PREPARATION
In a large bowl, mix 700g of flour with a sachet of dry yeast. Gradually add 350 ml of water, stirring constantly until the ingredients are well combined.
Knead the dough until it becomes elastic, then add 1 teaspoon of salt and 100 ml of olive oil. Continue kneading until the oil is fully incorporated.
Let the dough rise in a warm place for 30 minutes or until it doubles in size.
While the dough is rising, saute 1kg of sauerkraut in 150ml of olive oil, adding pepper to taste. Cook until the cabbage becomes soft.
After it has risen, divide the dough into equal pieces and roll each piece into a round or square shape, depending on your preference.
Add a heaping spoonful of the cabbage filling to the center of each piece of dough and form into pies, making sure the edges are well sealed.
Leave the formed pies to rise for another 30 minutes in a warm place.
Preheat the oven to 180°C.
Brush the surface of the pies with a little oil and sprinkle sesame seeds on top.
Bake the pies in the preheated oven for about 40 minutes or until golden and crispy.
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