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Pugach (Pie)

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PUGACH (PIE)
 Categories: Ethnic, Breads, Main dish, Pies
      Yield: 6 Servings
 
    3/4 c  Milk, scalded
      3 c  Flour
      1 ts Salt
      1 ea Egg, slightly beaten
      4 tb Sugar
      1 pk Yeast
      3 tb Shortening
    1/4 c  Water, lukewarm

MMMMM----------------------FILLINGS:CABBAGE---------------------------
      1 x  Med. hd. cabbage,chop fine
      1 x  Butter

MMMMM----------------------FILLINGS:POTATO---------------------------
      3 ea Potato, med., mashed
      1 ea Egg, beaten
      1 x  Chives, chopped

MMMMM--------------------FILLINGS:SAUERKRAUT-------------------------
    1/2 lb Sauerkraut, drained
      1 x  Butter
 
       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 3/4 inch thick. Folow same
  method for remaining half of dough. Place on greased cookie sheet.
  Let rise about 1/2 hour. Bake at 374-F about 20 to 30 minutes. When
  done, brush both sides with browned butter.
       Cabbage filling: Saute 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.
 
MMMMM

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