Chop the onion into small cubes and sauté in a pan with a little oil until translucent. Add the ground meat and fry, stirring, until browned.
Meat and cabbage pastries are an excellent snack, combining delicate puff pastry with aromatic filling of minced meat and sauerkraut. They are perfect for family gatherings and holiday parties.
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Chop the onion into small cubes and sauté in a pan with a little oil until translucent. Add the ground meat and fry, stirring, until browned.
Add the drained sauerkraut to the meat and fry until the ingredients are combined. Season with salt and pepper to taste.
Roll out the puff pastry on a countertop and cut it into rectangles. Place a tablespoon of filling on each piece and wrap it into the shape of small pastries.
Arrange the pastries on a baking sheet lined with parchment paper. Brush them with beaten egg for a golden color.
Bake in a preheated oven at 200°C for 20-25 minutes, until golden and crispy.
Meat pasties are a classic Polish snack, often served with red borscht. Their history dates back to the times of noble courts.
Serve the pastries warm, preferably with hot red borscht or mushroom sauce. They also taste great with tea.
Store the pastries in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to a month.
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