Filo pastry pockets with minced meat and chili sauerkraut

Name: Filo pastry pockets with minced meat and chili sauerkraut
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 2 Garlic cloves; 1 TABLESPOON Olive oil; 400 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Cinnamon; 1 can(s) (580 ml) Sauerkraut; 1 TABLESPOON Honey; 4 TABLESPOONS Chili Flakes; 1 package (250 g) Strudel dough sheets Filo or Yufka dough; 1 Protein (size M); 150 g Fresh cream; 7-10 Tbsp Grease

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
2 Garlic cloves
1 TABLESPOON Olive oil
400 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Cinnamon
1 can(s) (580 ml) Sauerkraut
1 TABLESPOON Honey
4 TABLESPOONS Chili Flakes
1 package (250 g) Strudel dough sheets Filo or Yufka dough
1 Protein (size M)
150 g Fresh cream
7-10 Tbsp Grease

Directions

1
Peel and halve the onion and cut into strips. Peel the garlic and cut it into thin slices. Heat the oil. Fry the minced meat for four minutes until crumbly. After two minutes add garlic and onion.
2
Season with salt and cinnamon. Drain the sauerkraut well in a sieve and squeeze it lightly. Season with honey and chilli. Roll out dough sheets and quarter them. Take two quarters of each leaf and
3
Form dough sheets into pockets and press them together slightly at the "closure". Place them side by side on a greased baking tray. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for ten minutes until crispy.
4
Arrange on plates with crème fraîche.