Romanian cabbage pies

Name: Romanian cabbage pies
Ingredients: 1 kg wheat flour; 40 g yeast; 1/4 teaspoon salt; 600 ml lukewarm water; 1 kg sauerkraut; 3-4 tablespoons oil; 1/2 teaspoon ground pepper; 1 tablespoon oil

Season - Romanian cabbage pies by Gianina I. - Recipia

Romanian cabbage pies are made with sauerkraut that’s squeezed well before it goes into the pies, baked in yeasted dough until a golden crust forms. The tangy filling sits inside squares with their corners pinched together on top, and a little oil gives them a sheen toward the end of baking. I like them small enough to hold in my hand without a plate. Preparation: 35 minutes. Cooking: 65 minutes. Resting: 70 minutes. Total time: 170 minutes. Servings: 12. Approximately 380 kcal and 11 g protein per serving.

Ingredients

1 kg wheat flour
40 g yeast
1/4 teaspoon salt
600 ml lukewarm water
1 kg sauerkraut
3-4 tablespoons oil
1/2 teaspoon ground pepper
1 tablespoon oil

Preparation

1. Mix the flour with the yeast and salt. Gradually pour in 600 ml lukewarm water and knead until you have a soft, elastic dough. 2. Cover the dough and leave it to rise for 60 minutes, until doubled in size. 3. Squeeze the sauerkraut and slice it into thin strips. Sauté it over low heat for 20 minutes in 3-4 tablespoons of oil, until the liquid has cooked off, then add the pepper. 4. Divide the dough into 12 pieces. Roll each piece into a square 5-6 mm thick and put a spoonful of cabbage in the middle. Bring opposite corners over each other and pinch them together. 5. Arrange the pies on a baking sheet lined with parchment paper and bake at 180°C for 40 minutes, until golden brown. Brush them with a tablespoon of oil and bake for another 5 minutes. 6. Take them off the baking sheet and cover with clean towels for 10 minutes, just until they soften a little.

Notes

I serve them with a pickled cucumber salad; they’re like homemade hand pies, only with the corners pinched together on top. If the cabbage is very salty, rinse it quickly and squeeze it before chopping. Small pies brown faster, so start checking them after 35 minutes. Covered, they keep in the fridge for up to 3 days. The flour contains gluten; you can also use 1 kg fresh cabbage for the filling, chopped and sautéed until soft.