I keep forgetting to post this recipe. Now I remember.
Try it - you won't regret it. My family is hard to please, but even they liked it!
The dough is extraordinary, the filling is in extraordinary harmony.
Many thanks to the author!

Original taken from mariana_aga in Moscow pies with cabbage

I wonder why they are “Moscow”? Unlike pancakes and kalachi, which come from Moscow and Leningrad (and Saratov, etc.), I have not seen pies named after other cities in GOSTs and standards. In our time " Moscow pies "is not in any collections of recipes, but Moscow pies bakers call open-baked pies made from butter dough, with or without a mesh. And yes, earlier in Moscow, in markets and streets, peddlers sold fried pies the size of a palm. But Moscow was unique not for this, but for the fried pies from Filippov’s bakery, Filippov’s pies, as they were called then. Probably in Soviet times they were renamed Moscow pies, and after the war they were renamed quite simply: “pies fried from simple dough.”

Over time, pies became the preserve of cooks, not bakers, and for this reason you will no longer see pies of this kind in recipe books. No such pie dough, no such fillings. Nowadays, both chefs and home cooks make the dough for fried pies simpler, and the filling more complex.

At home, they don’t take much time to prepare (they don’t require a lot of work), but you won’t be too far away from the dough: 3 hours for the dough, then 2 hours for the dough, with kneading every half hour, then cutting, modeling, proofing for about 30 minutes and fry for 10-15 minutes.

MOSCOW PIES WITH CABBAGE according to GOST

MOSCOW PIES WITH CABBAGE

For 12 pies weighing 50g each

OPARA
1 00g flour 1c
1.5 g yeast SAF-Gold (1/3 tsp)
100g water (40C)

DOUGH
200g flour 1c
5g salt
15g sugar
80-150g water (40C)

FILLING
for 200g minced cabbage
300g cabbage
4g salt
20g butter
1 smallegg

The dough is mixed and fermented 3 hours at 30C or 8-24 hours in the refrigerator. Next, add the remaining products to the dough and knead Very soft dough that is fermented 2 hours With two kneading. Ripe dough is divided into 12 pieces and pull them into balls. Through 5 minutes roll out or spread them into flat cakes. Stuff each one with minced cabbage, pinch, and give the pies a shape. pumps and place on an oiled sheet. They give 15 minutes proofing. Fry in oil at 170-180C/370-380F until golden brown. MINT CABBAGE The cabbage is finely chopped, scalded with boiling water, allowed to cool and squeezed. Fry with butter until tender, let cool and season with salt and finely chopped hard-boiled egg. No. 253/"350", 1940

For beginners, here are some illustrations and explanations

In Canada, use unbleached all-purpose flour. In Russia - bakery 1c. Instead of 1.5g of osmotolerant instant yeast, you can take 3g of fresh (pressed).

The dough is kneaded in two steps. First, knead a simple dough of flour, water and yeast and let it rise in the heat until it reaches its maximum. This is a dough. The dough will grow approximately 5-8 times in volume in 3 hours and bubbles will burst on its surface

The structure of ripe dough is network-like, the smell is delicious - bready and at the same time sharply alcoholic.

This is how the dough is kneaded at home. In a bowl with the rest of the recipe flour, salt and sugar, mix the dough and water into a rough, lumpy mixture. Water according to the recipe, but NOT ALL. Hold 30-40g of water and set aside.

Knead the dough until smooth in a mixer or food processor (1 minute). The dough should have a moderate consistency at this point (about the same as dumpling dough).

Then, continuing to knead, add the rest of the water, which can be in the form of ice if kneading in a food processor (another 30-40 seconds). The result will be a very soft dough with developed gluten.

It stretches endlessly into a thin durable film

Place the dough in a bowl covered with film and ferment for 2 hours at room temperature.

Knead every 30 minutes at the beginning of fermentation (2 times), then let the dough rise for an hour.
Knead, or simply stretch and throw the dough over itself in a bowl

Or they knead it, straightening the dough on the table into a layer and folding it three times and three times again. For pies, it doesn’t matter how you knead the dough.

After the second kneading, leave the dough to ferment quietly in a bowl under film for an hour and, in the meantime, prepare the cabbage filling. It is very simple, can be prepared at lightning speed, and at the same time it is unusual. I was even afraid to taste it when I was cooking; it seemed very primitive to me. But in the finished pies, it tastes absolutely heavenly - a wonderful combination of the taste of “creamy” cabbage with a fried airy pies.

They set the eggs to boil (to fill the pies you only need one egg, of course)

Meanwhile, finely chop the cabbage and pour boiling water over it. Stir with a fork. The liquid will smell sharply of “sulfur” and bitterness.

Place the cabbage in a sieve, pour cold water over it and squeeze it out by hand.

Place in a hot frying pan with oil, preferably cast iron. DO NOT SALTY.

On big heat, stirring quickly, fry until golden brown (about 4 min)

Allow the cabbage to cool and salt, add a chopped egg.

MODELING PIES

The special thing about this dough is how soft it is (and quite sticky). It is best to work with thin gloves, lightly oiled and cut the dough on a table or silicone, lightly oiled.

Divide the dough into equal portions, and after the balls have rested for 10-15 minutes, spread them into flat cakes and spread the filling with your fingers.

Traditionally, these pies are made like dumplings or chebureki, throwing half the dough over the filling.

And pressing the edge against the table

Lightly press the belly with your palm so that the patty becomes even and you can, but not necessarily, pull the ends towards the center, giving the patty the shape of a flat boat.

While the oil is heated over medium heat, 10 minutes for 0.5 liters of oil, the pies will rest before frying. You can give them a longer proofing period of 20-25 minutes. The main thing is to give them minimum 10min so that the tension in the dough subsides and the pies turn out airy and tender.

The most neutral in taste and aroma are refined olive and peanut oils. For an authentic aroma, I add a little cold-pressed sunflower oil to them. In general, I highly recommend that pie lovers experiment with different fats and oils for frying. They allow you to diversify both the taste and aroma, as well as the color of the crust and its very character, crispiness and tenderness. The choice of oil (or fat for frying) is not the most important thing in pies, but it plays a role significant p ol.

Oil or fat for frying pies is heated in a thick-walled container to 170-180C/370-380F. It is important. In cold fat, the pies dry out and remain pale, but in overheated fat, they burn and remain raw. In thick-walled dishes, the temperature of the oil does not fluctuate and remains stable, even, and high when raw pies are dipped into the oil. This allows you to fry the pies evenly and equally quickly on both sides.

The pies can be fried in oil or oil. In deep oil, they get a red crust that is smooth on all sides, and this method is typical for catering. Fry in oil (on a layer of oil 0.5-1 cm thick) at home in a frying pan.

Therefore, homemade pies are characterized by a white “waterline” around the perimeter. Many people really like it even without it, according to strict connoisseurs, and the pie is not a pie. Hot pies are first placed on a paper towel to dry off excess oil.

And then you can put them warm and stack them. What a treat for the eyes!

Now many believers are fasting. To maintain the warmth of the hearth and the feeling of comfort in the house, you can fry pies.

Pies are generally a Russian dish that can help out under any circumstances: both during family celebrations and during periods of lack of money and desolation in the house.
I remember how during the Soviet period the time before payday was especially “delicious”: many of my friends and work colleagues baked pies to save money and treated each other to them. There is no money, but there is a feeling that the house is a full cup. :-))

The day before I tried a recipe for a simple and quick lean dough for fried pies"like at the market." It turned out delicious.

500g warm water; 4 tbsp flour (approximately 650-700g); 50g live yeast; 0.5 cups vegetable oil; 1 tbsp sugar;
salt to taste.
Refined sunflower oil for frying;

Dissolve yeast in warm water (40 degrees), add vegetable oil, sugar, salt, flour. Knead the dough. The dough should not be tight and stick to your hands. The dough does not need to rise, this is the very essence of preparation. It will work well when frying.

We take part of the dough, stretch it out into a rope and cut it into small equal pieces, which we roll into balls.
Immediately form the balls into a flat cake and add the filling. . Forming a pie. To make it convenient to work, lubricate your hands with vegetable oil. We flatten the pie - it should be flat, and place it on the table, seam side down.

Having molded all the dough pies, we begin to fry them in a large amount of vegetable oil. Place them in the frying pan with the seam down, but not end to end - the pies will increase significantly in size.
You can cover the pan with a lid, then the pies cook better and faster. Turn them over as each side browns.

The filling can be anything, and it can be prepared in advance so that there is less fuss with the pies.
The best filling, for my taste, is suitable for such fried pies. potato(mashed potatoes with finely chopped herbs and seasonings), cabbage and mushroom.
With potato filling, everything is simple - make thick mashed potatoes and chop the greens, pepper, salt, and add other seasonings.

The cabbage filling should also be made tender, almost like a puree. It is best to simmer finely chopped cabbage with onions and coarsely grated carrots in a frying pan with seasonings in sunflower oil, and then chop it with a blender. The cabbage will be a little creamy and tender in texture. If you don’t have a blender, then you don’t have to cut the cabbage, but grate it, like carrots, on a coarse grater before frying.

The mushroom filling (from champignons) is prepared in the same way. It should also be creamy. You can add a little sour cream when frying and stewing mushrooms.

If the filling for the pies turns out to be somewhat liquid, then it is advisable to add a little breadcrumbs to it so that it does not spread during cooking.

I often add melted soft cheese to the mushroom and cabbage fillings. They not only improve the taste, but also make it more pleasant in consistency.

The dough recipe for fried pies with eggs and milk is more suitable for pies that will not be eaten immediately (they can be kept in the refrigerator and heated in a frying pan). The dough of such pies is more elastic and holds its shape better.

RECIPE 2, which I have used for many years for fried pies and whites: (per family) 800 gr. flour, 1 full and 3 quarters glasses of milk, 50 gr. yeast, 2 eggs, 100 gr. margarine or half a glass of sunflower oil, 2 tablespoons of sugar, a little salt.

DOUGH:Feed the yeast a little: dissolve it in a small amount of warm milk with sugar, wait for it to rise. Then mix all the ingredients, knead the dough with yeast and place in a saucepan in a warm place, cover with a napkin. Knead the risen dough at least once and wait until it rises again. Often 1-1.5 hours is enough.

The rest of the cooking process is the same as described above.

Roast and delight your loved ones. It’s not difficult at all: if you prepare the filling in advance, you can finish it in an hour.

With cabbage With mushrooms

It is simply impossible to overestimate the importance of pies for Russian cuisine, as well as for the entire Russian culture. After all, pies in their unchanged form have come to us from the very depths of our history. Paying considerable attention to this dish of national Russian cuisine, William Pokhlebkin wrote with great reverence that pies occupy the most prominent and honorable place on the table of a Russian housewife. Not a single Russian feast or treat would be complete without several types of pies. In peasant families, pies were even considered one of the most important dishes: during the harvest season, during the sowing season, and during haymaking, there was nothing more convenient than pies, which, combining bread and a tasty, filling filling, were so convenient to take with you to the field and have a full meal during a short rest amid tedious field work. So today, every housewife, paying tribute to this dish, does not forget that the taste and appearance of the finished products largely depend on how well and correctly the dough was prepared. That is why today the site offers you tips on how to prepare pie dough.

The variety of batches and recipes for making pie dough amazes the imagination no less than the richest assortment of Russian pie dough itself. Yes, in fact, it is precisely the extraordinary popularity and love for pies that explains the wide variety of options for preparing pie dough.

1. Preparing any dough begins with the correct choice of flour. In order for your pies to be truly delicious, the dough must be tender, soft and elastic. For kneading such dough, only fine flour of the highest grade is suitable. Don’t skimp when choosing flour for your pies; believe me, it will pay off handsomely with delicious baked goods and generous praise to the hostess. Before you start kneading the dough, make sure that your flour is well dried, white in color and does not carry any unpleasant odors. Be sure to sift the flour before kneading the dough! This will not only rid it of impurities and lumps, but will also saturate it with air, which will make your baked goods even more tender and fluffy.

2. Be no less careful when choosing other products. Try to use everything that is fresh and natural. Don't try to save money by replacing butter with margarine for baking, and fresh eggs with egg powder. Such savings will only spoil the taste of your baked goods and deprive you of the joy of making real Russian pies. If you are going to knead classic yeast dough for pies, whether with or without dough, remove all the necessary ingredients from the refrigerator at least an hour in advance. This time should be just enough for everything to warm up to room temperature.

3. Many housewives who are not yet very experienced in baking are afraid to knead yeast dough, fearing that it will not rise and the pies will not come out. And for some reason they are especially afraid of yeast dough on sourdough. But sponge dough turns out to be the most airy and tender, and the pies from it turn out to be the most delicious. And preparing the dough is not easy, but very simple. Let's try to prepare a dough for yeast dough using a total of four cups of flour. To do this, pour one glass of slightly warmed milk into a warm bowl. Heat the milk by placing a glass of it in a saucepan of hot water and test with your finger. As soon as the temperature of the milk becomes equal to your own and your finger no longer feels cool, then the milk has been heated to the most optimal temperature. Add 20 - 30 grams to milk. pressed yeast and one tablespoon of granulated sugar. Stir the yeast thoroughly until completely dissolved in the milk using a whisk or fork. Then add one glass of sifted flour and stir so that no lumps remain. If the temperature of all the ingredients is correct, you will have no problem getting rid of lumps. Cover the bowl with the dough with a towel and place it in a warm place without drafts. A slightly heated oven is perfect for this. Heat it so that your hand feels comfortable warmth inside it, turn off the oven, place the dish with the dough in it and leave for 30 - 40 minutes. During this time, your dough will rise twice, and then fall by half and will be completely ready to accept the rest of the ingredients of your pie dough.

4. Well, once you have prepared the dough, kneading yeast dough on it is just a matter of technique. Add 150 g to the prepared dough. softened butter, one chicken yolk, 2 tbsp. spoons of sugar, 1 teaspoon of salt and three glasses of sifted flour. Knead the dough thoroughly so that it stops sticking to your hands, place the dough in a warm pan, cover with a towel and place in a warm place for 30 minutes. During this time, the dough will rise twice, so take the pan with plenty. Punch down the risen dough, knead again and leave to rise again for 30 minutes. Knead the finished dough thoroughly and start cutting for pies.

5. When time is running out and you can’t find an extra 40 minutes for the dough, yeast pie dough can be prepared using a straight method. Pour one glass of slightly warmed milk into a warm saucepan, dilute 30 grams in it. pressed yeast, add 1 tbsp. a spoonful of sugar and 1 tbsp. spoon of flour. Mix thoroughly and leave in a warm place for 10 minutes. Then add four cups of sifted flour, another 1 tbsp. spoon of sugar, 100 gr. softened butter, one egg at room temperature, 1 teaspoon of salt. Knead the dough thoroughly, adding flour as needed until the dough stops sticking to your hands, and let the dough rise in a warm place. Punch down the finished dough and start cutting.

6. Want it even easier? Prepare pie dough with dry yeast. Pour a packet of dry yeast into a glass of lukewarm milk, stir and leave for a couple of minutes. Sift three cups of flour into a deep bowl. Make a depression in the center of the slide, pour in one chicken egg, add 100 g. softened butter, 1 tbsp. a spoonful of sugar and a pinch of salt. Then pour in the milk and yeast and knead the dough, collecting it with your hands from the edges of the mound to the center. Knead the dough for about ten minutes until it stops sticking to your hands. Leave to rise in a warm place for 30 minutes. Punch down the finished dough and start cutting for pies.

7. Did you know that yeast dough for pies can be prepared in advance and then stored in the refrigerator for at least a week? It's not difficult at all! Dissolve 20 grams in a glass of warm milk. yeast and leave warm for 10 minutes. Meanwhile, sift four cups of flour, add 200 gr. softened butter and a pinch of salt. Then pour milk and yeast into the flour, knead the dough, roll it into a ball, place it in a wide plastic bag, tie it and put it in the refrigerator. Take the bag with a reserve of volume, remember that even in the refrigerator the dough will rise and increase in volume. You can store this dough in the refrigerator for one to two weeks. Take this dough out of the refrigerator 30 - 40 minutes before you start preparing the pies, so that the dough has time to warm up well.

8. On fasting days, you can prepare lean pies. The dough for these pies is best kneaded in the evening and left to proof in the refrigerator. Pour one and a half glasses of warm water into a deep saucepan, dilute 40 grams in it. pressed yeast, 4 tbsp. spoons of sugar and 1 teaspoon of salt. Pour in five tablespoons of deodorized vegetable oil. Sift five cups of flour and mix with one packet of vanilla sugar. Add flour little by little to the liquid portion of the dough, mixing thoroughly each time. Knead the dough for another 10 minutes. It should turn out very soft. Cover the saucepan with the dough with a towel and place it in the refrigerator overnight. By morning your lean pie dough will be ready. All you have to do is knead it and start cutting.

9. For sweet pies with curd or berry filling, yeast-free dough is perfect. This dough is very easy to prepare and you can cut it into pies immediately after kneading. Place 250 grams in a food processor fitted with a blade attachment. cold butter, cut into small pieces, add 4 ½ cups flour, 2 tbsp. spoons of sugar, 1 teaspoon of baking powder and a pinch of salt. Quickly swirl everything together until fine crumbs form. If you don’t have a food processor, you can do the same thing with your hands using a sharp knife. Just try to chop the butter and flour as quickly as possible so that the butter does not have time to get too hot. Using a whisk or fork, beat one cold egg with one cup of cold milk. Quickly mix the liquid and flour parts of the dough. Knead with your hands for three to five minutes and immediately begin cutting.

10. Yeast-free yogurt dough is perfect for both baked and fried pies. At the same time, do not forget that the recipe does not limit you only to yogurt; instead, you can take fermented baked milk, kefir or sour cream diluted with water or milk. Pour half a liter of curdled milk into a saucepan and stir thoroughly until smooth. Add one chicken egg, 2 tbsp. spoons of sugar, 2 teaspoons of salt, 1 teaspoon of baking powder and 3 tbsp. spoons of melted butter. Lightly beat everything together with a fork or whisk. Sift five cups of flour and pour it into the liquid part of the dough. Mix thoroughly. Knead the dough for 10 - 15 minutes. If the dough seems too soft, add another ½ cup of flour and knead thoroughly again. The finished dough should be soft, plastic and pliable. Roll the dough into a ball, wrap in cling film and leave in the refrigerator for one hour. Your pie dough is ready!

And on the pages of “Culinary Eden” you can always find even more proven and original recipes that will tell you how to prepare pie dough.

I don’t know who came up with this recipe, but in the “hungry” 90s it was a godsend: a minimum of ingredients and effort.
And no matter how good the homemade pies are, sometimes you just want to go “to the left” - to the market ones)))

The preparation is extremely simple.

Mix yeast (any kind, mine is dry), salt, sugar and cold water.
The yeast should dissolve well.

Add vegetable oil.

I pour half of the flour into a cup and add “mulyaka”, stir and add the rest of the flour. I carry out the entire procedure with a spoon, the dough should not be tight.

Next, transfer the dough into a regular plastic bag.

We twist the bag, trying not to remove too much air.

And put it in the refrigerator, usually overnight (8 hours).

Time passed, and this is what happened.
If the dough sticks too much to your hands, you can knead it some more, but it’s not cool.
And you can bake pies.
Of course, it’s difficult to work with soft dough, so I make pies and fry them right away. Hands and dough in vegetable oil, but sometimes with flour.

This time I made pies with potato and liver filling, large and flat.
I put a lot of filling, but not much dough (although I love it), but the family asks for more “meat”)).

Here's a pie on the "break".

I use this dough to bake crumpets when I’m too lazy to go buy bread.

I note that at this level of sugar, the dough turns out sweetish.
You can use it to make fried pies with a sweet filling (I made it with apples).

Below in the photo is a cross-section of the plump.

This norm of products produces more than 1 kg of dough. If this is too much for you, the dough can be stored in the refrigerator for up to 5 days.
Or freeze it.

This time I got 15 large pies.

Have fun with delicious experiments!

Cooking time: PT01H30M 1 h 30 min.