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Puff pastry pies with cabbage in the oven

Puff Pastry Cabbage Hand Pies (Baked)

Quick hand pies with a wholesome cabbage filling — great for dinner or to pack for work! Puff pastry pies with cabbage come together fast. Or very, very fast if you've stashed some cabbage filling ahead of time — then all that's left is to fold and bake, which takes just minutes.

Foster

Recipe author

Puff pastry pies with cabbage in the oven

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Composition / ingredients

Servings:

Green cabbage

Carrot

Onion

Tomato paste

Sunflower oil

Water

Salt

Dry seasoning blend

Puff pastry (store-bought)

All-purpose flour

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 3 g

Fats 32 % 10 g

Carbohydrates 58 % 18 g

173 kcal

GI: 94 / 0 / 6

Cooking method

Step 1:

How do you bake puff pastry cabbage hand pies? Gather your ingredients.
Step 2:

For the filling, shred the cabbage thinly and fairly fine.
Step 3:

To keep the shreds from being too long, cut across them once after shredding. Put the cabbage in a large skillet or heavy pot.
Step 4:

Peel and finely dice the onion and add it to the cabbage.
Step 5:

Peel and grate the carrot and add it to the cabbage and onion.
Step 6:

Stir the chopped vegetables together, add the oil, and set the pan over the heat.
Step 7:

Add the tomato paste and seasonings to taste. Simmer until the cabbage is tender. If the cabbage isn't juicy, add a little water now and then as it cooks. Let the filling cool.
Step 8:

Roll out the pastry on a floured surface and cut it into rectangles. Put a spoonful of cabbage on each.
Step 9:

Fold each into a hand pie.
Step 10:

It's easy to crimp the edges with a fork — the same way Mexican cooks seal their empanadas (much like these pies, though the fillings there are a little different).
Step 11:

Arrange the pies on a baking sheet, prick the tops with a fork, and put them in the oven. 350°F (180°C) for about half an hour, give or take 5 minutes — then they're ready.
Step 12:

The hand pies are ready.

Enjoy!
A note on frying oil: Every oil has a smoke point — the temperature at which it starts to burn and break down. For high-heat cooking, use a refined oil with a high smoke point, and avoid heating delicate unrefined oils too far.
Keep in mind that every oven is different. Temperatures and times may vary from what's given here — get to know your oven for the best results with any baked dish.