For filling of white cabbage:

For filling of meat:

For brushing:


In a large bowl sift together the flour, yeast, salt and the sugar.

Add slowly the eggs, then the water and the milk, knead until getting an soft and uniform dough.

Cover the dough with plastic foil and keep rising in a warm place for 2 hours.

After that time knead the dough and roll it out.

For the filling:

Finely slice the cabbage, melt the butter in a pan and braise the cabbage for 10 minutes, stirring often and add salt.

Mix the boiled egg with the cabbage.

Finely chop the onion and mixed with the meat, salt, pepper, egg and the milk and knead for a few minutes.

Take the dough and with a little of flour spread on a working surface, roll out the dough until getting a 1/2 cm thickness.

Cut from it disk from around 10 to 12 cm of diameter.

Lay 1 spoon of the filling in the middle of the disk and fold it getting half of a moon (empanda shape), fix thightly the borders with the help of a fork.

Lay the Pirozhki on a baking dish, previously covered with baking paper and brush them with the brushing mixture.

Bake them in a previously preheated oven at 200°C for 15 minutes of until golden brown.