Sauerkraut Bags À La Didi
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 packet puff pastry, frozen, with 6 puff pastry slices
- 150 g sauerkraut (pineapple sauerkraut), ready-cooked
- 200 g mashed potatoes, ready-cooked
- 3 sausages, 50 g each
- some Milk
Print Recipe
Pin Recipe Instructions
- Thaw the frozen puff pastry for about 10 minutes. Mix the sauerkraut with the mashed potatoes. Either connect 2 puff pastry slices together - overlap them by about 2 cm and press down with a fork - or put one slice down and cover with a second later.
- Divide the sauerkraut and mashed potatoes mixture into thirds and distribute 1 third each on the puff pastry slices. Leave a 2 cm wide margin free. Place a sausage on each mixture and carefully roll up the puff pastry or cover with another slice. Press the dough all around with a fork. Brush the pockets lightly with milk.
- Preheat the oven to 200 ° C top and bottom heat. Place the bags on a baking sheet lined with baking paper and bake for about 20 minutes. Then arrange and serve the sauerkraut pockets.
- The bags taste warm and cold too.
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