Scoverzi with Curechi and Crumple (Cabbage and Potato Pastries)

Name: Scoverzi with Curechi and Crumple (Cabbage and Potato Pastries) - Simina I.
Ingredients: 300 g of bread dough but a little softer; 2 tablespoons of finely chopped pickled cabbage; 2 medium potatoes; baked; salt and pepper; if needed (depends on the taste of the cabbage used); a walnut; sized amount of lard (I used coconut oil); 1 teaspoon of butter.

Meat - Scoverzi with Curechi and Crumple (Cabbage and Potato Pastries) by Simina I. - Recipia

This time, I decided to cheat a little and use a shortcut, having pizza dough on hand. It is similar to bread dough, and having a few tablespoons of sauerkraut from a jar, I thought it was the perfect time to make some delicious scoverzi. So, I started looking through the fridge for food scraps, thinking about a pizza, but the scoverzi seemed more appealing to me. The first step in preparing these scoverzi is to deal with the potatoes. They can be baked either in the oven or in the microwave. Once cooked, we let them cool enough to handle without burning ourselves. After cooling, we peel them and place them in a deep plate. Using a fork, we mash them until we get a puree. We add a teaspoon of butter, salt, and pepper to taste, mixing well until the butter melts and integrates perfectly into the potato puree. Then, we add the sauerkraut, mixing gently until we get a homogeneous composition, which we divide into 5-6 portions and set aside. Now, we turn our attention to the pizza dough. We portion it into 5-6 pieces, cutting it with a knife, not tearing it, to keep the texture uniform. Each piece of dough is rolled out a little, then we take a portion of the cabbage and potato mixture, forming a small ball that we place in the center of the dough. It is important to ensure that the dough is not too tough, as the scoverzi may not stick well, and the filling might leak out during frying. We bring the edges of the dough towards the center, making sure they are well sealed. After we finish with all the scoverzi, we place a pan on the heat and add a small amount of the necessary lard for the recipe, greasing the pan. Once the lard is hot enough, we add the first scoverza. While the pan heats up, we take care of rolling out the next scoverzi, ensuring they are thin, about half a centimeter thick. We fry them on low heat, occasionally moving the pan to avoid burning the dough. After a few minutes, we turn the scoverzi to the other side and continue frying. These delicious scoverzi are served plain or with various accompaniments: buttermilk, sweet milk, sour cream, or even alongside a meat stew. Each bite is an explosion of flavors, and the combination of the crispy dough and the savory filling of potatoes and sauerkraut will surely delight everyone who tastes them. Experiment with different fillings and accompaniments to customize this recipe and adapt it to your tastes!