Grandma's Sauerkraut Pies

The dough is similar to bread, just put a little less yeast. Mix 1 glass of warm water with yeast, sugar and half a glass of flour. Allow the yeasts to activate for 10 minutes. Then add 3-4 tablespoons of oil, salt, flour and mix a soft dough that does not stick to your hands. Let it grow for half an hour and rest.

During this time, prepare the filling - chop the onion and cabbage finely, put them in a pan with a little oil and cook.

Leave on medium heat and stir periodically until lightly browned. Then turn off the heat and allow to cool. Sprinkle a little black pepper and salt (if the cabbage is not salty).

In half an hour, divide the dough into 3 balls (in the picture there are 6 that I made and 3 pies with feta). Knead them with a little flour and let them rest for 10 minutes.

Then spread each ball with a spatula, grease it with oil and let it rest for 5-10 minutes. Here I superimposed them on top of each other to take up less space.

Then lightly spread each sheet with your hands(or rolling pin) on the table (without flour).

Sprinkle the filling on 2/3 of the sheet.

Roll the sheet, do not forget to close the edges a little.

You make this roll in the shape of a snail and flatten it lightly with your hands.

In this way, make all 3 pies, put them in a tray greased with a little oil and put them in the oven at medium temperature.

When they brown, take them out of the oven and immediately grease them with an oil brush on both sides.

Turn them upside down and let them cool for 10-15 minutes.

Then portion them as you like and eat them with great appetite :)

Good appetite!