Fasting yeast dough pies with cabbage Recipe

Dissolve the yeast in warm water, add sugar, cover and let the yeast start working. After 15-20 minutes, mix the puffed mass with half of the sifted flour, mix well and leave to knead in a warm place for 40 minutes. Add the remaining flour, salt and vegetable oil to the dough and knead well with your hands until elastic. The dough should not stick to your hands. Put it in a clean bowl, cover with a towel and put it in a warm place for kneading for 1 hour. Then knead the dough well and leave it again for 1 hour to knead.

While the dough is puffing, prepare the filling for the pies. Finely chop the cabbage and put it in boiling water for 3-4 minutes. Transfer to a strainer. Heat a small amount of vegetable oil in a pan and first fry finely chopped onions on it, add the crushed garlic, then the carrots grated on a fine grater, fry everything together for 7-10 minutes. Put the cabbage, stir and sauté for another 5-7 minutes, then add the ground red pepper, tomato paste, bay leaf, salt, pepper, dill, stir, sauté for 5 minutes and turn off. Let the filling cool to room temperature.

Divide the finished dough into equal parts, roll each part into small circles, put a filling in the middle and tie the edges well. Arrange the pies on a parchment-lined baking sheet, cover with a clean towel and leave in a warm place for 15-20 minutes. Spread lightly sugared water and bake at 180 degrees for 15-20 minutes, until golden brown.