Filler pie with sauerkraut

Description

Filler pie with sauerkraut, and with Turkey breast marinated in curry and garlic powder, very easy to prepare. But the result is very tasty! The dough is soft, gentle work... and while it is not much... the Filling is moderately spicy. Turkey meat with spices harmoniously blended in there, but for a more simple variant, it is possible to slice smoked meat in the stuffing))) Great snack option.

Ingredients

Salt

1 tsp
Sugar

1 tsp
Vegetable oil

2 Tbsp
Yogurt

500 ml
Chicken egg

2 piece
Soda

0.5 tsp
Vinegar

1 Tbsp
Flour

280 g
Sauerkraut

500 g
Breast of Turkey

200 g
Onion

1 piece
Black pepper
Vegetable oil

1 Tbsp
Garlic powder
Curry
Salt
Sugar

Cooking

I did a Turkey. Turkey breast, cut finely, rolled in curry, garlic powder. Crushed and left for 20 minutes. Then salted and fried in a very small amount of vegetable oil until Golden brown. The aroma was indescribable...

Onion cut chetvertfinalny. Roasted.

Prototile have to simmer the cabbage until complete evaporation of the juice, in the same oil where we fried the onion.

Try the sprouts, I was pretty sour, so I added more sugar than I would put in the condition that the cabbage would be in moderately acidic.. Add black pepper, fried onions and roasted Turkey breast. Mix well. To taste that would all spices enough) set aside to cool.

Turn on the heating oven, temperature 180 degrees. Now the dough. Yogurt+sugar+salt+eggs and+butter=stir well with a whisk. Flour pour gradually, stirring constantly, to make dough, as for pancakes. It took me 280 g flour. Then baking soda to extinguish it with vinegar. Mix well. If the dough becomes watery, add more flour.