Baked Vareniky (Ukrainian Pocket Pies)

Adapted from The Best of Ukrainian Cuisine
Serves 4

Dough:

• 1/2 lb flour
• 1/2 c water
• 1 egg
• 1 tsp salt

Filling:

• 3 cups cabbage, shredded
• 1/4 lb beef¹
• 1/4 lb pork¹
• 1 medium onion
• 3 carrots, grated
• 4 cloves garlic, crushed
• 1 slice bread (if grinding)
• 1/2 tsp each thyme, oregano, marjoram, crushed red chili flakes
• 1/4 tsp chili powder or cumin
• salt, pepper
• nonstick spray

Preheat oven to 425F.

Prepare the dough: Mix together all ingredients listed under dough, knead well, adjusting quantity of flour or water as needed to form a stiff, pliable dough. Roll out to 1/4" thickness (or thinner, if you can). Using a large cookie cutter, cut out rounds, re-rolling dough until used up. Allow to rest while working on the filling.

Prepare the filling: Cut up beef and pork into chunks. Using a meat grinder or food processor, grind meat and onion to a fine mince. (If using a meat grinder, put a slice of bread through last to push out any remaining meat.) Stir in spices, carrot and crushed garlic. Over moderate heat in a large, oiled skillet, brown meat mixture well.

Remove, drain any fat if necessary. Mix in cabbage and grind mixture again. Let cool.

Prepare the vareniky: Add a heaping tablespoon or so to each dough circle. Dampen edges with a fingertip and press dough together to form a half-moon shape. Place on a foil or silicone-lined sheet pan.

Spray tops of vareniky lightly and bake until golden brown, about 20 minutes. Serve with sour cream.

Notes:

1. Any cheap meat works here. You can buy already ground beef or pork or the cheapest cuts at the market and grind them yourself. I used a hunk of beef tip roast and a couple of boneless pork chops that were on sale.