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Pugach Pie

 
F5d43e632040640abdfb 550
284

Yield

6

servings

Prep

20

min

Cook

30

min

Ready

100

min

Trans-fat Free, Good source of fiber
 

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 172g (6.1 oz)
Amount per Serving
Calories 47725% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 76mg 25%
Sodium 1011mg 42%
Total Carbohydrate 26g 26%
Dietary Fiber 5g 18%
Sugars g
Protein 24g
Vitamin A 5% Vitamin C 20%
Calcium 9% Iron 23%
* based on a 2,000 calorie diet How is this calculated?

 

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