Recipe: Sunflower pie with cabbage stuffing step by step with pictures | Handy.Recipes

Sunflower pie with cabbage stuffing

Cooked Sunflower Cake with Cabbage Filling

Time to cook: 30 minutes

Total Servings: 10

Nutritional Value

A very tasty pie with cabbage filling, although the filling can be anything you like: meat, mushroom, combination or any sweet. If you want to bake a cake with a sweet filling, the amount of sugar in the dough should be at least doubled. Beautifully shaped, airy dough, I'm sure many of you will enjoy! For the lovers of yeast baked goods!

Author of the recipe

Ingredients for cake "sunflower" with cabbage filling:


For the dough

  • Wheat flour / Flour (-, highest grade) - 500 g
  • Chicken egg - 1 pc
  • Yeast (dry or fresh in 1:3 ratio) - 10 g
  • Olive oil - 3 tablespoon
  • Sugar - 1 teaspoon
  • Salt - 1/2 teaspoon
  • Water ( or milk, add as needed) - 200 ml

For stuffing

  • White cabbage / Cabbage (cabbage) - 1/3 piece
  • Onions - 1 pc
  • Tomato paste - 2 tablespoon
  • Salt (to taste) - 1/2 teaspoon
  • Black pepper (to taste) - 1/3 teaspoon
  • Olive oil - 2 tablespoon

For grease

  • Egg yolk - 1 pc
  • Water - 1 teaspoon

How to cook cake "sunflower" with cabbage filling step by step with photos


Cooking the stuffing For stuffing slice cabbage, peel onion, chop. Stew in a heated pan with olive oil until cabbage is tender. Add 2 tablespoon of tomato paste, salt and pepper to taste.

Pastry Preparation Dissolve the yeast in warm water (milk).

Knead egg with sugar and salt and add to yeast

Add flour little by little.

Finally add butter and knead the dough for 20 minutes. The dough should be neither too hard nor too soft, and must not stick to your hands.

When the dough has sized up, knead it and leave it to rise again.

Flour a work surface, knead the dough and proceed to form the cake.

Shaping the cake For the middle of the pie, we need 1/3 of the dough or more. Divide this portion of the dough into two halves. Roll out a piece of dough, about 20 cm in diameter and 5 mm thick. Spread 4-5 tablespoons of filling evenly on its surface

Roll out the second half of the dough, 3 mm thick, cut into 10 strips, 5 mm wide. Cover the filling with strips (see photo)

Roll out the rest of the pastry into 4 mm thick sheets and use a glass to cut out 20 identical circles of 10 cm diameter. On each mug we place 1 tablespoon of filling. Tape the edges. Make these mini patties

Line a baking tray with baking paper and assemble the patties into one piece. The middle and circle the patties with the stitch down

Roll out scrap dough, cut into 3 strips 3mm wide, braid. Cover the joint of the middle of the pie with a braid of "spread the cake with the petals"

Let the cake rise for 20 minutes. Beat egg yolk and water and grease the surface of the cake Bake in preheated oven at 190-200 degrees for 30 minutes (adjust baking time according to your oven)

Nutritional Value:

Whole Dish:
Calories
3091.4 Calories
Protein
94.2 g
Fat
103.2 g
Carbohydrates
477.2 g
Per Serving:
Calories
309.1 Calories
Protein
9.4 g
Fat
10.3 g
Carbohydrates
47.7 g
100g:
Calories
121.7 Calories
Protein
3.7 g
Fat
4.1 g
Carbohydrates
18.8 g

Chicken Egg, Salt, Black Pepper, Flour, Sugar, Onions, Olive Oil, Water, Cabbage, Tomato Paste, Bread, Yeast, Egg Yolk, Cakes, Dough

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