Puff pastry sauerkraut. Pie with sauerkraut from ready-made puff pastry

Some people do not really like eating sauerkraut in its pure form. It is for them that we offer to cook a delicious pie with sauerkraut. In baking, the filling has a completely different taste, with a pleasant sourness. This dish is very easy to prepare, and you don't have to mess with the dough for a long time. All the ingredients that are listed in the recipes for delicious sauerkraut pies described below are sold in ordinary stores. Often they are available in the kitchen.

Sauerkraut is a very interesting bright and tasty product, it goes well with mushrooms, eggs, herbs, fish and other ingredients. Therefore, the filling can be easily invented, and not limited only to it.

Simple sauerkraut pie

This recipe will detail how to make a yeast dough pie, where sauerkraut will be the filling. It is worth stocking up on patience, as well as time, because it will take about 2 hours to prepare this dish.

Ingredients:

For test:

• 55 milliliters of milk;
• 2.5 cups flour;
• 1 egg;
• 1 egg yolk;
• salt, pepper to taste.

For filling:

• 450 grams of sour cabbage;
• 1 onion;
• 20 milliliters of vegetable oil;
• salt, pepper, seasonings to taste.

Cooking:

1. To prepare the dough for a pie with sauerkraut, yeast should be diluted in warm milk. The main thing is that the temperature of the liquid was slightly above room temperature! Mix well.
2. In a separate bowl, mix the flour, egg, salt, sifted through a sieve. After, pour the yeast with milk. Knead the dough and cover the cup with a towel. Put in a warm place until it doubles in size. This will take approximately 40 minutes.
3. The next step is to prepare the filling for the sauerkraut pie. To do this, rinse the cabbage under running water, put it in a colander. Be sure to drain excess liquid. This will help get rid of excess acid.
4. Onions need to be peeled, cut into small pieces. Pour vegetable oil into a frying pan and heat it up. Onion is laid out on the frying surface, it should be fried until it becomes transparent. Put the cabbage to the onion, mix the stuffing well. Add spices as desired, salt and pepper. Fry the filling over medium heat for no more than 4 minutes.
5. When the time is up and the dough has risen, you should take it out and divide it into 2 parts, one should be a little larger.
6. Roll out the first part, which is larger in size. Determine the shape based on the selected baking dish. Carefully lay the dough on the bottom and form the sides. Next, put the filling in the middle and evenly distribute.
7. Roll out the second layer, put it on top and pinch the edges.
8. Beat the yolk with a fork, grease the pie with a silicone brush.
9. Preheat oven to 200 degrees. Put the sauerkraut pie to bake in the middle compartment. It will take approximately 40 minutes to cook.

Puff pastry with sauerkraut

Few people independently undertake such a laborious process as preparing puff pastry, mostly they buy it ready-made. That is why this recipe for sauerkraut pie in the oven can be called the simplest, as well as easy to perform. It will take no more than an hour to prepare the filling and the pie itself.

Ingredients:

• 600 grams of puff pastry;
• 350 grams of sauerkraut;
• greens to taste;
• spices to taste;
• 1 yolk.

Cooking:

The dough, if it is frozen, should be placed next to the gas turned on and thawed. Roll out two layers, one should be a little larger.

Line a baking sheet with parchment paper and place a larger layer on top.

Rinse sauerkraut with cold water and let drain all the water, then salt, pepper, add spices, finely chopped greens. Pour it over the dough and smooth it out gently.

Cover the top of the pie with the second layer of dough. Carefully pinch the edges so that no holes form around the entire perimeter. If there are pieces of dough left, then you can decorate the pie with sauerkraut, patterns, petals, and form flowers.

Beat the yolk with a fork, grease the surface and edges.

Preheat the oven to 180 degrees, put the mold in the middle compartment. Bake 35 minutes.

Pie with cabbage and mushroom filling

Cabbage and mushroom filling is considered an almost perfect combination, and if you add more onions, you can’t imagine a better filling for a pie. Cooking a pie with such a filling is very simple and fast. Purchased yeast dough is taken as the basis, you can cook it yourself, as described in the first step-by-step recipe.

Ingredients:

• 1 kilogram of yeast dough;
• 800 grams of sauerkraut;
• 5 heads of onions;
• 5 pieces of eggs;
• 550 grams of champignons;
• salt, sugar, pepper, spices to taste;
• 1 yolk.

Cooking:

1. Sauerkraut, onion and mushrooms must be finely chopped.
2. Heat sunflower oil in a frying pan and add cabbage. Fry until soft.
3. Separately, fry the onion, mushrooms, salt, pepper and add a pinch of sugar. Mix everything well.
4. Boil the egg, cool and peel. Cut into large cubes and add to mushrooms, onions. Mix everything.
5. Combine two fillings.
6. Defrost the dough, divide into two parts, one part should be more. Roll out into equal layers. Put parchment paper in a baking dish, and on it the first layer. Form the sides.
7. Cut the second rolled layer into strips.
8. Put the filling and spread it evenly over the entire surface of the form. Lay the strips on top in the form of a grid. Leave the prepared cake for half an hour in a warm place, it should rise slightly.
9. Beat the yolk and brush the top of the dough.
10. Bake a sauerkraut pie in an oven preheated to 190 degrees for 30-35 minutes.

Filled pie with sauerkraut

This version of the sauerkraut pie in haste, it turns out very airy, soft and tender. This effect is achieved by pouring dough with the addition of sour cream. If guests are already on the threshold, you urgently need to surprise them with something, then this option is definitely suitable.

Ingredients:

• 400 grams of sauerkraut;
• 3 chicken eggs;
• 5 tablespoons of fat sour cream;
• 1 teaspoon of salt;
• 1 teaspoon of sugar;
• 2 teaspoons of baking powder;
• 6 tablespoons of flour;
• 2 tablespoons of sunflower oil;
• 2 tablespoons of sesame seeds.

Cooking:

1. Be sure to rinse the cabbage a little to get rid of excess acid. If lightly salted sauerkraut is used, then you can skip this step.
2. Next, squeeze the cabbage from excess moisture and brine. Heat a frying pan with vegetable oil, put the cabbage. Fry over medium heat for 5 minutes.
3. Put the sour cream in a cup, add the eggs there, pour the baking powder, mix everything well. Pepper and salt the dough.
4. Pour the flour in parts, and then knead the dough with a mixer.
5. Grease a baking dish with a little oil. Spread the filling evenly on the bottom. Next, carefully pour everything with dough and sprinkle with sesame seeds on top. In order for sesame to reveal its aroma and taste even more, you can fry it for a couple of minutes in a dry frying pan.
6. Bake in a preheated oven for half an hour at a temperature of no more than 180 degrees.

Pie with sauerkraut and preserves

As mentioned above, sauerkraut goes well with canned food, it is with such a filling that it will be told how to make a yeast dough pie. From the amount of the proposed ingredients, you will get a small pie for 4 people. It will take approximately 1 hour and 30 minutes to cook a pie with sauerkraut and canned food.

Ingredients:

• 250 grams of margarine;
• 4 cups flour;
• 1 glass of water;
• 1 onion;
• 1 tablespoon dry yeast;
• 500 grams of sauerkraut;
• 2 tablespoons of sunflower oil;
• 1 can of canned fish;
• 1 teaspoon of sugar.

Cooking:

1. Dissolve yeast in a glass of warm water, add sugar. Flour should be mixed with margarine. It is important that it be very cold. You should get the consistency of small crumbs. Form a hill from the dough, make a recess inside. Yeast should be poured into it. Next, you should knead the dough, wrap it in a plastic bag and put it in the cold for half an hour.
2. To prepare the filling, you need to chop the onion in half rings, put it in a hot frying pan, fry for a couple of minutes. Put the cabbage and close the lid. Simmer for 7-10 minutes.
3. Pour liquid, oil from a jar of canned food, put the pulp into the cabbage. Mix everything thoroughly.
4. When the dough is infused, you should get it out of the bag, divide it into two parts. One part should be more. Roll out into a layer, put the one more on the bottom of the mold, form the sides. Lay out the filling, smooth it evenly. Top with a second layer, and tightly connect the edges.
5. In the center, be sure to make small holes. This will allow air to escape without puffing up the dough like a balloon.
6. You need to bake a pie with sauerkraut in a preheated oven for half an hour at a temperature of 200 degrees.

Open pie in a slow cooker

Ingredients:

• 300 grams of sauerkraut;
• 2 heads of onions;
• 2 tablespoons of sunflower oil;
• 250 milliliters of kefir;
• 1 egg;
• 1 teaspoon of sugar;
• 1⁄2 teaspoon salt;
• 1⁄2 teaspoon baking soda;
• 1.5 cups flour.

Cooking:

1. Chopped onions are laid out in a multicooker bowl, which must first be lubricated with vegetable oil. In the stew mode, the cup warms up and after that, the onion is fried. Next, sauerkraut is laid out, it must be stewed under a closed lid for 15-25 minutes. After cooking, transfer the filling to a separate cup.
2. Next, you should start preparing the dough. It is necessary to break eggs into a separate cup, salt, pepper, sprinkle everything with a pinch of sugar. Whisk everything well. Add kefir, soda, mix again.
3. Carefully add flour, sifted through a sieve, in several stages. Mix everything. You should get a smooth mass.
4. Transfer the dough to a multicooker bowl lined with parchment paper, cabbage is laid out in an even layer.
5. Close the lid and set the "Baking" mode. It will take about half an hour to cook a pie with sauerkraut. The cooked cake should be taken out only after 7-10 minutes after it has stood under the open lid. You can sprinkle fresh herbs on top of the cake.

1. Each housewife has her own secrets, using which, when preparing a sauerkraut pie, you can achieve even better taste results. For example:
2. If you don't like crispy crust, you can soften it. To do this, cover the cake with a towel immediately after it has been removed from the oven. After standing under the towel for quite a bit, the crust will become soft.
3. In order for the dough not to fall during baking, and also to cook evenly, do not open the oven door for the first 15 minutes.
4. Do not try to immediately pull the cooked cake out of the mold or cut it in it. The cake needs to cool down a bit. This will take 5-7 minutes.
5. If the cake does not come out of the mold, is stuck, burnt a little, and so on, just wrap the mold in a hot, wet towel.

Squeeze sauerkraut from the liquid, remove bay leaves and peppercorns (if any). Finely chop the peeled onion and fry in vegetable oil, stirring occasionally, until light golden.

Put sauerkraut in a pan with fried onions, if necessary, salt, add sugar and spices.

Fry the cabbage, stirring occasionally, over medium heat until slightly golden (10 minutes). Put the cabbage in a greased with vegetable oil form with a diameter of 19-20 cm.

Pour flour with baking powder into a mixture of eggs and sour cream, beat again with a whisk.

The dough will turn out similar to liquid sour cream.

Bake a jellied pie with sauerkraut in an oven preheated to 180 degrees for about 25-30 minutes. Let the finished pastry cool in the mold until warm.

Then an unusually tasty and tender jellied pie baked with sauerkraut, cut into pieces and served warm with sour cream.

Bon appetit!

Ready-made puff pastry is a great gastronomic product that hostesses quite often use for home baking. Products from it come out just wonderful, with a pleasant layered structure. Today we offer to cook a roll or a sauerkraut pie from puff pastry in the oven. The dough for making puff roll must be taken out of the freezer in advance so that it completely melts and rolls out easily. A step-by-step recipe with a photo will tell you what and how to do in order to quickly bake a delicious pie with sauerkraut from the finished one.

Ingredients:

• semi-finished puff pastry (yeast-free) - 250 gr;
• sauerkraut - 200 gr;
• vegetable oil - 2 tbsp. spoons;
• egg - 1 piece;
• breadcrumbs - 1 tbsp. spoon.

How to make sauerkraut pie from ready-made puff pastry

Roll out the defrosted semi-finished dough into a thinner layer. When rolling out the table, it is better to sprinkle with flour.

Break one egg into a bowl. Whisk with a regular table fork. Lubricate the surface of the puff layer with the egg mass and sprinkle the top with the breading mixture.

Sauerkraut for filling the pie should first be fried in vegetable oil, and then stewed in a pan. You need to simmer until it becomes more tender and soft.

On one side of the prepared dough, spread the cooled sauerkraut filling. We turn the narrow sides of the layer a couple of centimeters to the center as in the photo.

We turn the layer with sauerkraut into a roll. The seam should be at the bottom.

Brush the top of the roll with the remaining egg mixture. We make cuts on it with a sharp knife.

Bake homemade with cabbage filling in the oven for 25 minutes.

Cool, then cut into portions and serve.

Such a simple and tasty ready-made puff pastry can be served at the table instead of bread, used for a snack and even taken with you to nature. Bon appetit!

Everyone in my family loves puffs, because they are always quick and tasty. To prepare puffs, you only need the puff pastry itself and the filling. Today, when a huge selection of high-quality, tasty puff pastry is presented in stores, preparing puff pastry takes very little time. The sauerkraut puffs that I'm making today can be made for breakfast, afternoon tea, dinner, and also when unexpected guests are already on the doorstep. Such an "on-duty" dish often helps me out.

Ingredients for Sauerkraut Puffs:

• puff pastry - 1 pack;
• sauerkraut - 300 g;
• fresh cabbage - ¼ fork;
• carrots - 1 pc.;
• onions - 2 pcs.;
• black pepper - to taste;
• flour for dusting.

Step-by-step recipe for puffs with sauerkraut with a photo:

I start preparing any puffs by taking the dough out of the freezer and leaving it for 30-40 minutes to defrost. If there is no time to wait, you can use a microwave or oven heated to 60 degrees, no more. While the dough is defrosting, I am preparing the filling. To do this, I clean the onion and cut it into half rings. I fry in a little oil.

I peel large carrots, wash them and rub them on a coarse grater. The sauerkraut I will be using already has carrots, but nothing can replace the taste of fresh roasted carrots, so I recommend cooking this sauerkraut in addition to sauerkraut. When onions and carrots turn golden, I add sauerkraut.

While the filling is fried, thinly shred fresh cabbage. It makes the taste of puffs more tender. In addition, fresh cabbage can correct the taste of over-salted sauerkraut. Stew vegetables under the lid until soft.

The filling is ready, and the dough has defrosted. I had puff pastry in stock, formed into thin layers of square shape. In addition, I roll out the dough a little, remove uneven and dry edges with a sharp knife. I cut the dough into four parts, forming squares.

I spread cabbage on one part of each of the squares. I will be making triangular puffs, so I fold the dough diagonally. You can also form envelopes from the dough, make closed puffs with curled edges, etc.

I spread the finished puffs on a baking sheet, previously covered with foil. You can use parchment, but I didn’t have it at home, so I used foil (the result is no worse: the puffs did not stick to the baking sheet and at the same time browned perfectly). Finished products can be greased with egg yolk on top to make them rosy and glossy. But I don’t always use this technique, because I like it when puffs turn out crispy.

I bake puffs for 20-30 minutes. I use ready-made stuffing, and puff pastry bakes very quickly. I put the finished puffs on a large dish. All is ready! You can safely call family members and guests to eat delicious puffs!

Sauerkraut is a source of vitamins, so you should try to include it in the menu more often. Most often, it is served as an appetizer or added to winter vegetable salads, but sauerkraut is also an excellent filling for pies. You can make a sauerkraut pie according to the traditional yeast dough recipe, but you can try other baking options.

To prepare the pie, you will need to prepare the dough and filling. The basis of the filling in our case is sauerkraut. It must be well squeezed out of the brine. And if it is a little acidic, then the cabbage is first washed with cold water, and then squeezed.

In the event that the cabbage is fermented in large pieces, it is pre-chopped, since it is better to put finely chopped vegetables in the filling.

Then the cabbage needs to be stewed a little with the addition of a small amount of water or oil. It will be enough to simmer for 20-30 minutes on low heat. Cabbage can be flavored with fried onions and browned carrots, these are the most common additions to the filling. In addition, various meat products, canned fish, mushrooms and vegetables can be added to the sauerkraut filling.

Pie dough with sauerkraut filling can be made in different ways. The most popular option is and, you can also prepare batter and bake a jellied pie.

Interesting facts: Most of all, sauerkraut is loved in Russia and Germany. In Germany, there are even special holidays held annually in honor of sauerkraut. But in the US, this product is not favored. The state of West Virginia even passed a law banning sauerkraut from cooking because of the characteristic smell. The police have the right to arrest a person who will take sauerkraut into the state if the neighbors complain about an unpleasant smell.

Open puff pastry pie in a hurry

If there is no time, then it is very easy to whip up a puff pastry pie.

• 500 gr. yeast puff pastry;
• 400 gr. sauerkraut;
• 1 onion;
• 1 egg (for greasing);
• 2-3 tablespoons of vegetable oil;
• spices to taste.

Defrost the dough. Put the cabbage in a saucepan, add a little water and simmer. Fry the onion in vegetable oil, mix with the finished cabbage.

We divide the dough into parts: for the bottom, for the side and for the lattice. We roll out the layer for the bottom, transfer it to a greased baking sheet. We distribute cabbage on it. We roll out the dough for the lattice, cut it into strips, cut them over the filling.

For the side, we roll up plump flagella, if desired, you can roll up three thin flagella and braid them into a pigtail. We lay the sides on the surface of the cake, pinch the dough at the junction with the bottom layer. Lubricate the top surface with a beaten egg and set to bake for 40-50 minutes at 170 degrees.

Read also: Ossetian cabbage pie - 7 popular recipes

Yeast dough pie with sauerkraut and mushrooms

Let's prepare a traditional version of a yeast dough pie, adding heels to the filling. If you have fresh mushrooms, great, but you can use frozen ones just as well.

The basis:

• 200 ml of milk;
• 1 egg;
• 1 teaspoon dry instant yeast;
• 1 tablespoon of sugar;
• 1 teaspoon (incomplete) salt;
• 3 cups flour.

Filling:

• 500 gr. sauerkraut;
• 150 gr. honey agaric;
• 70 gr. butter;
• 2 tablespoons of vegetable oil;
• spices to taste;
• 1 egg (for lubrication).

We prepare the usual yeast dough. Since our yeast is quickly soluble, we mix it with sifted flour (1 cup) and sugar. Mix this mass with warm milk and set aside for fifteen to twenty minutes.

Beat the egg with the addition of salt. Pour it into the risen dough, pour vegetable oil there. Add more flour and stir. We get a very soft dough that does not stick to the table and hands. We put the dough in a deep bowl with a lid and put it in a warm place for one hour.

We prepare sauerkraut, squeeze it from the brine. We wash the mushrooms, if the mushrooms are too large, then cut them. Pour 0.5 cups of water into the pan, put mushrooms and simmer over low heat until tender (15-30 minutes). By the end of the quenching, the liquid evaporates, pour vegetable oil into the mushrooms and fry them a little.

In another bowl, simmer the sauerkraut with a little water. In the finished cabbage (without liquid), add butter. Mix cabbage with mushrooms. We cool the filling.

Roll out the finished dough into two identical layers. In one of them we make cuts with a special roller to create a lattice or just with a knife. We spread the whole layer on a baking sheet or in a mold (do not forget to grease the dishes with oil). We lay the filling on it, leaving the edges free.

We lay a layer with cuts on top and pinch the edges. Leave in a warm place for twenty minutes. Then, with a brush, cover the surface of our pie blank with a beaten egg. Bake at 180 degrees for about 50 minutes.

Pie with sauerkraut, egg and canned fish

You can prepare a yeast pie with a more original filling by combining sauerkraut and canned fish in it. We will prepare it from ready-made dough, which can be purchased or made in advance using your favorite recipe.

• 700-800 gr. ready-made yeast dough;
• 600 gr. sauerkraut;
• 2 onions;
• 50 gr. vegetable oil;
• 2 cans (250 gr each) of canned fish in own juice (saury);
• 3 boiled eggs;
• 1 raw egg for greasing;
• salt and spices to taste.

Defrost the dough. We squeeze the sauerkraut from the brine, put it in a saucepan, add a little water and simmer until the desired hardness.

Advice! If you like cabbage stuffed al dente, then you need to stew literally 10-15 minutes. If you like a softer option, then the stewing time will have to be increased to 40-45 minutes.

Chop the onion, fry in oil until tender. Mix it with stewed cabbage. We open the canned food, separate the fish from the liquid and knead with a fork. Boiled eggs cut into cubes and mix them with fish. For greater juiciness, you can add 1-2 tablespoons of liquid from cans to this mixture.

Read also: Pie with cabbage in the oven - 16 hearty recipes

Divide the dough into two unequal parts. Let's roll them out. Transfer the large cake to a greased baking sheet. We lay out the stewed cabbage with onions (chilled) on it, put the fish with boiled eggs on top. We cover the filling with the remaining layer of dough, pinch.

Various decorations can be cut out of dough scraps. In addition, you need to make several punctures in the top of the pie with a fork, this is necessary for steam to escape. Let the cake stand for ten minutes, then grease it with an egg and set to bake at 180 degrees. It will be ready in 45 minutes.

Pie with cabbage and smoked meat

This pie is made with meat and sauerkraut. The original recipe uses smoked meat, but if the family does not eat smoked meat, then you can take the usual boiled beef or baked pork.

The basis:

• 350-400 gr. flour;
• 2 eggs (1 pc will go for lubrication);
• 200 ml of milk;
• 1 teaspoon baking powder;
• 100 gr. butter;
• salt and seasonings to taste.

Filling:

• 1 kg of sauerkraut;
• 300 gr. meat products;
• sugar to taste;
• 2 tablespoons of tomato sauce;
• 100 gr. sour cream;
• spices to taste.

Cooking dough. Melt butter, cool. Mix it with raw egg and milk. Separately, mix part of the flour (one glass) with baking powder and salt. You can add spices to the flour, such as dry Mediterranean herbs or to your taste. Gradually add flour to the mixture of butter with milk and egg, knead well. Add more flour, mixing well. It is very important not to overdo it with flour, otherwise the cake will turn out tough.

Advice! It is difficult to knead soft sticky dough on the board, so we recommend greasing your hands with vegetable oil and kneading the dough by weight until it becomes elastic.

Let the dough rest for twenty minutes, covering it with an inverted bowl.

Saute sauerkraut until desired softness. Add sugar and seasonings to taste. To the finished cabbage, add meat products pre-cut into small pieces, as well as tomato sauce and sour cream. Stir, bring the filling to taste.

Separate two-thirds of the dough and roll it out. This dough is sticky, so it is recommended to roll it between two sheets of parchment greased with vegetable oil. We spread a large layer in the form, forming the sides. Then we lay out the filling on it. Cover with a second layer and pinch the edges. Make a hole in the center and brush the surfaces with a lightly beaten egg. Bake at 180 degrees for about 50 minutes.

Finely chop the bird fillet, roll the pieces in curry powder, sprinkle with salt and garlic powder. Fry in vegetable oil until tender. Then add finely chopped onion and fry everything together until the onion is cooked.