Introduction
If you’re on the hunt for a delectable and fulfilling snack, search no more! Kapuśniaczki, traditional Polish pasties, are utterly irresistible. These golden-brown pastries boast a fluffy, subtly sweet crust that harmoniously balances the savory, tantalizing filling within. They’re an ideal inclusion in any Polish Christmas menu, perfect side for a cup of Borscht. You can opt for the sweet dough from my recipe or choose puff pastry for convenience.
Exploring Kapuśniaczki: A Taste of Traditional Polish Cuisine
Kapuśniaczki are a beloved traditional Polish dish, often featured in festive celebrations like Christmas, yet equally popular as a year-round snack. You can prepare Kapusniaczki with a various types of dough but I prefer enriched, sweet dough that creates a perfect contrast to savory filling.
Diverse and Rich Filling
The filling of Kapuśniaczki truly distinguishes them. The vegetarian version includes sauerkraut, mushrooms and onions. You can also add some wild mushrooms if you like. Some households like to prepare them with the addition of minced pork or beef as well.
Regional Names and Combinations
Kapusniaczki are also known as “Paszteciki,” these pasties are often served with borscht as well but are smaller in size. This pairing is a classic in Polish cuisine and is highly recommended for those looking to explore the depth of Polish culinary traditions. Smacznego!
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Recipe Card for Kapusniaczki:
Kapuśniaczki – Polish Sauerkraut & Mushroom Pasties
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Equipment:
Ingredients:
For the filling:
- 1.5 lbs Sauerkraut - (700g)
- 2 cups Hot water - (500ml)
- 0.66 lbs Brown or white mushrooms - (300g) cut in half and sliced (wild mushrooms can also be added to the mix)
- 3 Red Onions, medium size - (300g) finely sliced
- 2 tbsp Vegetable Oil
- 1 tsp Butter
- 2 Bay leaves
- 3 Allspice berries
- Salt and Black Pepper to taste
For the dough:
- 4 cups Plain flour - (500g)
- 1 pinch salt
- ¼ cup Granulated sugar - (50g)
- 2 oz Butter - (60g)
- ½ cup Milk - (130ml)
- 3 tbsp Water - (40ml)
- 1 oz Fresh yeast - (30g) or 0.5oz (15g) active dry yeast
- 3 Eggs - 2 for the dough and 1 for the brushing
- 2 tsp Caraway - seeds for topping
Instructions:
Preparing the Kapuśniaczki Filling:
- Begin by simmering the sauerkraut in a large pot with the bay leaves, allspice berries, and water. Cover with a lid and let it cook for about an hour. After cooking, drain the sauerkraut, remove and discard the spices, then allow it to cool. Finely chop the sauerkraut.
- While the sauerkraut is simmering, heat 2 tablespoons of oil in a medium-sized frying pan. Add the onions and cook over medium heat until they start to soften, about 5 minutes. Then, add the mushrooms, increase the heat, and cook until they are browned and fully cooked. Finish by stirring in 1 teaspoon of butter, and season with salt and black pepper to taste.
- Combine the chopped sauerkraut with the cooked mushrooms and onions. Adjust the seasoning to achieve a balance of salty, sour, and a hint of sweetness from the onions.
Preparing the Kapuśniaczki Dough:
- In a small saucepan, gently heat the milk and butter until the butter melts. Transfer this mixture to another container and add 3 tablespoons of cold water to cool it down. Dissolve the fresh yeast in this mixture and set it aside.
- In a large mixing bowl, combine the flour, a pinch of salt, and sugar. Add the yeast mixture and 2 eggs. Mix until well combined. The dough will be sticky; avoid adding extra flour. Let the dough prove in the bowl until it triples in size, which should take about 1 to 1.5 hours.
- Once the dough has risen, preheat the oven to 330°F (165°C). Divide the dough into 10 equal portions, each weighing about 3 ounces. Roll each portion into a 6-inch square (16 cm). Make five 1.2-inch (3 cm) cuts on both the left and right sides of the square. Place about 3 ounces (80g) of filling in the center of each square. Braid the dough by alternating strips from each side over the filling. Brush each pasty with beaten egg and sprinkle with caraway seeds.
- Bake the pasties on a baking tray lined with parchment paper for about 20 minutes. They may need to be baked in batches or on separate trays to ensure enough space for expansion.
- Once baked, transfer the pasties to a cooling rack. They are best enjoyed warm but can also be reheated in the microwave. Serve with a cup of beetroot soup. Enjoy your homemade Kapuśniaczki!
Nutrition:
Few words from Chef
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