500 g flour; 2 cups milk; 6 g fresh yeast; 50 ml clarified butter; 1 eggs; a couple of spoons of milk; cabbage; onion; boiled egg; salt, sugar, black pepper
Prepare the yeast: Mix 1 cup sifted flour with the milk heated to 40ºC, the yeast, 1 tbsp sugar and mix until it is the consistency of thick cream. Cover it with cling film or a towel and leave in a warm place for 30 minutes. Add 1 more cup of sifted flour, cover and leave to stand for another 30 minutes in a warm place. Meanwhile prepare the filling. Method 1: chop the spring onion and crush it slightly with a pestle and mortar. Mix it with the chopped egg and a little melted butter and season with salt and pepper. Method 2: Finely shred some cabbage and squash it with your hands. Stew it with some butter in a closed cast-iron saucepan for 20-30 minutes on a low heat. Leave to cool and add the spring onion rubbed with sugar and salt (or the boiled egg). Mix well. Add the butter to the risen dough and gradually combine 1 cup flour so that it is smooth. Wrap in cling film and leave to stand in a warm place for 30 minutes. Flatten the dough with your hand and pinch pieces the size of an egg off using your thumb and forefinger. Stretch using your hands and place 1 tbsp of the filling in the middle. Pinch the edges together and place them on a baking tray lined with greaseproof paper, join down. Cover with cling film and leave to rise for 15-30 minutes. Brush them with egg yolk mixed with a couple of spoons of milk or water and bake in an oven at 180-200ºC for 25 minutes (or until golden). Remove the pies from the oven and brush them with melted butter. Cover them with a cloth and leave to stand for 15 minutes before serving.