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Choux pastry for pies with cabbage

1614

Kitchen World

Calorie content 79.6 kcal

Portions 6 port.

Cooking time 20 minutes.

Proteins * gr.

Fats * 18 gr.

Carbohydrates* gr.

Content

Cabbage pies are a savory pastry classic. Juicy, hearty, ruddy - they are good as a snack and are ideal for a snack. We offer a variant of the dough for pies with cabbage, which is prepared using the choux method without adding eggs. Products made on such a dough are obtained with a thin crispy crust, light and almost airy.

Ingredients

Vegetable oil 3 tbsp Flour 500 gr. Boiling water 250 ml. Salt 1 pinch

Cooking process

Sift flour in the specified amount into a volumetric bowl, add salt, mix.

Pour in boiling water, stir quickly - lumps and heterogeneous flour flakes will form. Pour in the next odorless vegetable oil in the specified amount. We start mixing again with a spoon, and then we move on to kneading with our hands.

We knead the dough - not cool, but not too soft, but confidently holding its shape. If necessary, you can add a little flour. We roll the dough into a ball, grease it with a thin layer of vegetable oil and put it in a plastic bag. We put it in the refrigerator for an hour.

In the meantime, the dough is "resting", you can prepare the cabbage filling. Usually, for this, cabbage is thinly chopped and stewed with the addition of onions and carrots until soft. Before the formation of pies, the filling must be cooled to at least a warm state.