Baked Cabbage and Apple Hand Pies
Soft, airy and wonderfully comforting – perfect with tea! These baked hand pies are made with a simple milk-based yeast dough and a juicy cabbage and apple filling. They are delicious both warm and cooled.
Updated : 11 September, 2026
Easy
More than 1 hour.
Ingredients
Starter
150 milliliters
Milk
1 tablespoon
Sugar
1 teaspoon
Dry yeast
25 grams
Wheat flour
Dough
1
Eggs
0.5 tablespoon
Sugar
0.5 teaspoon
Salt
35 grams
Vegetable oil
260 grams
Wheat flour
Filling
350 grams
White cabbage
1
Carrot
1
Apple
2 tablespoon
Vegetable oil
to taste
Salt
1
Laurel leaf
Brushing
1
Egg yolks
0.5 tablespoon
Milk
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Begin by preparing the filling. You can use fresh cabbage, sauerkraut or a mixture of both. Keep in mind that sauerkraut will take longer to cook than fresh cabbage. Tart apples work well with fresh cabbage, while less sweet varieties are a good match for sauerkraut.
Step 2
Coarsely grate the peeled carrot.
Step 3
Shred the cabbage into thin strips.
Step 4
Heat some vegetable oil in a frying pan and cook the carrot for approximately 5 minutes, stirring occasionally. The carrot will give the filling additional flavor and an attractive color.
Step 5
Add the prepared cabbage to the pan and mix. Cook over medium heat, stirring occasionally, and season with salt once the cabbage begins to soften.
Step 6
Continue cooking the cabbage until almost tender. Add the bay leaf and mix.
Step 7
Peel and core the apple, then cut it into small cubes. Tart or sweet-tart varieties such as Granny Smith work particularly well with fresh cabbage.
Step 8
Add the diced apple to the cabbage filling and mix.
Step 9
Cook the filling for another 5–10 minutes, until the apple is tender. The exact time will depend on the cabbage and your stove. Remove the finished filling from the heat and leave it to cool completely.
Step 10
Prepare the ingredients for the yeast starter. Gently warm the milk so the yeast can activate more effectively.
Step 11
Choose a large mixing bowl with high sides. Dissolve the yeast and sugar in the warm milk.
Step 12
Sift the flour into the yeast mixture.
Step 13
Whisk until smooth. Cover the starter with a towel and leave it in a warm place for approximately 20 minutes.
Step 14
A thick, foamy yeast cap should form on the surface.
Step 15
Prepare the remaining dough ingredients. Use flavorless vegetable oil. Sift the flour to aerate it, which will help the dough rise well and make the baked hand pies fluffier.
Step 16
Beat the egg until smooth.
Step 17
Add the beaten egg, sugar and salt to the yeast starter and mix.
Step 18
Pour in the vegetable oil and mix again.
Step 19
Add most of the sifted flour and mix. Do not add all the flour at once, as you may need less than the stated amount.
Step 20
Gradually add the remaining flour while mixing and watching the consistency of the dough.
Step 21
Knead until the dough is smooth, soft, tender and barely sticks to your hands. Cover it with a towel and leave it in a warm place to rise.
Step 22
The rising time will depend on the activity of the yeast and the room temperature. It will usually take approximately 70–90 minutes, and the dough should increase to 2–2½ times its original volume.
Step 23
Gently punch down the risen dough and transfer it to a lightly floured work surface. Divide it into equal portions and shape each one into a ball. The number of portions will depend on how large you want the hand pies to be.
Step 24
Roll each dough ball into a round disc.
Step 25
Place some of the cooled filling in the center of each disc.
Step 26
Lift the edges of the dough over the filling and pinch them together firmly to seal.
Step 27
Arrange the shaped hand pies on a baking sheet lined with parchment paper. Cover them with a light towel and leave to proof for 20 minutes.
Step 28
Once the hand pies have proofed, brush them with the egg yolk mixed with milk.
Step 29
Bake in an oven preheated to 350°F for approximately 20–25 minutes, until golden brown. Adjust the baking time and setting according to your oven.
Step 30
Leave the baked hand pies to cool slightly, then serve.
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