Yeast-free pie filled with bacon and sauerkraut

Name: Yeast-free pie filled with bacon and sauerkraut
Total time: 1 h 40 min
Yield: 12
Ingredients: 500 g Wheat flour; 360 g Kefir; 30 g Butter; 1 teaspoon Sugar; 1 teaspoon Salt; 1 teaspoon Baking soda; 1 Eggs; 1 Onion; 50 g Bacon; 400 g Sauerkraut; 1 teaspoon Tomato paste; 2 tablespoon Vegetable oil

Delicious and filling pie is perfect for lunch! I really love homemade pies, but I don’t always have time to tinker with yeast dough. And such a pie can be prepared very easily and, if you have stewed cabbage left over from the evening, it can also be prepared quickly.

88

15864

Nora Thompson

Recipe author

Yeast-free pie filled with bacon and sauerkraut

Calories

230kcal

Protein

8g

Fat

6g

Carbs

32g

*Nutrition per serving

Ingredients

Servings: 12

500g

360g

30g

1teaspoon

1teaspoon

1teaspoon

1

1

50g

400g

1teaspoon

2tablespoon

Step-by-step preparation

Cooking time: 1 hr 40 mins

STEP 1
First, let's prepare the filling. Cut a large onion into medium cubes and thin slices of bacon.
STEP 2
Pour a little vegetable oil into the frying pan, add bacon and fry for 2-3 minutes. Add the onion and fry for a few more minutes until the onion is translucent.
STEP 3
Place the sauerkraut on a sieve, rinse under running water and drain thoroughly. Add the cabbage to the pan and fry/simmer the pan until half cooked.
STEP 4
Dilute the tomato paste with a small amount of water and add a pinch of sugar.
STEP 5
Pour the tomato paste into the cabbage, stir and simmer until fully cooked. Season the cabbage to taste. Let the finished cabbage cool completely.
STEP 6
Let's prepare the dough.
STEP 7
Sift the flour, add salt, sugar and soda, mix everything thoroughly.
STEP 8
Heat the kefir a little, melt the butter, add the butter to the kefir.
STEP 9
Pour kefir into flour and knead the dough.
STEP 10
The dough should be soft and pliable. If the dough turns out sticky, add a little flour, but do not knead the dough too tightly.
STEP 11
Separate 2/3 of the entire dough and roll it out to a thickness of 3-4 mm. Place the dough into the mold.
STEP 12
Spread the cooled cabbage filling on top.
STEP 13
Roll out the rest of the dough, place it on top of the filling and seal along the edge.
STEP 14
Brush the top of the pie with beaten egg.
STEP 15
Bake the pie at 180 C for 40-45 minutes until fully cooked. Let the pie cool completely, cut into small pieces and serve for lunch. Bon appetit!

Comments on the recipe

Lyudmila

05.08.2023

4.5

Wonderful recipe! The ingredients are simple, and the cooking process itself is also not complicated, which is very good! In general, I have only encountered sauerkraut in its standard form. And here it is part of the composition, the dish. I really liked the recipe. Thanks a lot!!!