Biscuits with cabbage and mushrooms

Dough:

? glass 1 flour
some flour to choose? we'll show

? glass ice water

? glass sour cream

8 Art. l. unsalted butter

2 h. l. lemon juice

? h. l. salt

Filling:

120 g fungi

6 glass cabbage

1 boiled egg

1 onions

? glass yogurt or sour cream

2 Art. l. butter

2 Art. l. ghee

1 Art. l. dill

1 h. l. thyme

1 h. l. tarragon

1 h. l. vinegar

ground black pepper

salt

Sauce:

1 glass sour cream or yogurt

? glass horseradish

For the test to join the flour and salt in a bowl in another bowl put the diced butter, for an hour to remove the two bowls in the freezer, then get in the center of the flour to make a recess, put the butter, stir in crumbs.

In a separate bowl mix sour cream with lemon juice and water, whisk, add half of the flour and make a well again, rub your hands to avoid big lumps, pour the remaining sour cream mixture to remove large lumps, wrap the dough film and an hour away in the cold.

Finely chop the onion, diced chopped mushrooms, cabbage, chop, chop the egg and greens, warm the oil in a frying pan over medium heat, put the mushrooms, onions, dill, tarragon and thyme and fry for 10 minutes.

Add cabbage to the pan, salt, water, under the cover until tender cabbage boil for 15-20 minutes, stirring, pour water fire to strengthen, boil until complete evaporation of the liquid, add the egg, parsley, sour cream, stir, sprinkle with vinegar, pepper and salt.

Roll out the dough with a thin circle, put on a baking sheet, put the filling, not reaching the edges of the range of a few centimeters, then these edges bend on the toppings, smear the dough with melted butter and bake biscuits with cabbage and mushrooms in a preheated 200 degree oven for about an hour.

The ingredients for the sauce mix, serve cake c sauce separately.