These hand pies with cabbage and eggs are simple, comforting, and perfect for everyday cooking. The filling is soft, flavorful, and balanced.
For best results, I use my easy all-purpose savory dough.
Traditionally, these hand pies are served with a light Vegetable Broth for dipping.
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Make the dough according to the recipe and refrigerate it for 30 minutes.
Finely chop the cabbage. Cook it in a pan until soft and reduced in volume. Season lightly with salt and pepper. Let cool slightly.
Boil the eggs until hard-boiled. Cool, peel, and finely chop.
Finely chop the onion and cook it in a pan until soft and lightly golden.
Add the garlic and cook for 1–2 minutes, just until fragrant. Remove from heat.
Combine the cabbage, eggs, onion, and garlic. Season with salt and black pepper to taste.
Optional: add sour cream or Greek yogurt for extra juiciness.
Roll out the dough and cut circles. The diameter should match the desired length of the hand pies.
Place the filling in the center, fold the dough over, and seal the edges.
Place the pies seam-side down on a baking sheet for a smooth top.
Brush with egg yolk. Bake at 200°C / 400°F until golden brown.
Adding sour cream or Greek yogurt makes the filling softer and juicier.
Let the cabbage cool slightly before mixing it with the eggs to avoid overcooking the filling.
Ensure the edges of the pies are sealed properly to prevent the filling from leaking during baking.
Can I use store-bought dough for this recipe?
Yes, you can use store-bought savory dough as a substitute for homemade dough if you're short on time.
How can I make the filling juicier?
Adding sour cream or Greek yogurt to the filling will make it softer and juicier.
Can I freeze the hand pies?
Yes, you can freeze the unbaked hand pies. Bake them directly from frozen, adding a few extra minutes to the baking time.
What can I serve with these hand pies?
These hand pies pair well with a side salad, soup, or a dipping sauce like sour cream or yogurt.
Can I add other vegetables to the filling?
Yes, you can add finely chopped carrots, mushrooms, or spinach to the filling for extra flavor and variety.
Home cooking practitioner. I started cooking in elementary school and began creating my own recipes in my teens. Today I’m growing as a food blogger and turning my recipes into a shared YouTube project.
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