300g of puff pastry
250g of sauerkraut
1 tsp of stock powder
3 cup of water
1 yolk (optional)
In a large saucepan, put the sauerkraut with 3 cups of water to cook over medium heat under cover.
Peel the mushrooms from Paris and slice them.
Mince the onion.
In a frying pan heat the oil and cook the onions and the mushrooms until the onions are gold.
Add the mushrooms and onion to the cooking sauerkraut.
Cook the sauerkraut until all the water is absorbed.
Lower the dough with a rolling pin.
Cut out one square and a second which is 2cm/1inch bigger.
In the middle of the little square delay some of the filling.
Wet the edges of the square.
Put on the second square of puff pastry.
Seal the edges by nipping and then by pressing a fork around the edges.
With a sharp knife draw a few lines on the pie. You must make little cuts to prevent the pie from “exploding” in your oven.
Brush the pies with the yolk.
Bake in a preheated oven at 180°C/350°F for 30 min.