Pirukad kapsaga (cabbage turnovers)

Instructions

1. Mix the flour, a pinch of salt and the cold butter cut into cubes until you have a sandy texture.
2. Add the egg and milk, knead quickly, then leave the dough to rest for 30 minutes in the fridge.
3. Fry the bacon in a large pan for 5 minutes, add the onion and cook for 5 minutes.
4. Add the cabbage, butter, caraway, salt and pepper, then cover and braise for 20 minutes, stirring from time to time, until the cabbage is very tender. Let it cool.
5. Preheat the oven to 190 °C and roll out the dough to 3 mm thick.
6. Cut out 10 cm discs, place a spoonful of filling in the centre, fold into a half-moon and seal the edges with a fork.
7. Place the turnovers on a tray lined with baking paper and bake for 20 to 25 minutes, until golden.