Pies with Cabbage and Canned Fish
by Editorial Staff
I have a long and strong love for cabbage pies, but I cooked pies with cabbage and canned fish for the first time, and ate, respectively, too. What can I say? They are very tasty! They are even tastier than I imagined!
Ingredients
- For the test:
- Wheat flour – 1 kg + for working with dough
- Warm water – 500 ml
- Sugar – 2 tbsp
- Salt – 1 teaspoon
- Vegetable oil – 2 tbsp + for working with dough
- Fast-acting dry yeast – 11 g
For filling:
- White cabbage – 500 g
- Carrots – 1 pc.
- Bulb onions – 2 pcs.
- Canned saury in its own juice – 250 g
- Vegetable oil – 2 tbsp
- Seasoning for fish – to taste
- Ground black pepper – to taste
- Salt to taste
For frying pies:
- Vegetable oil
Directions
- Prepare the dough. Mix flour, yeast, sugar, and salt in a deep bowl.
- Add water and vegetable oil.
- Knead the dough, cover with cling film, put in a warm place to rise for 1 hour.
- When the dough rises, knead it and leave for another 1 hour to rise again.
- Meanwhile, prepare the filling. Peel the onion, cut into cubes and fry in a frying pan preheated with vegetable oil.
- Add peeled and coarsely grated carrots and finely chopped cabbage to the fried onions. Simmer for 20-30 minutes.
- Add canned saury, mashed with a fork, seasoning for fish, black pepper, and salt to the stewed cabbage. Stir and cool.
- When the dough rises again, remove it from the bowl onto a greased or floured table, knead and divide into equal pieces the size of a large chicken egg, roll into balls.
- Mash the dough balls with your hands into flat cakes spread the filling on top and mold the pies.
- Fry the pies in a frying pan preheated with vegetable oil until a beautiful golden-brown crust on both sides.
Enjoy your meal!
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