Potato and sauerkraut pies

To prepare a delicious recipe for cabbage and potato pastries, we will start by dissolving the yeast in a bit of warm water. This step is essential to activate the yeast, so that the dough rises nicely. We then add the flour for the dough, mixing well until homogeneous. It is important not to obtain too stiff a dough, so gradually, we will also add a few tablespoons of warm water until the dough becomes elastic and easy to work with. Once we have achieved the desired consistency, we let the dough rise, covered with a clean towel, in a warm place for about 30-40 minutes.

Meanwhile, we take care of the filling. We peel the potatoes, cut them into cubes, and boil them in salted water to enhance their flavor. In parallel, we wash the cabbage under a stream of cold water, squeeze it well to eliminate excess water, and chop it finely. We sauté it in a pan with a little oil, adding salt and pepper to taste. It is important to sauté the cabbage until it becomes soft and slightly golden, to bring out its flavor.

After the potatoes are boiled, we drain them well and mash them with a fork or a potato masher, obtaining a smooth puree. We mix the potato puree with the sautéed cabbage, adjusting the taste with salt and pepper again, if necessary. The mixture should be well combined and flavorful, ready to be wrapped in dough.

Once the dough has risen and expanded, we break off pieces the size of a tangerine. Each piece of dough is gently pressed with the palm, and in the center, we place a portion of the potato and cabbage filling. Carefully, we pull the edges of the dough over the filling, forming a well-sealed packet. We ensure that the filling will not leak during baking.

Using a rolling pin, we roll each packet into a medium-thickness sheet, being careful not to make it too thick or too thin. The resulting pastries are baked in a pan greased with a little oil, over medium heat, until golden on both sides. It is important to turn them carefully so as not to destroy their shape. Once they are ready, we can serve them warm, alongside fresh sour cream or a salad. This recipe offers a savory taste and perfectly combines the flavors of cabbage and potatoes, making it ideal for any meal!