Sauerkraut pockets

AUTHOR
Pat Ware
DIFFICULTY
easy
RATING
3 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 2 packs (à 300 g) deep-frozen puff pastry
  • 1 collar Dill
  • 50 g streaky smoked bacon
  • 4 TABLESPOONS Oil
  • 250 g Sauerkraut
  • 1 TEASPOON Caraway seeds
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 pinch Sugar
  • 1 Egg
  • 7-10 Tbsp Flour
  • 1 Lettuce
  • 4 Tomatoes
  • 2-3 TABLESPOONS White wine vinegar
  • 1 TEASPOON grainy mustard

Directions

  1. 1

    Defrost puff pastry at room temperature for 15 to 20 minutes. Wash the dill, dab dry and cut finely except for a little to garnish. Dice bacon. Heat a tablespoon of oil in a saucepan, drain the bacon. Add sauerkraut and caraway and braise for ten minutes. Season to taste with salt, pepper and sugar.

  2. 2

    Let it cool down a bit. Separate egg. Place the puff pastry slices on top of each other, roll out on a floured work surface (48 by 48 centimetres) and cut into eight squares. Put some cabbage in the middle. Brush the edges with egg white and fold over to form pockets. Press the edges firmly, cut into them. Whisk the egg yolk and a tablespoon of water, brush the puff pastry with it. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 15 to 20 minutes. Clean and wash the salad and pluck into bite-sized pieces. Wash and clean the tomatoes and cut them into slices. Mix vinegar, mustard, a tablespoon of water, salt and pepper, add remaining oil. Turn salad ingredients in it.

  3. 3

    Whisk the egg yolk and a tablespoon of water, brush the puff pastry with it. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 15 to 20 minutes. Clean and wash the salad and pluck into bite-sized pieces. Wash and clean the tomatoes and cut them into slices. Mix vinegar, mustard, a tablespoon of water, salt and pepper, add remaining oil. Turn salad ingredients in it. Arrange pockets with the salad. Garnish with dill sprigs

  4. 4

    Per serving 3780 kJ/ 900 kcal. P 11 g/ F 66 g/ KH 57 g