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Sauerkraut in Puff Pastry Pouches

1 bag 
machland machland sauerkraut
1 package 
frozen puff pastry
150 g 
smoked ham, sliced
nurnberger sausages
egg yok for coating
We recommend:
<p><strong>sauer</strong>kraut</p>

sauerkraut

Preparation

Thaw puff pastry. Preheat oven to 200 °c. Take Sauerkraut from the foil and drain well. Then fry the sausages in a pan until golden brown.

Roll out the puff pastry - but not too thin! - and divide into 6 squares. First place the smoked ham on each square, then a portion of sauerkraut and finally a sausage. Cover only about half of the total area of the pastry square, leaving enough dough to close it!

Turn up the ends of the pastry squares and press together over the filling. Place an egg yolk in a cup and sprinkle the pastries with it. Preheat oven to 200 °C and bake on the middle rack for approx. 20 minutes.

Our Tip

These golden yellow and delicate tasting sauerkraut pouches are an original party snack. They taste particularly good lukewarm with a cool beer!