Cabbage pie with mushrooms on beer dough

Category: Bakery products
Kitchen: german
Cabbage pie with mushrooms on beer dough

Ingredients

dough:
flour 500g
light beer 250ml
butter or margarine 70g
salt 1h l.
eggs 1 PC
sugar 1 tbsp. l.
dry yeast 1.5 tsp.
For filling:
fresh cabbage 500g
boiled mushrooms 200g.
raw smoked brisket (bacon, lard) 50g
bulb 1 PC
eggs 2 pcs

Cooking method

  • Knead the dough with 50g butter (margarine) on warm beer. It is better to add flour gradually, as much as it takes, to make a soft, but not sticky dough. It is better to take beer unfiltered, not sterilized, light, and even better your own. I do this in HP.
  • Roll out the finished dough, grease with 10 mg of butter (margarine), fold in four, leave to rest for 30 minutes under a film in the refrigerator. Roll out again, trying not to disturb the previous layers, grease with another 10 mg of butter (margarine) and fold again in four. Put in the refrigerator for 20-30 minutes and start filling.
  • Chop the onion and fry with brisket (bacon, lard) until golden brown, add chopped cabbage and boiled mushrooms. Add salt, caraway seeds, crushed juniper berries and simmer for 10 minutes under a lid. Cool the filling, add eggs one at a time, whipping the filling with a fork.
  • Divide the dough into 2 parts.
  • Roll out one in the form of a mushroom, lay out the filling, cover with the second half of the dough (from which pinch off a small piece for decoration). Pinch the edges. Make "leaf" and "grass", cover everything with beaten egg. Allow to come up for 20 minutes and bake in the oven for 190 * C for 30-35 minutes. I did it in the princess pizza maker for 20 minutes.
  • Here's a cut:
  • Cabbage pie with mushrooms on beer dough
  • The dough is flaky and crispy.


Florichka
I take it to bookmarks, very important in autumn, during the mushroom season.
Linadoc
Irina, Bon Appetit! In general, the filling is very juicy!
tuskarora
Mmm! cabbage! With mushrooms! Let's make such a pie too. They were already eating their own. And there is a cabbage. Thank you!
Linadoc
Elena, bon appetit, Lena!

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