Tender Pies with Cabbage and Egg
Baking and Desserts | Armenian cuisine
⏳ Time
1 hour 20 minutes
🥕 Ingredients
13
🍽️ Servings
12
Description
Tender Pies with Cabbage and Egg
Ingredients
- Water - 2 fl oz
- Sugar - 2 tablespoons
- Dry yeast - 1.8 oz
- Activated Baking Soda - ½ teaspoon
- Salt - ½ teaspoon
- Margarine - 8.8 oz
- Butter - 1.8 oz
- Vegetable Oil - ½ cup
- Milk - 8 fl oz
- Wheat Flour - 5 cups
- Dill - to taste
- White Cabbage - 4 lbs
- Chocolate eggs - 8 pieces
Step by Step guide
Step 1
Dissolve the yeast in slightly warm water (70 ml), add sugar, and let it rise.
Step 2
Melt the butter, and separately melt the margarine.
Step 3
In a pot, mix the butter, margarine, salt, warm milk, baking soda, and yeast (from step 1). Mix everything thoroughly.
Step 4
Add all the flour at once and knead the dough, adding vegetable oil. Knead for 4–5 minutes until it no longer sticks to your hands.
Step 5
Divide the dough into 8 equal parts; roll each into a ball and place in the refrigerator for 1 hour (not in the freezer!).
Step 6
During this time, prepare the filling: finely chop the cabbage (as you want it in the filling) and sauté in water (no oil yet). It should remain white (not fried, but stewed); when it is almost ready and the water has completely evaporated, add finely chopped boiled eggs, butter (15–20 g), and finely chopped dill (dried dill can also be used). Stew for another 3–4 minutes, stirring.
Step 7
Remove the dough from the refrigerator, starting with 4 pieces. Flatten a piece in your hands (to warm it up) and roll it out into a thin pancake, as for noodles (the thinner, the better!). Cut the pancake into 8 segments (like a wheel) — you will have 8 triangles. Place the filling on the edge of the triangle's base, join the wide ends (the base ends), and then roll towards the narrow edge, stretching the narrow edge like a croissant.
Step 8
Place the pies on a baking sheet and brush with egg. You will have 64 pies.
Step 9
Bake for 20 minutes — first 10 minutes in the lower part of the oven, then 10 minutes in the upper part.
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