PORK AND CABBAGE POCKETS

Pork and Cabbage Pockets image

I like to welcome my family home on fall days to the aroma of these hearty pork pie pockets. I sometimes double the recipe so I can have leftovers for busy-day dinners. -Jan Smith, Kalispell, Montana

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 8 servings.

Number Of Ingredients 15

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Ingredients

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
1/4 cup shortening
1/4 cup sugar
1 large egg
1 teaspoon salt, divided
3 to 3-3/4 cups all-purpose flour
1 pound bulk pork sausage
3 cups shredded cabbage
1 medium onion, chopped
1/4 cup water
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1/4 teaspoon pepper
1 tablespoon butter, melted

Steps:

In a large bowl, dissolve yeast in water. Add shortening, sugar, egg, 1/2 teaspoon salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a skillet, cook sausage until no longer pink; drain. Add cabbage, onion, water, oregano, cumin, pepper and remaining salt. Cook, uncovered, until vegetables are tender and no liquid remains, about 15 minutes. Cool to room temperature. , Punch dough down. Roll into a 24x12-in. rectangle; cut into eight 6-in. squares. Spoon 1/3 cup filling into the center of each square. Bring corners to the center and pinch to seal; pinch seams together. Place on greased baking sheets. Cover and let rise for 30 minutes., Brush with melted butter. Bake at 375° until golden brown, 25-30 minutes.

Nutrition Facts : Calories 405 calories, Fat 19g fat (6g saturated fat), Cholesterol 51mg cholesterol, Sodium 558mg sodium, Carbohydrate 47g carbohydrate (10g sugars, Fiber 3g fiber), Protein 11g protein.