Cabbage and Sausage Turnovers with Butter and Dill

Combine 2.5 cups all-purpose flour and 1 teaspoon salt in a large bowl. Add 0.5 cup cold cubed butter and work with your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

Crack 1 egg into the flour mixture and drizzle in 4 tablespoons cold water. Stir with a fork until the dough just comes together — it will look shaggy.

Turn the dough onto a lightly floured surface and knead gently 5-6 times until smooth. Flatten into a disk, wrap in plastic, and refrigerate while you prepare the filling.

Core and thinly shred 0.5 head of cabbage. Place in a colander and sprinkle with 1 teaspoon salt. Let stand 10 minutes, then squeeze out excess moisture with your hands.

Peel and finely dice 1 medium yellow onion. Remove casing from 400 grams sausage and crumble the meat into small pieces.

Heat 2 tablespoons butter in a large skillet over medium heat until melted and foamy, about 1 minute. Add the diced onion and cook 5-6 minutes until softened and translucent.

Add the crumbled sausage to the skillet. Break it up with a wooden spoon and cook 6-8 minutes until the sausage is cooked through with some crispy edges. Internal temperature should reach 71°C.

Add the squeezed cabbage to the skillet and stir to combine. Cook 4-5 minutes, until the cabbage wilts and any remaining moisture evaporates. Stir in 2 tablespoons yogurt and 0.25 teaspoon white pepper. Remove from heat and let cool slightly.

Preheat oven to 190°C. Line a baking sheet with parchment paper.

On a lightly floured surface, roll the chilled dough to about 3mm thickness. Use a large round cutter or trace a plate to cut 8 circles, about 12cm each diameter. Gather and re-roll scraps once if needed.

Place 2-3 tablespoons of the cooled cabbage and sausage filling in the center of each dough circle. Moisten the edges with a little water.

Fold the dough over the filling to create a half-moon shape. Crimp the edges firmly with the tines of a fork to seal. Transfer to the prepared baking sheet.

In a small saucepan, melt 3 tablespoons butter over low heat and keep warm.

Brush each turnover lightly with some of the melted butter. Bake in the preheated 190°C oven for 18-20 minutes, until the turnovers are puffed and deep golden at the edges.

Remove from oven and brush generously with the remaining melted butter. While still warm, shower each turnover with fresh dill.

["Verify internal temperature reaches 74°C (165°F) when reheating from frozen."]