Summary

Ingredients

• 5 sheet / s puff pastry
• 150 g sauerkraut
• 0.5 ½ onion (s)
• 20 g butter
• 80 g smoked pork, cold cuts
• salt and pepper
• Caraway seed

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Instructions

1. Thaw the puff pastry. Preheat the stove to 180 ° C. Drain the sauerkraut. Peel and dice the onion and sauté in the heated butter until golden. Dice the Kassler, add and fry briefly. Add sauerkraut, season with salt and caraway seeds. Let everything cool down.
2. Roll out the puff pastry on flour into squares and add about 1 tablespoon of sauerkraut filling. Brush the edges of the pastry with egg white. Then fold the puff pastry into pockets and press down the edges of the pastry well. Then decorate the edge with a fork. Mix the egg yolks and brush the pockets with them. Place on a baking tray covered with baking paper. Bake for about 18 minutes on the 2nd rack from the bottom.