Breakfast pastries.

Werzare — lean delicious pastries.

Breakfast pastries.

Wersere is a delicious lean pastry with cabbage. The story says that these are Moldovan pies, and they came from the word werze (varză) which means cabbage, although I came across information that the Moldovans themselves did not hear about such pies, so I can not reliably state it. Breakfast pastries.

Breakfast pastries.

Well, whatever it is, this will not prevent us from preparing this delicious pastry, because it is prepared incredibly simply, and from the minimum of products.

Just from flour, vegetable oil, carrots and onions, you can make pies, and not just patties, but very tasty patties. Moreover, if you do not have carrots and onions, you can and without them, well, flour, vegetable oil and cabbage, I think, will be found in every home. In general, this is just a miracle, not a recipe! Patties are very crispy with a light stratification of the dough, and it can not be better combined with cabbage. Other variants of the filling will be advised in the recipe itself!
So, the attack on cooking.

Breakfast pastries.

We need the following ingredients:

Dough:
• 120 ml of water
• 120 ml of vegetable oil
• 300-350 g of flour
• 0.5 tsp. salt

Filling:
• 450 g cabbage (fresh or sour)
• 50 g of carrot
• 50 g of onion
• 1-2 tbsp. l. vegetable oil
• salt,
• pepper.

Breakfast pastries.

Method of preparation, how to prepare:

Water and vegetable oil (oil should be refined) pour into a container, add salt.
Pour in almost all the flour, mix with a spoon. Then knead the dough by hand, adding the remaining flour, for this you may need more or less flour, you should get a non-sticky soft dough, it will be greasy to the touch, it’s normal. I, for example, took 320 grams of flour.

Prepare the filling.
In a frying pan, heat the oil, place finely chopped onion and grated carrots, grill until soft and lightly golden. Prepare the filling.
In a frying pan, heat the oil, place finely chopped onion and grated carrots, grill until soft and lightly golden.

Add the chopped cabbage, simmer until desired softness. Salt and pepper.
If you use sauerkraut, it must first be pressed from the brine and also put out to softness.

Fill the filling completely.
If you do not fast, you can use many kinds of fillings, for example, roasted minced meat with cheese, green onion with boiled eggs, and you can also use apples stewed with sugar. The main thing is that the filling is not as wet as possible, so that the dough is well caked and not soaked.

Form the patties.
Divide the dough into 16 balls. Each piece roll very thinly, so that the surface on which you roll out is visible. The dough is soft, rolls out very easily.

Lay out the filling. Wrap the sides, and the bottom. Wrap it in a roll.

Place the workpieces with the seam down on a baking sheet covered with baking paper. 1 tsp. (without a slide), dilute the sugar in 2 tsp. spoons of hot water, grease pastries. Usually bake a greasy yolk or egg to make it ruddy. If you are fasting, you can not lubricate the egg with yolks, so sugar water is suitable for browning. But if you are not too fanatically observing fasting, then you can, and even better lubricate the yolk.

Put the oven in a preheated oven to 200 degrees, bake for 15-25 minutes, or until light golden (bake better at a high level, so that they blush).
Cool down.

 

Breakfast pastries.

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