Summary

Ingredients

• 300 g sauerkraut, raw
• 20 g butter
• 1 medium onion (s), finely chopped
• 4 slices bacon, thin, finely chopped
• 50 g potato (s), floury, peeled
• 1 egg (s)
• 1 tablespoon mustard, coarser
• 50 g sour cream
• 1 teaspoon, heaped paprika powder, noble sweet
• some salt and pepper
• 400 g puff pastry
• some flour to roll out
• some creamer to coat the pockets

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Instructions

1. Drain the sauerkraut very well in a sieve, if necessary pat dry a little (must not be wet or too damp).
2. Heat the butter in a pan and sauté the onions and bacon.
3. Put the sauerkraut in a bowl, grate the potatoes with the Bircher raffle on the sauerkraut. Mix in the bacon and onions.
4. Preheat the oven to 180 degrees circulating air.
5. Whisk the egg in a bowl, add mustard, sour cream and paprika powder, season with salt and pepper. Then mix the whole thing very well and mix it with the sauerkraut.
6. Now sprinkle some flour on the work surface and roll out the dough about 3 millimeters thin. Cut the dough into 8 equal-sized rectangles, distribute the sauerkraut mixture on the 8 rectangles and fold them into a bag, press the edges well.
7. Place the bags on a baking sheet lined with baking paper, brush with a little coffee cream and bake in the middle of the oven for 25 to 30 minutes.
8. If you serve it as a starter, add a little soy sauce to dip in if you like, a mixed leaf salad goes very well as the main course.