John Myers
Sauerkraut Pockets
The perfect sauerkraut pockets recipe with a picture and simple step-by-step instructions.
- 3 Discs Frozen puff pastry
- 0,5 Small onion fresh
- 2 Discs Cooked ham
- 2 Discs Kassel cold cuts
- 200 g Sauerkraut preserve
- 1 teaspoon Tk 8 – herbs
- Pepper
- 1 tablespoon Creme fraiche Cheese
- 1 Egg yolk
- Let the puff pastry thaw and cut in half. Roll out a little larger. Peel onion and chop finely. Cut the ham and smoked pork into small pieces.
- Steam the onion in hot fat until translucent. Fry the ham and smoked pork. Add the sauerkraut and herbs and mix everything together. Season with pepper. Stir in the crème fraîche. Take off the stove and let cool down a bit.
- Spread the sauerkraut mixture on the puff pastry. Fold the puff pastry diagonally on top of each other. Press the edges with a fork. Whisk the egg yolks and brush the puff pastries with them. Bake in the oven at 200 degrees for about 10 to 15 minutes.
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