Baked Hand Pies with Cabbage and Green Onion

Kateryna Bondar
Baked Hand Pies with Cabbage and Green OnionBaked Hand Pies with Cabbage and Green Onion
Cuisine
Course
Serves 4 people
Cook Time
10m

One rich yeast dough, two fillings — that is how a home baker solved the variety problem: the same batch becomes cabbage pies and green-onion pies. These are pirozhki, and the sponge (opara) method is not fussiness. Butter and sugar slow yeast down, so it is given a loose, wet preferment to build strength in before the enriching ingredients go in.

Scalding the shredded cabbage with boiling water before it hits the pan takes off its raw sulfur edge and collapses the volume, which is how a kilo — a bit over two pounds — of shredded cabbage fits in one skillet. The chopped hard-boiled eggs in both fillings soak up moisture; in the onion filling they also temper the bite of the greens, salted and lightly bruised beforehand.

The boat shape with its pinched seam is functional: the pie bakes seam-side down, so juices stay put while the smooth top browns under the egg wash. Portion size sets the purpose — 25 g pieces, about an ounce, make one-bite snack pies; 60 g makes a full pie to eat with soup.

Mix the green-onion filling right before shaping, since salted scallions weep fast and soak the base. Bake at 200 to 240 C (400 to 465 F) for only 8 to 10 minutes; in an oven that hot, longer means dry.

Part of Ukrainian cuisine — 448 more recipes in the section.

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Ingredients

  • For the dough:
  • 1.5 Kilogram
    rich yeast dough (1 to 1.5 kg)
  • For the cabbage filling:
  • 1 Kilogram
    fresh cabbage (0.8 to 1 kg)
  • 2
    hard-boiled eggs
  • 4 Tablespoons
    butter or margarine
  • 3
    onions (2 to 3)
  • 1 Teaspoon
    sugar
  • salt, pepper, herbs to taste
  • For the green onion filling:
  • 1 Kilogram
    green onions
  • 3
    hard-boiled eggs
  • 70 Grams
    butter or margarine
  • salt to taste

Instructions

  1. Dough and shaping
    Roll the rich yeast dough, made by the sponge method, into a rope and cut it into pieces weighing 25 to 60 g, depending on the size of pie you want.

  2. Shape the pieces into balls, let them rest for 5 to 10 minutes, and roll them into rounds 0.5 to 1 cm thick.

  3. Place filling in the center of each round and pinch the edges closed, shaping it into a boat.

  4. Arrange the pies on a buttered baking sheet and let them proof. Five to ten minutes before baking, brush with beaten egg and bake at 400 to 465F (200 to 240C) for 8 to 10 minutes.

  5. Cabbage filling
    Shred the fresh cabbage, scald it with boiling water, and fry it in a skillet.

  6. Add the fried onion, chopped eggs, and herbs, stir, and season with salt.

  7. Green onion filling
    Trim and rinse the onions, pat them dry, chop finely, salt, and lightly crush.

  8. Add the finely chopped eggs and melted butter or margarine and stir together.

Nutrition: Calories: 620 kcal · protein 16 g · fat 22 g · carbs 88 g (per serving, estimated)

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