Ingredients:
150 g Machland sauerkraut bag (or glass)
60 g smoked meat
1 pk onion
1-2 tbsp olive oil
1 teaspoon crystal sugar
½ teaspoon ground cumin
salt, pepper
1 packet puff pastry
egg for spreading
seeds for decoration
Description:
First, fry the finely chopped onion in a pan with the smoked meat and sauerkraut. Add the sugar and cumin to the mixture, season with salt and pepper. Divide the puff pastry (homemade / bought) into equal sized squares. Pile the pre-prepared mixture into one half and fold over the other half to make approximately equal sized triangles. Close tightly (with fingers, fork). Transfer the prepared portions to a baking sheet, brush with beaten egg, sprinkle with seeds (according to taste and mood - cumin, sesame, chia, ...) and pierce the top with a knife or fork to allow the steam to escape freely. Without piercing the dough, the pockets might crack. Bake in a preheated oven at 200 °C for approximately 15 minutes. Let cool after baking and serve.
