Cabbage pockets

Ingredients for 4 servings:

• 300 g sauerkraut, raw
• 20 g butter
• 1 medium onion(s), finely chopped
• 4 slice(s) breakfast bacon, thin, finely sliced
• 50 g potato(s), floury, peeled
• 1 m.-sized egg(s)
• 1 tbsp coarse-grained mustard
• 50 g sour cream
• 1 tsp, heaped paprika powder, sweet
• some salt and pepper
• 400 g puff pastry
• some flour, for rolling out
• some coffee cream to coat the pockets

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

as a starter for 8 people or as a main course for 4 people

Drain the sauerkraut thoroughly in a sieve, patting it dry if necessary (it shouldn’t be wet or too moist). Heat butter in a pan and sauté the onions and bacon. Place the sauerkraut in a bowl and grate the potatoes onto the sauerkraut using a potato grater. Stir in the bacon and onions. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Whisk the egg in a bowl, add the mustard, sour cream, and paprika, and season with salt and pepper. Mix everything thoroughly and stir into the sauerkraut. Sprinkle some flour on the work surface and roll out the dough to a thickness of about 3 millimeters. Cut the dough into 8 equal-sized rectangles, divide the sauerkraut mixture between the 8 rectangles, and fold them together to form a pocket, pressing the edges together firmly. Place the pockets on a baking sheet lined with baking paper, spread with a little coffee cream, and bake in the center of the oven for 25 to 30 minutes. If you serve it as a starter, add some soy sauce for dipping if you like; as a main course, simply serve it with a mixed leaf salad.