Pie with sauerkraut and smoked meat

Description

WITHOUT PHILO. The publication of the pie with sauerkraut on dough phyllo was interesting. But the phyllo dough scares many. Someone afraid of the work with him, many are unable to buy it, and some do about it not even heard. And since I, like every author prescription really want to taste how delicious this cake, I decided to experiment with another test. The filling I have slightly changed. Prepared without meat. The choice of smoked, approached more responsibly (I take their picture, could not resist, the more they really good:)). My choice fell on smoked pork (at the price I was very pleasantly surprised) and chorizo. Tried to make a more step-by-step photographs to help you with the cooking process. All the questions, if necessary, will respond as soon as possible! I promise:). Pie everyone loved it! So, prepare, enjoy! No indifferent at the table certainly was not!:))) Convinced you? Cooking?!:)

Ingredients

Flour

400 g
Chicken egg

1 piece
Milk

200 ml
Soda

0.25 tsp
Leavening agent

0.5 tsp
Butter

100 g
Salt
Seasoning
Sauerkraut

1 kg
Chorizo

100 g
Ham

200 g
Sauce

5 Tbsp
Brown sugar

2 Tbsp
Chili
Sour cream

100 g
Pepper lemon

Cooking

Prepare the dough. 1. Melt the butter. Allow to cool. Add the egg, milk. Lightly whisk. 2. Mix all the dry ingredients (soda, salt) dough flour. I also added a pinch of Mediterranean herbs 3. And begin, little by LITTLE!, add to egg-oil - milk mixture. The main thing is not to "score" the dough with flour. I have a little secret. In such cases, not to get the dough very cool, get it out of the bowl and begin in the hands (the weight!) mash. And absolutely sticky lump, turns into a wonderful elastic dough. 4. Give the dough a little "rest". Wrap it in cooking foil or just cover your bowl with a lid (so that the dough was a little dried out).

Prepare the filling. I usually prepare it in advance. (It's easier+ when the cabbage stand up, clear perfect taste, or if I should add anything else). 1. Add a little butter or oil in a multi, put in a bowl of sauerkraut and stew. I have a multi, so that in particular worry that the cabbage will burn, not worth it. Who doesn't-keep an eye, please, for the cabbage! Cook until almost fully cooked. 2. Cut 1/2 of all smoked and add to the cabbage. 3. Add brown sugar, sour cream, chili. When the cabbage is ready (just do not overdo it to the state of porridge, don't forget that we will bake in the dough!), put it to cool. 4. The remaining smoked, a little sweet chili sauce (or a little garlic and chili pepper, add to cabbage just before baking! All our stuffing is ready.

Rob our pie baking pan 24 cm (diameter) 1. Preheat the oven to 180 gr. 2. Divide the dough into 3 parts. Two parts to combine and roll out (SUBTLY!) between two sheets of parchment paper (see picture). Spread in greased with butter form (24 cm diameter). Moulded bumpers.