John Myers
Sauerkraut and Bacon in Puff Pastry
The perfect sauerkraut and bacon in puff pastry recipe with a picture and simple step-by-step instructions.
- 600 g Sauerkraut, fresh from the barrel
- 150 g Bacon, mixed, smoked, cut into small cubes
- 200 g Creme fraiche Cheese
- — ODER —
- 200 g Cream, sour
- 3 Medium sized Eggs, fresh
- Pepper, whiter, fresh from the mill
- Paprika powder, hot pink
- 1 tablespoon Caraway seeds, chopped
- 450 g Puff pastry, TK
- Flour for rolling
- 2 tablespoon Beer, light
- Leave the smoked, streaky bacon cubes in a pan.
- Squeeze out the sauerkraut and mix with the bacon cubes.
- Mix the crème fraîche or sour cream, two fresh eggs, white pepper, rose-hot paprika powder and chopped caraway seeds and add to the sauerkraut and bacon mixture.
- Place the puff pastry sheets on top of each other and roll them out with a little flour to form a rectangle of about 60 cm x 40 cm. Cut out squares in the number of servings.
- Separate an egg. Place the sauerkraut mixture in the middle of the puff pastry squares and brush the edges with egg white.
- Fold one side into a triangle and press down with a fork. Whisk the egg yolk with the light beer and brush the puff pastry pockets with it.
- Bake in the oven at 180 ° C for about 25 minutes, serve while warm.
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