Name: Cheese pirozhkis
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 1.00 eggs large; 125.00 ml milk; 20.00 ml sour cream; 125.00 ml water; 500.00 ml flour all-purpose; 10.00 ml sunflower oil; 1.00 cabbage red, thinly sliced; 60.00 ml vinegar balsamic; 200.00 g blueberries fresh or frozen; 2.00 apples to garnish

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Ingredients (10)

DOUGH

1.00	eggs — large
125.00 ml	milk
20.00 ml	sour cream
125.00 ml	water
500.00 ml	flour — all-purpose

RED CABBAGE AND BLUEBERRY STIR-FRY

10.00 ml	sunflower oil
1.00	cabbage — red, thinly sliced
60.00 ml	vinegar — balsamic
200.00 g	blueberries — fresh or frozen
2.00	apples — to garnish

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Method:

DOUGH: Whisk egg, milk, sour cream and water, then stir in flour, a little at a time, until dough comes together.
Turn out onto a lightly floured board and knead until smooth and elastic, up to 10 minutes. Work in more flour if dough is too sticky. Cover dough with plastic wrap, and set aside to rest for 1 hour.
Roll dough out thinly on a floured board. Cut out 10 cm squares and lightly mark each in half diagonally (to make triangles), using a sharp knife. Place 5 ml (1 tsp) grated cheese on 1 half. Wet edges of pastry with a little water and fold over filling to make a triangle.
Boil in salted boiling water for 4 minutes, then drain well.
Serve as they are or pan-fry on both sides in a little butter until golden brown. Drain and serve.
RED CABBAG AND BLUEBERRY STIR-FRY: Heat oil in a saucepan, add remaining ingredients and stir-fry for 2 minutes.
Halve, core and grill apples.
Serve pirozhkis with red cabbage and blueberry stir-fry accompanied by a grilled apple half.