Baking · Savory baking

Pork & Cabbage Almond Hand Pies

Small cheese-and-almond pastry pockets filled with browned pork and finely chopped cabbage.

By CarbPortion · AI-assisted recipe

Savory baking · Pork

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Prep: 40 min
Cook & rest: 35 min
Total: 75 min
Servings: 8
Method: Oven

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Original recipe: 8 servings.

Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.

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FOR 8 servings

Ingredients

Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.

Mozzarellalow-moisture, finely grated250 g
Cream cheeseRegular60 g
Almondsfinely ground190 g
Eggbeaten100 g
Ground porkRaw, generic ground pork300 g
Cabbagefinely chopped250 g
Onionfinely diced50 g
Olive oilSalad or cooking oil10 g
Yellow mustardPrepared, yellow15 g
ThymeDried2 g
SaltTable salt2 g
Black pepperDried, ground1 g

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STEP BY STEP

Let’s make it.

Heat the oven to 375°F (190°C). Heat the oil in a skillet and soften the onion for 3 minutes. Add the pork, cabbage, thyme, salt and pepper; cook for 10–12 minutes until dry and the pork reaches 160°F (71°C). Stir in the mustard and let cool.
Melt the mozzarella and cream cheese together in a microwave-safe bowl in short bursts, stirring. Cool until warm, then work in the ground almonds and egg to make a dough. Chill for 10 minutes if sticky.
Divide into 8 portions. Roll each between sheets of baking paper into a circle roughly 14 cm across. Share the cooled filling among the circles, placing it on one half and leaving a border.
Use the paper to fold the dough over the filling. Press the edges together firmly and crimp with a fork. Transfer to a lined tray and make a small steam slit in each pie.
Bake for 20–25 minutes until golden and the filling reaches 165°F (74°C). Rest for 5 minutes, then divide into 8 servings.

Kitchen notes

Keep the filling cool and dry before shaping. The cheese-based pastry is delicate; patch small tears with a little spare dough.

ESTIMATED · PER EQUAL SERVING

What’s in your portion?

Total carbs: 9.2 g
Fiber: 4.1 g
Carbs − fiber: 5.1 g
Protein: 20.7 g
Fat: 32.6 g
Energy: 403 kcal

Calculated from USDA ingredient records, divided into 8 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.

Sources & calculation

Use a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗

CARBPORTION · TAKE IT TO THE SHOP

Shopping list

Pork & Cabbage Almond Hand Pies

For 8 servings

Meat & poultry

Ground porkRaw, generic ground pork300 g

Vegetables

CabbageRaw250 g
OnionRaw50 g

Eggs & dairy

Cream cheeseRegular60 g
EggRaw, whole, without shell100 g
MozzarellaWhole milk, low moisture250 g

Oils & fats

Olive oilSalad or cooking oil10 g

Herbs & spices

Black pepperDried, ground1 g
SaltTable salt2 g
ThymeDried2 g

Nuts & seeds

AlmondsPlain190 g

Sauces & pantry

Yellow mustardPrepared, yellow15 g

Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.

CarbPortion · /recipes/pork-cabbage-almond-hand-pies/

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