The indisputable advantage of baking from puff pastry is the crispy and delicate taste of the finished product. In addition, during cooking, they do not increase too much and keep shape well. The more layers, the more airy and splendid the result. For filling pies made from such a dough, you can use a variety of products: meat and vegetables, fruits and berries, curd and cheese, or simply cook puff dummies, sprinkled with sesame or sugar. In any case, it is insanely delicious.
And for the cabbage fans we will tell you how to make pies made of puff pastry with cabbage.
Delicious pies with cabbage made from puff pastry yeast - recipe
Ingredients:
- puff yeast dough - 0.5 kg;
- white cabbage - 0,4 kg;
- onion - 120 g;
- carrots - 120 g;
- tomato paste - 15 g;
- egg - 1 piece;
- vegetable oil - 35 ml;
- black pepper powder;
- laurel leaf - 1 piece;
- salt;
- parchment.
Preparation
We clean and grate on a grater carrots, we cut onions, we shred cabbage. In a heated frying pan with vegetable oil, fry onion for three minutes, add the carrots and after five minutes cabbage. Pour the tomato paste dissolved in a small amount of warm boiled water or broth, mix and cover with a lid. After ten minutes we put pepper, salt and laurel leaves, mix again and cook until softness of cabbage, if necessary adding water or broth. The filling is ready.
Now roll the puff pastry to a thickness of 2 mm and cut into squares. The size of pies is determined at will. Cool the cabbage filling with a spoon in the center of the square, close the diagonally opposite edges so that we get the patty in the form of a carefully sealed envelope and put it on a baking sheet, previously covered with parchment paper.
We beat the egg, adding a little milk. Lubricate the resulting mixture of surface patties and bake in an oven heated to 220 degrees ten, and if the patties are large, then fifteen minutes.
Fried patties with cabbage and minced meat from a no-fat puff pastry
Ingredients:
- dough flaky bezdozhzhevoe - 500 g;
- white cabbage - 300 g;
- any minced meat - 250 g;
- onion - 160 g;
- tomato paste - 15 g;
- egg - 1 piece;
- vegetable oil - 250 ml;
- bay leaf -1 pc .;
- black pepper powder;
- salt.
Preparation
Half a peeled and chopped onion fry in vegetable oil for four minutes, add the chopped cabbage, diluted in a small amount of warm water tomato paste, salt, pepper and bay leaf and stew until soft. On the second frying pan fry the remaining onions, lay out the mince, add salt and freshly ground black pepper and fry until done.
Mix the chilled contents of both pans and get ready cabbage-meat stuffing.
Puff unleavened yeast is thawed and cut into equal squares or rectangles. Then each of them carefully, evenly rolled out. Put the stuffing in the center of each rectangle, fold it in a triangle or a rectangle and press the edges with a fork.
In the heated frying pan with vegetable oil we spread pies, cover with a lid, fry until a ruddy crust, turn over and without any cover, brown on the other side.
We serve warm cakes to the table and enjoy!