This is one of the best dough recipes for small stuffed baked pies common for Eastern-European cuisines. It is best for its ability to keep the crumb soft, fluffy, and moist for a few days, because this enriched dough comes close to the dough for brioche. Can you imagine two-bites sized stuffed brioche pies? That’s what I am talking about.
Smoked Sour Cabbage Stuffed Pies
Sweet or Savory
It doesn’t matter! I have two of my favorite. One is made with sour cherry and another one is with sauteed cabbage in general and sauteed smoked sauerkraut in particular.
In a bowl, measure and combine with a whisk all dry ingredients — flour, yeast, sugar, and salt.
Add an egg, milk, and soft butter. Mix and knead a dough until smooth. It takes about 8 to 10 minutes by hand.
Shape the dough into a ball. Place it into a large bowl, cover with plastic wrap, and let the dough double at room temperature. It'll take for about 1.5-2 hours. You can flatten it and keep refrigerated in a covered container for up to 48 hours.
for smoked sauerkraut stuffing
If using bacon, place a frying pan over low heat and cook diced bacon for a few minutes to render some fat. If using vegetable oil, preheat it in a pan over medium heat. Add diced shallots and cook until soft and sweet. Add cabbage and cream and saute until no liquid is left on the bottom of the pan. Cook to room temperature and refrigerate in a closed container until ready to use. Can be done in advance.
In a small bowl, mix egg yolk and water with a silicone brush. Keep refrigerated until ready to use.
Divide the dough into 14 equal portions (~35g). Preheat the oven to 400F. Line half-size baking sheet with silicone mat.
Lightly dust the surface of your working counter and roll each portion into a round ~3" in diameter. Place 3 tbsp (leveled tablespoons) of the stuffing of your choice and pinch the edges together to seal it.
Arrange shaped pies on the baking sheet and cover with a damp kitchen towel or a lid if you have one. Let the pies rise for about 1 hour at room temperature.
Use a silicon brush to apply a thin layer of eggwash on every pie. Bake for 15-20 minutes, until golden brown. Let cool on the rack a liitle and enjoy! They are good hot, warm, or room temperature. If you have the strength to not eat them right away, store pies in an airtight container for up to 3 days.