Crispy cabbage pies

These pies with cabbage are called "Verzere", which is a national dish of Moldovan cuisine. They are baked in the form of small envelopes from sauerkraut or fresh cabbage. The process is simple and prepared with a minimum of ingredients. As a result, the baked goods are crispy and flaky.

In world cuisine, there are a huge number of recipes for a variety of pies, all of them cannot be counted. Among the common ones, among which baked and fried are very popular, the main role is given to the method of making the dough, which in most cases certainly affects the final result.

How to make puff pastry pies with cabbage

First heat up the water and pour it into a bowl, add vegetable oil and salt.

Pour flour in small portions. To prevent flour from scattering all over the table, you first need to stir with a spoon, and then continue kneading the dough with your hands. The result should be an elastic dough that should not stick to the dishes.

Round the dough, cover with a kitchen napkin and let it brew for half an hour.

In the meantime, it is necessary to fry the sauerkraut, after draining the excess liquid. Add chopped onions to the pan and simmer over medium heat.

As soon as the onion is soft, remove from the heat, add the green onions, salt and pepper a little.

The present dough must be divided into 12 pieces, about 45 grams each.

Then roll the dough into a sausage and roll into a thin and long rectangle.

Lay out about 1 tbsp. spoons of sauerkraut and onion filling on the edge of the resulting rectangle.

Fold into an envelope: bending the edges inward and rolling into a roll.

Put the formed pies on a baking sheet covered with parchment. Grease the baking surface with a beaten egg.

We send it to a preheated oven up to 190 degrees for 20 minutes.

Serve cabbage pies hot or lukewarm, but preferably fresh. After a while, the next day, crispy dough loses its properties a little, and it is better to heat them in a dry frying pan than in the microwave.

    Recipe tip:

  • To make the baked goods as tasty as possible, use only premium flour to make Pie Dough and add a certain amount of baking.
  • Pies are more fluffy if the flour is sifted directly when kneading over a cup, which is recommended in many cases, after saturated with oxygen, the dough turns out to be airy and soft.
  • Yeast should be diluted in warm water, in a cold environment the process is slow and such a dough does not increase in volume enough, which affects the result.