Russian-Style Meat and Cabbage Pockets
These meat and cabbage pockets are a fresh pastry recipe that you can try from Spoonsparrow!
Ingredients
- 450 g puff pastry (frozen)
- 250 g White cabbage
- 80 g cooked beetroot (vacuum packed)
- 300 g mixed ground meat
- 300 g sour cream
- Salt
- black pepper (ground)
- flour (for the work surface)
- 1 egg (separated)
- 2 tbsp heavy cream
Instructions
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1.
Let the puff pastry thaw. Preheat the oven to 200°C with upper and lower heat.
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2.
Wash, trim, and dice the white cabbage into small cubes. Dice the beetroot similarly and mix with the cabbage, ground meat, 120 g sour cream, salt, and pepper.
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3.
Roll out the puff pastry on a floured surface and cut squares about 6 x 6 cm using a dough cutter. Place a teaspoon of filling on each square, brush edges with egg white, fold into triangles, press edges firmly, and place on parchment-lined baking sheet. Whisk together yolk and heavy cream and brush over the pockets. Bake in the preheated oven for 25-30 minutes until golden brown.
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4.
Whisk remaining sour cream with dill, season with salt and pepper, taste, and serve alongside the pockets.
