Pirog Kapustnaya Nachinka Savory Pie With Cabbage Filling Recipes

Steps:

• Cut the cabbages into quarters. Steam until very tender, approximately 20 to 30 minutes. Drain and cool. In a strong but thin linen towel, squeeze as much of the liquid from the steamed cabbage as possible. Squeeze only a small handful at a time. Discard the juice.
• Grind the squeezed cabbage with the fine blade of a meat grinder. Add the cream cheese and softened butter and season with salt and pepper. Set aside.
• To make the dough, whisk the egg, milk, water, and sour cream together. Add the flour, 1 cup at a time, mixing well after every addition. Turn out onto a floured board and knead until smooth and elastic. This may take 10 minutes. Add as little flour as possible. Put ball of dough under an inverted bowl until ready to use.
• To make the pierogi, cut the dough into 4 pieces. On a floured board, roll one piece of dough into a round, 1/16 inch thick. Keep rest of dough covered. With a cookie cutter or glass tumbler (2 1/2 to 3 inches in diameter), cut the dough into rounds. For each pierogi, take 1 round of dough, stretch it a bit with your fingers, and spoon about 2 tablespoons of the cabbage onto the center.
• Fold the circle in half and press the edges together. Martha crimps the edges with her fingertips into a decorative pattern. Be sure to seal the edges well or the filling may fall out during cooking. Put finished dumplings on a towel or tray that has been lightly sprinkled with cornmeal. Continue rolling dough until all the filling has been used up.
• Bring a very large kettle of water to the boil. Add 1 tablespoon salt to the water and cook about 20 pierogi at one time in simmering water until they are tender and float (about 5 to 6 minutes). Remove to a serving dish with a slotted spoon and dribble with butter. Leftover pierogi can be reheated in the oven, or on top of the stove in a heavy skillet.

Steps:

• In large bowl, combine yeast, sucanat and milk and let stand until foamy about 5 minutes.
• Beat egg lightly with water and add to yeast mixture. Mix in margarine and salt.
• Stir in 3 1/4 cups flour, a cup at a time stirring well after each addition.
• Place dough on a floured surface. Knead gently until dough is smooth and elastic, about 3 minutes adding just enough of the remaining 1/2 cup flour to prevent sticking. Shape dough into a ball, cover with plastic wrap and let rest for 10 minutes.
• Use dough immediately or place ina covered container and refrigerate up to 24 hours.
• Filling:.
• Blanch cabbage in boiling water for 3 minutes. Drain and squeeze to remove excess water.
• Heat oili in skillet or stockpot and add cabbage, onion and garlic. Saute until soft and lightly brown about 15 to 20 minutes.
• Remove from heat and stir in eggs, salt, pepper, and dill. Let cool to room temperature.
• Assemble:.
• Preheat oven to 375°F Lightly oil baking sheet. Divide dough into 2 nearly even pieces and roll out to a 10 X 14 rectangle. Drape dough over pin and place on sheet [should NOT hang over sheet] Sprinkle surface of dough with bread crumbs and spread cabbage filling over crumbs, leave a 1 1/2 inch boarder all around.
• Roll out remaining dough to 8 1/2 x 12 1/2 inch rectangle. Place on top of filling and seal by bringing edges of dough on bottom up and over top piece. Use tines of fork, press and crimp edges and make several air vents on top.
• Make a wash by beating egg with water. Brush dough with egg wash and allow dough and filling to rest 20 minutes before baking. Bake on center rack of oven until golden and sounds hollow when tapped lightly. About 40 minutes. Check crust after 15 minutes. If browning too quickly loosely cover with foil.
• Remove from oven and allow to cool slightly. Cut into 3 inch quares and serve warm.
• Make dough and filling a day ahead and refrigerate overnight. Use leftover dough to decorate crust before bakiing.

Steps:

• In the bowl of a food processor, pulse the flour, baking powder, and salt just to sift them.
• Scatter the butter over the flour mixture. Pulse the mixture just until it resembles crumbs. Add the sugar and pulse just to mix it in .
• In a bowl, beat the egg, vinegar, and ice water. Sprinkle the liquids over the flour mixture. Pulse the processor just until the dough forms clumps. It should not come together to form a ball.
• Turn the clumps out onto a lightly floured counter and knead them gently until smooth. Shape them into a disk, wrap in foil, and refrigerate for 30 minutes. Use as directed.
• Halve the peaches and remove the pits. Cut each half into 6 pieces and transfer them to a large bowl.
• Sprinkle with flour, 1/2 cup of the sugar, and lemon juice. Toss gently.
• Set the oven at 400°F.
• Line a rimmed baking sheet with parchment paper.
• On a lightly floured counter, roll the pastry dough into a 12 inch round. Lift it onto the rolling pin and transfer it to the baking sheet. Refrigerate the pastry for 5 minutes.
• Arrange the peach slices on the dough on their sides, in neat rows, making the rows as close together as possible. Leave a 1 1/2 inch border around the edge. Fold the border up over the fruit. It will pleat onto itself in places; that's OK.
• Brush the exposed dough with milk. Sprinkle the fruit and dough with the remaining 1/4 cup sugar.
• Bake for 15 minutes. Turn the oven down to 375°F.
• Continue baking the crostata for 20 to 25 minutes or until the peaches are tender and the pastry is golden brown.
• Let the crostata settle for 5 minutes. Transfer it, still on the parchment paper, to a wire rack to cool.
• Preparation time includes 30 minutes refrigeration of dough.

Steps:

• Flatten chicken thighs.
• MAKE PESTO: Microwave oil and garlic together on HIGH 40 seconds; process with basil through pepper in a food processor.
• Spread about 1 tsp pesto down center of each thigh, leaving a ¼-inch border on short ends.
• Starting at a short end, roll each thigh up with pesto inside and secure with a toothpick.
• Arrange rolls ½ inch apart, seam sides down, in a 13 x 9-inch baking dish coated with cooking spray.
• Bake at 375° until a cooking thermometer registers 170° (about 30 minutes), turning rolls after 15 minutes.
• IMPORTANT: Cool, transfer to a covered container and refrigerate overnight.
• Remove toothpicks and cut each roll crosswise into 1/4-inch-thick slices.

Steps:

• DOUGH: Dissolve the sugar in the lukewarm water, sprinkle the yeast over it, and let it stand for 10 minutes.
• Cool the milk to lukewarm and combine it with the yeast.
• Add the eggs, cream, salt, and sugar.
• Mix well.
• Work the butter into the flour until crumbly.
• Add the first mixture and mix quickly to form a soft dough, handling it as little as possible.
• DO NOT KNEAD.
• Place the dough on a floured board and divide into 2 equal parts.
• Roll each part into a rectangle about 1/3 inch thick.
• Place one part of the rolled dough on a greased baking sheet.
• 9 x 13 inch pan.
• Spread the cabbage filling over it.
• Cover with the other part of the rolled dough.
• Seal the edges well on all sides.
• Prick the top lightly in several places.
• Cover and set it in a warm place to rise until light.
• This will take about 1 hour.
• Bake in a moderate over (350 degree F) for about 40 minutes.
• Cut into squares and serve warm.
• CABBAGE FILLING: Shred the cabbage very finely, sprinkle with salt, and let it stand for 15 minutes.
• Squeeze it dry.
• Cook the onion in the butter until tender.
• Add the cabbage and cook until it is tender but not overcooked.
• Mix in the lemon juice.
• Season to taste with salt and pepper.
• Stir in the hard cooked eggs.
• If desired, some chopped, cooked ham or chopped, cooked mushrooms may be added to this filling in place of eggs.
• Traditional Ukrainian Cooking.