1 small onion
80g pork bacon
200g stewed cabbage
Oil for frying
3 sheets puff pastry (frozen are fine)
1 egg for brushing

If using frozen puff pastry, defrost them on a floured surface. Cut each sheet in half so that six squares are obtained.
Heat oil in pan, fry chopped bacon and onion until the onions are translucent and the bacon browned. Add the stewed cabbage and stir fry.
Separate the egg. Dust a surface with flour and roll out the pastry sheets. Spoon the cabbage mix in each square, toward one side. Brush the sides of the squares with egg white to help them adhere. Fold the dough in a triangle, sealing carefully with fingers and fork. Place the handpies on a baking tray on parchment, brush with egg yolk (beaten with a spoonful of cold water). Bake at 200 C for 20–25 minutes until golden brown. Serve warm or cold.