Patties with Sauerkraut and Porcini Mushrooms - photo 1
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Patties with Sauerkraut and Porcini Mushrooms

Pikantne Regional Cuisine of Poland Snacks 50 min Medium 24 wyświetleń ~40.68 PLN * - (0)
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Description

Traditional pastries with sauerkraut and dried porcini mushrooms are a Polish snack that combines the sourness of cabbage with the deep, forest aroma of mushrooms. This recipe provides step by step instructions on how to prepare a juicy filling, how to rehydrate dried mushrooms, how to sauté the ingredients properly, and then how to assemble and bake the pastries using puff pastry. The result is golden, crispy pastries with a springy interior, perfect as a snack for a family gathering, a festive table in a regional style, or a warm appetizer for a party. Serve them with sour cream or homemade horseradish sauce; they look decorative sprinkled with sesame seeds and served on a wooden board.

Ingredients Used

Ingredients (16)

Servings:
6
  • Sauerkraut 400 g
  • Dried porcini mushroom 25 g
  • Water 200 ml
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Butter 30 g
  • Rapeseed oil 15 g
  • Sugar 10 g
  • Puff pastry 400 g
  • Wheat flour 30 g
  • Chicken egg 1 szt. (~60 g)
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • Marjoram 2 g
  • ✨ Opcjonalne
  • Sesame 20 g
  • Sour cream 100 g
💰 Szacowany koszt dania: ~40.68 PLN (6.78 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Filling - preparing the mushrooms

1

Place the dried porcini mushrooms in a medium bowl and cover with 200 ml of warm (not hot) water. Cover with a plate and set aside for 20-30 minutes until softened. After soaking, remove the mushrooms to a cutting board, leaving the liquid behind (strain through a sieve lined with cheesecloth to remove any sand). Keep the liquid - it will be the flavor base for the filling.

Ingredients: dried porcini mushroom, Water
Use a transparent bowl to easily assess the softness of the mushrooms. If after 30 minutes the mushrooms are still firm, leave them for another 10–15 minutes. Straining the liquid is important to avoid any sand.

Filling - chopping

2

Drain the soaked porcini mushrooms on a board and chop them into small cubes (about 3-5 mm). If they are thick, you can first slice them and then dice. Measure the soaking liquid — leave 50-70 ml to add to the filling, and pour out the rest.

Ingredients: dried porcini mushroom, Water
Use a sharp knife and a cutting board measuring at least 30x20 cm. A small, sharp chef's knife will make chopping easier. You can use the remaining water for the sauce, but do not add it all at once — the filling should be moist, not watery.

Filling - cabbage

3

Rinse the sauerkraut briefly under cold water if it is very sour, then chop it finely with a knife. After chopping, place the cabbage in a fine sieve or on a cloth and squeeze out the excess juice firmly (the drained cabbage should be moist but not watery).

Ingredients: Sauerkraut
For squeezing, use a metal strainer and a kitchen towel or your hands. If the cabbage is delicate, squeeze for a shorter time — too much squeezing will remove moisture from the filling.

Filling - sautéing the base

4

In a large skillet, heat butter and canola oil over medium heat (skillet approx. 26 cm). Add finely chopped onion and sauté for 5-7 minutes, stirring every 30-40 seconds, until the onion becomes translucent and golden. Add minced garlic and sauté for 30 seconds until it starts to smell, being careful not to burn it.

Ingredients: Butter, Rapeseed oil, Onion, Garlic
Use a heavy-bottomed pan, preferably non-stick or stainless steel. A wooden spatula or silicone spatula will prevent sticking. The onion should be soft and slightly golden — this is a sign that the sugars have caramelized.

Filling - combining ingredients

5

Add the chopped mushrooms to the sautéed onion and fry for 4-5 minutes to evaporate. Then add the chopped and drained cabbage along with a teaspoon of sugar. Pour in 50-70 ml of filtered mushroom liquid and simmer on low heat for 10-12 minutes, stirring every few minutes, until the excess moisture evaporates and the flavors meld together. Season with salt, pepper, and marjoram, and finally taste and adjust the seasoning if necessary.

Ingredients: dried porcini mushroom, Sauerkraut, Sugar, Salt, Black pepper, Marjoram, Water, Onion, Garlic, Butter, Rapeseed oil
The filling is ready when it is not watery, and the ingredients are soft and well combined in flavor. If the filling is too dry, add 1-2 tablespoons of water; if too wet, fry for a few more minutes.

Filling - cooling

6

Transfer the filling to a flat dish and spread it evenly to cool faster. The filling should be completely cold before filling the pastry (about 15-20 minutes). Hot filling will make the puff pastry soggy.

Ingredients: Sauerkraut, dried porcini mushroom
Use a wide metal or ceramic bowl — it will speed up heat transfer. If you're in a hurry, place the bowl on a cold baking sheet or in an ice bath (a bowl in a larger bowl filled with ice).

Assembling

7

Preheat the oven to 200°C (top and bottom heat). On a floured work surface, roll out the puff pastry and gently roll it into a rectangle about 3-4 mm thick. If the package has two layers, use one or both layers depending on the desired thickness. Cut the rectangle into 12 smaller rectangles (e.g. 12 x 6 cm), placing 1-2 tablespoons of filling centrally on each, leaving a 1 cm margin to the edge.

Ingredients: Puff pastry, Wheat flour, Sauerkraut, dried porcini mushroom
Use a rolling pin with a smooth surface and a sharp knife or pastry cutter. If the dough is too soft and sticky, chill it in the refrigerator for 5-10 minutes before cutting.

Folding - closing

8

Fold the rectangle in half (long edge to short edge), so that the filling is inside. Press the edges with your fingers, then seal the edges with a fork, making indentations every 1 cm, which will prevent it from separating during baking. If you are using sesame, gently brush the top with beaten egg and sprinkle with sesame seeds.

Ingredients: Sesame, Puff pastry
Use a silicone brush to spread the egg. Don't add too much filling — the pastries will burst. The fork indentations should be even and firm.

Baking

9

Arrange the pastries on a baking sheet lined with parchment paper, leaving a gap of 2-3 cm between them. Brush all the pastries with beaten egg (you can add a tablespoon of water to the egg). Bake in a preheated oven for 20-25 minutes, until the pastry is noticeably risen and golden. Rotate the baking sheet halfway through the time if the oven has uneven temperature distribution.

Ingredients: Puff pastry
The best baking tray is one made of dark metal for even browning. If your oven has a convection function, reduce the temperature to 190°C.

Finishing and serving

10

After baking, let the pastries cool on a rack for 5 minutes to stop steaming from the bottom. Serve slightly warm with sour cream on the side, optionally with horseradish or mustard. If you added sesame, the presentation will be more rustic.

Ingredients: Sour cream, Sesame
Use a cooling rack to prevent the bottom from becoming soggy. The pastries taste better slightly warm than hot straight from the oven.

Fun Fact

💡

Patties with cabbage and mushrooms are a variation on the old Polish tradition of using seasonal forest ingredients and pickles; in some regions, it was a way to make use of dried mushrooms after a long winter.

Best for

spotkanie rodzinne impreza świąteczne przekąski

Tips

🍽️ Serving

Serve the pastries slightly warm, with sour cream, horseradish sauce, or mustard. For decoration, use fresh dill or parsley, and when serving at a larger table, present them on a wooden board along with a bowl of sauce.

🥡 Storage

Store in the refrigerator for up to 48 hours in an airtight container. To reheat, place in an oven preheated to 170°C for 8-10 minutes to regain crispness. Microwaving is not recommended (it will become rubbery).

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