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Sauerkraut pockets

updated

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Ingredients for 6 servings:

  • 1 pack of puff pastry, frozen
  • 6 slices of cooked ham
  • 400 g sauerkraut
  • 150g Gouda
  • 6 tsp mustard
  • 1 egg yolk for brushing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

super fast and incredibly tasty

Thaw the puff pastry. Lightly roll out the sheets with a rolling pin or enlarge them. Top each sheet with a slice of cooked ham. Spread the cooked ham with a teaspoon of mustard. Place a small pile of sauerkraut on top, and a piece of Gouda cheese on top of the sauerkraut. Fold and seal the parcels. It’s important that there are no holes in them! Finally, brush the puff pastry parcels with egg yolk and bake in a preheated oven at 200°C (top/bottom heat) for about 20 minutes.

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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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