Ingredients

Dough:

• 550g plain flour
• 1 sachet instant yeast
• 1 tbsp sugar
• 250ml warm milk
• pinch of salt
• 50g butter (melted)
• 3 eggs (beaten) 

  Filling:

• 80g cabbage (white or savoy, shredded)
• 15g butter
• ½ tsp caraway seeds
• 1 tbsp white wine vinegar
• salt + pepper (to taste)
• 1 onion (finely chopped)
• 1 stick of celery (finely chopped)
• 30g butter
• 1 tbsp oil
• 600g extra lean beef (minced)
• 2 tsp paprika
• 1 large red pepper (finely diced)
• 1 tbsp plain flour

Glaze: 

• 1 egg (beaten)

Tools

• K-beater bowl tool
• Dough hook bowl tool
• Food processor attachment (with in-bowl blade and thin slicing disk)
• Meat grinder attachment (with medium disk)
• Baking tray (lined)

Method

1. Put half the dough flour, dried yeast and sugar in the mixing bowl. Fit the K-Beater bowl tool to the CHEF Titanium and mix on a medium speed until well combined.  
2. As the beater is turning, slowly add the warm milk. Beat until it becomes a thick pancake-like mixture. Cover and put the mixture in a warm cupboard or proving drawer to rest for ½ hour.  The mix will double in size and fill with bubbles.  
3. Change to the dough hook bowl tool. Add salt, melted butter, beaten eggs and the remaining dough flour to the bowl.  Knead for 5 minutes on a medium to high speed until dough comes away from bowl and is not sticky. If dough still looks wet and sticky, dust handfuls of flour into mixing bowl whilst dough hook turns until you get a clean dough that comes away from the sides of the bowl.
4. With your hands, form dough into a ball, cover and prove in the warm place for 1 ½ to 2 hours. Meanwhile make the filling. 
5. Fit the food processor attachment with the thin slicing disc  and shred the cabbage.
6. Melt the butter in a small frying pan and add caraway seeds.  Do not let the butter brown.  Add the shredded cabbage and cook on a low heat until it starts to soften. Add the vinegar, stir and heat through. Season with salt and pepper. Take off the heat and cover to allow the steam to continue to soften the cabbage. Put to one side to cool.
7. Using the food processor with the in-bowl blade, finely chop the onion and celery. 
8. Fit the meat grinder attachment with the medium mincing disk, and mince the beef.
9. In a shallow pan, start to melt the butter and heat the oil.  Add the chopped onion and celery and cook until soft and transparent.  Add the beef and stir over a medium to high heat to avoid large lumps forming. Sprinkle in paprika, salt and pepper over the meat and stir.  
10. Add the diced red pepper, put a lid on and cook on a low heat until the pepper is soft.  Finally, add plain flour and stir until the cooking juices have thickened. Take off the heat and leave to cool.
11. Pre heat oven to 200°C / 400°F / Gas 6

Assembling the pastry:

1. Once the dough has doubled in size, turn out onto a lightly floured surface. Cut 150g-200g of dough off and reserve for decoration. 
2. Roll out the bigger ball of dough into a large rectangle [35x45cm / 14inch x17inch]; 3mm / 1/8 inch thick.
3.  Lay half of the rolled out dough sheet on a lined baking tray (the other half will be resting on the work surface). Spread the cabbage filling evenly over the dough, leaving 2 inches clear around the edge. Spread the meat filling on top of the cabbage. Bring the rest of dough over the filling to cover. Pinch the edges to seal and roll under so the seams of parcel are hidden underneath. 
4. Using the reserved dough, make decorations to your liking and add them to the top of the filled pastry using water to stick them. 
5. Brush the entire pastry with the egg glaze then bake for 20 minutes until golden brown.

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