in Recipes

Sauerkraut pate

updated

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Ingredients for 4 servings:

  • 2 pts. puff pastry from the refrigerated section
  • 500 g sauerkraut from a can or fresh
  • 250 g pork belly, diced
  • 1 egg(s)
  • 2 tbsp meat broth
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Line a baking sheet with foil or parchment paper and place one layer of puff pastry on the sheet. Mix the sauerkraut with the pork belly and the spices. Spread everything on the puff pastry and cover with the second sheet of puff pastry, tucking in the sides, and pierce the top of the puff pastry several times with a fork. Beat the egg and brush it over the pie. Preheat the oven to 180°C (top/bottom heat) and bake the pie for 30 minutes. Tip: If you like, you can also add potatoes from the previous day. Please do not overload it, or the bottom layer of puff pastry will not rise.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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