#baking #pie empty
Ingredients: Dough: creamy margarine or butter, sour cream, salt, sugar, flour + for dusting when working, quail egg for lubrication, Filling: fresh and sauerkraut in equal parts, a small onion, salt, ground black pepper, paprika, vegetable oil without smell
Cooking method:
Grind margarine with flour until crumbs, add salt, sugar, sour cream and quickly knead the dough. Gather it into a ball, remove for 15 minutes. into the refrigerator. Stew fresh cabbage in oil until soft.
Add onion, finely chopped and sauerkraut, continue to simmer until tender. Add salt, pepper and paprika to taste, stir and set aside.
Divide the dough into 2 parts. Roll out 2 layers thinly enough (about 3 mm). Pierce with a fork, put the filling on one layer, cover with a second. Grease the edge with a lightly beaten egg, make pinches, pierce with a fork, grease the entire surface of the pie and bake in an oven preheated to 180 * degrees, about 40 minutes. until browned.