Not so long ago I made cottage cheese crescent rolls, and today decided to try making the same dough, but with yeast. Turned out quite tasty, including the Savoy cabbage filling, you just need to make sure you add nutmeg to get rid of the taste and smell of boiled cabbage.
Ingredients
for 15-16 pastry pies
For dough
130 gram cottage cheese
250 gram flour
4 tbsp vegetable oil
4 tbsp milk
salt, sugar
20 gram fresh yeast
For filling
a bit more than ΒΌ Savoy cabbage head
80-100 gram butter
3 large eggs
salt
a pinch of freshly grated nutmeg
1 egg yolk for smothering pastry pies
1. Combine sieved flour, salt, sugar, cottage cheese, oil and yeast dissolved in milk. Knead dough and leave in some place warm to leaven, having covered with a linen towel.
Punch down well and let it leaven for the second time.
2. Make filling. Hard-boil eggs, peel and chop up.
3. Finely chop Savoy cabbage, putting into boiling salted water and boil for about 4 minutes. Drain off water.
4. In the same pan where cabbage was cooked heat butter, adding cabbage, eggs, and freshly grated nutmeg. Mix everything well and check for salt.
5. Punch down leavened dough, divide into equal parts and roll out. Lay filling on top and pinch edges closed with your fingers, then placing pastry pies on the baking tray laid with baking paper onto a special silicon pad, cover with a towel and leave in some place warm for dough to leaven again. Smother leavened pastry pies with beaten egg yolk and put into oven preheated to 180 degrees, baking for 20-25 minutes. Take ready pastry pies off the baking tray, place on a metal rack, smother with oil (optional), cover with a towel and leave to rest for 15 minutes. This is required for pastry pies to become very tender and puffy. It’s all ready. Enjoy!!
