Patties with Cabbage and Mushrooms

Polish paszteciki - pasties with cabbage

Homemade patties with cabbage and mushrooms are the perfect addition to Christmas Eve borscht, a New Year’s Eve snack or a lunch for work or school. It’s very popular recipe in Poland called Paszteciki. Below you will find the recipe and tips on how to make the best patties that I traditionally bake every year for Christmas in Poland.

Tips:

  • You can omit the dried mushrooms, supplement them or replace them with champignons, fresh or frozen wild mushrooms.
  • You can cover the kneaded dough tightly and put it in the fridge overnight. The dough will rise overnight in the refrigerator and you can continue making the patties the next day. Remember to take the dough out of the fridge before baking so that it can reach room temperature.
  • You don’t need a rolling pin to prepare these pasties. The dough is so soft and elastic that you can easily stretch it with your hands.
  • You can use both fresh and dry yeast to prepare the dough.
  • Do not rinse the sauerkraut before frying. Sauerkraut should be sour!

How to prepare the stuffing for patties with cabbage and mushrooms?
Just fry chopped onion, sauerkraut and previously soaked dried mushrooms. Season the stuffing with pepper, salt, caraway seeds, allspice and bay leaves. When the cabbage changes color from white to brown and the onion is soft, the stuffing is ready. Remember to stuff the patties with the cooled stuffing. You can prepare the stuffing the day before.

What kind of dough for the patties?
The patties are made from yeast dough, which differs from pizza dough by having more yeast, addition butter, egg yolks and milk.

How thick should the pastry dough be rolled out?
The dough for the patties should be approximately 2-3 mm thick. The thinner you can roll the dough, the more patties you will be able to prepare. If you prefer thick dough, you can roll the dough thicker 😉.

How to wrap patties?
You can make one large roll and cut it into pieces after baking, or make individual patties. You can also form balls of dough, flatten them with your fingers, stuff them and prepare baked dumplings with cabbage and mushrooms.

At what temperature and how long do we bake the patties?
Place the patties in an oven preheated to 200°C (392°F) and bake for about 25 minutes. We use the conventional heatinc without a fan.

What to serve cabbage and mushroom patties with?
The patties go perfectly with Christmas Eve borscht or mushroom soup.

How to store baked patties?
Store the baked patties in the refrigerator in an airtight container for up to 4-5 days.

How to heat the patties so that they are not dry?
You can heat the baked patties in a microwave, on a toaster, on an electric grill, covered in a pan, in an airfryer, in an oven or in a steam oven.

How long should you heat the patties in the oven?
Place the patties in the oven preheated to 200°C (392°F) and heat for 5-8 minutes. You can spray the oven with water or place a baking tray with water underneath. The steam in the oven will make the patties as soft as freshly baked.

Can you freeze cabbage and mushroom patties?
Of course! Place the cooled patties in a plastic container or bag and place in the freezer. When you feel like eating patties, take them out of the freezer and put them in a preheated oven at 200°C (392°F). Bake for 15-20 minutes until warm in the center. Don’t defrost them in advance or they will become rubbery.

How many days in advance can the patties be made? When to make Christmas Eve pies?
The patties taste best fresh, but if you put the baked and cooled patties in an airtight container and store them in the refrigerator, you can prepare the patties even 3-4 days in advance. Just warm them up before Christmas Eve and they will taste like freshly baked.

How to make instant cabbage and mushroom patties?
If you don’t have time to prepare yeast dough, buy ready-made puff pastry or pizza dough and ready-made cabbage stuffing, which is available in every discount store in a large jar. You can prepare patties using these 2 semi-finished products in 5 minutes.

What can you make yeast patties with?
Yeast patties can be made classically with cabbage and mushroom filling or with meat. You can also prepare a mini calzone from the pastry dough. You can fill the patty with a filling similar to Bolognese sauce, make stuffing with potatoes and cracklings, or Mexican stuffing with meat, beans and corn, stuffing with fried black pudding and onion, Christmas stuffing with meat, buckwheat and cranberries. Vegan fillings are also perfect, e.g. with mushrooms or with lentils, carrots and tomatoes.

Patties with cabbage and mushrooms are perfect for people on a vegetarian, flexitarian and pescatarian diet. The patties contain gluten.
The proportions given below make approximately 12 large patties.

Read the step-by-step recipe on how to prepare Polish Paszteciki – Christmas Eve patties with cabbage and mushrooms and watch the video below the recipe.

Polish paszteciki - pasties with cabbage

Pasties with cabbage and mushrooms

Christmas Eve yeast patties with cabbage and mushrooms in Polish style. Perfect for borscht or as a quick snack between other dishes. You need to get them ready this Christmas.
5 from 4 votes
Prep Time 20 minutes
Cook Time 20 minutes
Baking 25 minutes
Total Time 1 hour 5 minutes
Course Snacks
Cuisine Polish
Servings 12 patties
Calories 253 kcal

Polish Paszteciki Recipe

Ingredients
 
 

Leaven

  • 25 g fresh yeast (or 7 g dried)
  • 1 tbsp sugar
  • 2 tbsp flour
  • 1 cup milk (warm)

Dough

  • 100 g melted butter
  • 350 g flour
  • 3 egg yolk
  • 2 tsp salt

Stuffing

  • 500 g sauerkraut
  • 1 cup dried mushroomsdried mushrooms (approx. 35 g)
  • 1 onion
  • 1 tsp caraway seeds (ground or whole)
  • 5 grains allspice (or half a teaspoon of ground)
  • 3 bay leaves
  • pepper
  • salt
  • oil (for frying)
  • 1 tbsp butter

Additionally

  • 1 egg
  • 2 tbsp milk

Instructions
 

Leaven

  • Prepare the leaven by mixing yeast, sugar, flour and warm milk. Cover and set aside to rise for 15 minutes.
    25 g fresh yeast, 1 tbsp sugar, 2 tbsp flour, 1 cup milk
    Preparing the leaven for dough

Dough

  • Mix all ingredients and the risen leaven together. Knead for 5 minutes, cover and leave to rise for about 1 hour.
    100 g melted butter, 350 g flour, 3 egg yolk, 2 tsp salt
    Preparing dough for paszteciki

Stuffing

  • Pour hot water over the dried mushrooms and leave to soak for 3-5 minutes, then drain the water. Chop the soaked mushrooms. Chop the onion and cabbage finely.
    500 g sauerkraut, 1 cup dried mushroomsdried mushrooms, 1 onion
    Chopping ingredients for filling
  • Fry the onion in hot oil, add salt, cumin, allspice and bay leaves. Add chopped mushrooms and cabbage to the fried onion. Fry the cabbage until it darkens. Finally, add pepper and salt for taste and a tablespoon of butter. Mix and set aside to cool.
    1 tsp caraway seeds, 5 grains allspice, 3 bay leaves, pepper, salt, oil, 1 tbsp butter
    Frying cabbage for paszteciki

Rolling the pasties

  • Place the risen dough on a floured countertop. Stretch the dough with your hands or roll it out to form a large rectangle. You can prepare one large log and cut it after baking or prepare smaller individual patties. To prepare the patties, divide the dough into 12 equal rectangles. Place a large spoonful of filling onto each rectangle. Then roll it up. Check out how to do it in the video below. Place the rolled patties on a baking tray lined with baking paper.
    Wrapping pasties with stuffing
  • Brush the patties with egg mixed with milk and place in an oven preheated to 200 °C (conventional heating392 °F) and bake for 25 minutes. The baked patties (paszteciki) are ready to be eaten. Enjoy your meal!
    1 egg, 2 tbsp milk
    Baking pasties with cabbage

Video

Watch how to make pasties with cabbage and mushrooms step by step video.
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Nutrition

Serving: 100gCalories: 506kcal (25%)Carbohydrates: 62g (21%)Protein: 12g (24%)Fat: 24g (37%)Saturated Fat: 12g (75%)Trans Fat: 1gCholesterol: 170mg (57%)Sodium: 1,476mg (64%)Potassium: 432mg (12%)Fiber: 6g (25%)Sugar: 6g (7%)Vitamin A: 766IU (15%)Vitamin C: 14mg (17%)Vitamin D: 2µg (13%)Vitamin E: 2mg (13%)Vitamin K: 16µg (15%)Calcium: 124mg (12%)Iron: 4mg (22%)Manganese: 1mg (30%)Magnesium: 42mg (11%)Zinc: 2mg (13%)Folic Acid: 94µg

Percent Daily Values are based on a 2,000 calorie diet

Have you made this recipe?Show it off and add a photo in the comments!

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