkraut pie using the following ingredients:

1/2 pack of margarine;
80-90 ml of olive oil;
2.5 cups flour;
a little baking powder;
a pinch of sugar;
cabbage;
bulb;
garlic;
tomato paste;
salt and seasonings.

We make lean baking:

Cut margarine into pieces and grind with flour.
Adding olive oil, sugar and baking powder, knead the stiff dough.
We remove the base in heat for half an hour, and at this time fry the filling, then cool.
We separate 2/3 of the dough, roll it out and put it on a baking sheet, leaving the sides, and then send it to warm up in the oven for 6-7 minutes.
We take the dough out of the oven, distribute the filling, cover with the rest of the base, pinch the edges and put back for half an hour.

Advice. To make the cake beautiful, after baking, the surface can be greased with a small amount of vegetable fat.

Jellied pie with sauerkraut

It does not require a lot of time and effort to cook pies on batter.

In the process of work you will need:

2 glasses of milk;
egg;
flour;
salt and sugar;
a little soda;
sauerkraut;
onions and spices.

How to make sauerkraut jellied pie:

Mix cabbage with onions and spices, fry and cool.
Beat the egg with sugar, salt and soda, dilute with milk.
We fall asleep in small portions of flour, bring the dough to a semi-liquid consistency.
At the bottom of a deep dish we place most liquid composition, lay out the filling on top, and then pour the remaining dough and send it to the oven.

You can divide the batter into equal parts or pour it into the mold immediately, and spread the cabbage with spices on top.

Cooking in a multicooker

Another way to make a delicious aspic pie with sauerkraut is to bake it in a slow cooker.

To create a dish you will need:

2.5 cups of kefir;
2 eggs;
flour;
sugar;
salt;
baking powder;
sauerkraut;
suitable spices.

Cooking baking in a slow cooker:

We slightly let the cabbage with spices in the bowl of the appliance, pouring vegetable fat.
We make dough from eggs, kefir and flour, pour sugar, salt and baking powder.
We level the cabbage filling along the bottom of the bowl, fill it with batter.

Bake the cake for about an hour, setting the appropriate mode.

With the addition of potatoes

You can combine cabbage in the filling for the pie with boiled potatoes, and to get " non-waste production”, it is permissible to make dough on a decoction where the tubers were boiled.

For work you will need:

2 cups of potato broth;
egg;
flour;
salt;
soda;
table vinegar;
sauerkraut;
boiled potatoes.

Cooking cabbage pie with potatoes:

We knead potato tubers, cool a little, mix with cabbage, adding salt.
Beat the egg, dilute it with potato broth, add soda slaked with vinegar, then pour flour and baking powder.
Knead the dough and let stand for half an hour, then roll out and divide into two parts.
We spread one layer on a baking sheet, distribute the filling and cover with another, and then pinch the edges.

Bake the cake will take at least 40-45 minutes.

Pie with sauerkraut from yeast dough

Yeast dough for a pie can also be prepared in water if there are no dairy products on hand.

To do this, you need the components:

glass of water;
egg;
a bag of powdered yeast;
flour;
sugar and salt;
sauerkraut;
seasonings.

Cooking yeast dough on water:

We put the dough by adding powdered yeast, sugar and salt to the water.
Sift the flour and beat the egg.
Pour the dough into the egg, sprinkle with flour and knead the sticky dough, and then put it in the heat to rise.
We fry sauerkraut with salt and seasonings, cool.
We knead the base, divide it into two parts, roll it out and form a pie in a deep bowl.

Shortly before removing the pastries from the oven, you can brush the surface with egg yolk to form a beautiful glossy crust.

With canned fish

For work you will need products:

puff pastry;
a bank of canned fish;
sauerkraut;
lemon juice;
spices and salt;
egg yolk;
sesame seeds.

Cooking puff pie with sauerkraut and canned fish:

Lay out the layers of dough on a dish and put in a warm place to defrost.
Slightly fry the cabbage with onions and knead the fish with a fork.
We mix the ingredients of the filling, pour over lemon juice, add spices and salt.
We put one rolled out layer of puff base on a baking sheet, fill it with stuffing.
We cover the pie with another part of the dough, pinch the edges and send it to the oven.

When the pastries are almost ready, you will need to grease the top with egg yolk, decorate with sesame seeds and bake for a short time.

To save time, it is not necessary to fry the sauerkraut for the filling. And to make baking even tastier, it is worth supplementing the main ingredient with other products, for example, bell pepper, green peas, sweet corn, mushrooms or meat.

Some people don't really like eating sauerkraut in pure form. It is for them that we offer to cook a delicious pie with sauerkraut. In baking, the filling has a completely different taste, with a pleasant sourness. This dish is very easy to prepare, and you don't have to mess with the dough for a long time. All the ingredients that are listed in the recipes for delicious sauerkraut pies described below are sold in ordinary stores. Often they are available in the kitchen.

Sauerkraut is very interesting bright and delicious product, it goes well with mushrooms, eggs, herbs, fish and other ingredients. Therefore, the filling can be easily invented, and not limited only to it.

Simple sauerkraut pie

This recipe will detail how to make a yeast dough pie, where sauerkraut will be the filling. It is worth stocking up on patience, as well as time, because it will take about 2 hours to prepare this dish.

Ingredients:

For test:

55 milliliters of milk;
2.5 cups flour;
1 egg;
1 egg yolk;
salt, pepper to taste.

For filling:

450 grams of sour cabbage;
1 onion;
20 milliliters of vegetable oil;
salt, pepper, seasonings to taste.

Cooking:

To prepare the dough for a pie with sauerkraut, yeast should be diluted in warm milk. The main thing is that the temperature of the liquid was slightly above room temperature! Mix well.
In a separate bowl, mix the flour, egg, salt, sifted through a sieve. After, pour the yeast with milk. Knead the dough and cover the cup with a towel. Put in a warm place until it doubles in size. This will take approximately 40 minutes.
The next step is to prepare the filling for the sauerkraut pie. To do this, rinse the cabbage under running water, put it in a colander. Be sure to drain excess liquid. This will help get rid of excess acid.
Onions need to be peeled, cut into small pieces. Pour vegetable oil into a frying pan and heat it up. Onion is laid out on the frying surface, it should be fried until it becomes transparent. Put the cabbage to the onion, mix the stuffing well. Add spices as desired, salt and pepper. Fry the filling over medium heat for no more than 4 minutes.
When the time is up and the dough has risen, you should take it out and divide it into 2 parts, one should be a little larger.
Roll out the first part, which is larger in size. Determine the shape based on the selected baking dish. Carefully lay the dough on the bottom and form the sides. Next, put the filling in the middle and evenly distribute.
Roll out the second layer, put it on top and pinch the edges.
Beat the yolk with a fork, grease the pie with a silicone brush.
Preheat oven to 200 degrees. Put the sauerkraut pie to bake in the middle compartment. It will take approximately 40 minutes to cook.

Puff pastry with sauerkraut

Few people independently undertake such a laborious process as preparing puff pastry, mostly they buy it ready-made. That is why this recipe for sauerkraut pie in the oven can be called the simplest, as well as easy to perform. It will take no more than an hour to prepare the filling and the pie itself.

Ingredients:

600 grams of puff pastry;
350 grams of sauerkraut;
greens to taste;
spices to taste;
1 yolk.

Cooking:

The dough, if it is frozen, should be placed next to the gas turned on and thawed. Roll out two layers, one should be a little larger.

Line a baking sheet with parchment paper and place a larger layer on top.

Rinse sauerkraut with cold water and let drain all the water, then salt, pepper, add spices, finely chopped greens. Pour it over the dough and smooth it out gently.

Cover the top of the pie with the second layer of dough. Carefully pinch the edges so that no holes form around the entire perimeter. If there are pieces of dough left, then you can decorate the pie with sauerkraut, patterns, petals, and form flowers.

Beat the yolk with a fork, grease the surface and edges.

Preheat the oven to 180 degrees, put the mold in the middle compartment. Bake 35 minutes.

Pie with cabbage and mushroom filling

Cabbage-mushroom filling is considered practically the perfect combination, and if you add more onions, then you can’t imagine a better filling for the pie. Cooking a pie with such a filling is very simple and fast. Purchased yeast dough is taken as the basis, you can cook it yourself, as described in the first step-by-step recipe.

Ingredients:

1 kilogram of yeast dough;
800 grams of sauerkraut;
5 heads of onions;
5 pieces of eggs;
550 grams of champignons;
salt, sugar, pepper, spices to taste;
1 yolk.

Cooking:

Sauerkraut, onion and mushrooms must be finely chopped.
Heat sunflower oil in a frying pan and add cabbage. Fry until soft.
Separately, fry the onion, mushrooms, salt, pepper and add a pinch of sugar. Mix everything well.
Boil the egg, cool and peel. Cut into large cubes and add to mushrooms, onions. To mix everything.
Combine two fillings.
Defrost the dough, divide into two parts, one part should be more. Roll out into equal layers. Put parchment paper in a baking dish, and on it the first layer. Form the sides.
Cut the second rolled layer into strips.
Put the filling and spread it evenly over the entire surface of the form. Lay the strips on top in the form of a grid. Leave the prepared cake for half an hour in a warm place, it should rise slightly.
Beat the yolk and brush the top of the dough.
Bake a sauerkraut pie in an oven preheated to 190 degrees for 30-35 minutes.

Filled pie with sauerkraut

This version of the sauerkraut pie in haste, it turns out very airy, soft and tender. This effect is achieved by pouring dough with the addition of sour cream. If guests are already on the threshold, you urgently need to surprise them with something, then this option is definitely suitable.

Ingredients:

400 grams of sauerkraut;
3 chicken eggs;
5 tablespoons of fat sour cream;
1 teaspoon of salt;
1 teaspoon of sugar;
2 teaspoons of baking powder;
6 tablespoons of flour;
2 tablespoons of sunflower oil;
2 tablespoons of sesame seeds.

Cooking:

Be sure to rinse the cabbage a little to get rid of excess acid. If lightly salted sauerkraut is used, then you can skip this step.
Next, squeeze the cabbage from excess moisture and brine. Heat a frying pan with vegetable oil, put the cabbage. Fry over medium heat for 5 minutes.
Put the sour cream in a cup, add the eggs there, pour the baking powder, mix everything well. Pepper and salt the dough.
Pour the flour in parts, and then knead the dough with a mixer.
Grease a baking dish with a little oil. Spread the filling evenly on the bottom. Next, carefully pour everything with dough and sprinkle with sesame seeds on top. In order for sesame to reveal its aroma and taste even more, you can fry it for a couple of minutes in a dry frying pan.
Bake in a preheated oven for half an hour at a temperature of no more than 180 degrees.

Pie with sauerkraut and preserves

As mentioned above, sauerkraut goes well with canned food, it is with such a filling that it will be told how to make a yeast dough pie. From the amount of the proposed ingredients, you will get a small pie for 4 people. It will take approximately 1 hour and 30 minutes to cook a pie with sauerkraut and canned food.

Ingredients:

250 grams of margarine;
4 cups flour;
1 glass of water;
1 onion;
1 tablespoon dry yeast;
500 grams of sauerkraut;
2 tablespoons of sunflower oil;
1 can of canned fish;
1 teaspoon of sugar.

Cooking:

Dissolve yeast in a glass warm water, add sugar. Flour should be mixed with margarine. It is important that it be very cold. You should get the consistency of small crumbs. Form a hill from the dough, make a recess inside. Yeast should be poured into it. Next, you should knead the dough, wrap it in a plastic bag and put it in the cold for half an hour.
To prepare the filling, you need to chop the onion in half rings, put it in a hot frying pan, fry for a couple of minutes. Put the cabbage and close the lid. Simmer for 7-10 minutes.
Pour liquid, oil from a jar of canned food, put the pulp into the cabbage. Mix everything thoroughly.
When the dough is infused, you should get it out of the bag, divide it into two parts. One part should be more. Roll out into a layer, put the one more on the bottom of the mold, form the sides. Lay out the filling, smooth it evenly. Top with a second layer, and tightly connect the edges.
In the center, be sure to make small holes. This will allow air to escape without puffing up the dough like a balloon.
You need to bake a pie with sauerkraut in a preheated oven for half an hour at a temperature of 200 degrees.

Open pie in a slow cooker

Ingredients:

300 grams of sauerkraut;
2 heads of onions;
2 tablespoons of sunflower oil;
250 milliliters of kefir;
1 egg;
1 teaspoon of sugar;
1⁄2 teaspoon salt;
1⁄2 teaspoon baking soda;
1.5 cups flour.

Cooking:

Chopped onions are laid out in a multicooker bowl, which must first be lubricated with vegetable oil. In the stew mode, the cup warms up and after that, the onion is fried. Next, sauerkraut is laid out, it must be stewed under a closed lid for 15-25 minutes. After cooking, transfer the filling to a separate cup.
Next, you should start preparing the dough. It is necessary to break eggs into a separate cup, salt, pepper, sprinkle everything with a pinch of sugar. Whisk everything well. Add kefir, soda, mix again.
Carefully add flour, sifted through a sieve, in several stages. To mix everything. You should get a smooth mass.
Transfer the dough to a multicooker bowl lined with parchment paper, cabbage is laid out in an even layer.
Close the lid and set the "Baking" mode. It will take about half an hour to cook a pie with sauerkraut. The cooked cake should be taken out only after 7-10 minutes after it has stood under the open lid. You can sprinkle fresh herbs on top of the cake.

Each housewife has her own secrets, using which, when preparing a sauerkraut pie, you can achieve even better taste results. For example:
If you don't like crispy crust, you can soften it. To do this, cover the cake with a towel immediately after it has been removed from the oven. After standing under the towel for quite a bit, the crust will become soft.
In order for the dough not to fall during baking, and also to cook evenly, do not open the oven door for the first 15 minutes.
Do not try to immediately pull the cooked cake out of the mold or cut it in it. The cake needs to cool down a bit. This will take 5-7 minutes.
If the cake does not come out of the mold, is stuck, burnt a little, and so on, just wrap the mold in a hot, wet towel.

Sauerkraut pies are always a good idea! It is sure to be tasty, satisfying and very fragrant. You will try them only once and you will not be able to live without them!

Fried pies with sauerkraut

Products:

sugar 15 gr
vegetable oil 0.3 l
flour 300 gr
butter 15 gr
milk 0.2 l
salt 2 pinches
dry yeast 10 gr
sauerkraut 0.5 kg
water 100 ml

The easiest and fairly fast option compared to the rest.

How to cook fried pies with sauerkraut:

Warm the milk, pour it into a deep bowl.

Add yeast, sugar and salt, let them dissolve.

Chop the butter and melt it in a saucepan or in the microwave.

Let cool at least to room temperature.

Pour it into the rest of the ingredients, mix.

After that, add flour with a sieve and knead the dough.

Punch it down, roll it into a ball and put it back into the bowl.

Cover and let rise in a warm place for two hours.

Taste the cabbage and, if it is very sour, put it in a colander or a large sieve and rinse under cold water.

To make it softer, it must be stewed in a pan with water.

After twenty minutes, drain again on a sieve and let the liquid drain.

Knead the dough, roll it into a thin circle.

Cut out circles of medium size and put a spoonful of filling on each of them.

Pinch the edges and let the pies rest in the heat for a little more.

At this time, calcine the remaining oil in a deep frying pan or saucepan.

Spread the pies and fry until golden brown.

After that, pull out with a slotted spoon on dry napkins.

Advice: you can use fresh yeast, but you will need twice as much.

Yeast pies with sauerkraut in the oven

If butter pies are too high in calories for you, try making these. They will be baked in the oven, which means they will not have as much oil in them.

Products:

water 50 ml
vegetable oil 280 ml
kefir 250 ml
yolk 1 pc.
salt 2 pinches
fresh yeast 15 gr
sugar 5 gr
milk 50 ml
butter 100 gr
flour 0.5 kg
sauerkraut 500 gr
onion 1 head

How to cook yeast pies with sauerkraut in the oven:

To prepare the dough, you only need to slightly warm the kefir.

Water is also heated to the same temperature and poured into a container.

Grind the yeast, pour it in and let it dissolve completely.

Add sugar and salt and mix.

Let stand for about fifteen minutes.

When time will pass, introduce kefir, soft butter and combine everything.

Place in a warm place for two hours to grow.

During this time, rinse the cabbage, if necessary.

Let it drain in a colander and then crumble it.

Peel the onion, wash it and chop it.

Heat a little oil in a frying pan, add onion and be sure to cabbage.

Cook them, stirring, until the liquid evaporates.

After that, remove the filling from the heat and cool to room temperature.

Punch down the risen dough and turn into a sheet.

Cut out circles from it and fill them with stuffing, pinch.

Put on a baking sheet covered with paper.

Let stand for a while to rise.

After that, mix the milk with the yolk.

Lubricate the pies with a brush and put them in the oven until golden brown.

Advice: to make the pies more satisfying, you can add a little fat to the middle.

With sauerkraut and boiled egg

This option will turn out to be more satisfying than the previous ones, because there will be more nutrients in the filling.

Eggs and cabbage are a great combination.

Products:

sugar 5 gr
flour 0.4 kg
dry yeast 10 gr
milk 100 ml
onion 2 heads
spices to taste
butter 100 gr
eggs 5 pcs.
sauerkraut 0.4 kg
yolks 3 pcs.
vegetable oil 200 ml
water 0.1 l

How to cook pies with sauerkraut and boiled egg:

Warm the water a little, mix with yeast until smooth.

Pour half the flour into a bowl, but always through a sieve.

Combine all this and let stand for an hour and a half.

When the mass doubles in size, add the yolks, salt everything and add sugar.

Heat up the milk and pour it in.

Mix the soft butter with the rest of the flour and mix in with the rest of the ingredients.

Knead a soft and elastic dough, place in heat and let stand for another hour and a half.

During this time, prepare the filling and for this boil four eggs until fully cooked.

Cool, peel and crumble.

Squeeze the cabbage and, if necessary, rinse and drain.

Peel the onion and chop finely.

Heat a small amount of oil in a frying pan, add onion and cabbage.

Simmer, stirring, for ten minutes.

At the end, add eggs and mix everything thoroughly.

Knead the dough and roll out into a layer.

Cut out circles, place a little filling on each of them.

Fold the cakes in half, pinch the edges and put the pies on a baking sheet.

Lubricate them with the remaining egg, let it brew a little.

Remove the pies in the oven and bake for twenty minutes at 180 degrees.

Advice: you can sprinkle the surface of the pies with a small amount of sesame seeds.

Puff pastry preparation

Perhaps one of the fastest options for homemade pies. In a little over an hour, everything will be ready. It's delicious, filling and insanely crunchy!

Products:

spices to taste
sauerkraut 0.5 kg
water 1.5 l
puff pastry 550 gr
vegetable oil 30 ml
onion 1 head How to make puff pastry pies:

Pour water into a bowl and put cabbage in it.

Remove to the stove and let it boil, cook for one hour.

After that, drain into a colander, let drain and cool.

Peel and wash the onion, finely chop it with a knife.

Heat some oil in a frying pan, add the onion.

Simmer it, stirring, until soft.

Introduce cabbage, mix it all and bring to taste.

Take the dough out ahead of time to thaw.

Lay it out on a floured surface.

Cut into squares of the same size.

On each of them place a spoonful of filling and connect the edges so that you get rolls.

Put future pies on a baking sheet.

Put in the oven for 20-25 minutes at 210 degrees.

Advice: to make pies lush, you can use puff yeast dough.

Quick recipe without yeast

In front of you is the most quick recipe homemade pies with sauerkraut. Only forty minutes - and you can pour tea and enjoy a conversation with your family.

Products:

butter 10 gr
soda 2 pinches
sauerkraut 450 gr
milk 0.5 l
salt 2 pinches
vegetable oil 260 ml
sugar 5 gr
flour 940 gr

How to make pies without yeast:

Rinse the cabbage under running water, let it drain.

Then cut into thin threads, set aside.

Pour milk into a container, add salt, sugar and soda.

All this is thoroughly mixed and add soft butter.

Gradually add flour and knead a soft, homogeneous dough.

Stir until it starts to move away from the hands.

Place on a work surface, punch down and divide into equal portions.

Roll them into balls, then roll them into cakes.

Place some filling in the middle of each.

Fasten the edges and let stand for a while. During this time, heat the oil.

Put the pies in it and fry until cooked on all sides.

Advice: so that the components dissolve better in milk, it can be heated.

Cabbage patties with mushrooms

The following cabbage pies will be very fragrant due to the addition of mushrooms. Insanely delicious. Be sure to try it at your leisure.

Products:

yeast dough 1 kg
water 0.1 l
dry mushrooms 120 gr
chopped dill 30 gr
egg 1 pc.
sauerkraut 0.8 kg
onion 2 pcs.
butter 40 gr
spices to taste

How to cook cabbage pies with mushrooms:

Mushrooms pre-soak, let it brew for two hours.

Rinse the cabbage and put it in a colander, let it drain.

Peel and rinse the onion, cut into cubes.

Put the oil in a frying pan and melt it.

Add the onion, cook until soft, then add the mushrooms.

Simmer everything together, stirring, for ten minutes.

Take out the onion and mushrooms, leave the oil.

Put cabbage there, pour in water and simmer it for forty minutes.

Add dill to cabbage along with mushrooms and onions, season.

Punch down the dough, roll it out and cut out circles.

Put a little filling in the center of each, fasten the edges.

Put the finished pies on a baking sheet, let them brew for fifteen minutes.

After that, put in the oven for twenty minutes at medium temperature.

Advice: for a bright color and flavor, you can add a little sweet paprika to the cabbage.

Pies stuffed with cabbage and minced meat

Probably, this recipe will be as satisfying as any main dish. The filling of pies will have a lot of juicy meat, sauerkraut and a lot of taste!

Products:

onion 1 head
dry yeast 25 gr
minced meat 0.3 kg
egg 1 pc.
spices to taste
butter 250 gr
flour 1 kg
sugar 5 gr
sauerkraut 300 gr
milk 0.5 l
vegetable oil 250 ml How to cook pies stuffed with cabbage and minced meat:

Pass the flour through a sieve into a deep bowl.

Add milk to it, which is heated to a warm state.

There is also soft butter, yeast, spices and sugar.

All this is thoroughly mixed until completely homogeneous.

Roll the finished dough into a ball, put in a bowl, cover and refrigerate for half an hour.

Peel and chop the onion, fry in oil until soft.

Put minced meat to it, add spices and simmer everything together until cooked.

Then transfer the onion with minced meat to a bowl to cool.

Put the cabbage in the pan and simmer it, too, until soft.

Mix cabbage with meat and cool everything together.

Punch down the dough and roll out, cut out circles.

Place a spoonful of filling in the center of each.

Seal the edges and let the pies rise a little.

During this time, calcine the deep fat and fry the pies in it until golden brown.

Advice: you can add a little garlic to the filling for piquancy.

In the room where the dough is being prepared, it must be warm, without drafts. Yeast love heat, only in such conditions they actively work.

To make your pies as appetizing, tasty and beautiful as possible, do not forget to grease them. It can be an egg, a yolk, salty water, butter or milk.

Enjoy your meal!