OLIVE OIL PASTRY, CABBAGE PIROZHKI
Steps:
- 1. Mix up the pastry dough and while it is rising, make the filling. 2. Heat butter over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add cabbage and salt to taste and cook, stirring often, until cabbage is tender but not browned, about 15 minutes. Stir in dill, chopped hard-boiled eggs, and pepper. Taste and adjust salt. Remove from heat and allow to cool slightly. If using ricotta you can either stir it into the cabbage or place a teaspoon on each round of dough before topping with the cabbage mixture. 3. When the dough is ready, pinch off 24 equal pieces, approximately 20 grams each, and roll each one into a small ball by cupping your hand over it and gently rolling it against your work surface. Cover with plastic wrap and allow the dough to rest for 5 to 10 minutes. 4. Line 2 baking sheets with parchment. One by one, roll each ball of dough to a thin round, about 3 1/2 inches in diameter. If you are using ricotta and have not mixed it into the cabbage, place a teaspoon on each round and top with a tablespoon (heaped) of the cabbage. Otherwise just top each round with a heaped tablespoon of the cabbage mixture. Fold over the round and pinch the edges of the dough together, then tuck in the ends and gently shape each pirozhok into an oval (rather than a half-moon). Place on the parchment-covered baking sheet, seam side down. You should get 12 on each sheet. After you have finished shaping the first 12, cover lightly with plastic and place in a warm place to rise for 40 to 45 minutes. Meanwhile, preheat the oven to 350 degrees and continue shaping the pirozhki. Cover the second batch with plastic and let rise for 40 to 45 minutes. 5. Brush pirozhki with egg wash.Bake 1 tray at a time in the middle of the oven for 25 minutes, until light brown and shiny. Remove from heat and allow to cool for at least 10 minutes before eating. 82 calories;
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Melissa K
[email protected]These pirozhki were a lot of work, but they were worth it! The pastry was flaky and the cabbage filling was flavorful and moist. I especially liked the addition of the hard-boiled eggs.
Fitzroy Williamsjr
[email protected]The olive oil pastry was a bit too oily for my taste, but the cabbage filling was very good. I think I would try making these again with a different pastry recipe.
Lesego Shakoane
[email protected]These pirozhki were easy to make and turned out great! I used a store-bought dough to save time, and the cabbage filling was simple but flavorful. I served them with sour cream and they were a hit.
Andreea Dumitru
[email protected]I've made these pirozhki several times now and they're always a hit! The pastry is flaky and the cabbage filling is delicious. I love that I can make them ahead of time and freeze them for later.
Benjamin Bryant
[email protected]These pirozhki were a great way to use up some leftover cabbage. The pastry was flaky and the cabbage filling was flavorful and moist. I served them with sour cream and they were a hit with my family.
TALHA CREATION
[email protected]I'm glad I tried these pirozhki, but I don't think I'll make them again. The pastry was a bit too oily and the cabbage filling was a bit too bland.
Comfort Edward
[email protected]These pirozhki were delicious! I loved the combination of the flaky pastry and the savory cabbage filling. I also appreciated the fact that the recipe was easy to follow.
Najeebullah Rind
[email protected]I thought these pirozhki were just okay. The pastry was a bit dry and the cabbage filling was bland. I think I would have enjoyed them more if I had added some additional spices or herbs to the filling.
Opurbo Islam
[email protected]These pirozhki were a lot of work, but they were worth it! The pastry was flaky and the cabbage filling was flavorful and moist. I especially liked the addition of the hard-boiled eggs.
Jeremih Pabloscoba
[email protected]The olive oil pastry was a bit too oily for my taste, but the cabbage filling was very good. I think I would try making these again with a different pastry recipe.
Nilantha Sampath
[email protected]These pirozhki were easy to make and turned out great! I used a store-bought dough to save time, and the cabbage filling was simple but flavorful. I served them with sour cream and they were a hit.
Official Trap
[email protected]I'm not usually a fan of cabbage, but these pirozhki changed my mind! The pastry was perfectly golden brown and the cabbage filling was delicious. I especially appreciated the addition of dill and caraway seeds.
John V Rusemo
[email protected]These cabbage pirozhki were a hit with my family! The olive oil pastry was flaky and flavorful, and the cabbage filling was savory and moist. I will definitely be making these again.