Step 1

In small bowl combine warm water, yeast, and sugar. Stir gently to combine and leave to activate for 5-10 minutes. Mixture is ready when it’s foamy.

Step 2

Combine yeast mixture with milk, butter, flour, and salt. Knead for 4 minutes. Cover and let rise in a warm place, like on top of stove with oven set to lowest temperature or inside the oven on proof if you have the option. Let rise for 1 hour.

Step 3

While dough is rising heat 1 tablespoon oil in large skillet or a stockpot over medium heat. Add beef and onion and cook for 10 minutes. Season with 1 teaspoon salt and pepper and scoop into a bowl. Add remaining oil to skillet and add cabbage to pan. Add remaining salt. Cook for 15 minutes or until wilted. Remove from heat.

Step 4

Add Worcestershire sauce and white pepper to cabbage. Add beef and onions back to pan. Stir well to combine. Allow to cool completely.

Step 5

Preheat oven to 350˚F. Punch dough down and roll into 10 equal balls. Roll first ball into a 6”x8” rectangle on floured work surface. Fill one side with 1/2 cup filling and wet edges of dough. Fold over to have short ends meet. Pinch all edges to close.

Step 6

Place seam side down on lined baking sheet. Repeat filling steps for each pie. Allow pies to rest and rise for 20 minutes.

Step 7

Brush tops of pies with melted butter. Bake for 20-25 minutes. Serve with mustard or sauce of choice to dip in.