Sauerkraut Pie
A homemade pastry with a cabbage filling, baked for weekends or tea time.
Ingredients
- Sauerkraut with carrot 650 g
- Yeast dough 500 g
- Onion 1 pc
- Boiled egg 2 pcs
- Vegetable oil 2 tbsp
- Sugar 1 tsp
We add only what we sell. The rest is up to you.
Method
- Squeeze the excess brine out of the sauerkraut and fry it in oil for 10 minutes
- Chop the onion and add it to the cabbage, cook for another 5 minutes
- Stir in the sugar, mix and let the filling cool
- Add the chopped boiled eggs to the filling
- Roll out the dough, divide it into two parts and place one in the baking dish
- Spread the filling over the dough and cover with the second part, pinching the edges
- Bake the pie in a preheated oven at 180°C for 35 minutes
