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Cabbage and Mushroom Pastries

Pikantne Christmas Eve Dinner Appetizers 150 min Medium 14 wyświetleń ~20.29 PLN - (0)
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Description

Traditional pastries with sauerkraut and mushrooms are a classic Christmas appetizer in many Polish homes. They consist of soft, slightly buttery yeast dough and an aromatic filling made from sautéed sauerkraut and a mix of mushrooms (dried porcini + fresh champignons), seasoned with onion, garlic, and marjoram. The dish has a rich umami flavor and a pleasant golden crust, while the inside is moist and slightly tangy. The pastries are perfect as an appetizer for Christmas Eve — served warm or slightly cooled, individually or with red borscht as a classic combination. Visually, they are appetizing: small rectangular or crescent-shaped rolls with a golden, shiny crust and visible glimpses of sauerkraut when cut.

Składniki (17)

Servings:
24
  • Wheat flour 500 g
  • Milk 250 ml
  • Fresh yeast 25 g
  • Egg 1 szt.
  • Butter 90 g
  • sugar 10 g
  • Rapeseed oil 30 g
  • Sauerkraut 500 g
  • Onion 2 szt.
  • Dried mushrooms (e.g. porcini) 30 g
  • Fresh mushrooms 200 g
  • Garlic 2 ząbki
  • 🌿 Przyprawy
  • Salt 8 g
  • Black pepper 4 szczypty
  • Marjoram 4 g
  • ✨ Opcjonalne
  • Sesame 20 g
  • Parsley 1 pęczek
💰 Szacowany koszt dania: ~20.29 PLN (0.85 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the mushrooms

1

Pour the dried mushrooms into a bowl and cover with 200 ml of hot (not boiling) water. Let it sit for 30-40 minutes until softened. After soaking, drain, reserving the soaking liquid (strain it through cheesecloth or a very fine sieve to avoid any grit). Chop the soaked mushrooms into small pieces.

Ingredients: Dried mushrooms (e.g. porcini)
Use a glass bowl and cover it with a plate to prevent the water from cooling too quickly. If there is sand at the bottom, strain the liquid through cheesecloth and discard the sediment. You can add the soaking liquid later to the filling for a more intense flavor.

Filling

2

Drain the sauerkraut, chop it finely with a knife (if it's in large pieces). If the cabbage is very sour, rinse it under cold water and squeeze it thoroughly with your hands or in a strainer. Then, if the cabbage is very wet, chop and squeeze it again to ensure the filling is not too watery.

Ingredients: Sauerkraut
Use a cutting board and a sharp knife. Firmly pressing the cabbage (in your hands or in a strainer) significantly affects the final consistency of the filling — too moist filling requires longer cooking.
3

In a large skillet, heat 30 g of butter and 30 g of canola oil over medium heat. Add finely chopped onion (300 g) and sauté for 6-8 minutes, stirring occasionally, until the onion becomes translucent and slightly golden. Add finely chopped garlic (10 g) and sauté for another 30 seconds.

Ingredients: Butter, Rapeseed oil, Onion, Garlic
Use a pan with a diameter of about 26-28 cm (preferably with a thick bottom). A wooden spoon makes stirring easier. Sauté the onion uncovered to allow excess moisture to evaporate.
4

Add the chopped fresh mushrooms (200 g) to the pan and sauté for 6-8 minutes until they release their water and it evaporates, and the mushrooms are lightly browned. Then add the chopped soaked mushrooms (from step 1) and sauté together for 3-4 minutes.

Ingredients: Fresh mushrooms, Dried mushrooms (e.g. porcini)
If the mushrooms release a lot of water, increase the heat for a moment to let it evaporate; stir frequently to prevent burning. You will recognize the time when the mushrooms reduce in volume and gain a golden color.
5

Add the chopped sauerkraut (500 g) to the pan. Pour in 50-80 ml of the mushroom soaking liquid (if you want a more intense flavor), season with 4 g of marjoram and 2 g of pepper. Simmer on low heat for 20-30 minutes, stirring every few minutes, until the excess moisture evaporates and the filling is compact. Finally, check the taste and add salt if necessary (a small amount, e.g. 3-4 g, if needed). If you are using parsley (optional), add it chopped just before removing from heat.

Ingredients: Sauerkraut, Dried mushrooms (e.g. porcini), Fresh mushrooms, Marjoram, Black pepper, Parsley
Simmer with the lid slightly ajar, stirring every 5 minutes. The filling is ready when the cabbage is soft, the flavors have melded, and the excess liquid has evaporated — it should be moist but not watery.
9

When the filling is ready (from step 5), transfer it to a bowl and let it cool to room temperature. If it is very moist, you can sauté it for another 3-5 minutes to evaporate the remaining liquid. After cooling, check the seasoning with salt and pepper once more.

Ingredients: Sauerkraut, Fresh mushrooms, Dried mushrooms (e.g. porcini)
Do not fill the pastries with hot filling — this will cause the dough to become soggy. The filling should be warm or completely cooled before stuffing.

Yeast dough

6

Prepare the starter: heat 100 ml of milk to a temperature of about 35-37°C (it should be warm to the touch, not hot). Crumble the fresh yeast (25 g) into a small bowl, add 5 g of sugar (from 10 g) and pour in the warm milk. Mix with a fork and set aside for 10 minutes in a warm place. After 10 minutes, a fluffy, frothy top should appear - this is a sign that the yeast is active.

Ingredients: Milk, Fresh yeast, sugar
Use a kitchen thermometer if you have one (35-37°C). If there is no foam after 10 minutes, the yeast may be inactive — start over with new yeast.
7

In a large bowl (or in a mixing bowl), place 500 g of flour and 8 g of salt. Make a well in the center. Pour in the starter, add the remaining 150 ml of milk, 60 g of melted and cooled butter, the whole egg (60 g), and the rest of the sugar (5 g). Start mixing with a wooden spoon, gradually combining the flour with the liquids until a cohesive dough forms.

Ingredients: Wheat flour, Milk, Fresh yeast, Butter, Egg, sugar, Salt
It's best to use a stand mixer with a dough hook; set it to low speed and knead for 6-8 minutes. If kneading by hand, knead for 10-12 minutes on a lightly floured countertop. The dough is ready when it stops sticking to your hands and is smooth and elastic.
8

Shape the dough into a ball, brush the top with a little oil or butter, place it in a large bowl, cover with a cloth or plastic wrap, and set aside in a warm place for 60-75 minutes to rise, until it doubles in volume.

Ingredients: Butter, Rapeseed oil
The ideal rising temperature is around 24-28°C. If your kitchen is cool, you can place the bowl in an oven preheated to 30-35°C and turned off. The dough is well risen when an indentation made by pressing a finger slowly springs back.

Shaping

10

Place the risen dough on a lightly floured surface. Roll it out into a rectangle about 5 mm thick. If you want smaller pastries, roll it out thinner. Evenly spread the filling over half of the rolled-out dough (leave 1-2 cm free at the edges), then fold the dough in half to cover the filling. Gently press the edges and cut into rectangles measuring about 6x8 cm (this yields about 24 pastries).

Ingredients: Wheat flour, Sauerkraut, Fresh mushrooms, Dried mushrooms (e.g. porcini)
Use a rolling pin for the dough, and for cutting – a sharp knife or a pastry wheel. Pressed edges can be further sealed with a fork for better adhesion.
11

Arrange the pastries on a baking sheet lined with parchment paper, leaving about 2 cm between them. If you like, brush the tops with the remaining beaten egg (you can optionally use milk instead of egg if you prefer not to use egg for brushing), and then sprinkle with sesame seeds (optional). Let them rest for 15-20 minutes to relax slightly.

Ingredients: Egg, Sesame
Use a silicone brush for brushing. If you are using an egg for brushing, beat it beforehand with a pinch of salt.

Baking and Finishing

12

Preheat the oven to 190°C (top-bottom, no convection). Bake the pastries for 18-25 minutes until golden and evenly browned. After baking, remove the tray and let the pastries cool on a rack for 5-10 minutes.

Baking depends on the oven — watch the color and air movement. The pastries are ready when they have a crispy crust and the bottom is also golden brown. It's best to bake on the middle rack of the oven.

Serving

13

Serve the pastries slightly warm or at room temperature. You can arrange them on a platter next to a bowl of red borscht — then everyone can dip the pastry into the soup. If you like, sprinkle with parsley just before serving.

Ingredients: Parsley
Use a large platter and a nice napkin under the pastries for an elegant presentation. Additionally, you can serve a mini tray with borscht for dipping.

Fun Fact

💡

Cabbage and mushroom pastries are a traditional Polish Christmas appetizer — combining the taste of sour cabbage with the intense aroma of mushrooms, making them a perfect complement to red borscht. In the past, the addition of dried mushrooms was a sign of the festive nature of the dish.

Best for

Wigilia Święta Bożego Narodzenia Przyjęcia gdzie serwuje się zupę

Tips

🍽️ Serving

Serve with a bowl of warm red borscht — a classic combination. The pastries also taste great on their own as a snack. Serve them slightly warm; if they are too hot, the filling may spill out when cutting. For a nice effect, sprinkle with finely chopped parsley and optionally sprinkle with sesame seeds.

🥡 Storage

Store in the refrigerator in an airtight container for 2-3 days. To reheat, place the pastries in an oven preheated to 170°C for 8-10 minutes, until hot and crispy again. You can also freeze raw pastries (raw, shaped) on a baking sheet, and after freezing, transfer them to bags; bake straight from frozen, adding a few minutes to the temperature and time.

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