Turnovers stuffed with cabbage and meat

Ingredients

For the dough

• 3 cl of milk
• 1 teaspoon(s) of sugar
• 17 g of baker’s yeast
• 1 egg
• 330 g flour
• 1 pinch of salt
• 30 g of soft butter

For the stuffing

• 1 onion
• 1/2 bunch of parsley
• 1/4 white cabbage
• 250 g of ground veal
• 1 hard-boiled egg
• 20g butter

For gilding

• 1 egg yolk

Preparation

1. For the sourdough: in a bowl, mix the lukewarm milk with the sugar and the crushed yeast, leave to rest for 30 minutes.

2. In a large salad bowl, pour the sourdough, add the beaten egg, flour, salt, soft butter and knead until you obtain a homogeneous dough. Cover and let rise for 3 hours.

3. Peel and finely chop the onion. Rinse, dry and chop the parsley. Slice the cabbage into thin strips.

4. In a large stewpot, brown the onion, cabbage, veal and parsley in the hot melted butter for 20 minutes, over low heat. Salt and pepper with a grinder and leave to cool. Add the crushed hard-boiled egg.

5. Preheat the oven to 200°/th.6-7. Roll out the dough on a floured work surface, then cut out 20 circles. Fill half of each disc with stuffing, then fold in half and press to close the turnovers. Place them on a baking sheet lined with parchment paper. Brush them with egg yolk using a brush. Bake for 20 minutes. Serve hot.