Ingredients for the recipe “Cabbage and Mushroom Pies”:

For the dough:

• 50 g fresh yeast
• 200 ml milk
• 1.5 tbsp sugar
• 1/2 tbsp salt
• 1 egg
• 6 tbsp vegetable oil
• 450-500 g flour For the filling:
• 350 g sauerkraut
• 250 g fresh mushrooms
• 1 onion
• 1 tbsp tomato paste
• salt to taste
• ground black pepper to taste For brushing:
• 1 egg yolk

Instructions for making “Cabbage and Mushroom Pies”:

1. Slice the mushrooms into thin slices and fry in sunflower oil. Chop the onion and fry it with the mushrooms.
2. Add salt and pepper to taste. Rinse the sauerkraut with running water and squeeze it. In a separate pan, stew the sauerkraut with tomato paste.
3. Put the sauerkraut in a pot and add the fried mushrooms with onion. Mix everything well.
4. The pie filling should not be liquid, so there should be no excess vegetable oil in the pan. Heat the milk to 40 degrees Celsius for the dough.
5. Dissolve sugar, salt, yeast in the milk and add 150 grams of flour. Mix until a homogeneous mass is obtained.
6. Preheat the oven to 40-50 degrees Celsius. Then turn off the oven. Put a bowl with the dough in the preheated oven for 35-40 minutes. When the dough rises, add the egg, vegetable oil, and flour. Knead the soft dough and put it in the oven for half an hour.
7. After half an hour, knead the dough again. Cut a small part of the dough with a knife and roll it out. Use a glass or a round cutter to cut circles out of the dough. Take a circle on your palm and put the filling inside, then seal the edges.
8. Repeat the same with the remaining circles. Cover a baking sheet with parchment paper and place the pies on it, while keeping some distance between them. Leave the baking sheet with the pies on the table and cover it with a thin towel.
9. Let them stand for 15-20 minutes to rise. Preheat the oven to 180 degrees Celsius and put the baking sheet with the pies in the oven, then brush them with beaten egg yolk.
10. Bake for 20-30 minutes or until golden brown.