Pirog Kapustnaya Nachinka Savory Pie With Cabbage Filling Recipes

PIROG KAPUSTNAYA NACHINKA [ SAVORY PIE WITH CABBAGE FILLING]

Steps:

• In large bowl, combine yeast, sucanat and milk and let stand until foamy about 5 minutes.
• Beat egg lightly with water and add to yeast mixture. Mix in margarine and salt.
• Stir in 3 1/4 cups flour, a cup at a time stirring well after each addition.
• Place dough on a floured surface. Knead gently until dough is smooth and elastic, about 3 minutes adding just enough of the remaining 1/2 cup flour to prevent sticking. Shape dough into a ball, cover with plastic wrap and let rest for 10 minutes.
• Use dough immediately or place ina covered container and refrigerate up to 24 hours.
• Filling:.
• Blanch cabbage in boiling water for 3 minutes. Drain and squeeze to remove excess water.
• Heat oili in skillet or stockpot and add cabbage, onion and garlic. Saute until soft and lightly brown about 15 to 20 minutes.
• Remove from heat and stir in eggs, salt, pepper, and dill. Let cool to room temperature.
• Assemble:.
• Preheat oven to 375°F Lightly oil baking sheet. Divide dough into 2 nearly even pieces and roll out to a 10 X 14 rectangle. Drape dough over pin and place on sheet [should NOT hang over sheet] Sprinkle surface of dough with bread crumbs and spread cabbage filling over crumbs, leave a 1 1/2 inch boarder all around.
• Roll out remaining dough to 8 1/2 x 12 1/2 inch rectangle. Place on top of filling and seal by bringing edges of dough on bottom up and over top piece. Use tines of fork, press and crimp edges and make several air vents on top.
• Make a wash by beating egg with water. Brush dough with egg wash and allow dough and filling to rest 20 minutes before baking. Bake on center rack of oven until golden and sounds hollow when tapped lightly. About 40 minutes. Check crust after 15 minutes. If browning too quickly loosely cover with foil.
• Remove from oven and allow to cool slightly. Cut into 3 inch quares and serve warm.
• Make dough and filling a day ahead and refrigerate overnight. Use leftover dough to decorate crust before bakiing.

UKRAINIAN PYRIH WITH CABBAGE FILLING

Steps:

• DOUGH: Dissolve the sugar in the lukewarm water, sprinkle the yeast over it, and let it stand for 10 minutes.
• Cool the milk to lukewarm and combine it with the yeast.
• Add the eggs, cream, salt, and sugar.
• Mix well.
• Work the butter into the flour until crumbly.
• Add the first mixture and mix quickly to form a soft dough, handling it as little as possible.
• DO NOT KNEAD.
• Place the dough on a floured board and divide into 2 equal parts.
• Roll each part into a rectangle about 1/3 inch thick.
• Place one part of the rolled dough on a greased baking sheet.
• 9 x 13 inch pan.
• Spread the cabbage filling over it.
• Cover with the other part of the rolled dough.
• Seal the edges well on all sides.
• Prick the top lightly in several places.
• Cover and set it in a warm place to rise until light.
• This will take about 1 hour.
• Bake in a moderate over (350 degree F) for about 40 minutes.
• Cut into squares and serve warm.
• CABBAGE FILLING: Shred the cabbage very finely, sprinkle with salt, and let it stand for 15 minutes.
• Squeeze it dry.
• Cook the onion in the butter until tender.
• Add the cabbage and cook until it is tender but not overcooked.
• Mix in the lemon juice.
• Season to taste with salt and pepper.
• Stir in the hard cooked eggs.
• If desired, some chopped, cooked ham or chopped, cooked mushrooms may be added to this filling in place of eggs.
• Traditional Ukrainian Cooking.