Moldovan cabbage pies
Description
Delicious baked goods for the whole family. Moldovan cabbage pies are a simple dish, but no feast is complete without them. They are made from a stretched lean dough with a generous amount of filling. In season, they can also be prepared with sauerkraut. When shaping the pies, make sure the cabbage has no excess juice so the dough bakes through properly. And more, the baking is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Prepare the dough for the pies. In a bowl, mix 100 ml of water and 100 ml of sunflower oil, add a pinch of salt.
- 3
Step 3
Gradually add the flour and knead a pliable, non‑sticky dough. Cover the bowl with the dough with a towel and let it rest for 30 minutes at room temperature.
- 4
Step 4
In a pan, heat 3 tablespoons of sunflower oil and sauté the finely chopped onion until translucent.
- 5
Step 5
Add finely chopped cabbage. Simmer until tender, then season with salt and pepper to taste. Let cool.
- 6
Step 6
Divide the dough into 4 parts. Roll each piece out thinly.
- 7
Step 7
Place the cooled filling in the center.
- 8
Step 8
Fold the edges toward the center so that it forms an envelope.
- 9
Step 9
Then pull the opposite corners and join them in the middle. Brush the pies with a mixture of 1 tablespoon water, 1 tablespoon sunflower oil, and a pinch of salt.
- 10
Step 10
Bake the pies in a preheated oven at 180 °C for 35–40 minutes until golden brown.
- 11
Step 11
The finished pies can be served both hot and cold.