John Myers
Ingredients for 3 servings:
- 1 pack of frozen puff pastry with 6 puff pastry discs
- 150 g sauerkraut (pineapple sauerkraut), cooked
- 200 g mashed potatoes, ready cooked
- 3 sausages, 50 g each
- some milk
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
Leftover processing
Thaw the frozen puff pastry for about 10 minutes. Mix the sauerkraut with the mashed potatoes. Either join two puff pastry sheets together, overlapping by about 2 cm and pressing down with a fork, or place one sheet down and later cover with a second sheet. Divide the sauerkraut and mashed potato mixture into thirds and spread one third on each puff pastry sheet, leaving a 2 cm border free. Place a sausage on each mixture and carefully roll up the puff pastry or cover with another sheet. Press the dough firmly all around with a fork. Lightly brush the parcels with milk. Preheat the oven to 200°C (top and bottom heat). Place the parcels on a baking sheet lined with baking paper and bake for about 20 minutes. Then arrange the sauerkraut parcels and serve. The parcels are delicious both hot and cold.
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