Kapuśniaczki - Polish Sauerkraut & Mushroom Pasties

Cook the Sauerkraut. 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.

Prepare the Mushrooms and Onions. 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 Filling Ingredients. 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.

Prepare the Yeast Mixture. 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.

Make the Dough. 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.

Assembling and Baking. Once the dough has risen, preheat the oven to 165°C (330°F). Divide the dough into 10 equal portions, each weighing about 85 g. Roll each portion into a 16 cm (6 inch) square. Make five 3 cm cuts on both the left and right sides of the square. Place about 80 g of filling in the centre 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. 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.

Cool and Serve. Once baked, transfer the pasties to a cooling rack. They are best warm. To reheat them, a low oven or a covered dry pan over the lowest heat keeps the pastry better than the microwave does. Serve with a cup of beetroot soup. Enjoy your homemade Kapuśniaczki!