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Kapuśniaczki - Polish Sauerkraut & Mushroom Pasties

Updated: Mar 27

If you're looking for a delicious and satisfying snack, then look no further than Kapusniaczki - Polish Pasties. These golden-brown pastries are simply irresistible, with a fluffy and sweet bun that perfectly complements the savoury and mouth-watering stuffing inside.

Once you take a bite of these delectable treats, you won't be able to stop. The combination of flavours is truly amazing, and you'll find yourself reaching for another one before you even finish the first. So why not give Kapusniaczki a try? You won't regret it!

  1. What are Kapuśniaczki?

  2. Ingredients for the Kapuśniaczki

  3. How to prepare Kapuśniaczki

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Kapusniaczki - Polish Pasties on a tray
Golden Crust with Caraway Seeds looks so tempting!

What are Kapuśniaczki?

Kapusniaczki Polish pasties are a traditional Polish dish that is enjoyed during special occasions such as Christmas, as well as throughout the year as a snack. These pasties are made using different types of dough, with some being crunchy and others more fluffy. For the sake of convenience, puff pastry is sometimes used.

The filling of Kapusniaczki pasties is typically savoury and mouth-watering, with a variety of ingredients that may include sauerkraut, ground pork or beef, onions, and sometimes wild mushrooms. The addition of wild mushrooms gives the filling more depth and richness, making it a truly delicious treat.

In some regions of Poland, Kapusniaczki pasties are also known as "Paszteciki." When served with borscht, they make an exceptionally good combination, and are a must-try for anyone who loves Polish cuisine.

The history of Kapusniaczki pasties is rooted in Polish tradition, with different variations and recipes being passed down through generations. While the dish has evolved over time, its popularity has only continued to grow, and today it remains a beloved staple of Polish cuisine.


This recipe makes: 10 Pasties

Preparation time: 50 minutes

Dough raising time: 1-1.5h

Baking time: 20 minutes

Ingredients for the Kapuśniaczki filling:

  • 1.54 pounds (700g) of sauerkraut

  • 0.53 quarts (500ml) of hot water

  • 0.66 pounds (300g) of brown mushrooms, cut in half and sliced

  • 10.5 ounces (300g) of red onions (3 medium-sized), finely sliced

  • 2 tbsp of oil

  • 1 tsp of butter

  • 2 bay leaves

  • 3 allspice berries

  • Salt and black pepper to taste

Ingredients for the Kapuśniaczki Dough:

  • 1.1 pounds (500g) plain flour

  • Pinch of salt

  • 1.8oz (50g) granulated sugar

  • 2oz (60g) butter

  • 4.4 fl oz (130ml) milk

  • 3 tbsp (40ml) water

  • 1oz fresh yeast (30g) or 0.5oz (15g) active dry yeast

  • 2 eggs, plus 1 more for brushing

  • 2 tsp caraway seeds for topping

How to prepare Kapuśniaczki filling:

1. In a large pot, simmer sauerkraut in the water with bay leaves and allspice berries for 1 hour, covered with a lid. Once cooked, drain the sauerkraut, discard the spices, and allow it to cool. Chop the sauerkraut with a knife.

2. While waiting for the sauerkraut, heat 2 tbsp of oil in a medium-sized frying pan.

Sweat the onions over medium heat for about 5 minutes. Add the mushrooms and increase the heat. Pan-fry until the mushrooms are cooked through and starting to brown, then stir in 1 tsp of butter and season with salt and black pepper.

3. Mix the chopped sauerkraut with the mushrooms and onions, and check the seasoning. It should be slightly salty and sour with a little sweetness from the onions.

How to prepare Kapuśniaczki dough:

1. In a small pan, heat milk and butter until the butter is dissolved. Then, transfer the mixture to a different pan and add 4tbsp of cold water to bring down the temperature. Add the fresh yeast to the mixture and stir until dissolved. Set aside.

2. In a mixing bowl, combine flour, a pinch of salt, and sugar. Add the yeast mixture and 2 eggs. Mix until well combined, but do not add any more flour, even if the dough is sticky. Place the dough in a bowl to prove until it triples in size (1-1.5h).

3. Once the dough is proved, preheat the oven to 330F (165C) and divide the dough into 10 balls, around 3oz each. Roll each ball into a 6 inch square (16cm). Make five 1.2inch (3cm) cuts on the left and right sides of the square. Add 3oz (80g) of filling to the middle of each square and braid the dough by pulling each cut to the opposite side, starting from the left to the right. Brush each pasty with egg, sprinkle with caraway seeds, and bake on a baking tray lined with baking paper for around 20 minutes. You may need to bake in batches or on two separate trays, giving them enough space for expansion. (watch video above to see how to do it)

4. Once baked, remove the pasties from the oven and transfer them to a cooling rack. These pasties are best served warm and can be reheated in the microwave on the next day. Enjoy!

From Author:

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Check out my other Polish recipes:

  • Żurek - is a traditional Polish soup made with sour rye flour with sausage, hard-boiled egg, and potatoes, which creates a unique and delicious flavour experience that you won't want to miss.

  • Bigos Królewski - Polish Hunter's Stew - Bigos is a hearty and flavourful Polish stew made with sauerkraut, a variety of meats, wild mushrooms, and aromatic spices, and is a must-try dish for anyone who loves rich and comforting meals.

  • Polish Apple Pancakes - These delicious Racuchy z jablkami, are perfect for breakfast or dessert, and are sure to satisfy your sweet tooth - try making them today!

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