Beirrocks/Runzas/Hot Pocket thingyjobbers

Ok, I have actually been cooking in the past year or whatever since I posted something, maybe I'll try to do this more frequently. Or maybe I'll continue being a lazy turd, we'll see.
Anyways, this recipe is good enough that I have to share it with whoever I can. I'll post what I did the first time, but it's completely amenable to all sorts of filling changes, but more on that in a minute. This is basically a stuffed pastry, like a pasty or a stromboli.
Pastry:
1 package active dry yeast
1 cup warm water
2 tablespoons sugar
2 tablespoons vegetable oil
1 teaspoon salt
1 egg
3 cups flour

Dissolve yeast in warm water. Stir in sugar, oil, salt, egg and 1 cup of the flour. Beat until smooth. Mix in enough remaining flour to make the dough soft but easy to handle. Turn onto well-floured surface; knead until smooth, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour.

The filling is the fun part. Typically these are made with beef and cabbage. I made 2 different versions; a sausage/cabbage/onion one and a broccoli/potato/cheese one. Both were fantastic, and I'm going to make all sorts of different ones (feta, spinach, red onion and olive? Chicken, peas, and carrots? Bacon?), but this is what I did for the sausage filled one:

1 pound mildly spicy sausage

1 head of chopped cabbage
1 large onion, chopped
1/4 cup water
1 1/2 teaspoon salt
1/8 teaspoon pepper

Cook and stir beef until light brown. Stir in cabbage, onion, water, salt, caraway seed and pepper. Heat to boiling, reduce heat. Cover and simmer until cabbage is tender, about 15 minutes.

Then you put them both together!

Punch down dough. Roll into a 16-inch square and cut into 4 inch squares. Place about 1/4 cup (these measurements are EXTREMELY rough, and I made several different sizes of pastries, since the filling is cooked already the size of the pastries doesn't really matter when you're baking them so you can play with size and shape all you'd like) filling onto the center of each square, bring corners up and together, then pinch to seal. Place seam side down on a greased cookie sheet. Shape into rounds. Let rise again until double, about 1 hour.

Preheat oven to 375 °F. Bake until pastry is light brown, about 20-25 minutes. Brush tops with butter. They keep well in the fridge and they freeze like a boss.