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🍽️ Crispy Sauerkraut Piroggen

289 kcal · 30 min · 4 servings

Ingredients

• 250 g flour
• 10 g yeast
• 100 ml milk (lukewarm)
• 1 pinch sugar
• 1 tsp oil
• 1 onion
• 1 clove garlic
• 100 g sauerkraut
• 200 g minced meat (mixed)
• 1 tbsp oil
• 10 g butter
• 1 egg (separated)
• salt
• pepper

Instructions

1. 1. Sift the flour into a large bowl.
2. 2. Make a well in the center of the flour.
3. 3. Dissolve the yeast in the milk.
4. 4. Pour the yeast milk into the well.
5. 5. Sprinkle some flour from the edges over the yeast.
6. 6. Let the dough rise covered for 15 minutes.
7. 7. Knead the eggs, sugar, and oil into the dough.
8. 8. Let the dough rise covered for another 30 minutes.
9. 9. Peel the onion and garlic.
10. 10. Heat the butter and oil in a pan.
11. 11. Sauté the onions and garlic.
12. 12. Add the minced meat and fry until crumbly.
13. 13. Stir the drained sauerkraut into the meat mixture.
14. 14. Season the filling with salt and pepper.
15. 15. Roll out the dough on a floured surface.
16. 16. Place the filling (about 1 tablespoon each) on half of the dough.
17. 17. Keep a distance of about 8 cm between the portions.
18. 18. Brush the edge of the dough half with egg white.
19. 19. Fold the second half of the dough over.
20. 20. Press the edges firmly around the filling.
21. 21. Cut the piroggen into squares with a pastry wheel.
22. 22. Place the piroggen on a greased baking sheet.
23. 23. Brush them with beaten egg yolk.
24. 24. Let the piroggen rise again for about 20 minutes.
25. 25. Preheat the oven to 250°C top/bottom heat.
26. 26. Bake the piroggen for about 12 minutes until golden brown.

Nutrition per serving

• kcal: 289
• Protein: 13 g · Fett/Fat: 11 g · Carbs: 33 g