Cornish Pastry with Pointed Cabbage
These homemade pirogues with pointed cabbage, carrots, and warm spices are hearty, spicy, and perfect for lunch, a packed meal, or as a filling snack. The dough is soft and pliable, and the filling is both juicy and flavorful. A splash of apple cider vinegar provides a fresh contrast to the warm spices. The pirogues can also be frozen and reheated later. Dough:
Posted on 2/22/2025
Servings
10
Total time
2 hours
Servings
10
Total time
2 hours
Ingredients
Dough
Filling
Instructions
Dough
Dissolve the yeast in the lukewarm milk.
Add honey, salt, and oil.
Stir in the flour gradually until you have a soft and pliable dough.
Knead well and let rise covered for about 1 hour.
Filling
Peel and finely chop the carrots.
Slice the onions and pointed cabbage into thin strips.
Briefly sauté the spices in a hot pan with olive oil and onions.
Add carrots and pointed cabbage, and fry until the cabbage wilts.
Add apple cider vinegar and let it steam off a bit.
Season with salt and pepper.
Assembly and baking:
Roll out the dough on a floured surface and divide it into 10 pieces.
Roll each piece of dough into a thin circle.
Distribute filling on one half of the circle and fold the other half over.
Seal the pirogues with a fork all the way around the edge.
Brush with beaten egg.
Bake at 180°C (fan) for 12–15 minutes.
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