Polish Sauerkraut and Mushroom Pies (Paszteciki)

Ingredients

Dough

• 400g all-purpose flour
• 300ml warm water
• 1 tsp salt
• 1½ tsp instant yeast

Filling

• 170g mushrooms (baby bella, crimini, or portobello), roughly chopped
• 1 onion, chopped
• 2 tbsp butter or neutral oil
• Pinch of salt
• 3 bay leaves
• 6 whole peppercorns
• 6 whole allspice berries
• ¼ tsp ground black pepper
• 400g (1 can) sauerkraut, drained

For Assembly

• 1 egg, beaten

Instructions

Make the Dough

1. Combine flour, water, salt, and yeast. Knead until smooth, 3–5 minutes. Cover and set aside in a warm spot to rest while you make the filling.

Make the Filling

2. Sauté mushrooms and onion in butter or oil over medium heat until browned at the edges. Add bay leaves, peppercorns, allspice berries, and ground pepper.
3. Drain and roughly chop the sauerkraut. Add to the pan and cook until all liquid has fully evaporated, about 10 minutes — the mixture must be completely dry. Remove bay leaves, peppercorns, and allspice berries. Set aside to cool.

Assemble and Bake

4. Preheat oven to 180°C / 350°F. Line a baking sheet with parchment paper.
5. Divide dough in half. Roll each half into a rectangle on a lightly floured surface.
6. Spread half the filling in a strip along the centre of each rectangle. Brush all edges generously with beaten egg.
7. Fold the top half of the dough over the filling, then fold the bottom half up and over the top, encasing the filling in a tight log. Flip the log seam-side down and press gently to seal.
8. Cut each log into 6 even pieces — do not separate them. Transfer the cut log (keeping pieces touching) onto the baking sheet so the filling doesn’t spill out during baking. Repeat with the second log.
9. Brush the tops with remaining beaten egg.
10. Bake for 15–20 minutes until deep golden brown. Separate into individual pies to serve.