Verzere - the Moldavian pies with cabbage

Verzere - the Moldavian pies with cabbage

VERY tasty thin crunchy crust pies!!!!! The stuffing can be any, but traditionally these pies become with stewed or sauerkraut!

Ingredients: (on 15 pieces)

dough:
125 ml. waters
115 ml. vegetable oil
320 gr. torments
salt

stuffing:
450 gr. sauerkraut
200 gr. onions
100 gr. carrots (did not put since I already had cabbage with carrots)
fennel

+ 1 yolk for greasing

Preparation:

All ingredients for dough to mix and knead minutes 5-7 dough will not become completely homogeneous and elastic so far. To leave dough in bowl under towel for half an hour.

To fry onions (cubes) and carrots (large grater). From cabbage to wring out juice, to add to onions and to fry. At the end to add the crushed fennel (at me dry).

To divide dough into 15 identical parts. Is very thin to roll everyone in rectangle on pripylenny with flour table (the elastic dough, is not torn and does not stick).
On dough to put stuffing (to leave edges free) - it can be spread as on all surface of dough, and only on one edge. Then to turn in edges and densely to curtail roll.

To grease pies with yolk and to bake at 200C 15-20 minutes.

Bon appetit!

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