Yeast pasty

Today: pasty with sour cabbage and mushroom. With a cup of borsch – typical Autumn warming up appetizer! To make those pasty I used recipe from Dorotus’s blog.

Ingredients
filling
18 oz (500g) sour cabbage
1 garlic clove
3 tbsp butter
1 medium onion
10 oz (300 g) mushroom (or dry forest mushrooms soaked in water)
pepper, 2 bay leaves, 3 grains pimento, ground nutmeg, salt

dough (I used 1,5 portion)
14 oz (400 g) wheat flour
0,7 oz (20 g) fine sugar
½ teaspoon salt
1 teaspoon dry yeast
1 cup milk
1 oz (30 g) melted butter


Method
filling:
Chop cabbage (you can rinse with water when too salty). In a big pan melt 2 tbsp butter, add chopped garlic, chopped cabbage, bay leaves and pimento. Simmer for about 10 min on a low heat. Place the cabbage in a bowl. In a pan sauté chopped onion and sliced mushrooms. Fry on a low heat until excess water evaporate. Combine mushrooms, onion with cabbage. Season to taste.

dough:
All ingredients (in a room temperature) combine and knead until smooth and elastic. Place in a bowl and covered with a clean kitchen towel leave in a warm spot until doubled in size (for about 1,5 hours depends on temp.). Roll out the raised dough (1/4 inch/ 0,5 cm. thick), cut it in rectangles (size of a palm). Spoon a full spoon of filling in centre of each rectangle. Crimp tight the edges of the pasty: first join two opposite corners, next parallel, so you got a ‘bun’ shape. Place the pasty on a baking tray with a ‘joined’ side underneath. Cover with a kitchen towel and leave to rise for about 30 min. before placing in an oven brush the pasty with whisked egg or milk, slash long way. Bake for about 20 min. at 360F/ 180 oC.