Onion Pie with Sauerkraut

Big, beautiful, aromatic … This onion pie with cabbage will win you over with its juiciness and taste. And thanks to its original look, such a yeast pie with onions and sauerkraut is perfect even for a festive table.

Servings: 5

Cook: 2 hours 30 minutes

Ingredients

For the dough:

Flour – 250 g
Water (warm) – 150 ml
Dry yeast – 1 teaspoon
Vegetable oil – 25 ml
Sugar – 15 g (2 teaspoon)
Salt – a pinch

For filling:

Onions – 400 g
Sauerkraut – 150 g
Bacon – 50 g
Water – 50 ml
Vegetable oil – 25 ml
Vegetable oil – for greasing bowls and parchment
Milk or water – to grease the cake

To sprinkle on the cake (optional):

Sesame – to taste
Poppy – to taste

Directions

Sift flour into a bowl.
Add salt, sugar, yeast. We mix.
Pour in lukewarm water and vegetable oil.
Knead the dough for 7-10 minutes.
Lubricate the bowl with vegetable oil and place the dough in it. Cover with cling film and leave in a warm place for 1 hour.
Preparing the filling for the pie.
Peel the onion and cut into half rings.
Fry the onions in a frying pan in vegetable oil until transparent (7-10 minutes)
Add sauerkraut to the pan, pour in 50 ml of water and simmer under the lid for 10 minutes.
Chop the bacon.
We send the bacon to the filling pan, stir and simmer until all the liquid evaporates. Let it cool.
After an hour, the dough will increase 2-3 times.
We spread the dough on a table well dusted with flour. Crumple lightly and roll it into a rectangular layer (about 25×40 cm).
We visually divide the dough layer longitudinally into two parts. We cut one of them into strips about 1 cm wide. The total number of strips should be divided by three.
We braid pigtails from strips.
Put the cabbage filling on the second part of the dough.
Roll the filled dough tightly into a roll, pinch the edges of the dough.
Wrap the roll with the filling in pigtails.
From the resulting product, we form a pie in the form of a horseshoe or roll.
Cover the baking sheet with parchment and grease with vegetable oil. Gently transfer the pie with onions and sauerkraut to a baking sheet.
Cover the cake loosely with cling film and leave for 20 minutes. Preheat the oven to 180 degrees.
Grease the onion pie with water or milk and sprinkle (optional) with sesame and poppy seeds. We send to the oven and bake a yeast dough pie for 25 minutes at 180 degrees.
Cool the finished onion pie with sauerkraut on a wire rack and serve.

Enjoy your tea!

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