Patties are one of the most popular types of baking in the country. They can never get bored, as they can be done with a variety of fillings. Many prefer the filling for sauerkraut patties. It always turns juicy, with a savory taste. Products with such a filler are inexpensive, but tasty and satisfying. Many variants of such baking can be eaten during fasting, which is also important for many people in our country. There are several recipes for sauerkraut pie filler, each of them has its fans and deserves the attention of the hostess.
Cooking Features
A sauerkraut filling for patties is prepared quickly and simply, but still this process has several subtleties that you should know about before cooking. Only then can we expect that the result will not disappoint.
- Sauerkraut may be too sour. So that the pies filled with it have a pleasant taste, the cabbage is washed before use and left in a colander to drain excess water from it.
- Large pieces of cabbage that come across in the filling, can irreversibly spoil the taste of the pies. If you, when boiling cabbage, did not shred it finely, then before cooking it from the pie pie filling, you still have to chop it, chopping it with a knife.
- Sauerkraut is never put in raw patties, otherwise it will remain crispy and sour even after baking products in the oven or frying them in a frying pan. To prepare the filling for patties, sauerkraut is fried or stewed in a pan.
- The filling will have a more balanced taste, if you add onions, carrots, rice, mushrooms, eggs, minced meat. All products that make up the sauerkraut filling for patties should be prepared beforehand (boiled, stewed, fried).
- The taste of the filling can be changed by adding various spices, sauces.
- Before you put the stuffing on the dough and form the patties, it should be cooled to room temperature. If you put a hot filler on the dough, it will evaporate and become viscous, sticky. On the taste of ready-made cakes, this will affect not the best way.
The technology for making sauerkraut pie fillings may depend on the specific recipe. Following the instructions accompanying it, you will not make mistakes and get the expected result.
A simple recipe for sauerkraut pie filling
Composition:
- sauerkraut - 0, 3 kg;
- onions - 100 g;
- creamy or refined vegetable oil - how much will go;
- salt, black pepper powder - to taste.
Method of preparation:
- Rinse sauerkraut, squeeze, let it dry slightly. If necessary, additionally chop it with a knife.
- Onion, peeled, cut into thin half rings.
- Heat the oil and brown onions on it.
- Add cabbage, pepper and salt it. Extinguish over low heat under the lid for about 20 minutes so that it softens and becomes less acidic.
Cool the cabbage to room temperature. Separate a piece of patty dough, roll it into a layer, put a spoonful of cabbage in the center, pinch the edges of the dough and put the pie on the baking sheet with the seam down. In the same way form the remaining patties.
Filling for sauerkraut pies with onions and carrots
Composition:
- sauerkraut - 0, 4 kg;
- onions - 100 g;
- carrots - 100 g;
- sugar is a major pinch;
- ground black pepper to taste;
- refined vegetable oil - 40 ml.
Method of preparation:
- Fold the sauerkraut into a colander, put it under a stream of cool water for a few minutes. Leave for a while in a colander to glass the excess water. If cabbage brewed in large chunks, cut it finely.
- Scrape, wash carrots. Drain it with a kitchen towel. Coarsely rub.
- Free the onions from the husk, cut into small cubes.
- Heat oil in a saucepan, put onions and carrots in it. Fry vegetables over low heat until soft.
- Add cabbage. Salt and pepper it. Mix with onions and carrots.
- Cover the stew-pan with the lid and stew the cabbage with other vegetables in it for 10-15 minutes.
It remains to wait for the sauerkraut filling to cool. It can be used for cooking baked and fried pies.
Stuffing for sauerkraut pies with egg
Composition:
- sauerkraut - 0, 3 kg;
- green onions - 50 g;
- chicken egg - 3 pcs .;
- butter - 40 g;
- salt, pepper - to taste.
Method of preparation:
- Rinse the sauerkraut, let it dry a little, chop finely if necessary.
- Melt the butter in a deep frying pan. Put the cabbage in the pan.
- Pepper and salt the cabbage, put it on low heat for 10-15 minutes, until it becomes completely soft.
- Put the cabbage in a bowl, let it cool.
- Eggs boil hard boiled. Put them under a stream of cold water so that they cool faster.
- Remove the eggshells from the eggs, finely chop them with a knife and send them to the cabbage.
- Wash and dry green onions, finely chop and put to other products.
Mix the filling well and use as directed. According to this recipe, it turns out to be tender and satisfying, has a balanced taste.
Stuffing for sauerkraut pies with mushrooms
Composition:
- sauerkraut - 0, 4 kg;
- fresh champignons - 0, 2 kg;
- onions - 100 g;
- butter - 40 g;
- salt, spices - to taste.
Method of preparation:
- Wash the mushrooms, blot them with a kitchen towel, cut into strips or thin plates.
- Onion, freeing from the husk, cut into thin half rings.
- In a deep frying pan, melt butter, put onions and mushrooms in it and simmer until almost all the liquid released from the mushrooms when heated, evaporates.
- Put the mushrooms and onions in a bowl. In their place, put the pre-washed sauerkraut. Salt it and spice it up. Simmer for 20-30 minutes until completely tender.
- Transfer the cabbage to the mushrooms, mix.
Wait until the cabbage and mushrooms have cooled, and use it as a filling for the patties. If there is a lot of toppings, it can be served as an independent dish. While fasting, the butter in the recipe can be replaced with vegetable. The taste of this will change, but only slightly.
Stuffing for sauerkraut pies with meat
Composition:
- sauerkraut - 0, 3 kg;
- minced meat - 0, 3 kg;
- onions - 100 g;
- refined vegetable oil - how much will go;
- salt, spices - to taste.
Method of preparation:
- Remove onion from the onion, cut it into small cubes.
- Heat a deep frying pan, pour oil into it, put onions.
- Fry onion on low heat until transparent.
- Add ground beef. Cook it, regularly breaking a spatula so that it does not form dense lumps. Fry minced need to readiness. This will indicate a change in its color.
- Salt and pepper the roasted minced meat, mix it and put in a bowl.
- Place cabbage in place of minced meat. Extinguish it to softness. It will take about 15-20 minutes.
- Combine cabbage with minced meat. Stir so that the stuffing is distributed evenly in the filling.
Pies stuffed with sauerkraut and ground beef are nourishing. Especially like such pastries to the representatives of the stronger sex.
Stuffing for sauerkraut pies is inexpensive, but its products are juicy, hearty and tasty. The presence of several recipes for the filling gives you the opportunity to choose the option that meets the gastronomic tastes of almost any gourmet.
