A delightful twist on a classic German-inspired dish, these savory pastry pockets are filled with a flavorful beef and cabbage mixture.
Cook the ground beef and diced onion in a skillet over medium heat until the beef is browned and the onion is soft.
Ensure the beef is fully cooked and the onion is translucent for the best flavor.
Add shredded cabbage, salt, and pepper to the skillet. Cover and cook until the cabbage is tender, stirring occasionally.
Stirring occasionally prevents the mixture from sticking to the skillet.
In a mixing bowl, combine flour, yeast, sugar, warm milk, and melted butter to form a dough. Knead until smooth and elastic.
Let the dough rest in a warm place to rise for about an hour.
Divide the dough into small balls and roll each into a flat circle using a rolling pin.
Dust the rolling pin and surface with flour to prevent sticking.
Place a spoonful of the filling in the center of each dough circle. Fold the dough around the filling and seal the edges.
Pinch the edges tightly to prevent the filling from leaking during baking.
Arrange the filled dough pockets on a baking sheet and bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until golden brown.
For a shiny finish, brush the tops with an egg wash before baking.
Serve the pastry pockets warm, optionally with a side of mustard or dipping sauce.
These are best enjoyed fresh out of the oven, but they also reheat well.
