Pie with cabbage and minced meat

Many of us enjoy baked goods, especially home-made, with love, so to speak. I propose to bake for my relatives, and maybe guests, an airy and very satisfying pie with cabbage and minced meat. Yes, it will take a lot of time to prepare it, since you yourself understand that yeast dough requires a good proofing, but you will definitely like the end result.

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Ingredients:

Milk - 150 g

Fresh yeast - 25 g

Salt - 1.5 tsp

Sugar - 0.5 tablespoons

Vegetable oil - 7 tbsp.

Wheat flour - 250 g

White cabbage - 260 g

Minced meat - 250 g

Carrots - 70 g

Onions - 100 g

Sesame, flax seeds, black cumin - to taste

Chicken egg - 1 pc.

Step by step recipe:

Prepare all of the foods listed for the pie. Make sure the yeast is fresh. You can take dry ones instead.

Buy minced meat from any poultry, beef or pork. Milk can be replaced with water.

Start by making the dough. Heat the milk, pour into a deep bowl. Add sugar and dissolve.

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Add fresh yeast. To make them activate faster, crumble them with your hands until they are fine. Leave the container in a warm place for 10 minutes.

Add a teaspoon of salt and add two tablespoons of the total amount of oil. Stir until evenly distributed.

Add sifted flour in portions. Stir with a spoon.

Knead a soft dough. Heat for 60 minutes. If the room is very hot, the dough may rise faster.

Now is the time to prepare the cabbage and minced meat filling. Chop cabbage into strips, grate carrots on a coarse grater. Salt the vegetables a little, stir and shake your hands.

Heat 3 tablespoons of oil in a skillet. Add cabbage and carrots. Cover and simmer for 15-20 minutes. Stir occasionally.

Peel the onion. Cut into cubes. Take a second skillet and heat the remaining oil in it. Load the bow. Fry for 3-4 minutes over medium heat.

Add the minced meat. Stir with two spatulas to break up the lumps. Fry for 8-10 minutes over low heat.

Send the fried minced meat to the cabbage. Stir. Simmer for another 10-15 minutes until the cabbage is done. Season with salt and pepper to taste. Cool the filling to room temperature.

Pound the dough. Divide in two. Make one slightly larger than the other. Roll the larger piece into a layer along the diameter of the mold (20 cm).

Transfer to a deep ovenproof dish, lift the sides and spread the filling. Cover the container with parchment and / or oil if desired.

Lay the second layer on top of the filling and pinch the edges. Make a hole in the center for steam to escape. Leave the workpiece in a warm place for 25-35 minutes.