Vienna Hand Pie

Background

Inspired by the Kaffeehaus culture and market-stall snacks of Austria’s capital, this compact pie wraps a warmly spiced, gemütlich filling inside a shatteringly crisp pastry you can enjoy on the go. In keeping with Viennese flavors, the filling leans on gently braised green cabbage, aromatic caraway seeds, and mellow sweetness balanced with a touch of tang. A sprinkle of poppy seeds on top nods to the pastries found in classic bakeries across the city. What you get is equal parts portable and elegant—perfect alongside a spoon of sharp Dijon mustard and a crisp drink.

Ingredients

Pastry

• 2 1/2 cups all-purpose flour
• 1 cup cold, diced unsalted butter
• 1 tsp salt
• 6–8 tbsp ice-cold cold water
• 1 large egg (for sealing and finishing)

Filling

• 1 tbsp vegetable oil
• 1 small finely chopped onion
• 2 minced cloves garlic
• 12 oz ground pork
• 2 packed cups thinly sliced green cabbage
• 1 tsp caraway seeds, lightly crushed
• 1 tsp sweet paprika
• 1 tsp salt, plus more to taste
• 1/2 tsp white pepper
• 1 tsp sugar
• 1 tbsp apple cider vinegar
• 1 tbsp finely chopped fresh parsley
• 1 tsp Dijon mustard

Glaze and Finish

• 1 beaten egg
• 1 tsp poppy seeds (optional but recommended)
• Pinch of salt

Preparation

Make the pastry

1. In a mixing bowl, whisk the all-purpose flour with the salt. Scatter in the cold diced unsalted butter and cut it into the dry mixture with your fingertips or a pastry blender until pea-sized bits remain; you want visible pieces of unsalted butter for flakiness.
2. Drizzle in 6 tbsp of ice-cold cold water, tossing with a fork. If the dough still looks dry, add the remaining cold water a tablespoon at a time until it holds together when pinched. Gently press into a disk.
3. Wrap and chill the dough for at least 30 minutes to relax the gluten and firm the unsalted butter.

Cook the filling

1. Warm the vegetable oil in a skillet over medium heat. Add the chopped onion and cook, stirring, until translucent and sweet. Stir in the minced garlic and cook just until fragrant.
2. Add the ground pork, breaking it up as it cooks. When no pink remains, stir in the sliced green cabbage, the crushed caraway seeds, and the sweet paprika. Cook until the green cabbage softens and any liquid evaporates.
3. Season with the salt, the white pepper, and the sugar. Splash in the apple cider vinegar and fold in the Dijon mustard. Remove from heat and stir through the chopped fresh parsley. Let the mixture cool to room temperature so it won’t melt the unsalted butter in your dough.

Assemble

1. On a lightly floured surface (use a dusting of all-purpose flour), roll the chilled dough to about 1/8 inch thick. Cut circles about 5 to 6 inches across.
2. Brush a thin ring of beaten egg around the edge of each circle. Spoon a modest amount of the cooled filling into the center of each round.
3. Fold to form half-moons, pressing out any air. Crimp the edges firmly. Chill the assembled pies on a tray for 10 minutes to help them hold their shape.
4. Preheat the oven to 400°F (200°C). Place pies on a parchment-lined sheet. Brush with more beaten egg, sprinkle with a pinch of salt and a scattering of poppy seeds.
5. Bake until deeply golden, about 22–25 minutes, rotating once for even color. Let cool on a rack for 10 minutes before serving.

How to Enjoy

Serve warm, ideally with a small dish of sharp Dijon mustard. The flaky pastry contrasts the juicy filling of ground pork, sweet-savoury green cabbage, and toasty caraway seeds, while the poppy seeds add a gentle crunch. For a café-style bite, pair with crisp greens lightly seasoned with a pinch of salt and a whisper of apple cider vinegar.

Chef’s Tips

• For maximum flake, keep the unsalted butter and dough cold, and handle it as little as possible.
• Taste your filling and adjust with more salt, a touch of sugar, or a few extra drops of apple cider vinegar before assembling.
• If you prefer a milder spice profile, reduce the sweet paprika; for more aroma, add an extra pinch of caraway seeds or chopped fresh parsley.
• Leftovers reheat well in a hot oven for 8–10 minutes to revive the crisp layers without overcooking the filling.