Sauerkraut Strudel with Smoked Meat
When making a savory strudel, you can't go wrong with sauerkraut and smoked meat.
Ingredients
- 1 package of puff pastry cold
- 1 egg
- 1 tbsp caraway seeds
Filling:
- 1 tbsp oil
- 1 onion chopped
- 1 tbsp of caraway seeds
- 100 g smoked meat or bacon cubed
- 100 g sauerkraut
- 1 potato peeled and finely grated
- Salt
Instructions
- Preheat the oven to 350°F. In a pan over medium heat, sweat the onion in oil. Add the caraway seeds, then the meat and cook for a minute. Add the sauerkraut with the liquid, cover and cook for about 10 minutes. Keep adding water if necessary.
- Add the potato and a salt and cook for another 5 minutes until the sauerkraut is cooked and thickened. Let it cool down so it doesn’t melt the dough.
- Unwrap the puff pastry sheet. Spread the cooled filling on it and roll up into a long strudel.
- Transfer onto a baking sheet lined with a parchment paper or silicone mat, seam down. Brush with egg wash and sprinkle with caraway seeds.
- Bake for about 20-30 minutes, until golden brown.
- If you can resist, let the strudel rest for a few minutes. It will be easier to cut and the filling won’t be falling out.
Notes
- You can chop the sauerkraut finer if it's too long.
- If you don't like it too sour, you can drain it and cook it with water instead of its liquid. You can also add a tablespoon of sugar.