Pirozhki with cabbage and meat

Pirozhki with cabbage and meat
Pirozhki with cabbage and meat Photo: Marco Del Grande

Our homecook hero, Radema Feldman, who grew up in Ukraine in communist Russia, remembers queuing for hours for food, only to be turned away empty-handed.


4 tbsp olive oil 2 large onions, chopped

cabbage, chopped

Salt and pepper

300g mince meat

1/2 cup water

1 puff pastry sheet

1/ cup of milk or one egg


Preheat oven to 200C. Heat 2 tbsp oil in a pan and fry half the onion. Add cabbage, season and cook until soft. Set aside to cool.

In a separate pan, fry remaining onion in the rest of the oil. Add mince and water and season.

Mix well, cover and simmer for 30 minutes on low heat, stirring from time to time. Set aside to cool. Cut pastry into nine squares.

Scoop some of the meat and cabbage fillings onto the middle of each piece, and fold over into rectangles and seal with a little milk or egg. Arrange pirozhki on a greased baking tray and brush with milk or egg.

Bake for 20 minutes until golden.

Makes 9 as a snack or starter