Pies in Russian cuisine are a universal and comprehensive concept, as well as the culinary traditions of our multinational people.
Various types of pastries, sweet and savory, in the Slavic culture, in addition to their main purpose, served as symbols used in different rites.
Perhaps the Slavic rites are already a little forgotten, but pies are a favorite type of pastry in our time, which gathers family and friends at the table, creating a feeling of celebration, prosperity, prosperity and comfort.
Pie with cabbage and meat - the basic technological principles
Pies - pastries with a filling, and it is not clear what is more important: a filling or a dough? Who likes what! If you like to have more toppings, then this is a chicken pot in which the toppings, moreover, consist of several types of minced meat. If the filling is complicated, then such a pie is called a cake. Not a pie - not a pie, not a big one - not a small one, half open at the top, shaped like a boat - this is a pie. Kulebyak differs from the henhouse: the henhouse usually consists of two types of dough. Types of pastries are not limited to the composition and shape of products even in Slavic cuisines, not to mention the other national cuisines with their special traditions, a variety of fillings and pastry.
A variety of pies is also achieved due to the types of dough itself. In cooking, there is a generally accepted classification of the test: according to the method of preparation - yeast (sour) or yeast-free (fresh); by consistency - thick or liquid (biscuit, liquid). The dough can be rich and not fat. By baking is meant adding to the composition of the test not only sweet ingredients, but also eggs, dairy products, fats, fragrances. Also, the dough differs in the way of kneading. Yeast can be steamed and unpaired; yeast puff pastry is prepared only in a cold way. Fresh dough is distinguished by the method of kneading into the following types: custard, shortbread, biscuit and puff.
Any of these types of dough is suitable for a pie with cabbage and meat. Perhaps, only shortcrust pastry should be excluded from this list: it has a dry, crumbly and rather oily texture, which does not quite match the consistency and taste with cabbage and meat.
Separately, you need to focus on the use of biscuit dough for a pie with cabbage and meat. According to established tradition, biscuit dough is mainly used for the manufacture of confectionery products, as it is considered sweet. It is also a misconception that biscuit dough cannot be made lush and stable without the addition of sugar. The basis of the biscuit, providing the necessary air structure, is egg white and gluten flour, and sugar, on the contrary, makes the texture heavier.
You can talk about the technology of making dough for a very long time, but from what has been said it is already clear that a pie with the same name can be prepared in different ways.
Now about the filling for savory pastries. This is any kind of meat and meat offal, fish, eggs, vegetables, cottage cheese, cereals. The cooking time of meat and fish products significantly exceeds the duration of the baking of the dough, therefore, for pies any type of filling is pre-cooked: boiled, stewed, baked or fried. An exception may be cottage cheese, which before forming the dough is only brought to taste in a cold way. Some vegetables that do not require prolonged heat treatment are also wrapped in dough raw. These vegetables include cabbage, which can be laid in a pie in any form: stewed, raw, pickled, boiled or raw.
Complex fillings, consisting of several ingredients, are prepared separately, after cooling, mixed and then flour products are formed. To prepare the henhouse or kulebyaki, each filling is laid separately, without mixing. In these types of baking, the layers of the filling are separated by a dough layer prepared, as a rule, from a different type of dough, different from the outer shell of the pie.
Pie with cabbage and meat can consist not only of these two fillings. Meat and cabbage go well with eggs, rice, mushrooms, cheese.
Housewives often tend to put more toppings in homemade cakes. Here you need to follow some rules. If the filling is moist and heavy, then the cake may not rise, the dough will remain moist and not baked. Consider these points.
For each type of dough, a certain temperature regime is selected, both during the preparation of the dough itself and when baking it in the oven. It is also necessary to take into account not only the type of dough, but also the weight of the semi-finished product: it is better to bake large pies over medium heat, raising the temperature only at the end of baking to create a beautiful, ruddy look. Before removing the cake from the oven, be sure to check its readiness with a wooden stick. You need to pierce the pie with it, and if the stick remains dry, then the baking is ready. The second sure way to make sure the cake is ready: a correctly baked product by weight is always lighter than not baked. But this method is suitable only for those housewives who have extensive experience in making cakes.
Recipe 1. Pie with cabbage and meat from bulk dough
The easiest and quickest way to cook is bulk or the so-called “pancake” dough; for pie with cabbage and meat, you can use unsweetened biscuit dough. The batter creates an interesting texture of the pie and adds another kind to the assortment of pies with cabbage and meat - “shifters”, which can even be baked in a pan, on the stove, as an omelet is usually made.
Stuffing Ingredients:
Fried champignons
Boiled chicken fillet
Cauliflower Braised
Sauteed onions
For the test:
Eggs 3 pcs.
Sour cream (20%) 100 g
Salt
Flour 200 -250 g
Cooking:
For the filling, use the ingredients in equal amounts. The total mass of the filling should be approximately the same as the mass of the dough.
Fry cauliflower and champignons, cut into plastics, in butter, season them with spices, garlic. At the end of the frying, put in the pan chopped cubes of boiled fillet, sauteed onions.
Sift the flour, add 10-15 g of soda and 5-6 g of salt. Stir the dry mixture.
Separate the whites and yolks of the chilled eggs and beat them to a stable foamy consistency. Add the sour cream to the yolks, one spoonful each, combining it previously with the sifted flour. Combine the proteins with the dough, gently, but quickly mix and pour the finished mass into a filling pan.
You can bake in the oven, which must be preheated. The filling in this case must be shifted to a greased form.
To cook in a pan, cover it with a lid, immediately after you pour the dough into it and set the lowest temperature range.
Put the finished pie on a dish, cut into portioned pieces, after it has cooled slightly. Garnish with greens. Sour cream sauce or sour cream is great for this pie.
Recipe 2. Pie with cabbage and meat: chicken
This baking option was traditionally baked for the wedding, Easter and Christmas. Kurnik is a pie that deserves to occupy a central place on the festive table. Each housewife tries to stuff the kurnik with the most exquisite types of fillings. But we must not forget that these fillings should be in harmony with each other. In the old days, the kurnik to the Christmas table was stuffed even with coins.
For minced meat:
Stewed cabbage with fermented baked milk
Fried meat (pork fillet)
Pickled mushrooms (chanterelles)
Boiled rice with onions and carrots
For pancakes:
2 eggs
Water 50 ml
Sugar 50 g
Milk 100 ml
Salt 5 g
Soda 6-7 g
Flour 150 g
Oil, vegetable (refined) 75 ml
For the test:
Pressed Yeast 100 g
Milk, warm (3.2%) 150 ml
Eggs 3 pcs.
Margarine 70 g
Sugar 90 g
Salt
Wheat flour (premium) 350-400 g
Cooking:
Beat 3 eggs in a froth, add warm milk, sugar, salt, softened margarine and 150-200 g of flour to them. Mix the batter with a spatula, cover the dishes with a film and place the dough near the stove. The dough should rise at a temperature of 20-25ºϹ. Then add the rest of the flour and knead the medium-density dough. The finished dough should not stick to the dishes and hands.
From the ingredients prepared for pancakes, knead the batter. Combine dry and liquid ingredients separately. Sift flour beforehand. Introduce the flour into the liquid mass in parts, stirring the dough with a whisk. Give the dough "rest" for about 20-30 minutes and bake pancakes in a pan with a diameter of 26-28 cm.
Chop 300 g white cabbage and a medium-sized onion; fry vegetables first on high heat, and then pour in a dressing of 50 ml of ryazhenka, two tablespoons of sour cream and 30-40 ml of water, combined together. Season with salt and spices, add finely chopped dill, stew. When the sauce has thickened enough and the cabbage is browned, put it on a plate.
Cut the mushrooms into slices.
Passer a small carrot and onion in melted butter and add 200-250 g of boiled friable rice, a little salt, pepper. Pork flesh, neck or tenderloin, finely chop or scroll through a large grill of a meat grinder with a small onion. Add spices and simmer in a pan until cooked.
Separate a small piece of dough from the finished yeast dough to decorate the cake, and divide the rest in a 1: 2 ratio. Prepare a baking sheet to immediately form a chicken on it: grease it with vegetable oil. On a work surface greased with oil or sprinkled with flour, roll a circle with a diameter of 30-31 cm and transfer it to a baking sheet. Put rice with carrots and onions in the center of the circle, spreading the filling on the surface of the dough, but stepping back from the edge so that the filling can be completely covered with pancake. The shape of the henhouse should be shaped like a slide, so try to shift each layer of minced meat more toward the center. The next layer of minced meat is mushrooms. Stack them too, slightly departing from the edge of the pancake, which separates rice and mushrooms, forming a small bulge in the center of the pie. The next layer is pancakes, on which lay the meat, as well as the previous layers of the filling. The top layer of the filling is cabbage. Cover it with baked pancakes too. Roll out a large circle of dough to cover the whole pie, and pinch the edges of the lower and upper layer of dough. From a small piece of dough left to decorate the cake, make a “pigtail” or flagellum, or roll out a strip 3 cm wide and make incisions in the form of leaflets. Lay the strip around the circumference of the pie, covering the junction of the two layers. You can also cut twigs to decorate the entire surface of the cake. Before laying curly pieces of dough, grease the surface with protein or just lightly moisten it with water to carefully fix the elements of the ornament.
Bake the cake at 180ºϹ immediately after proofing. Readiness is determined by a wooden stick: despite the complex and juicy filling, after piercing the finished pie, the stick should remain dry.
Recipe 3. Pie with cabbage and meat: kulebyaka with complex filling
Ingredients:
Pork tenderloin
Prunes
Minced garlic
Hard cheese
White onion
Sauerkraut
Yeast dough
Cooking:
Cut the pork tenderloin into plates, making transverse cuts. Beat the meat very thinly and fry it on both sides, after rubbing it with a mixture of garlic and ground pepper. Finished chops cut into small cubes. Squeeze the cabbage lightly, removing the excess brine so that the dough is not wet. Steamed prunes cut into strips. Chop the onions of a sweet grade with straws. Stir all the ingredients of the filling.
Roll out the finished dough in the form of an oval of 25x30 cm and lay the finished mincemeat, not reaching the edge of the dough. Sprinkle the minced meat with grated cheese on top and pinch the dough, from the edge to the center. Place the kulebyak on the prepared pan with the seam down. Treat the surface of the closed cake with whipped yolk, decorate with an ornament cut out of dough and bake.
Recipe 4. Pie with cabbage and meat: a layer of yeast puff pastry
Ingredients:
For minced meat:
Cabbage, shredded 150 g
Onion 50 g
Goulash (pork or beef) 120
Carrot 70 g
Refined sunflower oil 30 ml
Tomato paste 25 g
Spice
Oil (for frying and for greasing molds)
Egg 1 pc.
Puff pastry, yeast 300 g
Cooking:
Heat oil in a saucepan and simmer finely chopped meat until tender, adding a little water or meat broth to it. At the end of the stew, add chopped onions and grated carrots, season a little with spices. Put the cabbage on top. Cover the stewpan for 3-4 minutes, so that the cabbage is steamed slightly. Dilute the tomato paste in an equal amount of water, bring the resulting sauce to taste by adding ground spices: cloves, coriander seeds, dill, pepper, bay leaf, sugar and salt. Pour the sauce into a saucepan and let it boil.
While the meat is cooling, preheat the oven and prepare a baking sheet for baking. Roll out thawed puff pastry with a rectangle or oval. On both sides, in parallel, make cuts 5-6 cm long, at a distance of 1.5-2 cm. In the center of the rectangle, lay the minced meat, slide. Leave the stewed sauce in a saucepan. Even better, if you let the sauce drain first by holding the minced meat in a metal sieve mounted on a pallet: the liquid should not spread out according to the dough when forming the wicker. Close the stuffing with the edges of the dough, in which cuts are made, twisting them together in the form of pigtails. When the dough rises, send the wicker into the oven, having previously lubricated its surface with a beaten egg.
Cover the finished, baked wicker, without removing it from the baking sheet, with a napkin until it cools. Then cut into slices and transfer to a dish lined with a paper towel.
Recipe 5. Pie with cabbage and meat, open
Ingredients:
Yeast dough 200 g
Mushroom Sauce 100 g
Turkey fillet, boiled 300 g
Eggs 3 pcs.
Broccoli 150 g
Cherry 250 g
Chopped greens 50 g
Cooking:
Preheat the oven to 200ºϹ. Grease a baking sheet. Roll out the finished yeast dough with a thin layer and form a circle and transfer it to the prepared baking sheet. Lubricate the edges with a beaten egg and lay in a circle a flagellum made from the same dough: it will serve as a side preventing the sauce from flowing out during proofing and baking. Let the dough rise, and in the meantime prepare the toppings.
Dice the meat. Broccoli, sliced in plates, boil for 6-7 minutes in boiling water and dip in a colander, season lightly with salt and pepper.
Make mushroom sauce: chop a small onion, chop a clove of garlic and fry the vegetables in butter (50 g) in a heated pan. Add 50 g of dried porcini mushrooms (whole or ground) and pour 150-200 ml of drinking cream, preheated to 50-60Ϲ into the pan. Five minutes after boiling, add chopped dill and parsley, and transfer the cooked sauce to a blender. Beat mass to a thick, uniform consistency.
Beat eggs. Cherry cut in half. Start laying the filling on the prepared dough. Lubricate the surface of the cake mix with the sauce. Place evenly prepared slices of fillet, broccoli and halves of tomatoes. Place the pie in the oven and bake until the dough is ready.Remove the pan from the oven, fill the pie with beaten eggs and sprinkle with thick green onions, dill and parsley, then send it back to the oven to bake the eggs.
Recipe 6. Pie with cabbage and meat: roll of unleavened puff pastry
Ingredients:
Minced meat, pork and beef 0.4 kg
Onion 100 g
Salt pepper
Cabbage leaves 250 g
Egg 1 pc.
Ghee 120 g
Mashed potatoes 300 g
Dough:
Flour 240 g
Margarine 70 g
Salt
Soda 10 g
Fat sour cream 125 g
Cooking:
Sift flour onto a work surface, add soda and salt; mix. Dice the cold creamy margarine and chop the cubes in the flour until crumbs are formed. From flour and fat. Gather it with a slide, make a depression and pour sour cream. Knead a thick dough quickly. Roll the formation, then fold it with an envelope and roll it again. This operation must be repeated at least 16-20 times. If the room is warm and the dough heats up quickly, interrupt the rolling process to cool the dough in the freezer: when rolling the dough should remain cold. Until the filling is ready for the roll, also keep the dough in the refrigerator.
Cabbage leaves slightly beat off with a wooden hammer. Beat the egg by adding 20-30 g of flour, 50-70 ml of water, salt, ground black pepper and a slice of chopped garlic. Dip the cabbage leaves into the cooked lezon and fry them very quickly in a hot pan, adding a small amount of melted butter. Put the leaves on a napkin to allow them to cool. Reheat the pan and fry the minced meat with onions until cooked. Chill.
Roll out the dough, forming a thin rectangle of 30x40 cm. Put cooked cabbage leaves on it, the next layer is minced meat, then mashed potatoes. Form a roll. This is convenient to do if the dough is pre-laid on a silicone mat. Transfer the prepared cake mix to the prepared pan and bake in the oven at 170-180º80. Before you send the roll into the oven, grease the surface with a lezon. Serve the pastries by slicing. Garlic-nut sauce with parsley is suitable for it.
Pie with cabbage and meat - useful tips and tricks
Pies with meat and vegetable fillings cannot be stored in the refrigerator for a long time. But it is possible, when they cool, to seal in a film and put in the freezer. Then heating them in the microwave, you need to immediately use.
When kneading the dough, one must not forget that the flour has a different degree of humidity, depending also on the conditions of its storage. Therefore, when kneading, you need to be guided not by the number indicated in the recipe, because this is an approximate weight, but by your tactile sensations.
When kneading the dough, add the flour in the last turn, adding and kneading it in small parts so that the dough does not turn out too steep.
Check the quality of the products before baking. This is especially true for yeast freshness. To make sure that they work even when starting to cook a dough-free dough, first dilute the yeast with a warm liquid, adding a little flour and sugar. If after 5 minutes bubbles appear, then everything is in order - the pies will turn out.
