Pies made from yeast dough. Closed pie with chicken and cabbage

In order to prepare the dough, you need to take kefir and cool it to room temperature, I waited about forty minutes until it cooled down.
Add soda and wait until it goes out, you need to wait for two minutes.
Then add butter and salt.

Then you need to add flour and mix very thoroughly so that there are no lumps.

Now let's move on to the filling.
You need to chop the cabbage into thin strips,

Can add tomato paste, then the filling will be a little sour with a piquant taste, I didn’t add it.
Then chop the onion and chicken fillet, into thin slices and fry in a small amount of vegetable oil, add salt

Cut the chicken fillet into small pieces and fry in a frying pan with a small amount of vegetable oil. Add a little salt and your favorite spices.

Now we form the future pie. Depending on your shape, see for yourself whether you need to lubricate it with oil, I didn’t.
Place half of the dough in the pan, then the filling on top.

Then cover with the rest of the dough.
Bake in the oven for thirty to forty minutes at a temperature of two hundred degrees.
This is how the pie turns out.

- soft and fluffy, can be prepared with various fillings. Following step by step recipe and video, you can easily prepare pies from yeast dough with your favorite filling.

Almost any National cuisine includes a wide variety of pies and pies. However, pies were especially revered in Rus'. Since ancient times, there were many types of them: open, closed, sweet, with meat, fish, vegetables or berries. It’s impossible to count everything.

Recipes for delicious pies were passed down “by inheritance,” from mother to daughter. Girls were taught to bake pies from a young age. This skill indicated that she would grow up to be an excellent housewife.
Just like many years ago, modern housewives love to treat their family with a variety of pies and pies.

Let's try to make a pie today, namely closed pie with chicken and cabbage.

For the pie we need

• yeast dough - 1 kg
• chicken fillet (breast or any other part) - 500 grams
• two medium onions
• white cabbage - 300 grams
• butter - 50 grams
• any vegetable oil - 20 grams
• 1 egg
• salt, spices and a little flour for rolling out the dough

There are two types of yeast dough - sponge and unpaired. Sponge dough It takes longer to prepare, but it turns out more tender than straight dough and is done in two stages - the dough is placed and, when the dough “fits”, the dough is already kneaded on its basis.

To prepare yeast dough we need

• milk or water - 2.5 cups
• premium flour - 1 kg
• packet of French yeast - 1 pc.
• eggs - 2 pcs
• salt - 1 teaspoon
• sugar - 2 tablespoons
• butter - 30 grams (softened)

Now the process of preparing yeast sponge dough

Yeast straight dough

It is prepared from the same ingredients, only everything is mixed at once and left in a warm place to ferment for 2-3 hours. Knead it several times.

Let's start preparing the filling

1. Finely chop both onions.
2. Next, finely chop the cabbage.
3. Mix cabbage and onion, add salt and mash with your hands so that the vegetables release juice.
4. Cut the chicken fillet into small pieces. If the fillet has fat, then it is better to leave it for juiciness.
5. Mix the chopped filling ingredients in a separate bowl. The filling is ready.

Forming a closed pie with chicken and cabbage

1. Further ready dough Divide into two parts: approximately 2/3 will go to the bottom of the pie, 1/3 - as the top layer. You can use store-bought dough or make your own according to your favorite recipe.
2. Take most of the dough and roll it out to fit the pan.
3. Grease the baking tray vegetable oil and place a layer of dough on it.
4. Then lay out the previously prepared filling and level it out. You can add ground black pepper. Place a few pieces on top of the filling butter. It will add juiciness to our pie.
5. Roll out the remaining dough to the size of the pie. Cover the filling with it and seal the edges. You can cut out decorations from leftover dough and scraps.
6. The pie prepared in this way should “distance” a little before baking. To do this, cover it with a plastic bag (to prevent it from winding) and leave it for 20 minutes in a warm place. During this time the dough should rise a little. That's it, the cake is almost ready for baking.
7. Before baking, brush the surface of the pie with beaten egg. Bake the pie in the oven at medium temperature for 40 minutes. In this case, after the pie has been in the oven for 10 minutes, the top layer of dough must be pierced with a fork in several places.
8. Remove the pie from the oven. While the pie is hot, grease its surface with a piece of butter, cover with a towel and let the crust soften for 15 minutes.
9. Cut the finished pie into portions and serve. You can garnish the pie with fresh vegetables or serve with your favorite ones.

flour – 500 grams;

butter – 100 grams;

baking soda – 1 teaspoon;

white cabbage – 300 grams;

chicken fillet – 200 grams

Add soda and wait until it goes out, you need to wait for two minutes.

Then add butter and salt.

Then you need to add flour and mix very thoroughly so that there are no lumps.

The dough will be similar to pancake dough in its viscousness, only thicker.

You need to chop the cabbage into thin strips,

We send the cabbage to simmer quickly, you need to add a little water and cover with a lid. The filling must be stirred periodically. Do not add vegetable oil. Add salt.

Then cut the onion and chicken fillet into thin slices and fry in a small amount of vegetable oil, add salt

Place half of the dough in the pan, then the filling on top.

Then cover with the rest of the dough.

Bake in the oven for thirty to forty minutes at a temperature of two hundred degrees.

fotorecept.com

Chicken and cabbage pie

Prepare this pie and please your family with delicious pastries!

INGREDIENTS

• Yeast dough 500 grams
• Chicken fillet 400 grams
• White cabbage 1 piece
• Vegetable oil 30 Milliliters
• Salt, spices To taste

Finely chop the white cabbage.

The poultry meat must be removed from the bone and cut into cubes. You can take fillet or just chicken meat, but be sure to have no skin or bones.

Fry chicken meat in vegetable oil. Add spices, salt. Fry, stirring, 5-7 minutes.

Add cabbage to the meat and mix immediately. Simmer covered for another 7 minutes.

Place the dough into a baking dish. Distribute it so that it lies in an even layer, make “sides”. Cool the finished filling slightly and then place it in the center of the mold. Gently spread it over the entire pie.

Beat 3 eggs. Add some salt. Pour the resulting omelette mixture onto the cabbage filling.

Bake in the oven at 180 degrees until lightly browned. Serve cooled.

povar.ru

Pies made from yeast dough. Closed pie with chicken and cabbage

Yeast dough pies- soft and fluffy, can be prepared with various fillings. Following the step-by-step recipe and video, you can easily prepare pies from yeast dough with your favorite filling.

Almost any national cuisine includes a wide variety of pies and pies. However, pies were especially revered in Rus'. Since ancient times, there were many types of them: open, closed, sweet, with meat, fish, vegetables or berries. It’s impossible to count everything.

Recipes for delicious pies were passed down “by inheritance,” from mother to daughter. Girls were taught to bake pies from a young age. This skill indicated that she would grow up to be an excellent housewife.

Just like many years ago, modern housewives love to treat their family with a variety of pies and pies.

Let's try to make a pie today, namely a closed pie with chicken and cabbage.

For the pie we need

• yeast dough - 1 kg
• chicken fillet (breast or any other part) - 500 grams
• two medium onions
• white cabbage - 300 grams
• butter - 50 grams
• any vegetable oil - 20 grams
• 1 egg
• salt, spices and a little flour for rolling out the dough

Yeast dough recipe

There are two types of yeast dough - sponge and unpaired. Sponge dough takes longer to prepare, but it also turns out more tender than straight dough and is made in two stages - the dough is placed and, when the dough “fits”, the dough is already kneaded on its basis.

To prepare yeast dough we need

• milk or water - 2.5 cups
• premium flour - 1 kg
• packet of French yeast - 1 pc.
• eggs - 2 pcs
• salt - 1 teaspoon
• sugar - 2 tablespoons
• butter - 30 grams (softened)

Now the process of preparing yeast sponge dough

Yeast straight dough

It is prepared from the same ingredients, only everything is mixed at once and left in a warm place to ferment for 2-3 hours. Knead it several times.

Let's start preparing the filling

1. Finely chop both onions.
2. Next, finely chop the cabbage.
3. Mix cabbage and onion, add salt and mash with your hands so that the vegetables release juice.
4. Cut the chicken fillet into small pieces. If the fillet has fat, then it is better to leave it for juiciness.
5. Mix the chopped filling ingredients in a separate bowl. The filling is ready.

Forming a closed pie with chicken and cabbage

1. Next, divide the finished dough into two parts: approximately 2/3 will go to the bottom of the pie, 1/3 - as the top layer. You can use store-bought dough or make your own according to your favorite recipe.
2. Take most of the dough and roll it out to fit the pan.
3. Grease a baking sheet with vegetable oil and place a layer of dough on it.
4. Then lay out the previously prepared filling and level it out. You can add ground black pepper. Place a few pieces of butter on top of the filling. It will add juiciness to our pie.
5. Roll out the remaining dough to the size of the pie. Cover the filling with it and seal the edges. You can cut out decorations from leftover dough and scraps.
6. The pie prepared in this way should “distance” a little before baking. To do this, cover it with a plastic bag (to prevent it from winding) and leave it for 20 minutes in a warm place. During this time the dough should rise a little. That's it, the cake is almost ready for baking.
7. Before baking, brush the surface of the pie with beaten egg. Bake the pie in the oven at medium temperature for 40 minutes. In this case, after the pie has been in the oven for 10 minutes, the top layer of dough must be pierced with a fork in several places.
8. Remove the pie from the oven. While the pie is hot, grease its surface with a piece of butter, cover with a towel and let the crust soften for 15 minutes.
9. Cut the finished pie into portions and serve. You can garnish the pie with fresh vegetables or serve with your favorite sauces.

Video recipe for Pies from yeast dough pie with chicken and cabbage.

bystro-vkusno-polezno.ru

Cabbage and chicken pie recipe

What do you usually cook for breakfast? Scrambled eggs? Omelette? Or do you just make do with sandwiches? Wait for the moment when the thirst to create comes, and prepare a hearty and tasty pie with cabbage and chicken. The recipe is simple, so even if you are a novice housewife, you can do it. We warn you, your family may not wait for the invitation to breakfast and will come to the kitchen for the amazing aromas!

Where to begin?

At first, any housewife, left alone in the kitchen, forgets about the need for various little things for baking. So check if there is milk and eggs in the refrigerator, and some flour, soda and spices in the bins. Everything is fine? Then it's time to organize the recipe and indicate the list of ingredients.

It must be said right away that jellied pie Cooking is easier than traditional, since the dough remains liquid, meaning there is no need to knead it until ready.

This dough spreads faster and more evenly in shape and the cake turns out more neat.

For the test itself we need

• chicken eggs 3-4 pieces,
• premium wheat flour - 8 tablespoons,
• baking powder or baking soda,
• salt - to taste,
• 2 glasses of milk or sour cream of medium fat content.

The recipe allows you to get creative with the filling, but you shouldn’t give up on the basic products, because the combination of tender translucent white cabbage and chicken breast has an appetizing aroma and juicy taste!

So, for the filling:

• half a fork of white cabbage,
• 1 chicken breast,
• approximately 100 grams of sauerkraut,
• 1 onion,
• 2 tablespoons vegetable oil,
• salt, sugar and other spices - to taste.

Start of preparation

The recipe calls for creating the filling first, as it needs to cool before going into the jellied pie.

1. Finely chop the fresh cabbage, salt it and knead it thoroughly with your hands. Precisely when manual way stirring, the juice from the vegetables is released more. Leave the cabbage in a deep bowl for a quarter of an hour

2. Wash and dry on a paper towel chicken breast. Cut it into small pieces and lightly fry in vegetable oil.

During the frying process, add shredded chicken to the onion and continue to simmer on the fire until browned.

3. Time to combine the filling ingredients. In a clean bowl, place the chicken breast with onions, sauerkraut and white cabbage, from which the juice has previously been drained. Mix everything and leave to cool.

Now let's look at the dough recipe

1. In a deep bowl, beat chicken eggs with sour cream.

2. Gradually add flour and baking powder to the mixture. Add salt and sugar to taste.

3. Beat the dough with a whisk until smooth. The result should be a thin dough, reminiscent of condensed milk.

Filling and baking

1. Line a baking dish with baking paper and then grease it with butter.

2. Now the recipe can be interpreted differently by different housewives. After all, one half of the housewives first puts the filling in the mold, and only then fills it with dough. The other part of the cooks follows the old method: first of all, they pour part of the dough into the mold, and put the filling on it. You can do it differently, but the top layer in any case covers the filling. Before putting the jellied pie in the oven, sprinkle with sesame seeds.

3. Before it is ready, it should be in the oven for about 40 minutes at a temperature of 180 degrees. If you get a golden brown jellied pie, then you have mastered the recipe!

Decorative elements

In a dish, not only the taste component is important, but also aesthetics. The jellied pie will be even nicer if you let it cool a little before slicing. Experienced housewives know that a hot cake crumbles when cut, but it magically holds its shape warm.

Sprinkle a serving piece with herbs and place a basil leaf on top for flavor. Since the recipe is basic, it can be slightly modified in the process, for example, adding a clove of garlic, saffron and marjoram to the cabbage. A boiled egg goes very harmoniously with both chicken and cabbage. You can also lightly marinate the onions and, when serving, decorate the jellied pie with its rings. Show your imagination and surprise your loved ones!

Don't forget to leave a comment and bon appetit!

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