Yeast pies with sauerkraut. Cabbage filling for fried or baked pies Filling for pies with sauerkraut

This recipe has been in our family for as long as I can remember. This is my favorite recipe for sauerkraut filling for pies and pies. I still look forward to sauerkraut season so I can bake pies with this filling. And preparing the sauerkraut filling is very, very simple.

To prepare a delicious sauerkraut filling for pies and pies, take the products from the list.

Peel the onion, cut into thin strips, fry in vegetable oil until transparent.

Add sauerkraut, sprinkle it with sugar. The sugar will help the cabbage caramelize and give it a beautiful honey color.

From time to time you will need to add water so that the cabbage does not burn and remains juicy. Simmer the cabbage until it reaches the desired state, that is, some people like it a little crispy, others like it soft. I love the soft sauerkraut filling in pies and simmer it for about 40 minutes. I add 2 tablespoons of sugar to this amount of cabbage, since I also like cabbage a little sweet. Pepper to taste, but whether to add salt or not is up to you.

Transfer the cabbage to a deep bowl and cool. The sauerkraut filling for pies and pies is ready, enjoy! And if she “lives” to make the pies, I envy you) For me, she is eaten instantly, she doesn’t even have time to cool)

Pies with sauerkraut are a simple budget baked product. It can be prepared from unleavened, yeast or potato dough.

Pies with sauerkraut can be fried or baked in the oven.

Ingredients

Salt 10 grams Yeast 11 grams Sugar 30 grams Vegetable oil 100 milliliters Kefir 200 milliliters Sauerkraut 500 grams Wheat flour 60 grams

Number of servings: 6
Preparation time: 1 minute
Cooking time: 30 minutes

Pies with sauerkraut: recipe and photo

Pastries made from butter dough with a savory filling are prepared simply and quickly.

Combine kefir, vegetable oil and sugar in a saucepan. Mix the products and heat to a temperature of 60 degrees.
Pour yeast and salt into the bowl, gradually add wheat flour.
Knead the dough with your hands for 15 minutes, then cover with a cloth and remove to rise in a warm place.
Rinse the sauerkraut and transfer it to a heated frying pan greased with vegetable oil. Add water and simmer the cabbage over low heat with the lid closed. After 30 minutes, remove the pan from the stove and cool the filling.
After an hour, the dough needs to be kneaded a little, rolled into a sausage and divided into 20-25 parts.
Roll the pieces with a rolling pin into flat cakes with a diameter of 11-12 cm, place 1-2 tbsp on them. spoons of filling. Bring the edges together and pinch them.
Preheat the oven to 180 degrees, place baking paper on a baking sheet.
Place the pies on the parchment, seam side down, and brush the surface with beaten egg. Bake the treat for 20-30 minutes.

Serve pastries with tea, milk or coffee.

Sauerkraut pies recipe

We invite you to try a delicious treat made from potato dough. This Ukrainian dish is prepared according to an old recipe.

Ingredients:

potatoes – 1 kg;
sauerkraut – 1 kg;
wheat flour – 150 g;
vegetable oil – 100 ml;
eggs – 2 pcs.;
onions – 2 pcs.;
carrots – 2 pcs.

How to make potato pies with sauerkraut:

Cut the onion into strips and fry it in vegetable oil until transparent.
Place the washed cabbage in a frying pan and cook the vegetables over low heat for one hour. Don't forget to stir the filling periodically. If the cabbage is too sour, add 1-2 teaspoons of sugar to it.
Boil the potatoes in their skins until tender, remove the skins and grate. Mix it with eggs, salt and flour.
Stir the potato dough and immediately divide it into several equal parts. Make flat cakes with a diameter of 12-13 cm from these blanks, roll them in flour. Place 1 tablespoon of filling in the center of each and bring the edges of the dough together. Give the pies a round shape.
Fry them in vegetable oil on both sides until cooked.

Place the finished treat on a paper towel to absorb excess fat.

Step-by-step recipes for homemade pies with sauerkraut from different types of dough with delicious fillings

2018-01-11 Marina Vykhodtseva

Grade
recipe

8060

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

4 gr.

7 gr.

Carbohydrates

28 gr.

190 kcal.

Option 1: Classic pies with sauerkraut in the oven

Sauerkraut is ideal for making homemade pies. The filling will be tasty and soft if you prepare it according to all the rules. There is no need to rush to fry, turn up the heat or remove the pan from the stove ahead of time; the sour vegetable takes longer to cook than fresh cabbage, but the dough in the classic recipe also takes a lot of time.

Ingredients:

400 g flour;
1 tsp. yeast in granules;
50 ml sunflower oil;
35 g sugar;
salt, spices for filling;
500 g cabbage;
200 ml milk;
40 g butter;
100 g onion;
yolk;
25 g tomato paste.

Step-by-step recipe for classic sauerkraut pies

For yeast doughs, warm liquid is always used, which is why we start kneading by heating the milk. You can keep it in the microwave for half a minute. Then add granulated sugar and stir. Add dry granulated yeast and let it dissolve completely so that there are no clots.

Add salt to the milk, add half a small spoon, then add vegetable oil, followed by flour. Kneading is first done with a spoon, as soon as it becomes difficult to do, introduce your hands. Knead the dough until smooth. Place the bowl with it in a warm place for an hour and a half. Then we knead it again, after half an hour you can start making pies.

As soon as the dough is kneaded, you need to immediately put the filling on the stove. Cooking with butter. Fry the onion, add cabbage. Cook for at least half an hour covered. Then fry without a lid, add tomato paste. The general process of preparing the filling is 45-50 minutes. Season the sauerkraut with spices, if necessary.

The risen dough needs to be divided. The larger the pies are needed, the more lumps we make. Roll out each one and distribute the sauerkraut between them. Glue the opposite sides together.

You can place the pies on a baking tray with the seam down or up, as you prefer. But be sure to leave a distance and let it stand for 15-20 minutes. The dough should rise.

We use egg yolk for lubrication. First, mix it with a spoonful of water, beat it, then lower the brush (or just a cloth), and go over all the pies. Bake at 200 degrees. If suddenly the pies were not greased before, then you can do this after the oven, but for this you do not use the yolk, but a cloth with a drop of vegetable oil.

Carrots are not added to the filling, since they are often present in cabbage, but if desired, you can grate one root vegetable and add it to the pan while frying the onions.

Option 2: Quick recipe for pies with sauerkraut

What could be faster and tastier than baking from puff pastry? For pies with sauerkraut, you can buy a yeast or simple unleavened version. In any case, they will delight you with their taste, and preparation will not take much time.

Ingredients

500 g sour cabbage;
500 g dough;
carrot;
3-4 tablespoons of oil;
bulb.

How to quickly cook pies

Remove the dough from the oven to thaw. While it sits, let the oil heat up and prepare the filling in a cauldron or in a frying pan.

Chop the onions and carrots and add them to the oil. Fry. After two minutes, add the sauerkraut; it is better to squeeze it out of excess brine first. And if the vegetable is very sour, then it would be a good idea to rinse it. Fry the vegetables until the sauerkraut is soft, then they need to be cooled to at least a warm state.

The dough should melt well, then it is easy to roll out. Then we cut into squares and put the filling on them. We make triangular or rectangular pies by folding the sides diagonally or folding the pieces in half.

Transfer the formed pies to a sheet and place in the oven. If the dough is yeast, then leave more space. Bake at 220 for approximately 10 minutes.

Puff pastry does not need to be greased with anything before baking, but pies sprinkled with sesame seeds look beautiful. In this option, the surface is first sprayed with water so that the seeds stick.

Option 3: Fried pies with sauerkraut

Classic recipe for fried pies with sour sauerkraut. They are very tasty, fluffy and cheap, and can be prepared for Lent. The only negative is that the dish is not dietary; after all, frying in oil significantly increases the calorie content.

Ingredients

300 ml water;
400 ml oil (for dough);
300 ml oil (for frying and filling);
550 g sauerkraut;
bulb;
1.5 tablespoons of pasta;
10 g yeast;
4 tbsp. flour;
1.5 tbsp. l. Sahara;

How to cook

The dough will be kneaded using quick dough. We measure out the required amount of warm water (slightly above body temperature), add yeast, sugar, and add a glass of flour. It should be a chatterbox. You can stir it with a whisk. Place in a warm place for half an hour.

While you can add the filling. Add a little mass, heat just a couple of spoons, cook chopped onions on them, add sauerkraut. Simmer until soft, then fry for two minutes with the addition of paste (can be replaced with tomato ketchup of any pungency). Cool the filling, add spices to taste, as well as herbs.

Is the dough suitable? Add an incomplete small spoonful of salt and oil. If the dough is not lean, you can add ghee or fat. Then add flour, it will take four large glasses, look at the consistency. Since the dough is sponge, let it rise in a warm place just once.

We make regular pies. Since they will be fried, it is not necessary to approach them. Place a few pieces at a time in hot oil; they should not stick together. Fry.

Fat can be removed from the pies if, after frying, you immediately place them on spread napkins or paper towels. You can also cover the top. After a few minutes, the surface will become much drier and the paper will be saturated with oil.

Option 4: Pies with sauerkraut from dough with soda

A non-yeast version of delicious pies that differ in the speed of dough preparation. He doesn't need to stand for a couple of hours, 20 minutes is enough. We use kefir of any fat content, but it is advisable to keep the product warm a little.

Ingredients

0.25 l of kefir;
two eggs;
0.55 kg of sauerkraut;
salt;
15 g sugar;
1 tsp. soda;
3.5 tbsp. flour (not exact amount);
2 onions;
200 ml oil.

Step by step recipe

Start with the filling. Fry the onion in two tablespoons of oil, add cabbage to it, and cook until done. Leave the filling to cool.

Beat the eggs with a fork, add salt, add kefir and soda, and add two teaspoons of oil while stirring. Knead the dough with flour. It may take a little less than the amount indicated in the ingredients if the kefir is thick and the eggs are small. Let the dough rest for a few minutes.

All that remains is to make pies with sauerkraut and fry in hot oil. You can also bake products from this dough in the oven, first brushing it with yolk.

Ripper and soda can be replaced with each other, but in this recipe it is better not to do this; sodium works great in kefir and does not need additional acid.

Option 5: Fried pies with sauerkraut and minced meat (meat)

The filling for such pies can be prepared with twisted minced meat or chopped meat, poultry, as you prefer. The dough is made with milk, it is light and tasty, but it takes time to rise, as it is prepared with yeast.

Ingredients:

0.3 l milk;
4-5 tbsp. flour;
11 g yeast;
500 g sauerkraut;
200 ml oil;
20 g sugar;
200 g minced meat (meat);
100 g of onion.

How to cook

The dough is made in the classic way. Mix warm milk, yeast, sugar and salt, add flour and while kneading, pour in 3-4 tablespoons of butter (melted margarine can be used). Cover with a breathable cloth and leave for at least two hours. After the first rise, press down and wait another 20 minutes.

Chop the onion. Heat 30 ml of oil and add. After a minute, add minced meat or poultry cut into small cubes. Cook for another 5-6 minutes. Add the squeezed sour cabbage, cover and simmer for about half an hour.

From the dough that has risen for the second time, we make flat cakes, make pies, try to distribute the filling evenly, then they will turn out to be approximately the same size.

All that remains is to heat the oil. It is better to fry the pies in a frying pan with a flat, thick bottom. We lay out the formed products, brown on both sides.

You can cook pies with sauerkraut and mushrooms and bacon in the same way. You can replace natural meat products with sausage or frankfurters. Very often two types of cabbage are mixed, which also produces a very tasty, but not so sour filling.

Fried and baked pies with cabbage filling are loved by many. And although a vegetable with a hundred clothes without fasteners is available at any time of the year, I don’t think that this is precisely the reason for the popularity of cabbage pies. After all, first of all, it is very, very tasty! The soft, slightly sour filling makes the pastry so appetizing that you simply can’t tear yourself away from it! So I categorically do not recommend it for those who have a thin waist!

Incomparable filling for sauerkraut pies

Sauerkraut is a wonderful filler for fried and baked pies. The light sourness fits wonderfully into the flavor tandem with the thin crispy dough. You could say this is one of my favorite fillings.

To prepare you will need to take:

1 medium-sized bright orange carrot;
1 small onion (regular yellow or white);
500-600 g sauerkraut;
3 tbsp. l. vegetable oil (any kind, but odorless).

Preparation procedure:

Scrape the carrot skin or carefully cut it with a knife (if the root vegetable is “old”). Then chop into thin strips or use a coarse grater. Pour vegetable oil into the frying pan. Heat it up and add the carrots. While the carrots are frying, take care of the onions so as not to waste time. Peel the onion. Rinse and chop. It can be small, it can be larger – whoever likes it. Then send the slices to the carrots. Sauté for a couple more minutes. Allow the vegetables to become golden and crispy, but do not overdo it. It's time to remember cabbage. Squeeze it out of the brine and add it to the frying pan with the carrots and onions. Now the future cabbage filling for delicious pies can be left alone for 7-10 minutes, sometimes briefly remembering it in order to stir it and “forget” again. When you think you're done, be sure to take a sample. You may want to add some spices. If it is too sour, add sugar. Fresh - add salt.

Pie filling made from fresh cabbage and tomato

By itself, fresh white cabbage does not have a distinct taste and aroma. But this only works to our advantage, home-made cooks. We will bring the taste of our cabbage filling for rosy pies and pies with the help of aromatic spices and sweet and sour tomato.

So, what do we need:

white cabbage – 1 kg;
small onion – 2 pcs.;
medium carrot – 2 pcs.4
tomato paste – 6 tbsp. l.;
1 tsp. salt;
2 tsp. Sahara;
bay leaf – 1-2 pcs.;
a pinch of ground red and black pepper;
2 glasses of hot water;
a little vegetable oil for frying onions and carrots.

Method for preparing the filling:

Chop the cabbage thinly. You can mash the “old” one with your hands so that it becomes softer faster when stewing. Peel and wash the carrots and onions. Grate or chop the carrots (as you are used to). Chop the onion into cubes. Fry vegetables in hot oil. Add cabbage straws. Mix well so that the frying is evenly distributed over the future filling. Add tomato paste diluted in a glass of warm water. Add another glass of water. Stir. Simmer the filling for fried pies from fresh cabbage with tomato in a frying pan without a lid, stirring occasionally, for 12-15 minutes. Then add spices, salt and sugar. Stir and cook until the liquid has completely evaporated. This will take another 7-10 minutes.

Flavorful cabbage filling for pies (delicious recipe with mushrooms)

Mushrooms not only go well with cabbage, but also give the filling a subtle aroma and flavor. Therefore, the pies will turn out great, rest assured.

Make sure you have the following ingredients:

350 g fresh white cabbage;

champignon mushrooms – 250 g;

leek - 1 stalk;

refined vegetable oil – 1.5-2 tbsp. l.;

garlic – 1 clove;

black pepper - a pinch;

salt - to taste.

How we will cook:

Peel the queen of our dish from the top sheets and wash. Chop into thin strips. Fry in a frying pan with half the specified amount of vegetable oil. While the cabbage straws are fried until soft, you will have time to finish with the other ingredients of the filling. But don’t forget to stir occasionally to prevent it from burning. Peel the mushrooms from the film or simply wash them. Then cut into large cubes. Cut the white part of the leek into thin half rings. When the vegetable is cooked, transfer it to a bowl. Place the mushrooms in a dry frying pan without oil and place over medium heat. Wait until all the liquid has evaporated from the mushrooms. Then pour the remaining oil into the pan. Add the chopped onion and fry everything together until golden brown. Pour the cabbage into the frying pan when almost ready to fry. Salt, pepper and add garlic passed through a press. All that remains is to stir, simmer for a minute or two and cool. And, of course, don’t forget to try it before making the pies. After all, under-salting or lack of spices in the filling is just as critical as over-salting. Everything should be in moderation.

Pies with cabbage and eggs are also very tasty. See the step-by-step recipe for preparing this filling.

This is how varied cabbage fillings can be for fried and baked pies and pies. Choose, cook, enjoy!

Pies with sauerkraut are always a good idea! It is sure to be tasty, satisfying and very aromatic. You will try them just once and you will no longer be able to live without them!

Fried pies with sauerkraut

Products:

sugar 15 gr
vegetable oil 0.3 l
flour 300 gr
butter 15 g
milk 0.2 l
salt 2 pinches
dry yeast 10 g
sauerkraut 0.5 kg
water 100 ml

The easiest and fairly fast option compared to the others.

How to make fried pies with sauerkraut:

Heat the milk and pour it into a deep bowl.

Add yeast, sugar and salt and let them dissolve.

Cut the butter and dissolve it in a saucepan or in the microwave.

Allow to cool to at least room temperature.

Pour it into the rest of the ingredients and mix.

After this, add flour using a sieve and knead the dough.

Punch it down, roll it into a ball and put it back into the bowl.

Cover and let rise in a warm place for two hours.

Taste the cabbage and, if it is very sour, place in a colander or large sieve and rinse under cold water.

To make it softer, you need to simmer it in a frying pan with water.

After twenty minutes, drain again into a sieve and let the liquid drain.

Knead the dough and roll it into a thin circle.

Cut out medium-sized circles and place a spoonful of filling on each of them.

Pinch the edges and let the pies sit warm for a little longer.

At this time, heat the remaining oil in a deep frying pan or saucepan.

Place the pies and fry until golden brown.

After this, remove with a slotted spoon onto dry cloths.

Advice: You can use fresh yeast, but you will need twice as much.

Yeast pies with sauerkraut in the oven

If butter pies are too high in calories for you, try making these. They will bake in the oven, which means they won't have as much oil in them.

Products:

water 50 ml
vegetable oil 280 ml
kefir 250 ml
yolk 1 pc.
salt 2 pinches
fresh yeast 15 g
sugar 5 g
milk 50 ml
butter 100 gr
flour 0.5 kg
sauerkraut 500 gr
onion 1 head

How to cook yeast pies with sauerkraut in the oven:

To prepare the dough, you only need to slightly heat the kefir.

Heat the water to the same temperature and pour it into a container.

Grind the yeast, add it and let it dissolve completely.

Add sugar and salt and mix.

Let stand for about fifteen minutes.

When time has passed, add kefir, soft butter and combine everything.

Place in a warm place for two hours to grow.

During this time, rinse the cabbage if necessary.

Let it drain in a colander and then crumble it.

Peel the onion, rinse it and chop it.

Heat a little oil in a frying pan, add onion and, of course, cabbage.

Cook them, stirring, until the liquid evaporates.

After this, remove the filling from the heat and cool to room temperature.

Knead the grown dough and turn it into a layer.

Cut circles out of it and fill them with filling, pinch.

Place on a baking sheet covered with paper.

Let sit for a bit to rise.

After this, mix the milk with the yolk.

Brush the pies with a brush and place them in the oven until golden brown.

Advice: To make the pies more filling, you can add a little lard to the middle.

With sauerkraut and boiled egg

This option will be more satisfying than the previous ones, because the filling will contain more nutritious ingredients.

Eggs and cabbage are a great combination.

Products:

sugar 5 g
flour 0.4 kg
dry yeast 10 g
milk 100 ml
onion 2 heads
spices to taste
butter 100 gr
eggs 5 pcs.
sauerkraut 0.4 kg
yolks 3 pcs.
vegetable oil 200 ml
water 0.1 l

How to make pies with sauerkraut and boiled egg:

Heat the water a little, mix with the yeast until smooth.

Pour half the flour into a bowl, but be sure to use a sieve.

Combine all this and let stand for an hour and a half.

When the mass doubles, add the yolks, salt everything and add sugar.

Heat the milk and pour it in.

Mix soft butter with the remaining flour and add to the remaining ingredients.

Knead a soft and elastic dough, place in a warm place and let stand for another hour and a half.

During this time, prepare the filling and boil four eggs until fully cooked.

Cool, peel and turn into crumbs.

Squeeze the cabbage and, if necessary, rinse and drain.

Peel the onion and chop finely.

Heat a small amount of oil in a frying pan, add onion and cabbage.

Simmer, stirring, for ten minutes.

Finally, add the eggs and mix it all thoroughly.

Knead the dough and roll it into a layer.

Cut out circles and place a little filling on each of them.

Fold the tortillas in half, pinch the edges and place the pies on a baking sheet.

Brush them with the remaining egg and let sit for a little while.

Place the pies in the oven and bake for twenty minutes at 180 degrees.

Advice: You can sprinkle the surface of the pies with a small amount of sesame seeds.

Making puff pastry

Perhaps one of the fastest options for homemade pies. In just over an hour everything will be ready. It's delicious, filling and insanely crispy!

Products:

spices to taste
sauerkraut 0.5 kg
water 1.5 l
puff pastry 550 gr
vegetable oil 30 ml
onion 1 head How to make puff pastry pies:

Pour water into a bowl and place cabbage in it.

Place on the stove and let it boil, cook for one hour.

After this, drain in a colander, let drain and cool.

Peel and rinse the onion, chop it finely with a knife.

Heat a little oil in a frying pan and add the onion.

Simmer it, stirring, until soft.

Add cabbage, mix it all and bring to taste.

Take out the dough in advance to defrost.

Place it on a floured surface.

Cut into squares of the same size.

Place a spoonful of filling on each of them and join the edges to form rolls.

Place future pies on a baking sheet.

Place in the oven for 20-25 minutes at 210 degrees.

Advice: To make the pies fluffy, you can use puff pastry.

Quick recipe without yeast

Here is the fastest recipe for homemade pies with sauerkraut. Just forty minutes - and you can pour the tea and enjoy a conversation with your family.

Products:

butter 10 g
soda 2 pinches
sauerkraut 450 gr
milk 0.5 l
salt 2 pinches
vegetable oil 260 ml
sugar 5 g
flour 940 gr

How to make pies without yeast:

Rinse the cabbage under running water and let it drain.

Then cut into thin threads and set aside.

Pour milk into a container, add salt, sugar and soda.

Mix all this thoroughly and add soft butter.

Add flour in parts and knead into a soft, homogeneous dough.

Stir until it starts to come away from your hands.

Place on a work surface, knead and divide into equal parts.

Roll them into balls, then roll them into flat cakes.

Place a little filling in the middle of each.

Seal the edges and let stand for a while. During this time, heat the oil.

Place the pies in it and fry until cooked on all sides.

Advice: In order for the components to dissolve better in the milk, it can be heated.

Cabbage pies with mushrooms

The following cabbage pies will be very flavorful due to the addition of mushrooms. Insanely delicious. Be sure to try it at your leisure.

Products:

yeast dough 1 kg
water 0.1 l
dried mushrooms 120 gr
chopped dill 30 gr
egg 1 pc.
sauerkraut 0.8 kg
onion 2 pcs.
butter 40 g
spices to taste

How to cook cabbage pies with mushrooms:

Pre-soak the mushrooms and let them brew for two hours.

Wash the cabbage and place it in a colander to drain.

Peel and rinse the onion, chop into cubes.

Place butter in a frying pan and dissolve it.

Add the onion, cook until soft, then add the mushrooms.

Simmer everything together, stirring, for ten minutes.

Remove the onions and mushrooms, leaving the oil.

Place the cabbage there, add water and simmer for forty minutes.

Add dill to the cabbage along with mushrooms and onions, season.

Knead the dough, roll it out and cut out circles.

Place a little filling in the center of each and seal the edges.

Place the finished pies on a baking sheet and let them sit for fifteen minutes.

After this, place in the oven for twenty minutes at medium temperature.

Advice: For bright color and flavor, you can add a little sweet paprika to the cabbage.

Pies stuffed with cabbage and minced meat

This recipe will probably be as satisfying as any main dish. The pies will be filled with a lot of juicy meat, sauerkraut and a lot of flavor!

Products:

onion 1 head
dry yeast 25 gr
minced meat 0.3 kg
egg 1 pc.
spices to taste
butter 250 gr
flour 1 kg
sugar 5 g
sauerkraut 300 gr
milk 0.5 l
vegetable oil 250 ml How to cook pies stuffed with cabbage and minced meat:

Pass the flour through a sieve into a deep bowl.

Add milk to it, which is heated until warm.

There is also soft butter, yeast, spices and sugar.

Mix all this thoroughly until completely homogeneous.

Roll the finished dough into a ball, place in a bowl, cover and place in the refrigerator for half an hour.

Peel and chop the onion, fry in oil until soft.

Add minced meat to it, add spices and simmer everything together until done.

Then transfer the onion and minced meat to a bowl to cool.

Place cabbage in a frying pan and simmer until soft.

Mix cabbage with meat and cool everything together.

Knead the dough and roll it out, cut out circles.

Place a spoonful of filling in the center of each.

Seal the edges and let the pies grow a little.

During this time, heat the deep fat and fry the pies in it until golden brown.

Advice: You can add a little garlic to the filling for piquancy.

The room where the dough is prepared must be warm, without drafts. Yeast loves warmth, and only in such conditions does it actively work.

To make your pies as appetizing, tasty and beautiful as possible, do not forget to grease them. It could be an egg, yolk, salt water, butter or milk.