To make sauerkraut pies delicious, it is important to prepare the dough correctly. Most often, a yeast base made according to the classic recipe is used for this. But not every housewife is ready to wait a couple of hours until the composition is suitable. This section contains various options for quick yeast dough, as well as a method of preparing pies on a lean, yeast-free and puff basis.

Fried pies with sauerkraut in a pan

The easiest way to prepare the dough for pies fried in a pan is to knead a yeast-free base. It can be made on water, milk, kefir, cottage cheese and mayonnaise. Let's consider the last option.

For cooking you will need:

Dough

  • 200 g mayonnaise sauce;
  • 400 ml of water;
  • egg;
  • 45 ml of lean fat;
  • 35 g of sugar;
  • salt;
  • 12-15 g of soda;
  • 800-900 g of flour.

Filling

  • sauerkraut;
  • several onions;
  • ground pepper;
  • salt.

Preparation method:

  1. Fry sauerkraut with chopped onions in a pan, add spices, and then put in a colander to fill the glass and cool.
  2. Beat the egg in a deep bowl, add mayonnaise sauce and butter, mix until smooth.
  3. Dilute the mass with water, pour salt, sugar and soda.
  4. In small portions, add flour to the composition and knead soft dough.
  5. Cover the base with a cloth, leave for a quarter of an hour, and then cut, form pies and fry in lean fat.

To make the dough airy and tender, you must choose mayonnaise of normal fat content, from 60%. "Light" options sauces unsuitable for this.

With the addition of eggs

You can make wonderful pies from quick yeast dough.In this case, it is not necessary to wait until the mixture rises, it will be ready for cutting in 5 minutes after mixing. Another advantage is that for such a test you do not need eggs, and you can make it both in milk and in water.

You will need these ingredients:

Dough

  • 280 ml of milk or water;
  • 650-700 g of flour;
  • a little sugar;
  • salt;
  • 35 ml refined fat;
  • 35 g of powdered yeast.

Filling

  • sauerkraut;
  • 3 boiled eggs;
  • green onions;
  • salt and seasoning.

Preparation method:

  1. Prepare the filling of fried sauerkraut, chopped boiled eggs and chopped green onion feathers, season with salt and spices.
  2. Mix half the flour with butter, sugar and salt and pour 150-180 ml of boiled milk or water.
  3. Stir the mass thoroughly so that all lumps disappear, introduce yeast and the remaining milk or water.
  4. Add the remaining flour in parts, knead the mass, then cut into small balls and leave for 5 minutes.
  5. Roll the lumps with a rolling pin, put the filling and fashion portions.

Patties with sauerkraut and egg, prepared from such a dough, can be baked in the oven or fried in a pan.

Yeast pastry

Almost all recipes for the preparation of yeast dough indicate that after kneading it must be kept warm. But there is a version of the pie base, which needs cold.

For cooking you will need:

Dough

  • 750-800 ml of water;
  • a bag of powdered yeast;
  • 55 g of sugar;
  • some salt;
  • 70 ml of fat;
  • flour (how much dough will require).

Filling

  • sauerkraut;
  • several onions;
  • carrot;
  • bell peppers;
  • salt and seasoning.

Cooking sequence:

  1. Fry sauerkraut with onions, carrots and bell peppers in a pan, season with salt, season, and then put in a colander.
  2. Pour sugar, salt, yeast and 80-90 g of flour into heated water, mix and leave for 10-12 minutes.
  3. Mix the dough with vegetable oil, and then knead the dough, gradually sprinkling flour. The base should be medium density.
  4. Roll the dough into a ball, cover with a linen napkin and put on the middle shelf of the refrigerator.
  5. After 60-80 minutes, cut the base and mold the pies.

Tip. Since the dough contains a lot of vegetable oil, it is better to bake pies in the oven, because after frying in a pan the dish will be too fat.

Oven-baked sauerkraut pies

To bake air cakes in the oven, you should use this recipe for yeast choux pastry.

For cooking you will need:

Dough

  • 270 ml of milk;
  • 270 ml of water;
  • egg;
  • 45-55 g of pressed yeast;
  • 900 g flour;
  • 55-60 ml of vegetable oil;
  • some sugar and salt.

Filling

  • sauerkraut;
  • carrot;
  • garlic;
  • green onions;
  • salt and spices.

Procedure:

  1. Fry the filling for sauerkraut pies, grated carrots and crushed garlic, cool, add green onions and spices.
  2. Mix the warmed milk with salt, sugar, butter and yeast, pour a few pinches of flour and mix.
  3. Boil water, add to the dough, stir again and add a little more flour.
  4. When the mixture cools down a bit, introduce the egg, and then begin to knead the dough, gradually pouring flour.
  5. Let the base stand for no longer than 10-12 minutes, cut and sculpt portions.

In order for the baked pies in the oven to be tasty and blush, they must be greased with beaten egg yolk.

Lenten Recipe

On fasting days, you can cook delicious pies on lean dough, without eggs and dairy products.

For cooking you will need:

Dough

  • 300 ml of water;
  • 480 g flour;
  • 15 ml of fat;
  • 15-18 g of soda;
  • salt and sugar.

Filling

  • sauerkraut;
  • onion;
  • salt and seasoning.

Cooking Method:

  1. Prepare the filling of sauerkraut and onions, salt, season and cool.
  2. Add salt, sugar, soda to the water, wait for the bulk components to dissolve, and then add vegetable oil.
  3. Pour a little flour into the liquid, rub with a spoonful of lumps.
  4. Knead the dough, gradually pouring the remaining flour, let stand for a quarter of an hour, and then fashion the pies and bake in the oven or fry in a pan.

Tip. If before you put the baking sheet in the oven, do not grease the dough with egg yolk, the pies are not very attractive in appearance. In this case, vegetable oil will help, which can be applied in a small amount to the finished baking.

How to make puff pastry

Many housewives prefer not to engage in the preparation of puff pastry on their own, but purchase a ready-made semi-finished product. You can make a simple composition without spending a lot of time and effort.

For work you will need:

Dough

  • a pack of butter;
  • 160-180 ml of water;
  • 480-550 g of flour;
  • salt.

Filling

  • sauerkraut;
  • onion;
  • salt and seasoning.

Preparation method:

  1. Fry sauerkraut with onions, season, cool.
  2. Pour 3/4 of the flour with cold water, add salt and mix until the mixture becomes homogeneous.
  3. Roll out the dough with a layer with a thickness of not more than 3 mm and put finely chopped butter in the center.
  4. Form a ball from the dough, roll out again and repeat the manipulations until the base becomes homogeneous, and then place it in the cold for a quarter of an hour.
  5. Cut the dough into square pieces, put the filler, form envelopes and send to bake in the oven.

To make the pies beautiful, a quarter of an hour before taking out the finished dish, they must be smeared with yolk and sprinkled with sesame seeds.

The secrets of perfect baking

When cooking pies, it is necessary to take into account several nuances so that the pastries are tasty:

  • before cooking, remove food from the refrigerator in advance so that they are at the same temperature;
  • always sift flour;
  • if the pies are made from a yeast base, it should be suitable away from drafts (many housewives are sure that such a dough is “afraid” of even loud sounds);
  • when baking products from yeast dough in the oven, carefully open and close the door so that it does not fall;
  • in the manufacture of a puff base, use only softened, but in no case melted butter;
  • knead the dough for baked pies more dense than for fried.

By following the recommendations and observing the recipe, the hostess can be sure that the baking will succeed.

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