Polish sauerkraut mushroom bean hand pies offer a savory twist on traditional Eastern European cuisine. These portable pastries combine the earthy flavors of mushrooms with tangy sauerkraut and hearty beans, all wrapped in a flaky crust.

Mushrooms, the star ingredient, bring more than just flavor to the table. Rich in B vitamins, phosphorus and potassium, these fungi contribute to overall health and may even support brain function in older adults. Research suggests that regular mushroom consumption could help prevent the buildup of proteins associated with dementia.

Ingredients

Dough

3 ¼ cup all-purpose flour

1 tsp. salt

1 ½ tsp. instant yeast

1 ¼ cup warm water

Filling

6 oz. mushrooms (baby Bella, cremini, or portobello), chopped 

1 onion, small diced

2 Tbsp. olive oil

3 bay leaves

¼ tsp. ground allspice

½ tsp. black pepper

15 oz. can cannellini beans, drained and rinsed

14 oz. can sauerkraut, drained

Salt to taste

1 egg, beaten

Directions

1. Preheat oven to 350̊F.

2. In a bowl, combine flour, salt, and yeast. Mix to distribute the salt and yeast evenly into the flour, then add the warm water to form the dough.

3. Knead in the bowl until smooth, about 3-5 minutes. Cover the bowl and set aside in a warm spot to rest until the filling is ready.

4. Chop mushrooms and onions and keep separate. Place a medium-sized sauté pan over medium heat and add olive oil to heat. Add the mushrooms and sear by tossing in oil and letting them sit to brown as the moisture is released. Add onions and cook until golden. Add bay leaf, ground allspice, and pepper.

5. Add the drained cannellini beans and sauerkraut to the mushroom and onion mixture. Sauté until all liquid evaporates, about 10 minutes. Make sure the mixture is completely dry. Season with salt, to taste, and remove the bay leaf.

6. Divide the dough in half.

7. Roll out ½ of the dough to form a rectangle. Place half the sauerkraut, mushroom, and bean filling in the middle of the rolled-out dough. Brush the edges of the dough with beaten egg.

8. Trim excess dough from the left and right side edges and fold both sides into the center. Fold the top half of the rectangle onto the filling, brush the edge with egg, and then fold the bottom onto the dough. Pinch to seal.

9. Transfer to a baking sheet with parchment paper by flipping the stuffed roll upside down, onto the seam.

10.Cut into 6 equal sections, but do not separate, keep cut sections together.

11.Repeat steps 7-10 with the second half of the dough.

12.Brush the top of the rolls with the remaining beaten egg and bake for 15-20 minutes, or until golden brown and the dough is cooked through. 

Nutrition Facts

Serving size: 2 pies

Calories: 410

This recipe was created in partnership with CU Anschutz Health and Wellness Center and adapted from www.polishyourkitchen.com.

Do you want to learn to cook healthier for yourself and your family? CU Medicine readers can receive $2 off CU Anschutz Health and Wellness Center Fresh Take Cooking Classes held virtually on Zoom. Use the code CU_MED to receive $2 off these classes. Learn more about community nutrition services. 

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