Pugach Pie
Ingredients
| ¾ | cup |
milk
scalded |
|
| 3 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 1 | each |
eggs
slightly beaten |
|
| 4 | tablespoons |
sugar
|
|
| 1 | package |
yeast, active dry
|
|
| 3 | tablespoons |
vegetable shortening
|
|
| ¼ | cup |
water
lukewarm |
|
| fillingscabbage | |||
| 1 | x |
cabbage
finely chopped |
* |
| 1 | x |
butter
|
* |
| fillings potato | |||
| 3 | each |
mashed potatoes
medium |
* |
| 1 | each |
eggs
beaten |
|
| 1 | x |
chives
chopped |
* |
| fillings sauerkraut | |||
| ½ | pound |
sauerkraut
drained |
|
| 1 | x |
butter
|
* |
Directions
Pour milk over salt, sugar and shortening.
Cool to lukewarm.
Add egg, then yeast which has been disolved in water.
Add about half of the flour.
Beat well.
Add remainder of flour. Beat. Turn out on floured board and knead about 5 minutes.
Place in greased bowl and let rise until doubled in bulk.
Divide dough in two portions. Flatten out one piece to about 2-inch thickness.
Place desired filling in center. Draw up and pinch edges together to cover filling.
Roll out lightly and carefully to pie shape, about ¾ inch thick.
Folow same method for remaining half of dough.
Place on greased cookie sheet.
Let rise about ½ hour.
Bake at 374-F for about 20 to 30 minutes.
When done, brush both sides with browned butter.
Cabbage filling: Sauté cabbage in butter until soft.
Potato filling: Combine potatoes, chives and egg.
Sauerkraut filling: Fry saurkraut slowly in butter about 5 mins.
Makes about 2 loaves.
Nutrition Facts
Serving Size 172g (6.1 oz)
