Pie with Sauerkraut and Mushrooms
Description
Tasty baked goods for the whole family. Even though this pie is lean, it turns out so delicious that it gives the impression of being rich. An excellent substitute for bread on any table, both on weekdays and holidays. Use any mushrooms you like and have at home. The pie pairs perfectly with any first courses, and with tea it makes a wonderful snack that keeps you full for several hours. Dry yeast can be replaced with fresh compressed yeast, using three times as much. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Pour warm water into a bowl. Add sugar and yeast, stir.
- 2
Step 2
Pour in refined sunflower oil.
- 3
Step 3
Sift the flour into a deep bowl, add salt.
- 4
Step 4
Pour the milk with yeast, sugar, and sunflower oil into the flour with salt. Knead a not‑too‑stiff dough. Its consistency should be like that of thick pancakes.
- 5
Step 5
Place the dough in a warm place until it increases in volume. After about 40–60 minutes it will be ready.
- 6
Step 6
While the dough is rising, prepare the filling. Squeeze the sauerkraut to remove the brine and place it in a skillet. Simmer the cabbage for 10–15 minutes until it becomes softer.
- 7
Step 7
Finely chop the onion and mushrooms and place them in another pan. I had button mushrooms.
- 8
Step 8
Fry the mushrooms with the onion, stirring, until done.
- 9
Step 9
Combine with sauerkraut.
- 10
Step 10
Add chopped parsley.
- 11
Step 11
Season the pie filling with salt to taste and mix. You may add pepper.
- 12
Step 12
Place half of the dough in a baking pan lined with parchment paper.
- 13
Step 13
Place the filling on the dough.
- 14
Step 14
Cover the filling with the second half of the dough.
- 15
Step 15
Bake the pie in an oven that should be preheated to 180‑185 °C. This will take 35‑40 minutes.
- 16
Step 16
Let the finished pie cool, slice it, and serve.