Yeast-Dough Hand Pies with Cabbage and Egg

Fluffy, golden cabbage hand pies, fresh and piping hot!

Recipe author

Servings:

White cabbage

Milk (warm)

Flour

Butter

Ground black pepper

Salt

Eggs (one egg for the dough, 6 hard-boiled eggs for the filling, plus a yolk for glazing the pies)

Sugar

Dry yeast

Vegetable oil

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 7 g

Fats 14 % 5 g

Carbohydrates 66 % 23 g

166 kcal

GI: 17 / 0 / 83

Cooking method

Step 1:

Mix half the milk (1 cup) with the yeast and sugar and set it in a warm spot for 10 minutes.
Step 2:

Pour the remaining milk into a large bowl, add the egg, 2 tablespoons of melted butter, and a cup of flour, then stir in the yeast-and-milk mixture.
Step 3:

Gradually work in the rest of the flour.
Step 4:

Keep going until the dough is elastic and no longer sticks to your hands. Cover the bowl and set it in a warm spot for 1 hour.
Step 5:

Shred the cabbage and cook it down until soft and limp. You can cook it in butter.
Step 6:

Then add the chopped hard-boiled eggs and season with pepper and salt to taste. Keep cooking until soft.
Step 7:

Roll the dough into a log and cut it into pieces, then roll each piece into a ball.
Step 8:

Flatten each ball into a round.
Step 9:

Place some filling in the center and pinch the edges shut.
Step 10:

Arrange the pies on a foil-lined baking sheet and let them proof.
Step 11:

Brush them with egg yolk, then bake for 20 minutes in an oven preheated to 400°F (200°C).
Step 12:

I brushed the tops of the finished pies with butter.
Step 13:

Enjoy!