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Sauerkraut pockets

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Ingredients for 4 servings:

  • 2 pts. puff pastry, frozen
  • 1 bunch of dill
  • 50 g smoked bacon
  • 4 tbsp oil
  • 250 g sauerkraut
  • 1 tsp caraway seeds
  • 1 egg(s)
  • salt and pepper
  • 1 pinch(s) of sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Thaw and divide the puff pastry. Fry the bacon. Add the sauerkraut, caraway seeds, and dill. Season with salt, pepper, and sugar. Spread the sauerkraut filling on the puff pastry, shape into parcels, and brush with egg yolk. Bake at 200°C (400°F) for about 15-20 minutes until golden brown.

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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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