Polish breakfast | Polish food

sauerkraut

🥗Healthier: fermented cabbage

💰Cheaper: cabbage + salt

Fermented cabbage provides similar tanginess.

mushrooms

🥗Healthier: zucchini

💰Cheaper: canned mushrooms

Canned mushrooms are more affordable and still flavorful.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers a healthier fat option.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt adds creaminess with fewer calories.

Prepare dough by mixing flour and salt in a bowl.

Cut in butter until mixture resembles coarse crumbs.

Stir in egg and enough milk to form a soft dough.

Wrap dough in plastic and refrigerate for 30 minutes.

Sauté onions in butter until translucent, about 5 minutes.

Add mushrooms and cook until browned, about 5-7 minutes.

Stir in sauerkraut, garlic, caraway seeds, salt, and pepper; cook for 3-4 minutes.

Remove filling from heat and let cool slightly.

Preheat oven to 375°F (190°C).

Roll out dough on a floured surface to 1/8 inch thick.

Cut dough into circles using a cutter or glass.

Place a spoonful of filling on one half of each circle.

Fold over and seal edges with a fork or by pinching.

Place hand pies on a baking sheet lined with parchment paper.

Brush tops with egg wash for a golden finish.

Bake for 25-30 minutes until golden brown.

Cooking Techniques

Spice Level:

Allergens