Moldavian Cabbage Pies: Crispy, Yeast-Free Delights

You can use any cabbage, including sauerkraut. Moldavian crispy, beautiful and tasty pies with young cabbage made from an unusual dough similar to puff pastry. In one astronomical hour you can get 15-16 small amazing hot pies. Due to their small size, they fly away faster than they bake. This is the only annoying minus. It’s better to count on two baking sheets at once.
cook time: 1h
Maya Lindell
Moldavian Cabbage Pies: Crispy, Yeast-Free Delights

Nutrition Facts (per serving)

176
Calories
9g
Fat
18g
Carbs
6g
Protein

Ingredients (5 portions)

Filling:

Salt to taste
Young cabbage 650 g
Bulb onions 1 pc
Carrot 1 pc
Pepper to taste
Green onions to taste

Dough:

Wheat flour 320 g
Water 125 ml
Vegetable oil 125 ml
Salt 0.5 tsp
Egg yolks 1 pc

Recipe instructions

Step 1

Step 1
Gently mix flour, salt, water and vegetable oil in a bowl.

Step 2

Step 2
Place on the table and knead into a homogeneous dough (7-8 minutes). Wrap the dough in cling film and set aside.

Step 3

Step 3
Finely chop the onion. Shred the cabbage. Grate the carrots.

Step 4

Step 4
Heat the oil in a frying pan and fry the onion for one to two minutes. Add carrots and fry for a couple more minutes.

Step 5

Step 5
Add the cabbage and let it lightly fry too. Reduce heat and simmer until done. Add salt, pepper, green onions. The filling is ready.

Step 6

Step 6
DOUGH Divide the dough into 15-16 parts. Turn on the oven and preheat it to 200° degrees.

Step 7

Step 7
Roll out each piece of dough and form into pies.

Step 8

Step 8
Brush them on top with yolk. Place in the oven for about 20 minutes.

Step 9

Step 9
Beautiful ruddy, delicious pies are ready.

Additional rubrics

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