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Polish Women Who Cooked History

A savory pastry filled with the comforting tastes of sauerkraut and mushrooms. It's easy to make, quick to bake, and guaranteed to bring everyone together around the table!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course: Appetizer, Snack
Cuisine: Polish
Ingredients Equipment Method Notes

Ingredients
  

For the Pastry
  • 2 cups all-purpose flour The foundation of your pastry, providing the perfect texture.
  • 1 cup warm water Activates the yeast for fluffy dough.
  • 1 tbsp active dry yeast The magic ingredient that makes your dough rise.
  • 1 tbsp sugar A little sweetness to help the yeast thrive.
  • 1 tsp salt Enhances flavor.
  • 2 tbsp vegetable oil Keeps the dough moist and tender.
For the Filling
  • 1 cup sauerkraut drained and chopped
  • 1 cup mushrooms sautéed
  • 1 onion finely chopped Brings sweetness and depth to the filling.
  • 1 tsp caraway seeds A traditional spice that adds character.
  • 1/2 tsp black pepper A touch of warmth.

Equipment

  • Bowl
  • Large Mixing Bowl
  • Skillet
  • Oven

Method
 

  1. Step 1: In a bowl, combine the warm water, yeast, and sugar. Let it sit for about 10 minutes until it becomes frothy.
  2. Step 2: In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and vegetable oil. Mix until a dough forms.
  3. Step 3: Knead the dough on a floured surface for about 5-7 minutes until it's smooth. Place it in a greased bowl, cover it, and let it rise in a warm place for 1 hour or until it's doubled in size.
  4. Step 4: In a skillet, heat a little oil over medium heat and sauté the onion until it's translucent. Add the mushrooms, sauerkraut, caraway seeds, and black pepper. Cook for an additional 5 minutes, then remove from heat and let cool.
  5. Step 5: Preheat your oven to 375°F (190°C).
  6. Step 6: Once the dough has risen, punch it down and roll it out on a floured surface. Cut into circles using a cookie cutter or glass.
  7. Step 7: Place a spoonful of the sauerkraut mixture in the center of each circle, fold over, and seal the edges.
  8. Step 8: Arrange the filled pastries on a baking sheet and bake for 20-25 minutes or until golden brown.
  9. Step 9: Remove from the oven and let cool slightly before serving. These are best enjoyed warm!

Notes

Store any leftovers in an airtight container in the fridge for up to 3 days. You can freeze them for up to a month!